Porcini Donuts with Raclette.  These were amazing. Light fluffy chunks of fried dough dusted with powdered porcinis, served alongside whipped raclette. Super rich, but not as heavy as it sounds.

Sardine chips & Horseradish. I’d read about these sardine chips, but wasn’t sure what a “sardine” chip would be… Turns out to be a potato chip with a sardine tucked into it. Personally, I liked the porcini donuts more and I’m not sure how these get written up more… But they were also pretty interesting. The horseradish is great at offsetting the greasy, rich flavor of the sardine chip.

Here is a closeup of a sardine chip. I wonder if I can make bacon chips.

Next up was lamb tartare, with biryani spices and fried pita bread. The seasoning was great, and I was very happy to find that the pita were fried, and not toasted. I’m not a big fan of pita. Also, raw onionssss. I usually hate onions, but these were sliced thinly enough that they were a nice clean taste to offset the richness of the lamb and the grease of the pita.

Chicken lasagna with popped sorghum, wheatgrass puree and spring onions. The waiter suggested we get the chicken lasagna, mentioning that the chefs were particularly strong with pasta. Sadly, I found this dish underwhelming. It wasn’t bad, but it paled in comparison with the previous dishes. I thought it was a little mushy and, while the popped sorghum was really neat (probably my favorite part of the dish), it didn’t feel like a cohesive dish.

Poached rabbit with mole. The mole sauce was delicious. Strong, but in small dabs, delicious on all the bits and pieces of this dish. The poached rabbit was moist, and not too gamey, pairing well with the strong mole. My one complaint about this dish was that the chunks of rabbit were wrapped in rabbit skin, which I found rubbery… But I’m not a big fan of chicken/fish skin either.

Dessert! Sourdough bread pudding with pomelo curd, pistachio tuile. The bread pudding itself (the light brown goop in the middle) was nice, but I found the curd a bit too sweet. I tried a couple bites with a little bit of everything, then found that I liked just the bread pudding and chunks of pomelo together the most.

And our check! $89 for all that food was more than worth it. I want to go back and try more of the pastas… And just stuff myself with the porcini donuts.

I forgot to take a picture of the bread… But it’s worth mentioning. Unlike most restaurants that serve complimentary bread, Rich Table charges $4 for two hefty slices of their Douglas Fir Levain bread and house cultured butter. The bread is served toasted, and is delicious. The aroma of fir is pretty mild, but it goes well with the toasty bread and rich butter.

I’ve got another reservation to take my parents at the end of the month!