Read full review
2012-09-11
5 views
Need another reason to look forward to weekends? Dish now offers three-hour lunches on Saturdays and Sundays, a fun way to sample some of Chef Steve Allen's tastiest recipes in tapas-sized servings. Dish's pumpkin soup with truffles, wild mushrooms and parmesan is a perennial crowd favorite, outshining the French onion broth with gruyere and tomato-lemongrass consomme. All are delicious nevertheless, proving that good things can come in threes. Other swell salads include a Caesar swelling with
Need another reason to look forward to weekends? Dish now offers three-hour lunches on Saturdays and Sundays, a fun way to sample some of Chef Steve Allen's tastiest recipes in tapas-sized servings.
Dish's pumpkin soup with truffles, wild mushrooms and parmesan is a perennial crowd favorite, outshining the French onion broth with gruyere and tomato-lemongrass consomme. All are delicious nevertheless, proving that good things can come in threes.
Other swell salads include a Caesar swelling with crispy chicken, tiger prawns, quail eggs and anchovies, as well as a mozzarella-and-tomato marvel.
Pasta lovers aren't forgotten, thanks to the crab-and-coriander linguine and beef carbonara.
Finally, for fans of fish and seafood, the spread here is wide, including salmon that's pan-fried and salmon that's citrus-cured and served with pickled beetroot and horseradish ice cream.
By the way, frosting-loaded cupcakes line Dish's display cabinet for takeaway, but it's wiser to skip them on the way out; the cake base is fine, but the topping tastes surprisingly artificial.
The lunch's free flow includes sparkling, red and white; teetotalers have all the juice they desire.
Post
