Rollizo / Yogur limón / Betarraga (Rockfish / Lemon yoghurt / Beetroot), Restaurante 99, Santiago

Restaurante 99, Santiago, dinner

ByQin Xie 20/11/201419/05/2020

Menu from the nine course tasting dinner at Restaurante 99 in Santiago, Chile (rough English translations bold and in brackets):

[Mushroom butter]

[Sourdough and fruit and nut bread]

Perejil / Palta / Limón (Parsley / Avocado / Lemon)

Hojas verdes / Botarga / Pistacho (Green leaves / Bottarga / Pistachio)

Cordero / Chocolate (Lamb / Chocolate)

Salicornias / Espuma de queso de cabras / Navajuelas (Samphire / Goat’s cheese foam / Chilean razor clams)

Lengua de Cordero / Pure de Coliflor / Ciruelas (Lamb’s tongue / Cauliflower purée / Plums)

Rollizo / Yogur limón / Betarraga (Rockfish / Lemon yoghurt / Beetroot)

Magret de pato / Pera / Cebolla pickle (Duck breast / Pear / Pickled onion)

Erizos en Veda (Sea urchin salad – made from apricot and apple)

Sorbet de manzana verde / Yogur / Hinojo (Green apple sorbet / Yoghurt / Fennel)

Sobet de Zanahoria / Espuma de coco / Maní garapiñado (Carrot sorbet / Coconut foam / Candied peanut)

[Chocolates]

Mushroom butter, Restaurante 99, Santiago

Sourdough and fruit and nut breads, Restaurante 99, Santiago

Perejil / Palta / Limón (Parsley / Avocado / Lemon), Restaurante 99, Santiago

Hojas verdes / Botarga / Pistacho (Green leaves / Bottarg, a / Pistachio)Restaurante 99, Santiago

Cordero / Chocolate (Lamb / Chocolate), Restaurante 99, Santiago

Salicornias / Espuma de queso de cabras / Navajuelas (Samphire / Goat's cheese foam / Chilean razor clams), Restaurante 99, Santiago

Lengua de Cordero / Pure de Coliflor / Ciruelas (Lamb's tongue / Cauliflower purée / Plums), Restaurante 99, Santiago

Magret de pato / Pera / Cebolla pickle (Duck breast / Pear / Pickled onion), Restaurante 99, Santiago

Erizos en Veda (Sea urchin salad - made from apricot and apple), Restaurante 99, Santiago

Sorbet de manzana verde / Yogur / Hinojo (Green apple sorbet / Yoghurt / Fennel), Restaurante 99, Santiago

Sobert de Zanahoria / Espuma de coco / Maní garapiñado (Carrot sorbet / Coconut foam / Candied peanut), Restaurante 99, Santiago

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.