New chef de­liv­ers at the Wiki

Midland Reporter - - News -

warmed baguette was piled high with diced to­mato, span­ish onion, a driz­zle of olive oil, coarse salt and basil.

The half-shelled oys­ters came two ways and were beau­ti­fully pre­sented – freshly shucked wine vine­gar and lemon and Kil­patrick – clas­sic flavours with that ba­con crunch and the salti­ness of Worces­ter­shire sauce.

The por­to­bello mush­rooms were grilled to per­fec­tion and served with roasted veg­eta­bles and parme­san on a rocket salad with pump­kin coulis.

There is a smor­gas­bord of op­tions when it comes to mains. The scrummy Thai beef salad fea­tured mar­i­nated Black An­gus beef strips atop Asian juli­enne veg­eta­bles, mint, glass noo­dles, rocket leaves, chilli and lime drown­ing in a spicy soy glaze.

The lively ca­jun chicken salad fea­tured spiced pieces of chicken thigh amongst a salad of baby spinach leaves, span­ish onion, cherry toma­toes, sliced avo­cado, roasted cashews and shaved parme­san with a creamy ca­jun dress­ing.

There’s noth­ing worse than a steak sand­wich that hits the ta­ble with soggy Turk­ish bread. I’m happy to re­port this one was on the mark. The gourmet sand­wich was filled with scotch fil­let, ba­con, egg, to­mato, caramelised onions, an acidic crunch of pickles, swiss cheese and rocket leaves, com­ple­mented by a BBQ sauce, aioli with golden chips.

The twin pork loin chops were a knock­out: charseared and oven roasted un­til per­fectly cooked, served on a bed of creamy royal blue potato mash, a mediter­ranean vegetable med­ley and a di­vine wine jus.

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