MANSION RESTAURANT
Dinner began early in the afternoon with a gratuitous bottle of sparkling wine. The cava was everything a cava should be: light, agreeable, refreshing, easy to drink, and something to make the afternoon more pleasant. Other wines presented with this dinner and to be explored in great detail in the wine section are: Sea Smoke's Sea Spray (a very rare single vineyard, single varietal, single vintage sparkling wine from one of America's most sought after vineyards), Far Niente's 1995 Cabernet Sauvignon, and a Chateau Gloria 1996 St. Julien.
Maine Lobster Appetizer: Burrata, coral cream citrus, roasted pumpkin seeds, greens, and olive oil.
MAINE LOBSTER.
Served chilled, this appetizer was the best plate of the evening and exuded exemplary richness of flavors. This was clearly the authentic live Maine lobster usually reserved for finer establishments. The lobster claw was soft, delicate, and gently flaked apart with a fork: The Tuscan olive oil added a sense of weight to the consistency and brought forth added sweetness. The tail presented a texture that was firm yet supple, cooked to perfection (it is far too often and easy to over-cook lobster), and properly sliced in the lateral tradition. The lobster showed a fresh and natural sweetness unique to its provenance that lingered and sustained itself throughout the full palate. Sea Smoke's Sea Spray was the perfect wine to pair with this dish; however, due to its extreme rarity, would recommend any other single vineyard blanc de noirs: preeminently those made from 100% Pinot Noir.
MAINE LOBSTER.
Served chilled, this appetizer was the best plate of the evening and exuded exemplary richness of flavors. This was clearly the authentic live Maine lobster usually reserved for finer establishments. The lobster claw was soft, delicate, and gently flaked apart with a fork: The Tuscan olive oil added a sense of weight to the consistency and brought forth added sweetness. The tail presented a texture that was firm yet supple, cooked to perfection (it is far too often and easy to over-cook lobster), and properly sliced in the lateral tradition. The lobster showed a fresh and natural sweetness unique to its provenance that lingered and sustained itself throughout the full palate. Sea Smoke's Sea Spray was the perfect wine to pair with this dish; however, due to its extreme rarity, would recommend any other single vineyard blanc de noirs: preeminently those made from 100% Pinot Noir.
BURRATA.
The Burrata plays a major role on the plate - it adds to the wow factor, like a firework that explodes and then from within the explosion illuminates a second firework you didn't expect to see. The Mansion's Burrata is hand-made on site the same day and that freshness is immediately noticed. Drizzled with fresh Tuscan olive oil, a dash of paprika, and sprinkled with freshly ground pepper, this Mozzarella masterpiece changes one's perspective of the genre. Exhibiting a soft, delicate texture, it gently slices with the soft pressure of a fork. The flavors are as elegant and subtle as it's creaminess; perfectly balancing the olive oil with its spices yet still maintaining an understated richness.
The Burrata plays a major role on the plate - it adds to the wow factor, like a firework that explodes and then from within the explosion illuminates a second firework you didn't expect to see. The Mansion's Burrata is hand-made on site the same day and that freshness is immediately noticed. Drizzled with fresh Tuscan olive oil, a dash of paprika, and sprinkled with freshly ground pepper, this Mozzarella masterpiece changes one's perspective of the genre. Exhibiting a soft, delicate texture, it gently slices with the soft pressure of a fork. The flavors are as elegant and subtle as it's creaminess; perfectly balancing the olive oil with its spices yet still maintaining an understated richness.
PUMPKIN SQUASH with candied citrus.
Rich with a noticeable and subtle sweetness, this puree added character and exoticism to the dish. Silky smooth and perfect in its presentation - blending the color hues together - this element unified the weights and flavors. The crisp candied citrus slice added functional art and flare to the elegant presentation. It was also complemented with roasted pumpkin seeds.
Rich with a noticeable and subtle sweetness, this puree added character and exoticism to the dish. Silky smooth and perfect in its presentation - blending the color hues together - this element unified the weights and flavors. The crisp candied citrus slice added functional art and flare to the elegant presentation. It was also complemented with roasted pumpkin seeds.
CORAL CREAM and roasted pumkin seeds.
The roasted pumpkin seeds were crisp and rich in natural flavors. With a unique and graceful nuance, the pumpkin seeds added a crunch element to the squash, showing imaginative creativity from the kitchen. Chef Davaillon exceeded all expectations with his version of a coral cream sauce: a rare privilege to anyone dining on lobster. Lobster roe is unique to the female and the necessary element for this rich and delectable sauce.
The roasted pumpkin seeds were crisp and rich in natural flavors. With a unique and graceful nuance, the pumpkin seeds added a crunch element to the squash, showing imaginative creativity from the kitchen. Chef Davaillon exceeded all expectations with his version of a coral cream sauce: a rare privilege to anyone dining on lobster. Lobster roe is unique to the female and the necessary element for this rich and delectable sauce.
Both the bread and spun butter were made fresh in-house and presented warm.
ASSORTED CHEESE PLATE.
Served rustically on a cutting board, the remarkable aromas are reminiscent of a Parisian fromagerie, alluding to the quality of craft cheeses presented. As is traditional in France, the cheeses are presented from left to right in order of flavor profile strength: fresh Goat, aged Reggiano Parmigiano, mature Camembert, Gruyere, Roquefort, with house-made apricot butter jam, and fruited nut bread. These artisinal treasures are of the highest quality and as such, leads one to believe that they are made with the purest of unpasteurized milks, something rare in the United States and is that subtle element that differentiates the most elegant of cheeses from the rest.
