On my first visit last week, I caught up with my best mate Brandon who's back in town for a few weeks. Angela was kind enough to drive us there and drop us off, and to come back to pick us up!
Okay, I'll let the pictures do most of the talking, since I remembered to take a few shots.
So what did we have?
I remarked to Brandon that everything on the menu looked so good - only if the food sold on Czech pricing, we'd do what we did at Spindleruv Mlyn and order 2 entrees and 2 mains each, and then worry about how to finish it all off (in case you're curious - our Czech meal cost less than AUD100 altogether, including wines, despite our wanton gluttony).
For entree: a little display of marron, celery sorbet, celery-salted popcorn and marron panacotta (which looked like a bit of a light pate). Strange bedfellows at first glance, but the flavours truly work together! There was even a little marron claw in the line up.
For my main: Sous vide of salmon - he's clearly had far greater success than my feeble attempt at this delicate art of vacuum cooking. The fish is cooked evenly all the way through, yet it is unbelievably moist, pink and juicy, with absolutely no dry bits at all!
A mini creme brulee for pre-dessert (now this course is certainly a concept that a hobbit would appreciate, along with second breakfast and elevenses).
|Clarkes even does a good after-dinner|
coffee, which is amazingly hard to
find even in fine-dining restaurants!
The service was excellent, as you would expect from a top notch restaurant, and is courteous, professional and unobtrusive without being snooty. They're young but well-trained, friendly people.
As for me, I brought my precious original Super Tuscan - the Tignanello. This was a most drinkable bottle of wine - savoury plummy earthy flavours, silky soft mouthfeel, finished off with persistent fine and long lasting tannins. It was so well made that we didn't really notice the tannins until towards the end of the bottle (which came rather fast because it was so easy to drink!), when the cumulative tannic build-up on the palate finally because noticeable. It certainly had a few more years (at least) left in it, alhough it was already drinking beautifully at 7 years.
I can't wait to eat at Clarke's again tomorrow, when Stephen will be working his team hard to churn out an even more memorable and delicious dining experience!