Present:
John, Ron, Megan, Kim, Andrew,Karen, Jim
Red Hill Tea House is an unpretentious little restaurant
which seems to cater mainly for locals and take aways. They have a Burmese chef, so as well as the
usual Chinese dishes that you find at restaurants like this, they have added
Burmese and Thai food. We’d been there
before and liked it, and decided to kick off the new year there, for no reason
that anyone could think of.
We had:
Angel prawns
Duck and onion puffs.
Mains:
Stir fry duck chilli and basil
Red Hill special spicy crispy fish
Pad Siew
Burmese chicken red curry
Mapo tofu with beef
Yushian lamb
Wine: Three bottles, one sparkling, one white and Fox Creek,
Mclarenvale, shiraz cabernet sauvignon cabernet franc 2011.
The prawns came in cute individual ramekins with lids on,
tasted as good as they looked. The main
flavour was lime leaves, delicious
The puffs were not really a winner, too much onion, couldn’t
really tell it was duck. They all
disappeared though.
Of the mains, our favourite was the duck with chilli and
basil. Cooked perfectly, nice mix of
chilli and basil, brilliant.
The fish was a favourite also, really excellent with a
beautiful mix of chilli and lime.
The lamb was tender, with lots of veges, and the chicken
curry came in third, a lighter curry, no coconut cream, fabulous.
The disappointments were the mapo and the noodles. The mapo was bland, the beef didn’t work and
it needed more dark soy. The noodles
were too sweet, just not exciting.
We had some icecreams for dessert, yum.
The overall verdict? Great
little place to eat, not for a huge night out but for a nice relaxed meal with
friends.
