*Squee!* part 2
I got a box of roses! Ten tiered roses, each a perfect perfect bud...
We went to a'Mews restaurant in Glebe, which is a gorgeous top-notch French-inspired fusion restaurant, with to-die-for imported cheese as a speciality. We had the degustation menu,* complete with the matched wines, and spent the evening poking fun at each other while transported by this divine food.
Pretty damn wonderful evening.
* Degustation is where the chef makes lots of small servings of whatever he wants to show off, kind of like tapas but with exquisite fusion food.
Appetiser - an espresso cup of duck consomme
Entrees - a round of Tuna fillet with horseradish creme and red grapefruit; a slice of a rabbit terrine, served with hazelnuts, celery and pear; barramundi piece with roast pumpkin creme, beetroot confit and a caremelised nut/pumpkin thing.
Main - Lamb with olive tapenade on crushed potatoes with pesto and accompanied by something that i can not recall at all.
Cheese plate - platter with four cheeses, each with an accompanying taster - honey with the blue cheese, grapes with the spanish hard cheese, slices of apple with one of the creamy cheeses...
Cleanser - Shotglass of mandarin and Bombay Sapphire sorbet
Desserts - chocolate terrine with strawberry and chocolate sorbets; parfait with caramelised figs and passionfruit mousse.
Each entree, the main and the cheese platter came with a matched wine = 5 different glasses of wine! Yes, degustation is definitely the way to travel...
We went to a'Mews restaurant in Glebe, which is a gorgeous top-notch French-inspired fusion restaurant, with to-die-for imported cheese as a speciality. We had the degustation menu,* complete with the matched wines, and spent the evening poking fun at each other while transported by this divine food.
Pretty damn wonderful evening.
* Degustation is where the chef makes lots of small servings of whatever he wants to show off, kind of like tapas but with exquisite fusion food.
Appetiser - an espresso cup of duck consomme
Entrees - a round of Tuna fillet with horseradish creme and red grapefruit; a slice of a rabbit terrine, served with hazelnuts, celery and pear; barramundi piece with roast pumpkin creme, beetroot confit and a caremelised nut/pumpkin thing.
Main - Lamb with olive tapenade on crushed potatoes with pesto and accompanied by something that i can not recall at all.
Cheese plate - platter with four cheeses, each with an accompanying taster - honey with the blue cheese, grapes with the spanish hard cheese, slices of apple with one of the creamy cheeses...
Cleanser - Shotglass of mandarin and Bombay Sapphire sorbet
Desserts - chocolate terrine with strawberry and chocolate sorbets; parfait with caramelised figs and passionfruit mousse.
Each entree, the main and the cheese platter came with a matched wine = 5 different glasses of wine! Yes, degustation is definitely the way to travel...