|
Around 300 invitees attended the event held by the Lawrence Restaurant at Herod's Palace to launch its new summer menu. The restaurant, named after the famous legendary British officer, Lawrence of Arabia, specialises in gourmet delicacies based on fresh fish. Each portion served a unique culinary creation melding a variety of flavours, aromas, and colours.
At the event, held on the balcony of the Lawrence Restaurant, guests were presented with tastes from the new menu, accompanied by a selection of wines from the Golan Heights wineries. The open-air ambience was pleasant although quite warm. The Lawrence of Arabia atmosphere was personified by two willowy young women in costume on pedestals doing graceful eastern-dance movements for the duration of the evening. Wait staff circulated constantly, bearing trays with tiny dishes of the sample menu items artistically presented, while the bar staff handed out glasses of wine to those who wished it.
|
|
At one side a small table was set up with vases holding a mysterious substance that piqued my curiosity. Upon approaching closer, steam could be seen wafting in the air. Not a hot dish as might be expected, however: It was liquid nitrogen, in which balls of chocolate mousse were being instant-frozen. The result was a crackly bite into a luscious rich, smooth delight that melted on the tongue.
The event was orchestrated by the head chef of Herod’s Palace, Yoav Hart, the chef of the Lawrence, Nir Dvir, the sous-chefs Mark Biton and Yeron Gindi, and the Food and Beverages manager, Racheli Aflalo.
Sahar Raphael of the reality show “The Kitchen”, who is expected to open a restaurant of that name in the Herod’s Cardo site, supported the event with his presence, along with many of Yoav Hart’s hotelier and restaurateur colleagues. Various guests could be overheard saying that ‘the party was a great success’.
|
