Mures Upper Deck

Review: Mures Upper Deck (Hobart, TAS)

A catch-up dinner with good friends from uni who were attending the conference took us to Mures, a two-level restaurant that is right on the wharf. We dined at the fancier restaurant on level one, aptly named “Upper Deck”.

Mures Upper Deck

I’m the kind of person who dislikes drinking white wine by itself but loves pairing it with food. I ordered a nice glass of 2016 Chartley Estate Riesling that paired well with my meal.

White wine

Glass of Riesling ($14)

I ordered the seafood tasting plate with blue swimmer crab salsa, Tasmanian scallop ceviche, ocean trout tartare, two tempura oysters (three natural for the gluten-free option) & saffron aioli. As a side, I had the asparagus, pan tossed with goats curd and hazelnuts. Both dishes were excellent on their own and even better together.

Seafood tasting plate

Seafood tasting plate ($31.5)


Asparagus ($9)

My friends ordered dishes that would normally be considered ordinary but were taken to another level. The seafood laksa ($41) certainly did not contain any frozen seafood mix, but instead came with Spring Bay mussels, Tasmanian scallops, premium white fish, Atlantic salmon, Bass Strait squid, Australian prawns with tempura shiitake mushrooms, chilli, fresh herbs & rice noodles. Likewise, the wild fish & chips ($38.5) could be either beer-battered or sesame & almond crumbed and came with organic greens, citrus fennel & seasoned fries. Great fries, by the way, and thanks Justin for sharing :)

The Bottom Line
Drinks: 3.5/5, good wine and cocktail selection.
Food: 3.5/5, locally sourced, well executed dishes.
Service: 3.5/5, polite and unpretentious.

Mures Upper Deck
Victoria Dock
Davey St
Hobart TAS 7000
(03) 6231 1999

Mures Upper Deck Menu, Reviews, Photos, Location and Info - Zomato

Salmon & Bear

Review: Salmon & Bear (Newtown)

I love fish and I love the fact there’s a new restaurant close to home serving good fish dishes (don’t be deceived by the deer head near the entrance – it goes with the hunting theme but you won’t find venison here).

Salmon & Bear

I also love the fact that they do grizzly plates, in which you can choose your fish, sauce and any 2 sides/salads. When I visited the restaurant with my friend Cat, I ordered a plate with the catch of the day (a mildly flavoured fish with moist white flesh called Alfonsino), peri peri sauce, slaw and roasted veg. Nice fish, good sauce (not spicy but I liked the flavour) and an awesome hearty serve of roasted vegetables that came in a sizzling hot plate. Cat’s plate had tuna, peri peri sauce, coconut rice and corn salsa and looked just as good as mine.

Grizzly plate

Grizzly plate

Grizzly plate ($28)

I left that night wishing I had room to try the salmon poke. Luckily, Salmon & Bear delivers and I took advantage of an UberEats discount to order one on a rainy night. Poke is the Hawaiian version of Japanese sashimi. The Salmon & Bear version has raw cubed salmon in a soy and sesame dressing served with corn salsa and avocado on coconut rice. Sounds good? It was. They also have a tuna poke that has a different dressing but I haven’t tried yet but I’m keen to try next time.

Salmon poké

Salmon poke ($21)

Salmon & Bear
226 King St
Newtown NSW 2042
(02) 9517 3200
On Facebook

Salmon & Bear Menu, Reviews, Photos, Location and Info - Zomato

Review: The Psari Shop (Dulwich Hill)

Another “fishy” review! My sister told me a while ago about a new fish and chips restaurant in her neighbourhood but with so many things to worry about I completely forgot about it. She had already been there a couple of times, so it was time for Al and I to try it. The Psari Shop sits where Cafe Dal’or used to be, a few metres away from the Dulwich Hill train station. The signs on the windows and the walls covered in newspapers (American, as many reviewers have noted) tell you it’s a fish and chips shop, but it’s fancier than what I was expecting.


The menu includes all the usual suspects with a few grilled options and an interesting sounding pickled octopus. Nope, we didn’t get the octopus this time, so don’t ask. They also offer a mussels & rice special that I’d be also keen on trying.

