It Just Has To Be Delicious

Viet Lotus Menu, Reviews, Photos, Location and Info - Zomato

We came to this restaurant on a whim for lunch as we had a craving for vietnamese food. When we arrived it was empty, but soon filled up with diners, and the host was very welcoming. They offer a special midweek lunch deal for $10 – very reasonable.

We chose to share starters of bbq pork on lemongrass.These were delicious, nicely seasoned with herbs and the flavour of the lemongrass came through too. Served with a sweet chilli dip.

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We both chose from the lunch special menu. I had the savoury prawn and pork pancake. This was tasty but didn’t have much pork or prawn in it, mainly beansprouts and vegetables and it was slightly greasy, but I did enjoy it.

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My companion chose the Sliced Beef Noodle Soup which was flavoursome and arrived in a huge bowl. The beef was tender, and the onion, mint and beansprouts gave a nice fresh and bright contrast. However, the broth could have been more intensely flavoured and some fresh cut chilli or chilli in oil would have made a nice accompaniment.

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I would like to try this restaurant for an evening meal. It is certainly a neighbourhood gem and full of potential.

 

Gusto Riverfront Menu, Reviews, Photos, Location and Info - Zomato

We came to Gusto because it had been recommended by a taxi driver earlier in the day. We didn’t book, but secured a table fairly quickly. The menu was nice but not particularly inspiring – not one of those menus where you can’t decide because everything sounds amazing.

I hadn’t eaten oysters for a while so I chose half a dozen and my companion chose a smoked trout and potato pancake with beetroot relish, horseradish and dill butter.

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The oysters were beautifully fresh and came with a nice onion and watermelon salsa – they definitely satisfied my oyster craving.

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The pancake was delicious, with a full trout and potato flavour – a very nice dish where the flavours matched well.

For main I chose the salmon with a date and pistachio couscous, rocket and lemon. The fish was high quality, beautifully cooked, and the couscous was a nice amount and full of delicious complementary flavours.

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My companion chose the spatchcock chicken with crispy prosciutto, a broad bean risotto, watercress and parmesan. He thoroughly enjoyed it – again lots of nice well-matched flavours and a well executed dish.

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We enjoyed Gusto and would return, but I would like to see a much more appealing menu. The chef is clearly very talented, but the menu is lacking and maybe it’s the way that it is written or explained. I would also have liked a special option for the main course – a special starter was offered, but not a main. A very nice meal, but an underplayed menu.

Thomas Corner Eatery Menu, Reviews, Photos, Location and Info - Zomato

We popped in to Thomas Corner Eatery for breakfast on a rainy Noosaville day. We were seated fairly quickly – the restaurant is large and airy with indoor and outdoor tables.

The menu was quite extensive with lots of nice choices. I settled for the locally hot smoked salmon, poached eggs, horseradish, lemon, capers, and watercress. The eggs were perfectly cooked and the salmon was very tasty, but I couldn’t detect the horseradish and I suspect that it was missed. It was still very nice, but I love horseradish, so I was a little disappointed not to taste it.

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My companion chose the Farmer’s Market breakfast. This was attractive to look at and tasty, but he would have preferred traditional pork sausages instead of the Bangalow pork sausage that was provided.

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Thomas Corner Eatery has a nice menu, friendly staff, and uses high quality ingredients. Definitely a nice spot for breakfast.

 

Flux Restaurant & Lounge Menu, Reviews, Photos, Location and Info - Zomato

Flux is a lively tapas lounge on the main Gympie Terrace strip of Noosaville overlooking the Noosa River. We were lucky to get a table and the staff were friendly and welcoming.

The wine list was high quality and we chose a ‘Not Your Grandma’s’ Eden Valley Riesling which was bright, zesty and delicious.

All of the tapas looked really tempting, and we chose the following:

Prawn and Crab Spring Rolls with green chilli and lime dipping sauce. I thought the sauce was a little sharp, but the spring rolls were perfect.

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Blue cheese button mushrooms with parmesan and thyme breadcrumbs, which were lovely – a nice balance of salty piquant cheese with the softness of the mushroom and the crunch of the cheesy herby breadcrumbs.

