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🤢 2/5 - Some things don’t necessarily need to be eaten
By 👻 @JCW1993, 07/19/2022 3:00 am
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So… a very difficult one to review until one is honest with oneself - on the face of it a complex, challenging meal invoking the sort of foodie equivalent of imposter syndrome - doubting what you like in a meal…but being afraid to say so - but in short I didn’t like any of it - apart from the cocktails which were awesome and most enjoyable part of the experience. Things just collapsed when it came to the food. Theme was indigenous Australian ingredients - but the close to obsessive focus on these ingredients frankly meant a total lack of good, balanced enjoyable dishes. The “hand” canapés (shared dishes of green ants berries, saltbush etc) weren’t particularly sensible to serve in a pandemic even after hand sanitizer (after all what is the hand doing - taking the food to the mouth) and actually weren’t very nice - sour, bitter intensity - like eating a random bit of bush and deeply regretting it afterwards. Crocodile was a fatty bony congealed lump of stuff - no amount of lemon myrtle and salt could disguise that - served as hand food presumably to deal with accidental ingestion of razor sharp bones. Just not great. A caviar of ants in honey with Blini and cream cheese served as being akin to caviar really didn’t work as the ant heads were sharp and caught in one’s throat. Actually it reminded me of when sticky liquid ant killer used to be in vogue. Stop it I don’t like it… A pate of emu liver was itself great… but ruined by the intense sour notes of the (admittedly spectacular) blossom it was served in and the cloying red (hibiscus?) sauce poured over it. The two fish courses - a medley of seafood and a freshwater crayfish soufflé were both awesome - no need to invent anything particularly outrageous or Australian here - just cook some fish well and serve it. Brilliant. Then it was back back to the Australia focus “mate” - Kangaroo was awful - little squares of meat on a skewer served with a splurge of tasteless pepper sauce (except it wasn’t peppery) and really bad fries. The server commented they would be the best fries I have had all day…. She obviously hadn’t been a local fish and chip shop recently - they were dry twigs of potato. Deserts weren’t much better - an average cheesecake served outside in front of a smokey fire and an overly sweet coconut ice cream with a tart native cherry. Then we escaped. It was expensive, but it wasn’t nice. To my mind it was using ingredients because they were Australian, not because a better option existed overseas. I wish they stopped this sort of focus and looked at areas they could provide tangible outcomes.
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