Mussels & rice special

As I said before, this is not your typical dodgy-looking fish and chips shop. I particularly liked the log stools around the big communal tables, they vaguely reminded me of something from my childhood.

Log stools

A couple of things I really like about this place is the homemade sauces and the salts. Sauces include lime & chilli, lemon, herbs & garlic, tomato, tartare, BBQ and hot chilli and are 50 cents each. There are also three shakers on the tables with plain, rosemary and oregano salts. Good stuff.


Most dishes come with salad, which you can choose from the ones displayed at the counter. We ordered a grilled barramundi with a salad of multi-coloured baby carrots, broccoli and green beans. The serving barramundi looked a bit small but I think it was an optical illusion (things in a box look differently than on a plate. That applies to lunch containers, too.) The salad was great, my only suggestion would be to serve it warm, but it was great to see something more creative than your standard takeaway salad. The fish was fantastic: moist and tender.

Grilled barramundi, veggies

Grilled barramundi, veggies ($15)

We also ordered a BBQ pack for 2 with 2 swordfish skewers, BBQ octopus, grilled calamari and 2 grilled prawns. The chosen salad for this one had beetroot, feta, cucumbers and red onion. Good stuff. Everything in this pack was delicious. I’d be hard-pressed to pick a favourite. Everything was perfectly cooked, no chewy calamari, no tough octopus, no dry swordfish or prawn. Best seafood I’ve eaten in a while.

BBQ box, beetroot & feta salad

BBQ pack, beetroot & feta salad ($46 for 2 people)

Of course, we had to try the chips. We ordered the small size which was larger than expected. Chips were good and went well with the excellent tartare and lemon, herbs & garlic sauces.

Chips & sauces

Chips & sauces ($3.50 for the small chips, $0.50 for each sauce)

Hopefully this restaurant will last longer than its predecessor(s).

The Psari Shop
237 Wardell Rd
Dulwich Hill NSW 2203
(02) 9558 8704
on Facebook

The Psari Shop on Urbanspoon

Review: Fish & Co (Annandale)

It’s not a secret that I’m a big fan of fish. I’m also a big fan of sustainability, and so Fish & Co entered my radar a long time ago. Considering the fact that it takes a 15-20 minute walk from home to get there, it sounded like a triple win to me.

Literally as soon as Alvaro got back from holidays back home, we went there for dinner with my sister. Service was terrific and very helpful when it came to choosing gluten-free dishes. We started with a ceviche of white fish, a more Central American/Mexican style of cebiche because it comes with avocado and tomato in addition to the traditional chili and lime marinade. The fish was super fresh and overall was a nice dish, although not as sour as we like it.


Ceviche of white fish ($18.50)

Our second dish was one of the specials, the oven-roasted salmon with creamy potatoes and za’atar zucchini. Overall a good dish, a bit subtle in flavours. Great potatoes, slightly dry salmon. While the balsamic reduction on the plate didn’t seem to belong with the rest of the ingredients it helped to moisten up the fish. The almond “crumble” that topped the fillet was an interesting and tasty addition.

Oven-roasted salmon

Oven-roasted salmon ($38.00)

Our final dish was the grilled fish of the day, served with a warm shallot and tomato dressing and a choice of side dish. The fish of the day was coorong yellow eye and our chosen side, green beans with roast almonds and hazelnut dressing. This was my favourite dish of the night, also delicate in flavours, and very buttery.

Grilled coorong yellow eye with green beans

Grilled fish of the day ($27.00)

Overall this place deserves a top spot in my book because of their commitment to sustainable fish (which you can also buy raw to cook at home) and their excellent customer service. They also have an interesting beverages list featuring organic wines.

Fish & Co
41 Booth St
Annandale NSW 2038
(02) 9660 5575

Fish & Co on Urbanspoon

Review: (Rozelle)

I was feeling like eating fish (I pretty much always do). had been in my radar for a long while but didn’t get the time and patience to step out of my comfort geographical zone until recently. I think I first read of in one of my eating out guides, and was immediately attracted to their philosophy of utilising local, seasonal and sustainable ingredients.

