Celsius
Traffic madness. Friday night traffic jams. No parking spaces this side of the parklands. Eventually headed to car park, to find there was a traffic jam IN the car park. I eventually found a park in there.
This little ball of soft, stringy meat reminded me of tuna mornay, only much milder and more homogeneous.
I never photograph or mention bread, but this one was a bit unusual. The two different house-made breads came with a jar containing butter… and SMOKE! No, some hippy hadn’t been smoking my butter. It was intentional, and to enhance the butter. I was surprised at the strength of the smoky taste the butter had. Interesting. See the wisp of smoke in the photo.
Fig, onion, eggplant. That’s the whole description.
The duck on this plate had a texture I haven’t seen in real meat before. It’s texture was soft and uniform, like processed meat, yet it was actually real meat. I’m not sure how they did it, but the meat was perfectly soft, juicy, and flavourful. This dish was only let down by the bizarre assortment of other things on the dish. The skinny leeks (or maybe spring onions) were brief but pleasant, but the two types of onions were fairly ordinary and irrelevant. The figs were out of place, but soft and sweet. The black dollops of charred eggplant puree seemed unnatural, having no taste other than a faint charcoal flavour. Apparently, most other people don’t eat these extras.
That’s the description. Apparently it doesn’t actually contain any popcorn. Very abstract.
All other desserts follow the same format of just being listed as four “flavours”. Dessert menu also contains a bizarre array of cheeses, each typically accompanied by a tale of that cheese maturing in a cave or dank cellar, and then turning some colour or other.