In Australia, the entree is the appetizer. Kinda makes sense as that is the literal meaning in French. We decided to eat only entrees for lunch. Started with scallops cooked medium rare- perfect- with pork belly.
Up next, a kingfish carpaccio with foie gras - amazing - two great tastes that taste great together.
Following, a yummy baby beetroot salad with chevre on a tortilla.
Keith had the pain perdu with kumquats and sorbet & custard - really amazing.
I had the apricot souffle - the thing melted when it hit your mouth. Drool.
2 comments:
Yo, that is a drool-fest. Was a fancy lunch like that more or less expensive than NYC? How was that Kingfish?
Yo, that is a drool-fest. Was a fancy lunch like that more or less expensive than NYC? How was that Kingfish?
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