I have written about my Edulis Experiences, more than once. And here I am writing about my experience again. But, each experience has proven to be so pleasing and so special, I feel obliged to give credit where such credit is due and to share my pleasure with those who might soon come to enjoy this restaurant. See for yourself. NB, Some of these dishes must be pre-ordered a week ahead.
"Celerisotto", cooked in the style of risotto, diced celery root with bone marrow and truffles. A creative dish with an amazing range of gratifying flavours.
Cuttlefish a la plancha with ajo blanco (a pureed soup of almonds laced with garlic) accompanied by pickled onion jelly and topped with sliced roasted almonds. Almonds, in this pureed rendition, gave flavourful structure to this soup. It is brilliant cuisine element that can be used to enhance other dishes if you love to cook.
Roasted veal sweetbreads with wild mushrooms and bay leaves, topped with shaved zucchini and heirloom carrot. Few chefs, from my experience, work so well with sweetbreads, other than chef Chris Macdonald.
Goat cooked in apple cider with smoked apple stuffing, accompanied by cider soaked prunes and cloves of roasted garlic. Perhaps the best goat dish I have ever enjoyed (or at least remember), not just because of the flavours, but because the goat was so sublimely, melt-in-your-mouth tender.
The signature dessert of Edulis, its baba au rum. The simple sweet cake is laced with a slightly salty flavoured rum, a liquid gold. At virtually every meal I enjoy here with friends, despite the complaint, "I'm so full", everyone tastes this dish, and finishes it!