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2012-11-29
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This entry wraps up our Penang series. A highlight was dinner at one of the island's most elegant settings, with impeccable food and well-honed service. Bread with three flavours of butter (salted, pesto and sundried tomato). Amuse bouche of beef wantan. Preparing the Caesar Salad, tossed with garlic, olive oil, anchovies, mustard, topped with parmesan and croutons, served with smoked salmon. Spinach & Crab Cannelloni with seafood chili con carne, asparagus & soft shell crab. An intriguing combo
Bread with three flavours of butter (salted, pesto and sundried tomato).
Amuse bouche of beef wantan.
Preparing the Caesar Salad, tossed with garlic, olive oil, anchovies, mustard, topped with parmesan and croutons, served with smoked salmon.
Spinach & Crab Cannelloni with seafood chili con carne, asparagus & soft shell crab. An intriguing combo of tastes and textures. The cannelloni was packed with fleshy chunks of crab meat, which had a creaminess that was nicely balanced by the tangy seafood.
Smoked lamb tortellini tossed with virgin olive oil, garlic, roasted pumpkin, pine nuts, young edamame beans & shimeji mushrooms, finished with crumbled Roquefort cheese. Delicious, but this needs to be shared because it's waaay too rich.
Preparing the Peach Melba, flambeed with Cognac by the table.
Terramater Paso Del Sol Merlot (Chile).
Saint Clair Fire Road Chardonnay 2007 (New Zealand).
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