Their takeaway option seems to be very popular with the locals. That’s a fancy takeaway bag on top of the scale-tiled counter.

Takeaway bag

Takeaway bag

It took me about an hour to get there from work by bus. Alvaro arrived late (it took him about an hour to get there from home by car!) and for the first time I did not get angry because it was the perfect excuse to sip a Dirty Granny while I waited.

Dirty Granny cider

Dirty Granny cider ($8)

I must have read the menu a dozen times, so when Al arrived I was ready to order. We started with four New season Camden Haven live rock oysters, which were not very big but definitely fresh.

New season Camden Haven live rock oysters

New season Camden Haven live rock oysters ($3 each)

Fish comes either battered or grilled (in some cases you can pick) and with nothing else but a wedge of lemon. That’s great because you get to choose a side that appeals the most to you. Unfortunately it also means that you end up spending a little bit more.

We chose fish that we don’t usually eat: NSW Palmers Island mulloway and QLD mahi mahi fillet, both grilled. Both were fantastic, extremely fresh and simply cooked to perfection.

Grilled NSW Palmers Island mulloway

Grilled NSW Palmers Island mulloway ($19)

Grilled QLD mahi mahi fillet

Grilled QLD mahi mahi fillet ($18)

We also had a pickled radish, green beans, apple, and watercress salad that was fantastic. The sweetness of the paper-thin slices of apple went really well with the sour and crunchy radishes and the tangy vinaigrette.

Pickled radish, green beans, apple, watercress

Pickled radish, green beans, apple, watercress ($9)

We planned to have potato chips but when we asked if they were gluten-free, the waitress said they sometimes fry them in the same oil used for battered food. Staff has a copy of the menu that indicates which items are gluten-free. Great stuff. We decided to avoid the possibility of gluten in the chips and ordered the roasted kipflers with rosemary, garlic and Murray River salt, which were probably the best potatoes I’ve had outside of Perú. We loved them so much that we ordered a second serving and ate them on their own.

Roasted kipflers, rosemary, garlic, Murray River salt

Roasted kipflers, rosemary, garlic, Murray River salt ($10)
580 Darling Street
Sydney NSW 2039
(02) 9818 7777

Love.Fish on Urbanspoon

Recipe: Jalea mixta (Peruvian-style mixed seafood)

For my dad’s birthday Gladys thought it would be nice to get together for dinner as a way to remember him. He loved fish and seafood, so we cooked jalea mixta, a platter of fried fish and/or seafood, usually served with cassava, corn, salsa criolla, and tartar sauce. The best way of coating the meat before frying is to dip it in beaten eggs and then in a mix of corn meal and wheat flour. To make it Paleo, we simply ditched the grains and used almond meal instead. The result was great.

We ate the jalea with a great salad and cider, the grain-free alternative to dad’s beloved beer. Dessert was this yummy banana “cream” pie, serve with a dollop of coconut cream on top.

Paleo banana cream pie

Banana “cream” pie

Jalea mixta (Peruvian-style mixed seafood)
Yield: 3 – 4 servings

Jalea mixta



  • 2 medium calamari
  • 1 large fillet of white-fleshed fish
  • 6 scallops
  • 6 black mussels
  • 1 egg
  • about 1 cup almond meal
  • salt and pepper
  • 500 gr cassava
  • ghee or coconut oil

Salsa criolla:

  • 1 small red onion
  • 3 – 4 limes
  • salt and pepper
  • a small handful of coriander leaves
  • hot chillies (optional)

Tartar sauce:

  • 1/2 cup mayonnaise (bonus points if homemade)
  • 1/4 lemon
  • 1 tablespoon chopped gherkins
  • 1 tablespoon chopped capers
  • 1 hard-boiled egg, chopped
  • 1 teaspoon whole grain mustard
  • 1 tablespoon chopped chives
  • salt and pepper


Salsa criolla:

  1. Slice the onion as thin as you can.
  2. This step is optional but highly recommended: soak the sliced onions in cold water for as long as you can. When ready to proceed, drain them well.
  3. Mix the onions with the juice of 3 – 4 limes, salt, pepper, and optionally chopped hot chillies.
  4. Serve with chopped coriander leaves on top.

