I was so happy with the food that I went 3 times in a month last year. After work today, I didn’t want to cook and I needed something good to cheer me up. Ramen just wasn’t going to cut it tonight. We walked past Movida Next Door and it was a 20 minute wait. So be it. I think Movida is getting too much hype and just to proud to be ‘so melbourne’ these days I was happy to give it’s neighbour a miss too. on our walk to Cumulus, I was thinking about the dinner at Svago a few weeks back. Oh, that really was good.

Off to to a cloud
(Photo from their website)

A Tempranillio (plum, smokey/tobacco, fruity) to start

3 pacific oysters: Kumoto SA (small tangy), Coffin Bay SA (creamy sweet) , Moutling Bay TAS (large, sweet and slightly tangy).

Scallops with speck, rasin dressings (salty, sweety, savory and bacon flavours with a well seared scallop)

Cured venison with horseradish cream and smoked tomato puree (a sashimi of a good cut, nice balance)

We happend to bump into a friend my mine, also a frequent visitor, foodie and well informed with wines. He recommended the soup of salt cod with parsely (creamy salt cod soup with a dense textured but lightly flavoured green foam of parsley – surprising combination)

Shredded confit duck leg, roasted and pickled beetroot, watercress, radish and walnut dressing (a stand-out of the night. I could eat a carton of this stuff. I need to get a packet of walnut and blended it now.)

Cassoulet – white beans, smoked Lyonnaise sausage, roast pork strap (a nice, home and rish dish to finish with. Love slow cooked beans)

The dessert recommended by the waiter was excellent. He took our dilema of the lemon jelly versus chocolate souffle and said that the weather commanded the chocolate and also he think that my friend likes the chocolate. Fine, it was good – twice backed chocolate souffle with penut butter ice cream. This souffle has the stamp of AWSOME-NESS. A little denser than a normal souffle, light in texture but so rich and just ‘Oooh, give me another bite’. I will endever to make this. The ice cream was excellent also. not very sweet and just a good clean peanut flavour.

Sherry: blend of Palomino and Pedro Ximénez. Recommended by the waiter to go with chocolate. Some sherries are too sweet but this had a good acidity/fruity character to really compliment the rasin-like sweetness. Give me more! Spain here I come (minus the pig flu).

I walked home. Happy.

On that note… I am off to sleep.