Afous is a popular restaurant of the Society as this was the third visit to taste the Moroccan and Spanish tapas food.
Customers cannot help but get caught up in the theatre performed by the owner of the restaurant from fresh rose petals sprinkled on the tables, petals rolled up in the menus and surplus petals thrown over the ladies. Later on came the synchronized lifting of the tajine lids to the pouring of the Moroccan tea from a height. All good fun for the participants.
A small number of attendees today – 21 which included 2 guests.
On arrival we were handed a glass of Villa Conchi brut Cava with a small portion of rose petal syrup in the glass which gave the drink a great colour. A different aperitif and some thought a little sweet but definitely on theme.
A large menu was chosen that moved from small bites to the large tajines placed on the tables.
We started with North African Zaater bread and a plain bread with 3 dips.
The Zaater bread was very tasty on its own and the 3 dips were spicy and delicious.
One of the small bites was herbed Garlic Prawns which were very fresh and cooked to the right temperature
Next came grilled scallops with corn salsa, mild chilli and prawn oil. These scallops were a highlight of the meal
and were very flavoursome.
Meat balls and potato with aioli were served next. The meatball was very juicy and with a tasty tomato sauce
Next up was grilled haloumi with a mixed berry dressing. The halloumi was cooked a little too long but the slight dryness was overcome by the delicious mixed berry sauce which also complemented the saltiness of the haloumi.
The next dish, B’stilla Fingers, was considered an inbetween dish of perfumed bites. The layers of crispy filo pastry were filled with fragrant almond chicken, infused with rose water, cinnamon and accompanied with a delicate orange saffron sauce.
The two Tajines were next consisting of a slow cooked lamb shoulder in rass el hanout and Fish fillets marinated in a chermoula sauce.
The lamb was very tender and able to be cut into pieces.
The fish was succulent and one comment that the orange/saffron sauce was a little too sweet.
Fish Tajine
Saffron rice and and orange/saffron salad were the accompaniments for the tajines.
Orange and onion salad
To finish the meal we were offered a platter of Moroccan sweets served with mint tea.
The sweets were very well made, presented well and a good sugar hit.
The pouring of the mint tea was part of the theatre of the restaurant
The white wine was a Spanish 2019 Paso Baranges Albarino.
A full bodied aromatic wine and a good accompaniment to the starter dishes.
The red wine on the day was a 2016 Campo Viejo Reserva
A mature red with aromas of berries, smoky, minimal tannin and spice on the palate.
It was considered that the wines matched well with the food.
Good friendly, slightly over the top, service with generous serves of the food.
Sydney Ladies Wine & Food Society 