Tartar sauce:

  1. Mix all the ingredients and season to taste.


  1. Boil cassava in salted water until tender.
  2. Clean and dry the seafood.
  3. Cut the calamari in rings.
  4. Cut the fish in 3 – 4 pieces.
  5. Season everything with salt and pepper.
  6. Beat an egg in a bowl.
  7. Put almond meal in a plate.
  8. Fry the cassava in ghee or oil.
  9. Dip the seafood in the beaten egg, coat with almond meal and fry in ghee or oil.
  10. Serve with salsa criolla and tartar sauce on the side.

Holidays in Perú (18 July 2012, Lima)

Sadly, my last day in Lima had arrived. Gloria had boiled eggs for us, we ate them with some botija olives, leftover fried sweet potato, and a chapana I had bought at the market. This was the only Peruvian dessert I honestly craved, so I bought one at the market to share with my sister. It’s made of cassava, chancaca (molasses), and aniseed, wrapped in banana leaf and steamed. It is sticky and insanely delicious. I’ll have a recipe for it in the blog sometime in the future.

I met my Buddhist friends Manuel and Rashid for lunch, in a restaurant that was on my wish list for this trip: Lima 27. The house bread is served in a cute artisan-looking sack. Of course I didn’t have any but I did taste the olive butter that came along with it. Subtle but nice.



We were served an amuse-bouche of Crocante de paiche con ají amarillo, paiche (a river fish) and yellow chilli roulade. It was crumbed and fried, so I proceeded to remove its shell to give it a try. It had a nice, very delicate flavour.

Crocante de paiche con ají amarillo

Crocante de paiche con ají amarillo

Manuel works close to the restaurant, so he knew how to perfectly navigate the menu. He also knew we had to share Los 3 ceviches, three martini glasses containing nikkei (with soy sauce and sesame oil), traditional (lime juice and chilli only), and coriander (with squid) cebiches. They were all equally good for me.

Los 3 ceviches

Los 3 ceviches (S/. 38, around $)

Manuel ordered a dish that is part of the degustation menu that has a simple name Conejo (rabbit) but looks rather complex. Apart from the confit rabbit it had “open face” pea, mascarpone & botija olive ravioli, and almond & sage butter. The rabbit was super tasty.


Conejo (S/. 45, around $)

As per Manuel’s suggestion, Rashid had Fideuá de aquí y de allá, fideuá being a sort of risotto or paella, but made with angel hair pasta instead of rice. This one came with yellow chilli aioli, prawns, calamari, scallops, mero (a white flesh sea fish) and chicken. It was huge and looked amazing. Rashid struggled to finish it, I helped by trying the aioli which was superb.

Fideuá de aquí y de allá

Fideuá de aquí y de allá (S/., around $)

I chose Surf’s Up, grilled mero and prawns with artichoke textures, and crunchy baby spinach & cherry tomato salad. The waiter poured some black hen stock on my plate at the table. Despite the cheesy name the dish was quite tasty.

Surf's up

Surf’s up (S/., around $)

I spent the rest of the day with my family. I did a quick trip to the market to buy some fruit that I knew I’d miss: granadilla (physically similar to passionfruit but sweet and not sour), plátano manzano (“apple” banana, small and delicious) and plátano de la isla (island banana, with an orange flesh that is yummy either raw or cooked). Mum threw in a mandarin and that was afternoon tea for me.

Granadilla, plátano manzano, plátano de la isla

Granadilla, plátano manzano, plátano de la isla

Granadilla, plátano manzano, plátano de la isla

Mum cooked dinner for the family that night. As I’ve said many times before, she’s a great cook, but unfortunately she had been very busy taking care of dad and I didn’t get to eat her food until that night. She made sancochado, a soup made with a variety of meats, vegetables and tubers. This time she used ossobuco, cabbage, celery, carrots, and onions for the broth and served it with cassava, sweet potato, yellow potato, and corn.



