Promenade Restaurant
Editorial
For something light, start with the twice baked goat's cheese souffle cooked to perfection and served with Swiss chard, preserved lemon and shaved pear, or if you like a bit of variety you might prefer the individual tapas plate with local olives, stuffed sweet chillies, fried oyster, cured meats, seafood and pickled vegetables. Mains include the ever popular fish 'n' chips: South Australian King George whiting fillets fried in ale batter until crisp, served with fries, green salad and lime aioli. For something a bit more sophisticated try the twice cooked duck served with warm puy lentils, pork dumplings, green onion, ginger and shallot jus. Desserts are suitably indulgent; try the warm rhubarb and almond tart with clotted cream and apple puree. Very English.
Shelley Hepworth, July 2006
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