Le Gourmet
Editorial
Erich Mohr resides in the kitchen, his home away from home for the past 25 years, creating a French influenced menu filled with European inspiration. Start with the crispy salt and pepper quail, boned and served on a mango and chilli salsa, or perhaps the terrine of pork hock and vegetables in riesling and herb jelly with cucumber and radishes. For main sample the roasted crisp-skinned duck with leek gratin and wild mushroom saute, or the vegetarian quenelles of eggplant, pecorino, raisins and pine nuts on tomato ragout with grilled zucchini. Make sure you save room for the crepes Suzette flamed with Cointreau and served with a vanilla-bean ice-cream, or the Salzburger Nockerl: hot Austrian souffle with hazelnuts and chocolate chips, served with ice-cream, fruit and a hot chocolate sauce. Enjoy the extensive wine list ranging from light Australian varieties to hearty Bordeaux.
Veda Wickens, February 2006
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