She also served a variety of sauces (bought in the supermarket) to go with the tubers: huancaína (yellow chilli, milk, cheese, and soda crackers), huacatay (black mint), ají de la casa (the supermarket’s signature chilli sauce), rocoto (very hot red chilli), ají amarillo (yellow chilli), chimichurri, and ají parrillero (BBQ chilli sauce).

Ajíes, cremas, salsas


Given that it was 8 pm and my flight was at 2 am I pigged out on sancochado. It was the perfect last meal in Lima.

Lima 27
Calle Santa Luisa 295
San Isidro, Lima, Perú
(511) 221 5822
(511) 421 9084

Holidays in Perú (11 July 2012, Lima)

On Wednesday, mum had asked my sister Gladys to stay with dad while she and I went to the hospital. Gladys and I grabbed a quick breakfast: tuna in water and in olive oil, plus avocado, and off we went.

On our way back from the hospital, mum and I stopped by her local market. Fresh produce looked so amazing that I had to snap some photos.

Fruit at Mercado La Libertad


Purple corn, white corn

Purple corn, white corn

Avocados outside Mercado La Libertad


That day I had lunch with my school friends Marlene and Carla. We met at El Mercado, one of celebrity chef Rafael Osterling’s restaurants, basically an upmarket cebichería.

El Mercado

El Mercado

The welcome nibbles were potato and sweet potato chips, served with two chilli sauces. Totally addictive.

Potato & sweet potato chips

Potato & sweet potato chips

We wanted to order a dish to share and a main each. Given that Marlene has recently become allergic to seafood (poor girl!), we shared a veggie dish: Brasa de vegetales, delicious grilled zucchini, capsicum, tomatoes and mushrooms that had been marinated in olive oil and balsamic vinegar, and dressed with pesto.

Brasa de vegetales

Brasa de vegetales (S/. 25, around $9.20)

As main I had the Cebiche norteño, made with mero (a white-fleshed fish), pejerrey (a small fish) and conchas negras (mangrove swamp black scallops), served with majado de plátano bellaco (green plantain cooked, mashed and fried) and deep-fried cassava. Although it was served in a much more refined way than what is common in the North of the country, it was delicious.

Cebiche norteño

Cebiche norteño(S/. 45, around $16.50)

Marlene ordered the Tuna pepper steak, a grilled tuna steak rolled in crushed peppercorns, with honey-miso-soy butter sauce, roasted tomatoes and confit potatoes. I had a bite and, although it was way too cooked for me (that’s the way she ordered it), it was nicely flavoured.

Tuna pepper steak

Tuna pepper steak (S/. 51, around $18.60)

Carla had the Spaghetti Mercado al pesto, spaghetti with Genovese pesto, topped with grilled skirt steak and prawns. I didn’t get to try this one but it looked amazing.

Spaghetti Mercado al pesto

Spaghetti Mercado al pesto (S/. 45, around $16.50)

Halfway through lunch I received a call from my sister Gloria. Dad was in a coma. Gladys was having lunch with a friend close to where I was; they picked me up on their way to my parents’ house.

Dad died that afternoon at home, surrounded by his wife and three daughters. It still amazes us how conditions came together exactly right, because Gladys and I didn’t see this coming when we planned the trip. We just bought tickets because they were on sale and I happened to be on school holidays during July. Call it karma, good luck, or blessing, the fact is that everything happened in the best possible way.

That evening, in between funeral arrangements, emails, and phone calls, we made a stop to have dinner next door, at my aunties’. A wonderful fried trout with salad, salsa criolla (onion, chilli & lime salsa) and fried sweet potato gave us strength to keep going.

El Mercado
Hipólito Unanue 203
Miraflores, Lima, Perú
(511) 221 1322

Holidays in Perú (7 July 2012, Lima)

The weekend arrived and it was time to move with my other sister (the one who lives in Perú) and her husband, after having spent a few days with my aunties and mum. After breakfast (scrambled eggs with butter, some tuna, and olives) and spending some time with mum and dad, we packed our bags.

