Wild Duck Kingston
17-6-2020
Jim, John, Karen, Kim and Ron attended.
We decided that it was too hard to share dishes between all
of us, so we ordered our own meals.
Entrees were Lotus Root and Pork Parcels, Basil Chilli Squid
x 2, Peking Duck, Salmon Tataki.
Mains were Typhoon Shelter Ocean Trout x2, Peppercorn Angus
Cubes, Wild Mushroom Duck Breast, Grandma Sticky Lamb Ribs. Szechuan Green Bean
was shared between us to add some greenery to our meals.
Everyone thoroughly enjoyed their respective entree and main
course. All of them were beautifully presented and tasted as wonderful as they
looked.
Desserts were specially made up for us on request. Since we
were celebrating two birthdays, the restaurant kindly brought out two of the
desserts with a candle on top. One of us had Hakubai Sticky Rice with a special
extra scoop of Honey Peppercorn Szechuan Ice Cream. A great combination – the
peppercorn ice cream was amazing. Another dessert was Creme Brulee, which
normally includes a scoop of the peppercorn ice cream. Also excellent. The
other dessert was Five Texture Mousse with Summer Berries. Deemed to be very
nice, but not quite as exciting as the menu description suggested.
Overall, a really enjoyable dinner and a lovely night was
had by all. The service and ambience were impeccable and the meal was right up
there with the best of them.
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