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2012-10-30
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After visiting Millesime three times in the past week, we'll probably take a break from this outlet for awhile _ but we still can't stop licking our lips at the thought of future meals here. It's always a guessing game when the amuse bouche arrives at the table. This time, we were right when we half-shouted, "smoked salmon with cherry tomatoes!" (OK, obvious enough) Not our favorite starter though; seemed like something we'd find a bit too easily at a buffet counter. Portobello mushrooms with p
After visiting Millesime three times in the past week, we'll probably take a break from this outlet for awhile _ but we still can't stop licking our lips at the thought of future meals here.
It's always a guessing game when the amuse bouche arrives at the table. This time, we were right when we half-shouted, "smoked salmon with cherry tomatoes!" (OK, obvious enough) Not our favorite starter though; seemed like something we'd find a bit too easily at a buffet counter.
Portobello mushrooms with parmesan & beef bresaola. The pillow-soft mushrooms were chunky and earthy, while the beef had a nice, lean saltiness, but the overall blend of tastes and textures was merely pleasant, nothing more.
Scallops sandwiched with tuna loin & baby yellow squash. The turning point for this meal; we'd have totally enjoyed the moist, perfectly cooked scallops on their own, but the fish (which tasted like cured meat) worked as a cushion of savoriness that made everything even better.
Freshwater yabbies with black truffle vinaigrette. Plump and juicy, with a natural sweetness complemented so completely and fittingly by the fragrant truffles.
Richard Hamilton Hut Block Cabernet Sauvignon (McLaren Vale, 2006) .
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