The Delaunay is always a popular choice when my family and I meet for dinner, and last night was no exception. So at 7:30 on a late summer Sunday evening we headed back through those elegant glass doors.
I chose the roasted scallops and prawns atop a bed of seashore vegetables and glazed in a citrus dressing. The scallops were perfectly sweet and gently melted in the mouth, whilst the citrus dressing provided a contrast with a light and refreshing twist. The seashore vegetables were inspired, and gently accentuated the seafood's inherent saltiness.
We also ordered the fillet of sea bass with grilled fennel, endive and sauce vierge. The soft and sweet flesh of the sea bass was encased by perfectly crisped skin. The endive and fennel were melting and caramelised, harmoniously complimenting the tangy sauce vierge and tomatoes.