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Français Déjeuner
2009.11.27
Our inter-continental lunch/dinner is back!
November 21st, we had lunch at The Little Snail, a French restaurant at Darling Harbour.
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Our inter-continental lunch/dinner is back!
November 21st, we had lunch at The Little Snail, a French restaurant at Darling Harbour.
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The restaurant has a lunch special, a 3-course meal for AU$32.
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The restaurant has a lunch special, a 3-course meal for AU$32.
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I had snails as entrée, a dozen of them marinated in wine, herbs and stock and oven baked in garlic butter.
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I had snails as entrée, a dozen of them marinated in wine, herbs and stock and oven baked in garlic butter.
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Almost everyone had it.
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Almost everyone had it.
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Yum! Never thought snails could taste this good. Loved it!
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Yum! Never thought snails could taste this good. Loved it!
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For the main course, I had Chicken Cordon Bleu, skin-free breast fillet filled with ham and Swiss cheese, lightly coated with panko, fried and topped with tomato and basil coulis
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For the main course, I had Chicken Cordon Bleu, skin-free breast fillet filled with ham and Swiss cheese, lightly coated with panko, fried and topped with tomato and basil coulis
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And an Australian brew to go with it.
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And an Australian brew to go with it.
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Cel had veal tenderloin with piquant cream sauce of smoked bacon, shallots, sun-riped tomatoes, glazed potatoes and buttered beans.
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Cel had veal tenderloin with piquant cream sauce of smoked bacon, shallots, sun-riped tomatoes, glazed potatoes and buttered beans.
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So did Tim and Tony… three in a row.
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So did Tim and Tony… three in a row.
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Cherry had grilled Tasmanian salmon on mascarpone enriched risotto and puree of sweet peas.
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Cherry had grilled Tasmanian salmon on mascarpone enriched risotto and puree of sweet peas.
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Monica and My as well…
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Monica and My as well…
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Paul had slow-roasted lamb on ratatouille and mash with rosemary-infused port-wine demi-glaze...
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Paul had slow-roasted lamb on ratatouille and mash with rosemary-infused port-wine demi-glaze...
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LJ had prime Australian beef fillet on garlic mash with champignons and red wine jus
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LJ had prime Australian beef fillet on garlic mash with champignons and red wine jus
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Everybody’s filling up…
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Everybody’s filling up…
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Dessert time! Kahlua infused chocolate mousse for me…
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Dessert time! Kahlua infused chocolate mousse for me…
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And for everyone else…Handmade profiteroles with crème patisserie, chocolate sauce and whipped cream,
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And for everyone else…Handmade profiteroles with crème patisserie, chocolate sauce and whipped cream,
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classic crème caramel,
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classic crème caramel,
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and sticky date pudding with butterscotch sauce and vanilla ice cream
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and sticky date pudding with butterscotch sauce and vanilla ice cream
