Flying Fish Cafe which is at the Boardwalk-no admission fee. My guests and I were not just eating in the restaurant, but were placed in front of chef's preparing food for the patrons and given special menus with a wine to go with each course. It was great service and made you feel extra special. The chef came out before the meal to introduce himself and take a picture with everyone. It was just perfect because my business plan during my masters degree was for a restaurant.
Lets talk food. First course was smoked salmon, quail egg, caviar, and some avocado cream. This is the first time I ever had caviar and a quail egg. Surprisingly it wasn't too bad. The caviar was a bit salty for my taste.
Next-crispy rice-crusted moreton bay "bug".You are probably reading this thinking-bug? Where are you eating again and how much did you pay to eat a bug. Actually this "Bug" is pretty much the mix between a crab and lobster. It was very tasty.
Who's ready for some duck? ME! This was amazing-duck confit trofie pasta. The duck was cooked just right, not greasy or fatty. This special handmade pasta was delightful.
To cleanse the palate they brought out lemon cello and a lemon sorbet. So refreshing.
The main course was pork tenderloin in truffle-laced corn "pudding" with wild mushrooms in a port wine, truffle and veal reduction. Amazing!
There is always room for dessert-peanut butter and pretzel dianduja and a chocolate torta.
The whole dinning experience was absolutely wonderful. I couldn't have asked for anything better. You do have to make reservations for this and I believe there is limited availability.