After our wet day, six of us (Mary Ellen, Jim, Linda, Ron, Gary and me) ventured out to try a new restaurant, Forty Ate, on the recommendation of the concierge. It was one of the finest and most memorable meals any of us have had. They are still training staff so the service needs a bit more polish; but I would go back to this place in a heartbeat. Springbok was on the menu; better than venison for those who enjoy game. I'm not a big dessert eater but these were among the best I've ever had.

The fun began when the Serge (a presence in the dining room best described as larger than life) described the restaurant's concept. It was food participation.

The amuse bouche included a carmelized shaving of truffle where Serge exhorted us to fondle and suck it for full flavor (I kid you not). This was followed by the "Tomato Five Ways" starter. The presentation was modeled loosely after the chemistry sets we got as kids. Portions arrived in beakers, tall shot glasses and one tomato with a cumcumber-covered syringe. The participation element here was the diner would gently re-inflate an oven-dried tomato with an emulsion resembling gazpacho. Serge would only describe 3 of the 5 ways the tomato would be presented; we'd have to be surprised by the other two. We could not stop laughing once the tomato course arrived. Serge was no where near as amused as we were.

We rescued ourselves when we asked if he was acquainted with the chef at El Bulli (reportedly the toughest table to book in Spain). Bingo! Serge warmed up to us and even posed for a picture. It was most unfortunate Suzanne was not along for this adventure with Serge.

We returned around 10:30 to a very quiet lounge. Most were packing to prepare for our next adventure, Rovos Rail. We leave in a few hours.

The hotel is simply marvelous and has worked well for the group.

Cheers, Anne