Not too long after I published a not very good revisit post on The Duke I found out someone I know was now in charge of the kitchen. I wanted to see if things had improved and he wanted to know my thoughts on his work, so he invited me over for dinner. Much appreciated.
If I were a serious critic I would have had the exact same dish that disappointed me last time (the salmon) to be able to compare. But I’m more the type of person who likes to try new things, so I let the chef recommend me a gluten-free dish. He said the warm roasted lamb kumera salad was nice and good-sized and I was sold.
I was expecting the lamb and kumera to be thrown together with the other elements of the salad – rocket, cucumber, kalamata olives, fetta, roasted capsicum, coriander, mint and tzatziki. Instead, I was positively surprised by an artfully presented dish, containing a very generous serving of lamb. The combination of flavours worked well. The fetta, which had marinated in premises with oregano, turned out to be the star of the dish. I think marinating the lamb (and perhaps keeping the cheese plain) would put the focus in the right spot. The tzatziki lacked tang for my taste; nothing that could not be fixed with a squeeze of the provided lemon.
Warm roasted lamb kumera salad ($14)
I enjoyed my dinner with a glass of cabernet merlot, also courtesy of The Duke.
148 Enmore Road
Enmore NSW 2042
(02) 9519 1935