The lobster bisque was presented nicely on a wooden presentation board alongside a baguette-Simple, rustic and comforting.
A delicious dipping sauce came in generously slathered on the baguette and was a great addition to the soup.
Apart from that however the soup had a real depth to it that gave it that home-made feel. The stock had a great depth and it was evident it was made from scratch. After a pinch of salt the soup was even more flavoursome and the onion soft and sweet.
|Salad with Jannei goat cheese curd, crispy pork belly, chilli & basil dressing|
The presentation was very simple but the taste was far from. For such a small salad each spoonful was bursting full of flavour.
The textures were combined beautifully with the tanginess of the chilli and basil, the saltiness of the goats cheese and crispy pork and the simple balance of the lettuce.
|Blue mountains free range 280gm rib eye Belgian handcut chips, trio of green vegetables, Mushroom sauce|
|Cooked Medium Rare|
The steak was juicy and still soft and pink in the middle. The mushroom sauce was a little on the bland side (and I sort of regret not choosing the blue cheese sauce), but still delicate. The vegetables fresh and simple and the chips were a lovely golden colour with a good crunch. The portion was overall generous and good quality.
|Belgian Beer Stew, Slow braised beef with Maredsous brown beer and handcut chips|
In the first few bites the stew was very rich and thick in flavor and had a strong sweetness to it. The spices actually reminded me of Massuman curry. The beef however was extremely tender and soft from the slow braising. Although the chips came in great condition they didn’t quite compliment the stew very well. It would’ve done great with some sourdough or even some fluffy breadrolls to soak up the sauce and break up the richness. Sadly this dish was a little disappointing as the sweetness of the sauce overpowered the whole dish
|Mussels, White Wine, Roast Garlic|
The mussels were delightfully fresh and the simple flavours really let the mussels shine.
Often seafood is a little on the stingy side but Flemish really didn’t hold back with this specialty dish.
|Confit of Duck Maryland, braised witlof, seasonal vegetables, potato rosti and red wine jus|
The duck was well seasoned and flavoured and didn’t have that iconic overly oily taste that duck can tend to have. The chef’s took gentle care of this particular piece. The vegetables simply cooked but added a good buffer to the rich flavours. The accompanying potato rosti added a little sweetness to the overall dish with the caramalised onions balancing the flavors.
|Local cheeses served with baguette and fig and date compote.|
The fig and date compote balanced perfectly with all the cheeses and the baguette was a great base choice for the pungent cheeses.
The baguette portion, as was noticable with all the previous dishes, seemed quite short in this dish, so we requested a few more pieces of bread. We were not however, informed that it would incur a hefty $2 fee. Personally, most of the dishes that accompanied a baguette were pretty stingy, so it was a bit of a shock to be charged for small slices.