Ap­petite for c

Sizzling Wok Fine food helps sup­port char­i­ta­ble or­gan­i­sa­tion

Evening Express (City Final) - The Guide - - EATING OUT - By Lau­rna Robert­son

Lor­raine Neil­son, 50, cater­ing as­sis­tant, West End Scott Inglis, 32, car valeter, Torry Jaibo Palmer, 35, en­vi­ron­men­tal ser­vices worker, city cen­tre

AD­DRESS: MY CHILLI shred­ded beef was crispy yet meaty and packed with fresh veg, and my fi­ancee’s Szechuan chicken was tasty, if a lit­tle dry for her taste. With starters of salt and chilli prawns and smoked corn chicken, the bill came to £22.20.

MY PHI­LOS­O­PHY for 2011 when it comes to eat­ing out has been “why wait to have a rea­son for a spe­cial meal?” If you feel like you need a treat you ob­vi­ously do. Risk­ing be­ing la­belled glut­tonous and a tad spoiled, I de­cided to choose a restau­rant where I wasn’t only treat­ing my bet­ter half and my­self but also giv­ing some­thing back. The Foyer Restau­rant and Gallery is one of the trad­ing arms of the Aberdeen Foyer char­ity which AD­DRESS: 82A Crown Street, Aberdeen OPEN­ING TIMES: 11am - 11.30pm Tues­day - Satur­day. Closed Sun­day and Mon­day. FOOD:

SER­VICE:

AT­MOS­PHERE: set on chive risotto with tomato rel­ish, wilted spinach and saf­fron sauce ap­pealed to us both. Com­pro­mis­ing, we de­cided to share this dish along with the roast breast of duck with Dauphi­noise pota­toes, braised red cab­bage, roast parsnips and a gri­ot­tine cherry jus. The rel­a­tively small por­tion of hal­ibut was per­fectly cooked – full of del­i­cate flavour and so flaky hardly a chew was re­quired. The rice had the per­fect bite, the creami­ness of it was just a shade be­low heavy, while the wilted spinach was de­li­ciously savoury and the other veg­eta­bles had just the right crunch. The packed duck plate was the right op­tion for shar­ing. When I put my knife and fork into the deep chunks of meat I found it was de­li­ciously pink to the point of bloody in places. The car­ni­vores in us both squealed with de­light. The meat was well-seared, savoury with­out be­ing over salted and gave me a warm glow

pro­vides sup­ported ac­com­mo­da­tion, ed­u­ca­tion and train­ing for young dis­ad­van­taged peo­ple. So my con­science was clear – and my ap­petite was huge. Katy opted for a starter while I held out for a dessert. Her seared foie gras and con­fit chicken presse...

I love the range of dishes at the Fer­ry­hill House Ho­tel. Their chicken dishes are de­li­cious. I like the ba­con and dou­ble cheese burger from Archibald Simp­son’s on Union Street. I had the hal­ibut at Musa re­cently. It was fan­tas­tic. It has a bo­hemian...

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