We had a hard time booking a taxi that was big enough for the three of us plus all the suitcases. When we finally got to Gloria’s apartment it was late and we were starving. Fortunately there’s a great seafood restaurant at walking distance from there. Punto Azul has shops in several districts in Lima, and all of them are always packed. To give you an idea, it was past 4pm and we had to wait for a table. We were informed they were out of certain ingredients, and that they would tell us what was available once we were seated.

I don’t know for how long we waited but we did have enough time to think about a plan B, browsing an online restaurant guide in Aníbal’s phone. We decided to stay, though, and it was totally worth it. Food was excellent and service was very efficient, as usual.

Aníbal ordered Causa de pulpa de cangrejo (mashed potatoes with oil, lime juice and chilli, topped with crab meat and mayo, for a recipe of the tuna version click here) and Tiradito al natural (sashimi-inspired cuts of fish, marinated with lime juice and chilli).

Causa de cangrejo

Causa de pulpa de cangrejo (S/. 20, around $7.40)

Tiradito al natural

Tiradito al natural (S/. 24, around $8.90)

Gladys and I ordered Cebiche de pescado (fish cebiche, recipe here) and Pulpo al olivo (octopus with olive mayo, recipe here). Unfortunately, the waitress came back announcing that they were out of octopus and suggested tiradito al olivo instead (sashimi-inspired cuts off fish, with olive mayo). Both dishes were absolutely delicious.

Cebiche de pescado

Cebiche de pescado (S/. 22, around $8.20)

Tiradito al olivo

Tiradito al olivo (S/. 24, around $8.90)

Gloria ordered Pescado apanado (crumbed and fried fish, served with salad). Knowing my sister I’d bet she always orders the same dish when she eats there. Apart from the bread crust, it looked pretty good.

Pescado apanado

Pescado apanado (S/. 22, around $8.20)

Of course, we were provided the mandatory cancha (toasted corn kernels), rocoto and lime wedges.

Rocoto & lime

Rocoto & lime

Later on the day the four of us went out for dinner. Out of my long wish list, we chose Mayta, another well-ranked restaurant that focuses on Peruvian produce in a fine dining setting. The design of the restaurant caught my eye, especially the nice crockery that was set on the table (as display only).

Nice crockery

Nice crockery

A shelf with macerados (pisco infused with various herbs and/or fruits) told me ordering a pisco-based drink was a must.



I ordered a Machacado de uva borgoña y limón, pisco with pounded borgoña grape and lime, and Gloria a Diverso (diverse), featuring lychee, lychee liqueur, passionfruit, and Triple Sec. Both drinks were sweeter than what I’m used to but had a nice balanced fruity flavour.

Borgoña grape & lime machacado, Diverso

Machacado de uva borgoña y limón (S/. 20, around $7.40), Diverso (S/. 22, around $8.20)

A selection of breads was brought to the table along with rocoto & olive oil sauce, and buter topped with salt (I guess Maras).



We decided to order 2 entrées and a main each. Gloria and Aníbal shared Langostinos crocantes (crunchy prawns), served with mamey (a fruit) emulsion and pomegranate honey. Because the prawns were crumbed Gladys and I didn’t try them but the mamey emulsion was quite tasty.

Langostinos crocantes

Langostinos crocantes (S/. 35, around $12.90)

Gladys and I shared the Pulpo al carbón (chargrilled octopus), served with native potatoes textures, garlic confit chimichurri, and botija olives salt. Octopus is one of my favourite sea creatures, and this dish didn’t disappoint. The flavours were bold and the seasoning was just perfect.

Pulpo al carbón

Pulpo al carbón (S/. 38, around $14)

As I said before, my sister Gloria orders the same handful of dishes over and over again. This was no exception, as she managed to find Lomo saltado (stir-fried sirloin) in the menu. It’s a classic of classics, but to Gloria’s credit this version had a few innovations: it came served on top of pepián de choclo tacu tacu (a mix of rice and a corn-based dish), and the potatoes came as crunchy thin threads instead of regular chips. I got to eat several forkfuls; the dish was fantastic.

