Alinea

Duck tenderloin with banana pudding, peanut, thai spices, served with butternut squash soup
Rainbow trout with cucumber, kombu, coriander
Yuba with shrimp, togarashi and miso mayonaise
Navy bean puree with pancetta chip, selection of garnishes served on pillow of nutmeg air
Sweetbreads, chestnut puree, burnt bread puree, toasted hay sauce, cauliflower
Black truffle liquid ravioli with shaved truffle and parmesan
Beef heart, fig, long peppercorn, celery root.
Pork belly, smoked paprika, polenta, pickled vegetables
Liquified caramel corn shot
Roasted quince, quince soup, foie fat, candied fennel, sweet spices
Cranberry, frozen with lemon and ginger
Pineapple with bacon powder, black pepper
Trout roe, in maple syrup "packet", corn
Apple cider in cinammon gel shel, walnut milk, cinnamon, vegetable ash, served as shot
Tagliatelle with white truffle and parmesan
Scallop with parsnip, orange zest pate de fruit, chamomile/orange vapour
Hot potato with shaved truffle, cold potato and black truffle soup
Kuroge Wagyu with matsutake duxelle, cedar branch aroma
Lamb loin and rilette with sauces, pomegranite, yoghurt, mustard, lemon, mint, saffron, and one other
Maytag blue cheese with ginger gelee, pear gelee and tarragon
Transparency of rasberry with rose petal and yoghurt
Avocado and brie semi-freddos, guava bavarian, guava soda, key lime juice basil ice, pine nut powder with rum and brown sugar spherification
Frozen liquorice cake, muscovado sugar gelee, orange, liquorice spun sugar, hyssop
Venezuelan chocolate pudding with soy caramel, soy marshmellow, lemongrass ice
Pumpkin pie, brown sugar, pie, dough, served on oak branch with smouldering leaves
+ 4 kinds of bread, milk & honey roll, apricot and indian spice bread, caramelized onion roll and radish knot,
served with house churned cows milk butter with black lava salt on top, and goats milk butter

It has the attention to detail that you find at Per Se with a little bit of WD-50 thrown in. Overall, definitely 2 stars, maybe 3... The service throughout was exceptional,not just flawless but considerate and usually a step ahead of any requests you might have. The valet was pretty cool as well, hung out with him a bit whilst stepping outside for a cigarette. The desserts let things down a little for me, too many places try too hard to do funky flavours and weird things with dessert... they rarely really work. I think the 12 course chefs menu might have been better, there were a couple of weaker dishes that lowered the average slightly. If I could pick 12 from the 20 and bump up the desserts a little, it would get definitely get 3 stars.
My favourites... the tagliatelle with white truffles was maybe the best thing I've ever had... I spent about 5 mins with my nose a couple of inches above it and my eyes closed... The wagyu was excellent as well... but at least 10 others were really reaaly good, the trout, the navy bean puree, the sweetbreads were creamy and perfectly done. about 5 didn't work for me at all though... where I think they sacrificed overall flavour for novelty value.