A renewed acquaintance with chef Dino Jagtiani. This time we were to discover his flagship restaurant Temptation. Being welcomed by a bilingual waiter who knew his way around the menu and the wines, we were set for an evening to remember. The wine menu equal to the one presented to us at the Rare restaurant, the Prosecco again found its way to our table. The glasses of Sauvignon Blanc from the Marlborough region of New Zealand to follow washed away earlier memories at restaurants less able to manage their drinks. Tuna, with an Asian twist of soya sauce, and a crab cake, tropically seasoned with the use of coconut, yet again proved this chef is capable of running a kitchen.
The 4 hours braised short rib of Angus beef was soft as a pillow. The veal sweetbread crusty, the lobster to make it an exquisite surf 'n turf unfortunately was grilled slightly too long. The 2007 Chilean wine couldn't have been a better escort to the meat on our plates. Robert Parker rightfully awarded it with a 91 points.
The dessert of crème brulée in 4 different ways was a plate you'd like to take a picture of. We did and smiled.