Friday, November 20, 2009

Our Visit to Rick Stein at Mollymook

Here is the promised post on our visit to Rick Stein's restaurant. The amazing view of the Pacific Ocean from our balcony:

This is our comfortable and well-appointed room:

Here is the reception area of the restaurant. But we weren't there for the decor:

For starters we ordered the Warm Shellfish with Parsley, Chili, Olive Oil, Garlic and Lemon Juice. Simple but gorgeous:

Here is the fish and shellfish soup with Rouille and Parmesan. The idea is to take the croutons on the plate'in the foreground, spread them with the rouille and parmesan, and float them in the soup. It was sensational:
The main courses were: Escalopes of Tasmanian Salmon with a Sorrel Sauce, and Fillet of Blue Eye Trevalla, Slivers of Potato, Mushrooms and Truffle Oil. The combination of fresh local seafood and simple ingredients cooked in the French style was amazing :

The next morning we had a continental breakfast of cereal, fruit, bread and pastries. Of course the delicious banana bread and croissants were made on the premises:

Overall, we had a lovely experience with the best food I've had in Australia. I enjoyed the food more than I have in the top restaurants in Sydney.

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