Saturday, May 8, 2010

The Strand

Cuisine: Seafood, Modern Australian

Freshly Baked Crusty Campagne Baguette with Cannellini Bean, Extra Virgin Olive Oil and Aged Balsamic
Beautiful bread to start. I've never had to pay for bread at any fine dining restaurant but for $3, this was well worth it =)

Whole Baked Snapper, Piquant Red Curry Sauce, Fried Shallots and Pickled Watermelon
The pickled watermelon was a miss. I suspect they were trying to do some 'fusion' thing by having the pickled watermelon. Traditionally, curry is served with raita, a Pakistani and Indian condiment based on yoghurt and used as a sauce or dip. So, maybe they thought instead of raita, which is sour, let's go with something else that is sour like.. umm.. pickled watermelon?
Let's not.
Oven Roasted NT Wild Barramundi Fillet Crusted with Peanut, Corriander Pesto, Sauteed Mustard Cress with Soy Ginger Dressing
The barramundi was beautifully fresh. Nice and simple.

Overall Impression: 5.5/10
Prompt service. Great location that overlooks the harbour.
The Strand on Urbanspoon

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