Anniversary celebrations took place at the Flinders Hotel. We enjoyed spending the day in one of the hotel rooms on site before heading to the dining room. The whole complex is a little like a conference centre and the casual bar has the feel of an upmarket RSL. Having said that it's still all very enjoyable to spend time in.
The dining room is a regular rectangular shaped room and reminiscent of a hotel dining room at one of the big chain 4 star hotels. Again not unpleasant but somewhat sterile. So will the food provide us with the unique experience we seek?
The dining room is a regular rectangular shaped room and reminiscent of a hotel dining room at one of the big chain 4 star hotels. Again not unpleasant but somewhat sterile. So will the food provide us with the unique experience we seek?
Our waiter was a young gent who was very eager to please and offer assistance with the wine. I thought perhaps he showed his lack of experience by recommending one of the most expensive local pinots immediately without checking budget etc or perhaps that was just youthful enthusiasm. Nevertheless Steve and he found mutual ground that was cheaper.
The amuse bouche arrived and it was a Dry Broadbean Soup with Cayenne Pepper with a
Mushroom Filled Borek. The mushroom pastry was delicious - flaky pastry with a creamy mushroom filling was chunky enough to add some texture. The soup left a dry feeling in the mouth so its name was certainly fitting. I'm not sure of the techniques involved in getting a soup to have a dry texture but whatever was done must have worked and it was certainly unusual and memorable. However the flavour of it was quite bland and it lacked the depth and savouriness that I've tasted in other soup amuse bouche.
I think that to have something as simple as soup as a course, it really needs a strong and concentrated stock that has been home made and lovingly brewed up with layers of flavour and this soup lacked that body and depth.
The amuse bouche arrived and it was a Dry Broadbean Soup with Cayenne Pepper with a
Mushroom Filled Borek. The mushroom pastry was delicious - flaky pastry with a creamy mushroom filling was chunky enough to add some texture. The soup left a dry feeling in the mouth so its name was certainly fitting. I'm not sure of the techniques involved in getting a soup to have a dry texture but whatever was done must have worked and it was certainly unusual and memorable. However the flavour of it was quite bland and it lacked the depth and savouriness that I've tasted in other soup amuse bouche.
I think that to have something as simple as soup as a course, it really needs a strong and concentrated stock that has been home made and lovingly brewed up with layers of flavour and this soup lacked that body and depth.
I opted for the Seared Yellow Fin Tuna, Steamed Vermicelli, Crab Bisque. It came with a deep fried quail's egg which was a great touch and the oozy egg worked really well. I was expecting a kind of laksa inspired dish and the colours certainly contributed to this. The tuna was perfectly cooked and was rare in the middle. Again similar to my comments about the soup though, I felt the bisque lacked gumption and rather than being bold in flavours it failed to live up to its colour and was more a moisture provider than a flavour enhancer. And if I'm going to be pernickety the noodles weren't really vermicelli but more like egg noodles. All in all, it was fairly enjoyable but just lacked guts. Pleasant enough but not a lasting impression.
Steve went with Roasted Pigeon, Crab Bastilla, White Cabbage, Date Sauce. Now that I'm asking him about it almost 3 weeks later, he is struggling to recall it which probably says a lot. Oh and now I've jogged his memory, he says he remembers it being tasty so that's good. We did agree on the night that his choice was better in terms of bigger and bolder flavours.
Steve went with Roasted Pigeon, Crab Bastilla, White Cabbage, Date Sauce. Now that I'm asking him about it almost 3 weeks later, he is struggling to recall it which probably says a lot. Oh and now I've jogged his memory, he says he remembers it being tasty so that's good. We did agree on the night that his choice was better in terms of bigger and bolder flavours.
Next up, Steve followed on the pigeon with Wagyu Brisket, Jerusalem Artichokes, with Prunes, Pea Puree. This was a generous serving of meat that was cooked very well so that it was tender. The prunes were actually a good accompaniment adding a welcome sweetness that was not at all overwhelming.
I had the Roasted Lamb 3 Ways, with Cinnamon and Chermoula. The waiter told me there was leg of lamb, braised lamb shoulder and lamb fillet but that wasn't quite the case. I actually received a lamb cutlet which he didn't mention, some leg of lamb and maybe some shoulder but it wasn't actually braised. Well not my interpretation of braised, roasted maybe but not braised.
Anyway semantics aside. As well as the lamb was a lovely triangle "samosa" of spinach and cheese like the Greek spanakopita and that was delicious. Given my previous thoughts of lacking flavour and seasoning, this very simple pastry was beautifully seasoned so that the natural flavours of spinach and creamy mozzarella type cheese were enhanced. The lamb itself was also delicious and the spices gave it a beautiful perfume that was Middle Eastern inspired.
I had the Roasted Lamb 3 Ways, with Cinnamon and Chermoula. The waiter told me there was leg of lamb, braised lamb shoulder and lamb fillet but that wasn't quite the case. I actually received a lamb cutlet which he didn't mention, some leg of lamb and maybe some shoulder but it wasn't actually braised. Well not my interpretation of braised, roasted maybe but not braised.
Anyway semantics aside. As well as the lamb was a lovely triangle "samosa" of spinach and cheese like the Greek spanakopita and that was delicious. Given my previous thoughts of lacking flavour and seasoning, this very simple pastry was beautifully seasoned so that the natural flavours of spinach and creamy mozzarella type cheese were enhanced. The lamb itself was also delicious and the spices gave it a beautiful perfume that was Middle Eastern inspired.
We went with one side dish of Spiced Brussels Sprouts, Chestnut, Shanklish. The veggies were al dente which I enjoyed. Who likes a mushy sprout anyway? I liked the use of chestnut to sweeten and Shanklish for some saltiness. I think the sprouts had been par boiled before being roasted or pan fried. However I think the par boiling resulted in a bit too much moisture still in them so the caramelisation didn't come out enough.
For dessert, we decided to share the Morrocan Donuts, Apricot and Prune Compote but before they arrived we had some petit fours which consisted of a lollipop each. One was strawberry ice cream covered in white chcolate and the other was a salted caramel. Both were delicious.
The donuts also were plump and fluffy and warm and sugary and pillowy and non greasy and just delightful! I didn't need the accompaniments and in fact.not being a prune fan anyway was happy with just the donuts. I don't really know what made them Morrocan but whatever it is, I like it!
We enjoyed our little visit at the Flinders Hotel. Dinner started off average but blossomed and the time away from the city was exactly what we needed. Welcome respite in a busy life.
The donuts also were plump and fluffy and warm and sugary and pillowy and non greasy and just delightful! I didn't need the accompaniments and in fact.not being a prune fan anyway was happy with just the donuts. I don't really know what made them Morrocan but whatever it is, I like it!
We enjoyed our little visit at the Flinders Hotel. Dinner started off average but blossomed and the time away from the city was exactly what we needed. Welcome respite in a busy life.
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