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Fennel and gin cured salmon with watercress, onion, orange salad, pineapple vinegar foam, lemon oil and lavosh crackers. This was a dish where everything on the plate added to the overall sensation, a lovely fresh dish, and the pineapple foam was wonderful.

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Cajun soft shell crab with wasabi mayonnaise, pickled cabbage and herb salad. A lovely tasty, crunchy triumph of a dish – again with flavours that matched so nicely.

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We enjoyed everything so much that we ordered a fifth dish of seared scallop with creamed leek puree, crispy chorizo, toasted almonds and microherbs. This was a mixture of classic flavours – the sweet scallop, the spicy chorizo, the nice leek background flavour and the crunch of the almonds. Delicious.

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Flux is definitely a top quality venue and the prices were reasonable too. When I am back in Noosaville this will be my first choice of dinner venue. Every plate was excellent.

Princess Thai Menu, Reviews, Photos, Location and Info - Zomato

As soon as you walk into Princess Thai – it feels like you are on holiday in Thailand. Greeted by a delightful wai and sawasdee from the waitresses.

The decor is lavish, intricate, and typically Thai, and the atmosphere is warm and comfortable with families and friends gathering in this neighbourhood gem.

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The menu is extensive and contains authentic Thai dishes – a nice welcome change – so many restaurants try to be pan-Asian and I always think it is better to specialize in one cuisine rather than trying to be Chinese, Thai, Japanese and Malaysian all at once.

We didn’t want to overeat, so we shared a satay starter. the chicken was succulent and flavoursome and the peanut sauce was a perfect accompaniment.

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For mains we chose fish in tamarind sauce which was really nicely cooked, lovely fresh fish in a sauce that wasn’t too sour or too sweet, with lots of nice colourful vegetables on the plate.

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We also chose a chicken panang curry – authentic, spicy but not too hot, and bursting with all of the typical Thai flavours that we love.

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We also chose steamed rice and a glass noodle salad with minced pork and prawns. Again, the salad was a very authentic and tasty dish with all the elements of sweet, sour, and hot and a nice textural crunch of peanuts.

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We were perfectly full at the end of the meal, and really pleased to have dined here. We will definitely be back.

Seaduction Restaurant + Bar Menu, Reviews, Photos, Location and Info - Zomato

Seaduction is a modern Australian fine dining restaurant and bar in the Soul Building at Surfer’s Paradise. It boasts an attractive position overlooking the beach on the main Esplanade road.

When we walked in the ambience was quietly sophisticated with a nice simple and classy decor and smooth jazzy background music playing. The staff were friendly and warm and led us to a wonderful table near the window. The menu has a choice of a la carte, degustation/tasting menus and wine matching.

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Soul Building Foyer

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Seaduction Restaurant

We chose the 5 course degustation menu, which actually turned out to be 7 courses including the tomato bread at the start and the coffee/petit fours at the end.

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The bread with herbs and tomatoes was flavoursome and attractive to look at, quite substantial and a very nice start to the meal while we sipped on a glass of sauvignon blanc.

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The first course from the menu was beetroot and sugar cured ocean trout, local sand crab rillettes, lotus crisps, yuzu pearls and lime emulsion. The little yuzu pearls were bursting with citrus flavour, the trout was fresh and delicious and the crab very moreish. A wonderful start to the evening.

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The second course was Bangalow pork belly, twice cooked in tamarind and yellow rock sugar, green paw paw salad and black Asian vinegar. Tender and tasty, with a hint of spice, this was a beautifully constructed course and a perfect amount.

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Course three consisted of lasagne of Harvey bay scallops, tempura foie gras, caviar and sea foam. Chef was generous with the scallops which were the star of the dish, beautifully enveloped in silky pasta and complemented by the other flavours on the plate.

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Next came green tea house smoked duck breast, duck and shiitake spring rolls, sour cherry gel, hoisin and orange marmalade. A very appealing dish to look at, and a wonderful example of duck served in a combination of ways with classic hoisin, cherry and orange flavours. Lots of nice flavours and textures to tempt the tastebuds.

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Dessert was coconut pannacota, passion fruit sorbet, ginger and passion fruit curd macaroon with elderflower gel. The pannacotta was beautifully silky, the sorbet wonderfully zingy, and the macaron perfectly constructed. A nice light dessert, again with lots of interest on the plate.

