The first lunch for 2015 was held at The Palace and was a forerunner to many Chinese New Year dinners in 2 week’s time to celebrate the year of the Sheep. The Palace is known for it’s wonderful Yum Cha lunches but they really excelled themselves with a delicious and varied range of Cantonese food for our lunch. We were fortunate to have an elevated separate area away from the noisy service of Yum Cha. 21 members and 6 guests had an enjoyable meal.
The staff, hand picked by two of our members, provided excellent attentive service by presenting the food on platters as it came out of the kitchen and then plating the portions individually.
It was a joy to not have to serve oneself food as the lazy susan is spun around.
The menu was :
Steamed Sliced Fish with braised Snow Peas
Sang Choy Bau
Boned Duck with Guitar sauce – have no explanation on the Guitar sauce
Spicey Snake Beans with Minced Pork
Egg Plant Hot Pot with minced Pork
Special Fried Rice
Maggi Sliced Beef with Snow Peas
Braised Green Vegetables
Rockmelon Segments and Fortune Cookies
Wines – on arrival NV Domaine Chandon Sparkling from Yarra Valley
White wine – 2013 Voyager Estate Margaret River blend (60/40) of Sauvignon Blanc and Semillon – presented as a mystery wine
Red wine – 2008 Cape Mentelle Trinders Cabernet Merlot, Margaret River
The white wine was more palatable after leaving in the glass and allowing to breathe for a while.
The red wine was considered a good choice with the food.
We all appreciate it is hard to match Chinese food with wine.
All of the dishes were rated highly and the pick of the food was the Steamed sliced fish, Egg Plant Hot Pot and Braised Green Vegetables.
Some of the comments on the restaurant were – “best Cantonese lunch ever” and “good flavours, variety of dishes and will return to The Palace”.