Prosciutto wrapped figs, bread&olives&cheese sticks with olive oil and balsamic vinegar, gnocchi, barramundi with ravioli, fish belly, the swordfish, david blackmore wagyu rump cap and pork cheeks with king prawn.
Had an amazing lunch at Molines Bistro, Hunter Valley. Firstly we received a welcoming tomato juice canapes with celery, carrots and deep fried onion rings. It was a refreshing drink to wake us up from the long car ride. Molines Bistro overlooked the hills and some of the wineries in Hunter Valley, thus the view from the restaurant was indeed very pretty. It served French cuisine.
The beef fillet mignon was perfectly cooked. It was cooked at medium rare, juicy, tender and the gravy sauce made it irresistible to not scrap every bit of food left on the plate. The Venison was drizzled in pumpkin and red wine sauce, and once again the meat was cooked to perfection.
I am usually not a fan of lambs but the lamb shank at Molines completely did not have the usual smell of lamb meat. It was really soft too. For entree we had the duck terrine and pate that tasted quite normal. Molines has a really good way of cooking meat, they can really give you the precise tenderness so that you can enjoy the dish happily.
My older brother turned 21 today and instead of a cake we prepared a delicious wagyu David Blackmore 9+ steak with mashed potatoes on the side. Now that’s a suitable cake for such a carnivora LOL. Happy 21st birthday to my amazing brother !!!
Dessert time! This was a traditional french dessert. The cherries were vanilla-coated and that circle lump is a mixture of chocolate and caramel with crispy and hard chocolate tart-like in the bottom. Inside the rich thick chocolate and caramel is an inner vanilla and strawberry sponge!