Monday, December 05, 2005
Let me swim in the soup...
Next time they'll have red-carpet rolled out by the seabus. I swear I felt so loved and cosseted at Shearwater on Thursday to warrant that kind of thought. People at the seabus so glad to see us again after a two-week hiatus. Lots of new things at the Shearwater store (okay maybe that doesn't make YOU feel like a princess but it does for me). But then there was dinner...
It was nice to look at the shimmery tree right near our table as I sipped my hot chocolate with whipped cream on top. I'm not normally a whipped cream girl but this stuff was great. It wasn't long before our first course came and I met God. I mean it! The broccoli and cheese soup was SOOOOOOOO good. I was horridly sad when I'd finished wolfing it down. Frog loved it quite that much too. It was all yummy and creamy with cheese as an accent to the broccoli rather than a competitor. And soft luxurious bits of onion... ahh... If I could have had a hot pool of that stuff to live in, I would have been happy as could be.
We'd both chosen the specials of the day. Frog had the prime rib with Yorkshire pudding and mashed taters. He was particularly in love with the sauce which I think I heard was au jus with red wine and garlic. Sometimes the simplest sauces are the best as the French Frog is apt to say to me... again... and again... OK I GET IT! ;-)
I simply had to try out the other special of the day: Prawns cooked with sambuca. I was curious to see what anise tasted like with seafood. I'm not sure if it is the best pairing with prawns but it was still quite nice to eat paired with the cooked fresh tomatoes and parsley. I found the result a bit sweet for my taste. I really have come to believe I like something a little more savoury/vinegary for prawns than sweet. It was a nice experience because I'd never had sambuca before in ANY way. I know I'd like it (I like pastisse too) with maybe another kind of dish, probably dessert.
All this time we were attended to diligently and kindly. I think what really struck me was new habit of the chef coming out to talk to us. I don't think that's ever happened before. Frog laughed at my surprise because he said if you are frequenting a restaurant in France, the chef/owner will make special visits to your table. Well, even if it is understandable for him, I felt special because I come from a family that didn't do restaurants very often. Then, to top it all off we were unexpectely given a piece of chocolate cake to share. It was then we found out that the red wine that had poorly combined with Frog's dinner went REALLLLLLY well with the dark chocolate of the cake. Wolf Blass Eaglehawk is an Australian wine. When combined with the chocolate in your mouth, the wine tastes all amber-sweet. I was blown away by the pairing.
We hung about for an hour, played darts (well... we tried to), talked. When we went to catch the seabus the driver's second snapped up all our grocery bags and took them to the seabus for us... We were touched by that move until he did it again on our way up the ramp to the upper dock so "you can hold hands". Awwwww... now we're positively gushing at the sweetness of the act.