29th January 2011
With parents down for the Tennis, my parents, brother and I decided to catch up at lunchtime over a meal and complete number 8 off my list. Having decided on Coda, we arrived to find an empty dining room with beautifully set out places and large pristine white bowls.
With a menu designed to share, we settled on several small share plates and two large dishes to share.
Starting with Spanner crab, galangal, roasted chilli and lime betel leaf, combining soft cool crab and betel leaf with a hint of chilli.
A further dish of Quail lettuce delight continued to involve soft lettuce casing filled with a combination of meat and mushroom and salad. Great combinations and great flavours.
Next up was herb crusted lamb chop with a lemon zest. Well cooked lamb and a delicious crust kept the meal flowing.
Sweet and Sour spare ribs were a rare miss. Average tasting meat with a very disappointing sweet and sour sauce left you feeling underwhelmed with the dish.
Sugar cane prawn featured prawn meatballs on a sugar cane lollipop and mung bean noodle and deep fired were full of flavour and offered a contrast of different flavours and textures which was extremely enjoyable.
Moving on to the main course, we settled on 2 dishes. The first being a Kung Pao Chicken slightly blackened and strong in flavour and spice with a few nuts and vegetables thrown in for extra flavour. We also went with the highly recommended yellow duck curry. Nicely cooked duck with a pungent and strong tasting curry sauce add an extra level to the flavour. Whilst reasonably spicy, the spice did not overpower the dish. Both excellent main courses that were a step above the smaller sharing plates.
However the star of the meal, very surprisingly in an Asian influenced contemporary restaurant was the desert. Raspberry parfait was smooth and delectable. Combined with a chocolate ball and white chocolate mouse with caramelised almond pieces was a perfect combo and a great way to finish a pleasant and flavour packed meal.
After hearing such rave reviews about Coda, it fell a touch short of those expectations. However well worthy of a 1 Hat rating with some dishes being a little hit and miss but the larger dishes and desert being real winners.
Monday, January 31, 2011
Monday, January 17, 2011
Ladro
14th January 2011
Perhaps the easiest restaurant to tick off the list, given the take away option and the nature of the signature food (pizza). Amongst some of the more extravagant options, this seemed an unusual option for the Good Food Guide. A pizza restaurant with some additional options but the quality of the pizza is the thing that stands out.
I ordered the Gamberi E Spinaci pizza. Delightfully cooked prawns in a light butter with a hint of lemon zest combined with spinach and a generous helping of chilli to give it a kick and some added flavour. A thin base, crisp around the edges but fairly soft and easy to tear. As the pizza was not sliced, the easy to tear was a requirement as it was not eaten at home.
Wonderfully flavourful and well cooked the meal was well worthy of a visit and would definitely consider a return trip to Ladro, possibly for a full range of courses. I'm still unsure if a restaurant with the speciality being Pizza is worthy of a Hat but if any would be Ladro was be at the top.
Perhaps the easiest restaurant to tick off the list, given the take away option and the nature of the signature food (pizza). Amongst some of the more extravagant options, this seemed an unusual option for the Good Food Guide. A pizza restaurant with some additional options but the quality of the pizza is the thing that stands out.
I ordered the Gamberi E Spinaci pizza. Delightfully cooked prawns in a light butter with a hint of lemon zest combined with spinach and a generous helping of chilli to give it a kick and some added flavour. A thin base, crisp around the edges but fairly soft and easy to tear. As the pizza was not sliced, the easy to tear was a requirement as it was not eaten at home.
Wonderfully flavourful and well cooked the meal was well worthy of a visit and would definitely consider a return trip to Ladro, possibly for a full range of courses. I'm still unsure if a restaurant with the speciality being Pizza is worthy of a Hat but if any would be Ladro was be at the top.
