 |
Char-Grilled Quail On Greek Salad Roma Tomato, Holland Cucumber, Spanish Red Onion, Sweet Basil |
 |
Maori Lakes New Zealand Lamb Rack Herb Crusted, Roasted Cherry Tomatoes, Rosemary Jus |
The first meal of the week started off with a bottle of lovely wine that blooms with each slurp of briny French oysters and it was quite an indulgence for a Monday. Me wanting to eat light suggest we share a salad, while telling myself not to touch the lamb. The quail salad turned out to be amazing! A whole butterflied boneless quail is halved and charred, then set atop a simple salad. The contrast of sweet & savory, hot & cold, and soft & crispy, make this dish seem like more than a salad.
Lamb looks too good to skip, seared, and encrusted with garlic and herb flavored bread crumbs. Then it is roasted to the perfect doneness.The presentation is simple yet beautiful. I just got to share it with Sharon. I liked the way how they cook 2 bones together. The meat is done tender pink and so juicy. We were all quiet savouring to the bone. Realising it's not quite enough we ordered our next dish. The braised short-ribs. It didn't turn out to what we expect but the flavours exceeds its looks. Light comforting dish. Yummy!
Lovely Cheryl came along and that gives us excuse to order more food. Our lunch finished with desserts, chocolate fondant and chocolate tart which weren't great at all. By the time we were done for lunch, I was so exhausted by the great food, all I needed was a good nap to sleep off the indulgence.
 |
 |
Pasta of the day |
 |
| Braised Australian 1824 Short Rib with Mashed Potato, Meat slow cooked in Red Wine Sauce |
 |
| 2010 St Hallett Eden Valley Riesling |
 |
| Lovely Cheryl with her Prawn Pasta |
Overall, Culina have much better food than Jones.
Till next post, SS.