My fourth visit to Faraja. The menu doesn't change much here, but that's okay. It's fairly extensive.
Chargrilled. Cauliflower purée, chilli salt, caper berries.
This is served rare. I didn't used to eat rare meat, but my tastes have now expanded to include all kinds of filth.
The meat is chewy, but has a nice char to it. It's not the main ingredient here, however.
The meat, cauliflower purée, and herb mush go together perfectly. The cauliflower is a creamy base, and the herbs provide a nice tang.
It wasn't immediately obvious to me, but I really like the presentation here. It removes any confusion about what I'm supposed to do, and there's no cutting–just eating. Every mouthful is the same, and they're in a line. There's also a good ratio of vegetables in this dish. The caper berries are a bit superfluous, however. They don't taste much different from the herb paste.
Our own Bailey's and espresso semifreddo , shot of espresso, nip of Frangelico.
Ive eaten everything on the dessert menu. The only thing left is the affogato.
There's a lot of coffee here. It's just a little bit too bitter for the sweetness of the ice cream to neutralise it. Also, it completely overpowers the Frangelico.