Entree:
- Salt and Pepper Squid w/ chilli, garlic, corriander and lime - $16 (shared)
- Ciabatta Garlic bread - $3.50 (shared)
Mains:
- Barramundi (NT) - $34 (Durian)
- Kingfish - $34 (Lychee)
Dessert:
- Raspberry and Lemon Steamed Pudding w/ creme anglaise - $12 (shared)
Wine:
- Leo Buring Riesling, clare valley, SA - $7.50 (Durian)
- the little wine company olivine merlot, hunter valley, NSW - $8.00 (Lychee)
- Penfolds Grandfather Port - $8.50 (Durian)
Analysis:
Durian:
The fish was delicious, special, memorable. The Barramundi was a gorgeous blend of melt in your mouth juice, fresh off the grill striking heat and a freshness of taste that was the highlight of the meal.
I had a similarly pleasurable experience with the Squid and my love/hate relationship with all things chili continued. I highly recommend the Squid and the Barramundi.
The wine was nice, my first step in what should be a long and fruitful wine appreciation adventure. The Riesling had a slightly empty taste, the sparkle of the alcohol being the dominant feature. Drinking with the chili jam of the entree left an interesting sparkling after effect in my mouth. Overall I would have preferred a more smooth white wine to match the smooth lusciousness of my fish.
Dessert was perhaps a slight let down. Partially a bad selection coupled with a very 'bready' pudding which slowed down the chew speed of my mouth to annoying levels. The raspberry and lemon sauce was sweet and tasty but personally I would have preferred a less textured conduit for it. Grandfather Tawny Port was my companion for this meal and I perhaps need to learn to drink it more slowly. The strong, sweet and powerful kick is highly pleasurable - but should be consumed slowly and in small doses. Lesson for next time - spend more time enjoying the dessert portion of the meal!
