Wedding Dinner at ZINC
The entree of Prawn and Coconut Timbale made with fresh West Australian scampi(there seems to be a theme here!), shredded lime and spiced prawn sauce, did not make for a promising start. I didn't enjoy the mouth-feel of the very mousse-like but bland timbale although A. thought it was fine.
Luckily I gave the main course a chance though. I had a roast eye fillet of beef with caramelised onion and red wine sauce and blue cheese and spinach tart. The steak was cooked to perfection - rare in the middle, beautifully tender - and the blue cheese in the tart gave it a gutsy flavour.
A. had the signature dish called a 'Pair of Pears'. To be honest, I couldn't actually figure out why this name until I went home and downloaded the photo - DUH! Roasted half-boned quail and chicken with pasta dura filling, handmade gnocchi, and lemon thyme jus. The pasta dura filling had a smoky quality that paired very well with the chicken. Overall a greta dish although I did think that the chicken was slightly overcooked.
For dessert, we were served an old-fashioned dark chocolate self-saucing pudding with vanilla ice cream. I certainly don't feel as strongly as Ed about restaurants that serve vanilla ice-cream if it was really creamy vanilla-beany ice-cream however I was left rather uninspired by this one. But...the chocolate pudding, with its steamy, runny chocolate interior hidden by a crusty top, more than making up for it. The buttery shortbread was an unnecessary addition to an already rich enough dessert.