808 Albany Highway, Victoria Park
Today Jocelyn, David, Mum and I went for lunch in Victoria Park. A late lunch. It was 3pm and most places had closed to prepare for the dinner service. Fortunately, we didn't have to walk far to find that Good One was still open.
roast duck
roast pork
barbecue pork
Afterwards, we walked past Baskin-Robbins for dessert.
610 Albany Highway, Victoria Park
I scrapbooked him a card with a magnet at the back so he can keep it on the fridge.
We were rather early and needed to draw out our entree and main course so that we could stay to watch the belly dancer at 8:30pm. On arrival, we thought the place looked cosy and rather ethnic looking from the outside. We felt a bit rushed by the unprofessional waitstaff though. I think they're a family run business so they lacked the etiquette and training. We felt a bit harrassed when they kept asking us every few minutes if we were ready to order. There were only two tables at the time so there was no need to rush us.
The photos of the entrees are shocking because we were eager to just dig in when they arrived.
smoked eggplant blended with tahini, garlic, fresh lemon juice and spices
selected grape leaves, fresh tomato, onion, parsley and ground lamb
combination of beans, fresh onion, garlic, parsley and special spices - deepfried
thin slices of hot seasoned smoked beef
I was disappointed with the entrees. The baba ghannouj needed a bit of seasoning. The stuffed vine leaves required seasoning and just flavour in general. The falafel were nice but deep fried for too long. The bastorma was rather nice - sort of like soft jerky. Yeah...nothing special.
After another bout of pestering to order our mains, we ordered after we had finished our entrees. Ling and Shallen brought a 1999 Pepper Tree Cabernet Sauvignon (I think!??) and one of the ladies asked if we wanted it opened and we replied 'yes please'. A few minutes later, Kong noticed that she had gone to place it on the table beside us and they were busy greeting their friends who had just turned up so they didn't really notice. Thank F*** Kong saw because he hurriedly went to retrieve our precious bottle. We ordered several main dishes to share.
specially marinated king prawns, charcoal grilled and served with sayyadieh rice
a selection of snapper fillet, octopus, king prawns and scallops,
marinated, charcoal grilled and served with hoummos and tabbouleh
skinless chicken maryland, marinated with their own recipe of piquant sauce, charcoal grilled and served with hot chips and salad
two skewers of marinated skinless chicken cubes, charcoal grilled and served with moujaddara (rice and lentils) and vegetarian stew
Oh boy were we disappointed! The first thing we all did was gasp at the dismally tiny seafood 'platter' and dive for the hot chips that were served with the chilli chicken. I don't think any of the meat impressed me but I did enjoy the moujaddara, vegetarian stew and tabbouleh. So basically, the salads and sides were the most tasty part of the meal.
No, they're not giant forks.
It definitely was a memorable night when the belly dancer performed. She picked Ling (yay for the birthday boy!) to join her out on the floor and he did his best to entertain us!Back at home, we were all a bit unsatisfied with dinner so we looked forward to dessert. I'd brought all the ingredients so I set about preparing it.
This photo looked a bit naughty...go on - use your imagination!
I spread the mascarpone mixture into the flan and then spooned frozen berries on top. We baked it in the oven for about fifteen minutes. When we took it out of the oven, it looked absolutely delicious!
I probably could have ommitted the baking step because when we went to slice it up, the mascarpone mixture had melted into a soft gooey consistency and it was difficult to cut nice neat slices.
Alas! We were still hungry! We had some prawns in the freezer that were left over after our last steamboat dinner so we took them out and all gathered around the kitchen counter to watch Shallen cook them for us. She marinated the prawns in chopped garlic, chillies, coriander, mirin and olive oil. She skewered the prawns and then cooked them on the sandwich press.
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