Rubicon Restaurant Griffith 20 June 2018

 

 

 

Diners:

Karen, Jim, Ron, John and Kim

 5  Course – Degustation: design your own menu.

 Amuse Bouche:

Seafood mousseline – light and delicious

 Tasting Dishes:

Zucchini flowers, feta macadamia stuffing, pico de gallo – delicious great blend of flavours and the almonds and tomato (pico de gallo) combination helped with the richness of the cheese stuffing

Scallop, confit chicken, Serrano crisp, apple, calvados – very fresh scallop cooked perfectly, tender chicken complemented by the slightly sour apple (cut into very small cubes) – interesting and delicious flavours

Roasted pork belly, apple ketchup, fino currants, celeriac remoularde, boudin noir, crackling – succulent flavoursome and rich tasting cube of pork – this was one of our favourite dishes

 Chargrilled beef rib eye, roasted garlic field mushroom, asparagus, heirloom carrot, jus and sauce béarnaise – lovely chargrilled piece of beef, the mushroom had a rich distinctive flavour.  The jus and the béarnaise sauce were delicious with the beef.

Desserts: We were allowed to choose any dessert from the menu.

Honey and spiced rum panna cotta, drunken fig, glass biscuit, buckwheat, fig and ginger ice-cream – rich and creamy panna cotta, delicious small figs were complemented by the nutty and just crunchy enough buckwheat grains. The ice-cream had a strong ginger flavour which complemented the richness of the panna cotta.  This was one of our favourite dishes.

Caramelised apple tart, vanilla sable, butterscotch, crème fraiche sorbet – lovely generous wedge of almost translucent caramelised apple served on a very thin tart base.  Delicious butterscotch sauce. Sorbet was creamy.  This was one of our favourite dishes.

Kahlua chocolate mousse, chocolate tuile cigar, orange, goats milk sorbet – the chocolate guru in our group said that this dessert was OK.

Ambience: top marks for ambiance - warm, cosy and quiet (no wooden floors, no large glass windows, no loud music, not crowded or noisy).