COOK Reflection

I really enjoyed yesterday's trip to COOK. All of the people we met were so kind and enthusiastic about their work. The atmosphere of the kitchen was very happy and warm, which made me feel more comfortable asking questions.

The meal consisted of five small courses:

(1) an amuse,



(2) Tasmanian Sea Trout,



(3) Wagyu Short Rib


(4) Cypress Grove Purple Haze Cheese






















(5) Key Lime Sorbet



Overall, I enjoyed COOK more than Shola because there were more people and it was a more welcoming atmosphere.