The May lunch menu was a combination of fresh seafood and all time Chinese favourites. Numbers were down a little with 20 members and 3 guests attending the lunch.
We were fortunate to have our own room in the restaurant, with carpet on the floor and padded panels on the walls, made for easy conversation. The room faced the marina, so we had a pleasant view outside as well.
We were greeted on arrival with a 2016 Saint Roche Le Rose. This rose was dry and elegant and made for a good start to the lunch.
The entrees were :
Seafood San Choy Bow
Stuffed Squid with minced Prawn in spicy salt and pepper
Even though both dishes contained Prawns, they were cooked very differently and the double-up on ingredients was not noticeable.
Both dishes rated highly and the Squid, being a little different, rated the better of the two.
The matching white wine was a 2016 Domaine Jean-Pierre et Alexandre Ellevin Chablis. This Chablis, whilst young, was drinking well with the seafood.
The main dishes were :
Sauteed fresh Scallop with greens, garlic chive and ginger
Queensland King Prawn with Taiwanese special sauce
Diced Beef and Mushroom with black pepper sauce
Crispy skin Chicken
BBQ meat combination
These main dishes were served with Baby Bok Choy with two kinds of mushrooms and a combination fried rice.
The sauteed fresh scallops was the favoured dish – scoring a good number of 10’s. The mix of green vegetables and ginger complemented the scallops perfectly.
The Taiwanese sauce over-shadowed the flavour of the prawns and the Beef and Mushrooms was a tasty dish. The Crispy skin chicken was ordinary and the quality on the plate depended upon the cut of the chicken you were served. The Pork Belly in the BBQ meat combination was tender and well flavoured and the pick of the BBQ meat on the platter.
The baby bok choy and mushrooms was a great accompaniment to the main dishes.
The red wine on the day was : 2015 Tritium Rioja Alta Tempranillo. This wine was mellow with a sweet finish and matched well with the Chinese food.
Green tea was served throughout the lunch and we finished off with a fresh fruit platter of watermelon and mandarins.
Notable comments were “excellent menu choice with plenty of variety”, “best pork I have had – could not fault any dish”.
The service was prompt and flowed with all food presented on platters and then plated on individual plates.