Tryall Club resident chef Salvatore Cusimano oozed charm Wednesday last — Valentine’s night — as he served up a delectable five-course dinner at the 1834 Great House Restaurant of the luxurious Tryall Club in Hanover.

The evening’s menu commenced with an amuse-bouche of fresh oyster au gratin or pan-seared ostrich fillet on grilled polenta crostino, plus porto ruby reduction. This was followed by appetisers of snow crab, prime beef tartare with truffle oil and pommery mustard-infused salted butter baguettes or an air-cured selection of Scottish salmon with toasted bread, lemon capers and onions.

The palate cleanser — pineapple, ginger, black mint sorbet — prepared diners for the entrée options of a butterfly spiny lobster with New Zealand lamb chops with rosemary potato, grilled asparagus and French garlic butter or beef fillet Wellington and herb-grilled Atlantic salmon with organic spinach and potato parmentier, merlot wine reduction and champagne beurre blanc. Dessert — warm chocolate fondant, with berries coulis and Madagascar vanilla ice cream — completed the courses, bringing dinner to a seductive close.

The private luxe lifestyle with its beautiful ambience made for a perfect evening, couples cosied up, shared kisses and danced together, making for a perfect Valentine’s treat. The word from the Tryall Club is that more evenings like these are in the making. Thursday Food looks forward to this and to sharing it with you as well.