- Mixed Green Salad with Bay Scallops and a Citrus Vinaigrette
- Sautéed Chicken Livers with Grapes and Caramelized Shallots
- Potato Pancake and Beef Tenderloin “
” with Apple-Pear Sauce Sandwich
- Vanilla Panna Cotta with Pomegranate Gelee
Some of it may sound unconventional, but I believe that was the intent. Heaven knows how the kid from
I think the livers and the beef were personal favourites - The livers were flash-fried in a little oil, with shallots, and then the rich sweet grapes added at the last minute. The result was a dish with serious meaty depth of flavour, a faint saltiness, twang from the shallots, and then came the sugary hit every time I punctured a grape with my teeth....What a mouthful, superbly balanced....Some crusty bread was all that was needed to mop of those yummy juices, and we scoffed the lot down like we hadn't been fed for 3 days. We drank a NZ Chardonnay with it too - liver should always be accompanied by a fruity wine I think.
But the best was yet to come. That beef. Shit alive. I'll never forget it.
Forget all that bollocks I wrote about Bobby Van's -
Despite our obvious satisfaction (slumped in chairs, slurping wine and rubbing our rotund waists) he then launched a final assault - the panna cotta. Personally I've never made one, I don't suppose they're that difficult but regardless, our boy NSK span out a sublime example. Creamy, wobbly, crowned with an oversized pom syrup that dribbled down the sides and formed small pools of fruity goodness on the plate.
With that gone into our ever-expanding guts, we were all in a spot of bother. I don't think anybody said anything for the next hour. A few mumurs of contentment maybe, the sound of cigarettes being lit and the clatter of ice cubes in crystal.....the faint whiff of scotch in the