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2022-08-05
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The lunch spoke of the passion of the chef (or chefs?) in a nicely decorated new restaurant. Ingredients were of high quality; the food carefully prepared; and dishes beautifully presented. The chef was not parsimonious in showcasing the tastes of different ingredients and the skills. This working was however contrived and at times an overkill. First and foremost, to refresh my palate, a chilled green drink. Green on Green was fresh but, because of the jasmine green tea, partook of some h
First and foremost, to refresh my palate, a chilled green drink. Green on Green was fresh but, because of the jasmine green tea, partook of some hint of grass-taste, which could be off-putting if you don’t like a smack of the grassy countryside in your drink. I always like it pretty much I like a Sauvignon Blanc.
Green on Green
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Crackers and Tomato and Red Curry Spread
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Porkcentric Borscht
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Mushroom Salad was unexpectedly thick and creamy, thanks to the cauliflower puree. The subtle tartness of the pickled mushroom gave the veggie dish a scintillating touch, whereas the taste still leant against the heavy side. Admittedly the salad tasted not bad, though a bit intense in flavour so that any complexity was overwhelmed.
Pork Sausage and Beef Burgers. These were fantastic burgers. Great buns, beautiful patties, delicious salad, and nicely seasoned fries. Each of the two was finely presented on a wood-framed rectangular plate. However, …… If you see what’s on the burgers — those condiments and add-ons — smoked Navarra cheese, sauerkraut, jalapeño, mustard, truffle, gherkins, gravy mayo — to name just a few, probably you’d appreciate what I meant by ‘contrived … an overkill’. Every one of these was delicious, and every one was strong enough just on its own. When they’re all put together, you can imagine, the effect was a flavour explosion in the month. I didn’t know which one to appreciate when all yearned for my attention at the same time.
Desserts were tasty. The portion was big but rightly so. I was more than glad to have a substantial portion of the ice-cream as well as the apple cake. The Chocolate and Hazelnut Gelato for sure was a great finale accompanied by the bright sharpness of raspberry. The vanilla whip cream added some weight on it but I didn’t really mind in this case.
Chocolate and Hazelnut Gelato / Coffee
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Apple Cake
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As an aside, I was told that in Polish language, the word ‘love’ rarely get said. If I love you too, I’d say, ‘I you too’ (ja ciebie też). So I had the wishful expectation that Polish gastronomy is as tacit and subtle in its expression of flavours as its language in expression of affection. The forwardness of the food gave me quite some surprise. And I am ready to accept that now. I’m sure Porkcentric would be loved by those who like their strong flavours. Or perhaps the food would go well with the crafted beers they have to offer.
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