Wednesday, January 5, 2011
Cumulus Inc
5th January 2011
Having an extra couple of days off as annual leave, decided to use part of one of the afternoons to complete another off my list . As i had to go into the city, i decided on Cumulus Inc. This was eagerly anticipated having heard great things about the place. An added bonus was as i was busy to most of the day i had a very late lunch about 330 pm when most other restaurants would have closed.
As i entered i was greeted by a cheery welcomer who despite appearances was without pretension but spohisticated. I was also greeted with a funky and casual dining area with upbeat and playful music being played telling you this was no ordinary fine dining area.
Starting with some bread that was light and doughy in the middle but had a crisp and cruchy crust that was a simple but great way to start the meal.
Having not had anything to eat since breakfast i went for the whole feast with a starter of tiny medallions of octopus topped with a creamy aioli and tomato and basil on top of a mix of dehydrated olive and olive oil. A good start and a interesting and pleasant mix of textures but possibly could have benefitted from an additional punch of flavour.
I followed this with the kitchen's selection charcuterie with a great selection of meats and accompanment and a phesant terrine experterly match with a prune relish. Good sourcing of produce and well matched.
On to the main course and a selection seared scallops, bacon, sorrel and pearl barley. Perfectly cured bacon offered a strong punch and was complimented by the exceptionally cooked scallops. The other items balanced out the flavours and lead to a thoroughly enjoyable, light and tasty main course.
To round out the meal i decided on the rum baba. A crisp outside brioche cake opened up with soft moist cake inside. Accompanied with a nice creme custard and a bottle of aged rum that was left on the table to allow you to choose how much rum you wished to accompany the desert. And what a desert, truly beautifully cooked and amazing tasting everything about this dish was amazing. The only drawback was the pouring of the aged rum. Never having had the desert before it was difficult to know how much rum was an appropriate amount and my alcohol free pouring skills need some work.
Some great flavours and combinations of dishes that have been thoughtfully put together and work to create wonderful dishes and a very enjoyable meal. The quality of the food made me excited about the future trip to Cutler & Co.
Having an extra couple of days off as annual leave, decided to use part of one of the afternoons to complete another off my list . As i had to go into the city, i decided on Cumulus Inc. This was eagerly anticipated having heard great things about the place. An added bonus was as i was busy to most of the day i had a very late lunch about 330 pm when most other restaurants would have closed.
As i entered i was greeted by a cheery welcomer who despite appearances was without pretension but spohisticated. I was also greeted with a funky and casual dining area with upbeat and playful music being played telling you this was no ordinary fine dining area.
Starting with some bread that was light and doughy in the middle but had a crisp and cruchy crust that was a simple but great way to start the meal.
Having not had anything to eat since breakfast i went for the whole feast with a starter of tiny medallions of octopus topped with a creamy aioli and tomato and basil on top of a mix of dehydrated olive and olive oil. A good start and a interesting and pleasant mix of textures but possibly could have benefitted from an additional punch of flavour.
I followed this with the kitchen's selection charcuterie with a great selection of meats and accompanment and a phesant terrine experterly match with a prune relish. Good sourcing of produce and well matched.
On to the main course and a selection seared scallops, bacon, sorrel and pearl barley. Perfectly cured bacon offered a strong punch and was complimented by the exceptionally cooked scallops. The other items balanced out the flavours and lead to a thoroughly enjoyable, light and tasty main course.
To round out the meal i decided on the rum baba. A crisp outside brioche cake opened up with soft moist cake inside. Accompanied with a nice creme custard and a bottle of aged rum that was left on the table to allow you to choose how much rum you wished to accompany the desert. And what a desert, truly beautifully cooked and amazing tasting everything about this dish was amazing. The only drawback was the pouring of the aged rum. Never having had the desert before it was difficult to know how much rum was an appropriate amount and my alcohol free pouring skills need some work.
Some great flavours and combinations of dishes that have been thoughtfully put together and work to create wonderful dishes and a very enjoyable meal. The quality of the food made me excited about the future trip to Cutler & Co.
Subscribe to:
Posts (Atom)