Far Q Food Snob

Photos and Comments about food, wine and Restaurants from places I've been and you might also go to!

[farqfoodsnob]

Some of the courses and wine matches at a great lunch yesterday at #thepoint #bestrestaurantinmelbourne

[farqfoodsnob]

Good hawker Chinese tonight with @cocobridie #leehofook #teasmokedeggs #porkbuns #schoolprawns #heirloomtomatoes #barramundiandginger #sorbet

[farqfoodsnob]

#rockpool lunch today #crabsalad #prawns #pattagoniantoothfish #ribs #cossalad #macncheese #potatoncabbagegratin marvellous food

[farqfoodsnob]

#flowerdrum for lunch yesterday with @simonparker #bakedcrabshell #friedwhiting #quailsanchoibau #pekingduck #crayfishprawnspearlmeatinginger #friedrice #almondbiscuits

[farqfoodsnob]

Outstanding Portuguese Tart @bombabar great way to finish lunch on a Friday

[farqfoodsnob]

The Point - Riverina Pasture Fed Lamb, Sweetbreads, Seared Foie Gras, Pommes Anna and Red Cabbage Salad. So much going on here but melding together like a perfect Opera. Lamb in the form of a cutlet and that medallion with the mushroom hazelnut stuffing and seasoned perfectly. That crispy potato galette, the light rosemary gravy. The crispy sweetbreads and the Pan Seared Foie Gras still bubbling away in the juices. FarQ can still taste them all dancing on his palette matching with the light tannins in the mellow Northern Rhone Syrah. Oh boy what a truly outstanding dish 👍👍👍👍👍

[farqfoodsnob]

The Point - Petit Odre, Charred Sourdough. This Spanish Sheep's Milk cheese smells of Mushroom and wood and sits resplendent on those toasties. A mild cheese to enjoy before switching to the sensational desserts to follow.

[farqfoodsnob]

The Point - Strawberry Marshmallow, Champagne Sorbet. The combination of Champagne and strawberries is sure to tickle the fancy of the young at heart. The marshmallow was really light and fluffy but intensely flavoured and was a perfect textural combination with the crunch Strawberry Chard. Only a subtle champagne in the Sorbet so as not to overpower the dessert. Really a clever dish showing fine technique.

[farqfoodsnob]

The Point - Chocolate Fondant, Violet Ice Cream and Honeycomb. The rich oozing melt in your mouth centre combined perfectly with the coffee undertones of this lighter style Pedro Ximenez. FarQ very much enjoyed the sugar honey crunch from the real honeycomb pieces suspected to be direct from the beehive! The Violet Ice Cream and the Brandy Snap made for excellent presentation. A definite winner for any chocoholic!

[farqfoodsnob]

The Point - Petit Fours. Apricot Jelly, Chocolate Raspberry Truffle and a Raspberry Jam Shortbread just like Grandma FarQ used to make when FarQ was just a little FarQ. Sweet memories..

[farqfoodsnob]

Flower Drum - Peking Toffee Apple with Ricketts Point Cinnamon Ice Cream. Lightly battered Apple covered in Molten Toffee dipped in ice to harden it. The experienced waiter made this entertaining dish at the table and it tastes as good as it looks.

[farqfoodsnob]

Flower Drum - Deep Fried Crumbed Ricketts Point Organic Vanilla Ice Cream and a Fresh Mixed Berry Sauce on the left. Deep Fried Bananas with a hot toffee sauce and the same Ice Cream on the right. Chinese dessert classics and done to perfection here. FarQ is still not sure how on earth they manage to deep fry ice cream but that can remain a cooking secret. 😳

[farqfoodsnob]

Flower Drum - Sauté seafood with Ginger and Garlic. Sautéed crayfish, prawns and pearl meat, wok tossed with ginger and a touch of garlic. A triumphant masterpiece in terms of presentation and taste. Big juicy pieces of lobster that easily peel away from the shell, thick prawns and pearl meat and just enough ginger garlic sauce to flavour but not overpower the fresh seafood. Loved it. 👍👍

[farqfoodsnob]

Flower Drum - Can you guess? Correct...it's Peking Duck and there is probably none better than the Drums version. How about that presentation!

[farqfoodsnob]

Flower Drum - Sang Choi Bau. Minced quail meat, shiitake mushrooms, chinese sausage, bamboo shoots and Spring onion, served in a perfectly formed iceberg lettuce leaf. The consistency of this dish is exactly what one hopes for when ordering. FarQ had the same thing only 4 weeks earlier and the dishes were identically delicious.

[farqfoodsnob]

Flower Drum - S.A. King George Whiting fried in a crispy batter served with fresh lemon juice and five spices salt. This is an old favourite, its simple but so very good....the fish is the rightful tasty hero of the dish. FarQ highly recommends an order of this 👍

[farqfoodsnob]

Centonove - Veal Cotoletta. Mrs FarQ and FarQ felt like a good Shnitz and a glass of wine. No better place for Shnitz n Slaw than this little gem in Kew. The Tuscan Sangiovese was a lighter style with Aniseed on the nose and pallate, finishing to a cherry/raspberry classic.