Sonoma Restaurant & Wine Bar, Washington DC: 18th December 2008
The Laurel Glen 2006 Red is a blend of Zinfendal, Carignan and Petite Syrah
from the Lodi region. A simple drink offering supple dark fruit with
moderate levels of firm tannins and prominent oak influences. 86/100.
Hanabishi: Monday 28th & Thursday 31st May 2007
Tuna, Kingfish, Salmon, Swordfish - 4x nigri, 3x tuna sushi rolls, 4x3
sashimi. Fish was served at the perfect temperature, not like it was
straight out of the fridge. Texture was firm and thick. Sushi rolls were
more fish, less rice; ditto for the nigri.
312 Drummond: 29th May 2007
Clair de Lune
oyster, with Goya sherry (Portugal)
chicken & prawn, with Freeman (NSW) white blend of (I forgot..)
Kingfish, crab &
cuttlefish salad, with Leo Buring 1999 Eden? Valley Riesling
pigeon, foie gras cigar & chocolate sauce on green lentil and pea base, with
Chinon 2003? Cabernet Franc
Seared Wagyu beef
rump with truffled pearl barley & sautéed mushrooms, with Mt Langhi Ghiran
2004 Nowhere Creek Shiraz
St Agur with
poached quince, toasted walnuts & pain d'epics, with Carmes de Rieussec 2004
with vodka granita and poached rhubarb (Palate cleanser)
with parsnip cream, malt milk chocolate parfait & tarragon, with Bress 2006
|SOSTA Argentinian Kitchen, Rundle St, Adelaide: 300g, 700g ($30) & 1kg steaks, excellent medium rare T-bone, but superb well-done porterhouse ($28), the most amazing texture I've ever had in a well-done cut of meat! Both meats topped off with a hongus sauce - mushroom, though the sauce was a little on the mild side and probably complemented the rare meat better than the well-done. An amazing paella for 2 ($80) with generous portions of fresh clams, mussels, prawns, scallops. $170 for dinner for 4. My rating: 3.5 / 5.|
Chocolate Bean, Union St off Rundle St.
The most amazing luscious
shots of white, dark, milk chocolate and moose. The absolute MUST-TRY is the
chocolate filth! 8 shots of chocolates with a slice of chocolate mud cake!
Heaven on earth! My rating: 5/5
Edit: chocolate soup - the cocoa content of an iced chocolate times 1000. warm and served as you would expect a cup of coffee does not seem like alot on first glance but theres a reason why they call it soup, it is molten chocolate, unburnt and pure halfway through you will be wondering whether you can finish it in the first place and whether this is too excessive and you should probably stop but then you wonder again and this is the most electrifying soup I have ever had in my life
|Scusami Ristorante, Mid-level Southgate, Southbank, Melbourne (1 hat): Starters: Zuppa Della Casa (posh vegetable soup) $13 was average, Risotto Presidente $21 was created when the Italian president visited the restauarant - perfectly boiled risotto with a cheesy sauce and light flavoured splash of dark vinegerette - so-so. Mains: Veal scaloppine ai funghi $39, well done cuts of veal, Bistecca alla fiore $48 - medium cut of steak which was slightly on the dry side. Pesce Freschissimo - well grilled cuts of fresh fish, dish of the night. Vegetables on the side - $11. Overall, not overly impressive. My rating: 3.5 / 5|
|The Court House, cnr Errol & Queensberry St, North Melbourne (2 hats): Starters: Warm tuna and avacado with crab on cous cous $18. The tuna cubes were fresh and avacado good. Cous cous prepared to perfection and complemented the crab topping wonderfully. Very impressive dish. Rabbit rillette with truffle sauce $17. Juicey chunks of rabbit, not tough, with flavours enhanced by opulent truffle oil. Mains: Slow roasted duck ($34) cripsy skin with pink juicey mid cuts of duck fillet. Perfection of roast! Beef special $75 (forgot the name, but this is an order for 2) beef in red wine sauce, tender tender! sauce not too acidic nor overwhelming allowing you to savor the amazing tenderness of the beef. Brilliant! The Court house hotel is the most unassuming restaurant I've been to, working out of an old pub (it still retains the pub half and the pub menu is wonderful as well! Ambience is wonderful. Very much deserving of 1 hat! My rating: 4/5||
Revisiting The Court
House Hotel 20/11/06:
Duck confit with apple and watercress salad: tender duck fillet hot-oiled to perfection with the meat layers sliding off each other like well-greased axels, balanced salad with just the right touch of olive oil to give the visual glitter and substance to the mouth. But this dish could have done with something crisper to accompany the moderately mouth-filling duck.
Garlic and bread soup: Frothy layer of soup which absolutely needs to be consumed whilst hot. The froth imparts the needed touch of lightness to this creamy soup which came across as being a tad too heavy on the garlic flavour.
Pork and pistachio terrine: the side accompaniment was too salty on its own but a perfect compliment to the tight, compact and clear flavours of the terrine.
Roast Glenloth chicken leg: best 骚鸭 ever!!
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