The daughter & I have been going to Scotts Epicurean pretty much since it opened back in 2000. Sometimes we drag the husband along as well. The friendly, welcoming service & the great food just keep us coming back – usually for Saturday brunch. However, every now & then they put on a dinner: 4-5 small, perfectly formed courses with accompanying wines, & we’ve thoroughly enjoyed those too. (Although the husband did feel that perhaps he should have dressed for the occasion when we went along for a meal the night Hamilton’s Riff-Raff statue was unveiled. It was a cold night, but somehow he felt somewhat overdressed in his polar fleece 🙂 ) So, when I saw the flyer for their latest dinner, I bought a couple of tickets on the spot! (The daughter never wants to come to these; she is never quite sure that she’ll want to eat everything on offer.)
And as usual, we were not disappointed. (I am not going to talk about the wines here as a) I didn’t try them all & b) I can’t remember the names anyway. Suffice it to say that all those I sipped complemented the food rather well.)
First up, polenta chips with a lovely thick garlicy aoli. I rather like polenta & the last time I made it I did keep some over for chips, but couldn’t get them crispy enough. Will have to have another go, for those we ate on Friday were rather fine.
Next, kingfish, pan-fried & served with saffron rice, finely diced chorizo & red pepper, & ‘crackling’ of chicken skin. Which worked well & was apt, given that I’ve often heard kingfish described as the chicken of the sea. I’m not huge on fish but I cleaned my plate up.
The soup – served in a glass – was a creamy carrot soup made special by the use of star anise. It had a little scoop of what the menu described as black olive sorbet on the top, which was visually attractive. Being not a fan of olives (you can see where the daughter gets her fussiness from) I passed most of mine across the table to the husband; in retrospect this was perhaps foolish as the little bit left behind showed me that the flavours went together extremely well.
This was followed by Angus steak (fillet, I think), served medium rare on kohlrabi puree with smoked leeks & several types of mushroom. The husband, who also has his little food foibles, originally said that I could have his mushrooms, but I noticed sadly that he changed his mind after sampling them. The only part of this course we had reservations about was the leeks; the smoking led them to present as slightly fibrous, although they tasted good. The rest was scrumptious.
After this I have to say we were feeling comfortably full, although not over-so – which was just as well as dessert was still to come. This was a delightful free-form pie (on the menu, aka crostada) of feijoas on a bed of ground hazelnuts, served with a citrus-y cream. I enjoyed working out the ingredients as I savoured it, & checked with Jason Scott (owner/chef) afterwards that I’d got them all. “Yes,” he said “- & you can find the recipe on-line, on my sister’s blog.” So I did – & made it myself for friends the following evening.
All in all, a great evening 😀