Served rustically on a cutting board, the remarkable aromas are reminiscent of a Parisian fromagerie, alluding to the quality of craft cheeses presented. As is traditional in France, the cheeses are presented from left to right in order of flavor profile strength: fresh Goat, aged Reggiano Parmigiano, mature Camembert, Gruyere, Roquefort, with house-made apricot butter jam, and fruited nut bread. These artisinal treasures are of the highest quality and as such, leads one to believe that they are made with the purest of unpasteurized milks, something rare in the United States and is that subtle element that differentiates the most elegant of cheeses from the rest.
HAZELNUT AND MANDARIN: crunchy hazelnut & milk chocolate bar, glazed passion fruit mousse, passion fruit puree, mandarin orange sorbet, and chopped roasted hazelnuts.
Chef Bruno Davaillon began his career in France as a patisserie chef and this is reflected in his imaginative creation here. The bar is presented in layers of hazelnut and milk chocolate mousse, topped with a hazelnut crunch, mounted by airy demi-spheres of glazed passion fruit gelatin mousse, sprinkled with chopped hazelnuts and pinnacled with a twisted silver leaf. The texture is expertly balanced between the suppleness of the various mousses and the crunch from a graham hazelnut butter crust and layered hazelnut ceiling. In the mouth explodes a fireworks display of consistencies and flavors: the richness of the Hazelnut and Chocolate mousses are balanced like a spinning top by the delicate nature of the passion fruit gelatin mousse - both extreme in grace and elegance yet beguiling in the force of their flavors that erupt and remain. A passion fruit puree adds to the design of the presentation and is complemented with a globe of house-made mandarin orange sorbet.
Chef Bruno Davaillon began his career in France as a patisserie chef and this is reflected in his imaginative creation here. The bar is presented in layers of hazelnut and milk chocolate mousse, topped with a hazelnut crunch, mounted by airy demi-spheres of glazed passion fruit gelatin mousse, sprinkled with chopped hazelnuts and pinnacled with a twisted silver leaf. The texture is expertly balanced between the suppleness of the various mousses and the crunch from a graham hazelnut butter crust and layered hazelnut ceiling. In the mouth explodes a fireworks display of consistencies and flavors: the richness of the Hazelnut and Chocolate mousses are balanced like a spinning top by the delicate nature of the passion fruit gelatin mousse - both extreme in grace and elegance yet beguiling in the force of their flavors that erupt and remain. A passion fruit puree adds to the design of the presentation and is complemented with a globe of house-made mandarin orange sorbet.
COFFEE AND TEA: with hand-carved chocolate artwork.
The chocolate hand-carved art piece stands about 1.3 meters in height and is the centerpiece of the impending weekend brunch. Coffee and tea is served in the guests' preferred manner, styles, and flavors, with all accoutrements available. The service is impeccable and never yielding: a guest will never see the bottom of the cup because when the attendant notices it is nearly 1/3 finished, they offer to "top up" and in this manner, a guest is guaranteed a hot cup throughout breakfast.
The chocolate hand-carved art piece stands about 1.3 meters in height and is the centerpiece of the impending weekend brunch. Coffee and tea is served in the guests' preferred manner, styles, and flavors, with all accoutrements available. The service is impeccable and never yielding: a guest will never see the bottom of the cup because when the attendant notices it is nearly 1/3 finished, they offer to "top up" and in this manner, a guest is guaranteed a hot cup throughout breakfast.
EGGS BENEDICT.
The Mansion has perfected the Eggs Benedict (2). This is not an easy task to do as it is easy to over-cook or under-cook poached eggs: In their preparation, the eggs are flawlessly poached so that the albumen is gently firm and the yolk is hot, moist and creamy. The Mansion takes it a step further and uses local (Austin) farm-raised Vital Farms organic eggs. The difference is as extreme as a juxtaposition of fake plastic flowers as a table centerpiece to those of a live, fresh, aromatic (fills the room with soft aromas of the spring season) bouquet. They then import (Texas is indeed a whole other country) from Wisconsin Nueske's prime apple wood smoked Canadian Bacon. A warm, toasted English muffin carries the foundation and this paragon is then topped with daily house-made Hollandaise sauce and scallions.
The Mansion has perfected the Eggs Benedict (2). This is not an easy task to do as it is easy to over-cook or under-cook poached eggs: In their preparation, the eggs are flawlessly poached so that the albumen is gently firm and the yolk is hot, moist and creamy. The Mansion takes it a step further and uses local (Austin) farm-raised Vital Farms organic eggs. The difference is as extreme as a juxtaposition of fake plastic flowers as a table centerpiece to those of a live, fresh, aromatic (fills the room with soft aromas of the spring season) bouquet. They then import (Texas is indeed a whole other country) from Wisconsin Nueske's prime apple wood smoked Canadian Bacon. A warm, toasted English muffin carries the foundation and this paragon is then topped with daily house-made Hollandaise sauce and scallions.
ACCOMPANIMENTS.
Hash browns, Asparagus, roasted heirloom tomato, and white cherry tomatoes sprinkled with shallots and scallions freshen the rich dish.
Hash browns, Asparagus, roasted heirloom tomato, and white cherry tomatoes sprinkled with shallots and scallions freshen the rich dish.