A few days ago, I had a lovely lunch at
We had the fixed menu, there is only one -- for lunch a least, but it did not leave one wanting more.
there were three starters -- with the roasted fennel bulb, wrapped in ham, and the succulent roasted lobster claws, with the faint bitter after taste with a fleshy sweet sour beetroot accompaniments being quite exceptional its the subtle balance of their flavors. I'm resolved to try this, wrapping and roasting, with banddakka or green beens.
The main course was baked plaice, with a saffron cream sauce that highlighted the deep, mellow taste of the carefully cooked fish.
The main course was baked plaice, with a saffron cream sauce that highlighted the deep, mellow taste of the carefully cooked fish.
Marinated Strawberries were central to the trifle inspired dessert, that was topped with a yoghurt ice cream.
If you've been following my blog, you know I've been a little strawberry obsessed, recently. What I got from this De Kas dessert is how well delicate strawberries took to a subtle marinate. I'm going to try that at home.
But it didn't beat what I think of as two of my specials, strawberry curd and strawberry orgasm.
But it didn't beat what I think of as two of my specials, strawberry curd and strawberry orgasm.
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