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Petit Fours

We finished with coffee and some delectable petit fours to complete a perfect meal. Every course was a treat, well thought out and beautifully put together. Definitely a location to return to for a wonderful treat.

Click Here to access the Seaduction website

 

Gerard's Bistro Menu, Reviews, Photos, Location and Info - Zomato

We wanted to go somewhere a bit special, and decided to go for Gerard’s Bistro because it had great reviews.  The restaurant is in the vibrant James Street area, across the road from the markets and tucked away in Gerard’s Lane.

We arrived slightly early for our table and were seated at the bar while it was prepared. The wine and drinks list was quite impressive and I chose a glass of Harvest Sauvignon Blanc which was nice but not amazing.

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We were then seated, given menus and informed that our waitress would be with us soon to explain the menu. On looking through it there were items that I did not recognise like samke nayyeh, laham nayyeh, bekaa wings, and batata harra. It was quite a while before she came to our assistance and it seemed strange that other waiters seemed to be free but we had to wait for our particular waitress to explain the menu. When she arrived she was very pleasant and explained that samke nayyeh was a kind of ceviche white fish, laham nayyeh was a raw meat dish and bekaa wings were chicken wings in harissa. She also explained that the dishes were Middle Eastern style and designed to be shared, with small plates at the top of the menu and larger plates in the middle.

I love raw fish and imagined that it would be similar to a lovely Peruvian version that I had chosen before, so we went with the samke nayyeh and the bekaa wings to start.

The samke nayyeh (with walnut milk, chamomile oil, grapefruit, green almond) came up first and it was quite frankly disappointing. A very small portion for $22. It was also very bland, and even though grapefruit was listed in the ingredients there was no nice citrus hit, which is probably what it needed. The walnut milk was not very plentiful and not very ‘nutty’. It also arrived on a chipped plate – not really acceptable for a top class establishment.

The chicken wings ($18 for 6 wings) came next and they were very very good. Lovely spicy harissa flavoured coating and yoghurt. Very tasty. They arrived with some dehydrated wet wipes which need to be rehydrated by placing them in water – I have seen them before, but most diners are puzzled by what they are, and I am not really sure why anybody uses them instead of regular wet wipes.

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Our plates were changed and the two main dishes arrived together. We chose suckling pig with roasted plum, morcilla (black pudding) puree, smoked almond and perilla (a mint like herb) priced at $39. The second main dish was whole smoked eggplant, turmeric, mint, kashk yoghurt, and blackened onions priced at $18.

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Both dishes lacked seasoning. The pork was tender but not as tasty as you would expect a slow roasted dish to be, the plums were not ripe enough, and the blood sausage puree was frankly unpleasant. I love blood sausage (or black pudding), however this version was thick, sticky and bitter tasting. With two pieces of pork each it was an expensive dish. The eggplant was very bland except for the blackened onions which just tasted excessively burnt and again were unpleasant. I have eaten charred foods before and I love a bit of charring on capsicum, chicken or steak, but the onions had been burnt beyond all recognition and left a bad aftertaste. The dish was advertised as a ‘whole’ eggplant but there was very little of the eggplant flesh to share, and it would have benefited from a really good twist of salt and pepper to give it some taste. No condiments were provided at the table.

Very disappointed at having one good dish out of four, we asked for the bill. I had been excited at the thought of trying the black fig dessert with aniseed ice cream ($16), but I didn’t want to waste any more money. The only dish that the waitress asked if we enjoyed were the chicken wings – which of course were great, and the only reason that we ate the other food was out of hunger rather than enjoyment. I still felt quite hungry after the meal which came to $124 in total.

I will not be returning to Gerard’s Bistro – it is expensive and pretentious. I have eaten at several ‘minimalist’ restaurants before and if premium prices are being charged for small portions, then the food has to be of outstanding quality. Our meal fell far short of this, the food looked good but did not deliver on taste.

Fruit Sauce

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Sometimes you need a nice fruity sauce or compote to go with a dessert. This weekend I made a vanilla cheesecake and decided to make both raspberry and blueberry sauces to go with it. I made them the day before and they ‘gelled’ quite a bit in the fridge overnight to give a set texture. I have adjusted the recipe here to use a bit less cornflour so that the sauce will be a bit looser than my picture.

