The first time I went to Gunther's was for the "Food Bloggers" lunch in 2009, and despite the fact that the food was enjoyable, I haven't had a chance to go back again until today.
We were not particularly excited by the lunch menu, so we went for the "Chef's Selection" - basically you let the Chef decide what's good on the day for a fixed price of $50-$60.
The cold konbu pasta with Oscietra Caviar is a Gunther's classic and was served first. I think this pasta is quite enjoyable in small portions. I am not a big fun of cold pasta and especially "angel air", since I don't believe it has the right body to be served dry. In Italy, this variety of pasta is generally served in soups.
The wagyu beef on crispy potatoes was absolutely phenomenal. I loved the crunchy texture of the crispy potato base overlapping to the smooth and soft texture of the wagyu beef. The jus served with it added that extra earthy flavour to bring together all the components of this light and balanced dish.
I was slightly less enthusiastic about the Scallop Provençal style, since the tomato base was a bit overwhelming and just didn't have the right 'fresh tomato flavour' to enhance the scallop. Perhaps some quality, almost raw tomatoes could have done the trick.
These pork ribs were just the way I liked them. A simple dish, very well put together. The ribs were juicy and crispy, accompanied by a lightly deep fried onion and a jus which had a very natural, earthy flavour. I am pretty happy when fine dining restaurants propose lightly revisited culinary classics.
I had this same apple tart dessert when I visited Gunther's before. A very nice dessert, although I can't appreciate its full potential since I don't prefer apples in pastry.
The petit four assortment was gorgeously presented.
For a total price of $50 dollars per person, I thought this meal was extremely well prepared and worthwhile. The service was friendly, professional and attentive and the ambiance comfortable, classy and private. I would definitely recommend the Chef menu to all those who want the best out of the Chef.