The weekend after my birthday was a public holiday weekend with the Monday off from work so Steve and I headed to Sorrento, a small beach town on the Mornington Peninsula to camp for two nights. We headed there on the Saturday, pitched the tent and lazed around until dinner time at Three Palms.
Three Palms is a fun place to dine in a group with many small shared dishes to choose from; Asian, Mexican, Middle Eastern...and it's all fresh and pretty yummy. With it being a long weekend, it was very busy and whilst we had to wait between courses a bit, it was still an enjoyable evening.
Three Palms is a fun place to dine in a group with many small shared dishes to choose from; Asian, Mexican, Middle Eastern...and it's all fresh and pretty yummy. With it being a long weekend, it was very busy and whilst we had to wait between courses a bit, it was still an enjoyable evening.
YELLOW FIN TUNA CEVICHE Peruvian style with Catalan tomato bread
SNAPPER FILLETS Yellow curry, Asian salad and sticky rice
CHIPOTLE CHILI CHICKEN QUESADILLA with sweet corn salsa
CONFIT DUCK SALAD with Persian feta and crushed kipfler
MILLIONAIRE MEXICAN SHREDDED BEEF with tequila & beer mop sauce
ROASTED BEETROOTS with goats cheese dried rocket and tomato oil
CHURROS and chocolate sauce
STRAWBERRY AND APPLE crumble and vanilla ice cream
We enjoyed a feast from all over the World starting off in Peru and finishing with the homeliness of fruit crumble and ice cream. I particularly enjoyed the confit duck salad with the waxy bite sized Kipfler potatoes and the whole dish was reminiscent of a French bistro.
The snapper fillets were very flavoursome as was the quesadilla. The churros were warm and light. I found the chocolate sauce a bit strange - I think it was laced with some liqueur that I didn't enjoy but I ate the churros without the sauce and they were fluffy enough to not need the sauce.
SNAPPER FILLETS Yellow curry, Asian salad and sticky rice
CHIPOTLE CHILI CHICKEN QUESADILLA with sweet corn salsa
CONFIT DUCK SALAD with Persian feta and crushed kipfler
MILLIONAIRE MEXICAN SHREDDED BEEF with tequila & beer mop sauce
ROASTED BEETROOTS with goats cheese dried rocket and tomato oil
CHURROS and chocolate sauce
STRAWBERRY AND APPLE crumble and vanilla ice cream
We enjoyed a feast from all over the World starting off in Peru and finishing with the homeliness of fruit crumble and ice cream. I particularly enjoyed the confit duck salad with the waxy bite sized Kipfler potatoes and the whole dish was reminiscent of a French bistro.
The snapper fillets were very flavoursome as was the quesadilla. The churros were warm and light. I found the chocolate sauce a bit strange - I think it was laced with some liqueur that I didn't enjoy but I ate the churros without the sauce and they were fluffy enough to not need the sauce.
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