We ordered the six course lunch menu when at Amass during Easter this year. I won't go into details of all the dishes, but some of them were just to good not to say a word or two about.
The second course we received was described as “Hot smoked Zander, Almond, Black Orange”. It was much more robust than what it looked like at first sight, with a clear smokiness that brought body to the dish which the orange brightened up. The dish looked a bit similar in concept to the first dish, salted brill with seaweed oil, but provided a very clear contrast and brought us into the meal towards the main course. This was the most complete and best dish of the meal, even though the last three dishes were more indulgent.
The main course was a peppery lamb neck with celery shards and soured cream sauce. Quite mellow and a step back from the expressiveness of the second course. The clear sting of black pepper still brought it to life though, giving contrast to the rich cream sauce.
I don’t know about you, but personally I don’t care too much for one of those super sweet all-in chocolate cakes. That’s why the pre-dessert at Amass was so welcoming after the four savory dishes. Neither sweet nor savory, but just perfect in between. It consisted of frozen creme fraiche with a green ground elder sauce, and some wafer thin sourdough crackers on top. Clear candidate for some experimentation at home that we'll shortly come back to when we have finalized our approach.
The main dessert made us both feel all giggly and happy. Amass managed to take something as simple as S’mores and make it both delicate and delicious at the same time. S'mores traditionally consist of campfire grilled marshmallows squeezed within a pair of crackers and a layer of chocolate. The components were precisely the same at Amass, but taken to perfection. The chocolate was a velvety ganache made out of Valrhona chocolate, the marshmallow was fluffy and creamy with a slight hint of rose, and the spiced crackers crunchy and full of flavour.
/Jessica
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That dessert looks divine.