The O Hotel
7 Grilled Kangaroo Island French lamb cutlets On chorizo & cannellini bean salad with pumpkin purée, red wine shallots and caramelised honey and caramel glaze.
On chorizo & cannellini bean salad with pumpkin purée, red wine shallots and caramelised honey and caramel glaze.
The bean and chorizo salad isn’t really a salad. It’s more like baked beans and sausage for breakfast. I don’t think there’s a need for a second meat on a lamb dish. The red wine shallots Are quite strong, given that they sit in a pool of what tastes like balsamic vinegar. The pumpkin purée is extremely fine, and slightly nutty, but I’m not sure what it’s for. There’s also not much of it. The cutlets are fairly soft, but have a small amount of blood (I wasn’t asked how they should be cooked.) The elements on this plate were all quite reasonable in their own right, but didn’t go together in any way.
With burnt honey ice cream.
Again, the components of this dish were fine, but had nothing to do with each other. The logs of marshmallow were light and fluffy. One had a slight fruity taste, the other a more daily taste. Both were slightly sherbert-y. The berry pile was nice, but it had its own dots of what was probably sweetened condensed milk. The marshmallows seemed lonely, so ate them with the berries for a bit, but that didn’t do anything for me. The comical mandarin slices with vanilla (not burnt honey) ice cream tasted just as one would expect them to taste. The giant piece of strawberry was like the queen in old maid, and got eaten last.