You can use any fruit – I think frozen fruits work quite well – I used frozen raspberries and frozen blueberries separately, but you could mix them, and you could also use mango, peach, cherries, blackberries, strawberries or other fruit.

You need (for a small bowl of sauce – enough to accompany 6 dessert portions):

1 cup of fruit (frozen or fresh) chopped and peeled, seeds removed

1/4 cup water

1/4 cup of caster sugar

1 tablespoon of lemon juice

the zest of half a lemon

1/2 teaspoon of vanilla essence

1 teaspoon of cornflour mixed to a loose paste with a little water

Method:

Place the fruit in a saucepan with the water, sugar and lemon juice and bring to the boil. Boil gently until the fruit breaks down a little and softens.

Add the cornflour mixture and boil a little faster until it thickens. Stir in the lemon zest and vanilla and remove from the heat when the desired thickness has been achieved.

Serve warm or cool and store in a refrigerator in a covered bowl.

 

 

 

 

 

Sakana Japanese Dining Bar Menu, Reviews, Photos, Location and Info - Zomato

Sakana is in a group of shops just on Sandgate Road, it is quite a large cafe with a casual atmosphere.

The menu is quite extensive, featuring hot and cold appetisers, sushi, sashimi, bento boxes, curry, rice and noodle bowls, and tempura.

We chose edamame to nibble on while waiting for our mains. This was plentiful and fresh.

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We shared some prawn gyoza – they were steamed and tasty and had a dipping sauce.

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I chose my favourite Agedashi Tofu. This is a dish which is impossible to eat with chopsticks so I was glad to have a spoon. The tofu was nicely coated in potato starch and had been very lightly fried. The broth was tasty with a lovely savoury umami flavour – definitely one of the nicest I have had.

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We shared some sashimi of omelette, scallop, tuna, salmon and white fish. It was good quality and very fresh and came with pickled ginger and lovely hot wasabi.

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My companion chose a sushi roll containing spicy tuna and tempura prawn. This was plentiful and it had lots of nice contrasting textures and flavours.

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We were very full at the end of the meal and enjoyed everything that we had. The cafe is also licensed and sells Japanese beers, sake and sake jelly drinks.

We will definitely return – it’s local and extremely good.

 

Citron Modern Asian Menu, Reviews, Photos, Location and Info - Zomato

Citron is in a nice location just off Kedron Park Road, elevated with balcony seats as well as tables inside. The wine list is just right and we had a glass of sauvignon blanc to start.

Everything on the menu sounded appetising, so it was difficult to choose a dish – this is always a good sign.

For the starter we chose a small plate of mixed hors d’oeuvres consisting of a betel leaf with sandcrab, coconut, chilli and coriander, a mahor (minced prawn and pork with peanuts on pineapple) and a heavenly beef bite with nahm jim jaew. All were delicious and set the scene for a very nice meal.

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For main my companion chose the caramelised beef cheek with flavours of pho, pickled bean sprouts, vietnamese herbs, fresh rice noodles and lemon. This was tender but the caramel was a bit thick and sticky in the mouth.

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I chose the seared scallops, crisp pork belly, asian mushroom salad & sesame soy dressing – a very nice plate of food, and all the flavours matched nicely. The scallops were cooked perfectly.

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For dessert I chose the yuzu curd, crunchy cinnamon filo, raspberry ripple meringue and candied ginger – a nice array of flavours but I am not sure that they were flavours which went well together. The ginger was quite hot and although I love ginger, I can imagine that it would be too overpowering for some diners.

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My companion chose the roast banana pudding, salted peanut ice cream and palm sugar caramel. This was delicious and every flavour had a place on the plate. The banana in the pudding was tasty without being too sweet, the salt in the ice cream was perfect and the caramel was just right.

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So would we go back to Citron ? I think yes because I would like to try other items on the menu. however I think it is a bit overpriced. The food is beautifully presented, but the dishes are probably overpriced by around 15% – to charge the prices that Citron charge, every dish and flavour needs to be perfect.

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