My Hervey Bay scallops, grilled with herb butter and espelette pepper. I miss the orange "coral" but they're pristinely trimmed and easy! (Waechtersbach serving platter with pierced draining plate, early 1950s.)
Went to lunch recently at a new restaurant. Slick decor, "tribal" tattoos, local gin, a hint of "shabby-chic", a wine list with just enough "natural" wines to be in the zone, a tempting menu of politically-correct provenance. It was easy to have trust in the next few hours.
There were some neat, small starters and a nice idea with lamb to follow - a slow-cooked braised shoulder on a bed of puréed chick peas and tahini, steamed okra, Moroccan pickled lemon, shaved sweet potato chips, with pan juices and pomegranate molasses.
My friend said "Lamb, pomegranate, pickled lemon? That sounds nice."
Our order was taken and for main course, we requested the lamb.
The waiter said "You mean the slow-cooked braised shoulder of lamb, on a bed of puréed chick peas and tahini, steamed okra, Moroccan pickled lemon, shaved sweet potato chips, with pan juices and pomegranate molasses? Good choice." *
Strangely, when asked about bharat and nduja, our waiter said he'd have to ask the kitchen.
It was a warm spring day so we settled for a chilled glass of trendy grüner veltliner rather than a red and played around with our starters - some better than average (much better) falafels, excellent Hervey Bay scallops and grilled eggplant with pine nuts.
Plates cleared, our main course arrived and was put down for us to share. The waiter said, "We have here your slow-cooked braised shoulder of lamb on a bed of puréed chick peas and tahini, steamed okra, Moroccan pickled lemon, shaved sweet potato chips, with pan juices and pomegranate molasses."
Now I could have said "Well that's a relief because that's what the menu said and what I was expecting." Sarcasm however, would have ruined the mood.
But is this just too much information, too often?
Do we need this? Do you think this is good service? Incidentally, I'd love to go back and have more of the menu but how about "Can I describe any dish for you?" rather than automatically getting a full shopping list, cooking instructions and culinary road map?
*And what branch of people management teaches this art of positive reenforcement. Our lamb was a "good choice" but at the next table the chargrilled octopus with black rice and foraged samphire was surprisingly also a "good choice". If I'd been having a low self- esteem day, I would have been confused.
Tell me if I'm being difficult. 👇