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| Cumin Lamd |
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| Ma Po bean curd |
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| salt and peper squid |
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| seafood combination |
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| salt and pepper soft shell crab |
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| Sichuan Eggplant |
Wine: Tomich 2011 Pinot Gris Adelaide Hills
Jelka of Blewitt Springs
Shiraz/Cabernet Sauvignon McLarenVale 2006: which was Oh yum, spectacular.
If we decide to travel to the "other side" (ie of the lake to Dickson) we have to be sure that we are going to enjoy the food, and having been to 4 Rivers before, we knew that we would not be disappointed. The food is "our kind of food" a bit different, spicy, a great variety of dishes, lots of flavour and ingredients.
We decided not to have an entree, they were a bit plain and ordinary run of the mill chinese entrees. Instead we concentrated on the mains.
The Cumin lamb was, as always, divine, great taste of cumin throughout, my favourite.
The Sichuan Eggplant had a rich chili sauce with it, was beautiful, almost perfect.
Ma po bean curd, without the minced pork which some restaurants add, had a nice kick to it, quite hot and the tofu was properly silken.
We hadn't ordered the squid (it was brought out instead of the crab) but we decided to have it anyway. Deep fried portions with fancy carrot peelings, liked by everyone.
Combination seafood, another mistake, but this time made by us. It was very plain looking, traditional ordinary sauce, quite bland. Basically seafood and vegetables in a fairly tasteless sauce.
The beef hotpot, another highlight. It was really like a soup, very spicy chili hot, the meat was very tender, very tasty and flavoursome, good winter fare.
The soft shell crab was recommended by Ron, he had had it at other restaurants and really liked it. This one was not so good, maybe because it came out last and we were full, maybe because it was just one fried dish too many. It was basically crab dominated by the batter, a bit too rich and not much other flavour.
All in all, perfect food for our group.
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