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Cobra Ottawa

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Foods from Cobra
Comments

2010 Apr 4
Holy phoque! The hot phoque sandwich: sous vide seal, seared, served on a slice of bread open faced with black trumpet mushrooms and a hot seal sauce on top. Served with a few different saucy "condiments" (white truffle, egg yolk/mayo, caper, mustard), this sandwich was delicious... not so sure about Ron Eade's ridiculous "review" of his seal meat, but this was amazing! Kind of like livery roast beef.

2010 Apr 4
Now for something not in death throes: eggs!
A menage a trois of eggs, a quail egg salad with salmon roe, a tomato curd with meringue topping, and then a goose egg/tofu custard which had the most amazing caramelized, deeply rich flavour ever. Garnished with two types of caviar. Amazing!

2010 Apr 4
...then dip it in the ultra amazing yuzu sauce with green onion aioli, cucumber, shiso, chilli, nugs of pomelo (?) and ume plum, this is a serious party in your mouth.

2010 Apr 4
Second up: more raw seafood, but this time it's lobster sashimi, still moving... take a sweet chunk out of it's tail...

2010 Apr 4
I've been meaning to upload these for a while, Pej took some wonderful photos, and like him I hope that the Cobra organizers start up another dinner sometime soon!

To start, Caraquet oysters with freshly grated horseradish... accompanied with some bubbly. The oysters were ultra fresh, tasted of the sea and the horseradish added a fiery afterburn.

2010 Mar 25
seal: sadly, if you don't like this, you're not a hot phoque.

2010 Mar 25
cobra

mystery chefs and mystery venues: this time thanks to the chefs at whalesbone oyster house, black cat bistro, atelier and farb's kitchen. we were all blown away and impressed at your efforts, leaving us wanting more!

2010 Mar 25
sleight of hand

2010 Mar 25
yuzu? back up the truck and keep shoveling this in baby!!

2010 Mar 25
die.

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