Lomo saltado

Lomo saltado (S/. 48, around $17.70)

Aníbal ordered the Cuy crocante (crunchy guinea pig), served with creamy chickpea tamales, regional chorizo, dressed chonta and Maras salt. Luckily for us Aníbal was full from lunch (and a few other snacks he had before dinner), so we got to eat a good chunk of the guinea pig. What a delicious little animal. The meat was unbelievably tender and the crunchy skin added a great texture contrast.

Cuy crocante

Cuy crocante (S/. 58, around $21.50)

Gladys and I shared our mains. I started with the Cebiche ahumado a la piedra (smoked cebiche in hot stones), with corvina (a white flesh fish), prawns, octopus, calamari, and grilled sweet potato. It came in a clay bowl that was so hot that instantly broke the plate underneath, even when there was a thick serviette in between. The embarrased waiter apologised and rushed to change the bottom plate. Cebiches a la piedra are basically hot cebiches, where the usual citrus marinade is transformed in some sort of tangy broth. While I didn’t feel any smokiness, the dish was delicious.

Cebiche ahumado

Cebiche ahumado a la piedra (S/. 55, around $20.40)

Our other main was Alpaca two way: braised shoulder with porcón (a mushroom), grilled sirloin, sauco (a berry), and native potatoes in 3 textures. All the elements in this dish were amazing, and the combined flavour delightful. To be honest, I don’t know which of the dishes was my favourite, I think they all were.

Alpaca two way

Alpaca two way (S/. 58, around $21.50)

A selection of petit fours arrived after we declined to see the dessert menu. It included chicha morada (purple corn drink) gumdrops, kiwicha (a pseudograin) balls, macarons with aguaymanto (a fruit) cream, bonbons with lúcuma (a fruit) cream, and algarrobina (a carob-based pisco cocktail) marshmallows. I tried them all, and liked the kiwicha balls and the bonbons better. Petit fours and bread are charged at S/. 11 (around $4.10) per head.

Petit fours

Petit fours

Dinner at Mayta was hands down one of the best meals I had in this trip. It is pricey for Peruvian standards, but servings are bigger than in most fine dining restaurants, and the quality is outstanding.

Punto Azul
Av. Primavera 2235
Surco, Lima, Perú
(511) 435 8656

Av. 28 de Julio 1290, San Antonio
Miraflores, Lima, Perú
(511) 243 0121

Review: Splash Seafood (Newtown)

My housemate Bonnie is not like me. If she eats somewhere and she likes it she’d be keen on returning ASAP and often order the same dish. She had dinner at Splash Seafood a while ago with a friend and loved the coriander barramundi she ordered so much she had to have it again.

So we went for dinner and even when she was pretty sure about what to have we ended up ordering something different for sharing purposes. As we both love prawns and scallops, the entrées were easy to pick: garlic prawns served in a cast iron pot in sizzling olive oil, garlic & parsley, and Tasmanian scallops, grilled and served on a bed of mixed leaves with lemon & aioli.

As main we ordered the Macadamia cod, grilled with crushed macadamia nuts and topped with lemon and butter sauce. We asked if the sauce had any kind of flour in it, the super attentive waitress asked the cooks and they said no. Fantastic. The fish comes served with mash potato or rice and salad, we asked if we could have steamed veggies and salad (no dressing, please) instead. Not a problem. Great.

The prawns and the scallops arrived at the same time. Sadly, the scallops were crumbed (it didn’t cross our minds because they were grilled and we did ask about flour in the main dish), but fortunately the waitress (a different one) apologised and offered to bring uncrumbed scallops for us. The new dish came shortly, the scallops were a tad overcooked, but at least didn’t have any flour on them. We couldn’t taste the garlic in the aioli, it was more like very lemony mayonnaise.

Tasmanian scallops

Tasmanian scallops ($15.90)

The garlic prawns were great, the oil was super hot even when it took us a few minutes to dig in, and had a nice garlic-parsley flavour, although it was low in salt. The serving size is 5 prawns, which is perhaps a bit pricey and definitely difficult to share between two (try cutting a prawn in half inside a pot of hot oil).

Garlic prawns

Garlic prawns ($18.50)

We were not impressed by the main. After Bonnie’s description of the dish she fell in love with, my expectations were high. The fish was ok but overcooked and thus dryish. Not a lot of macadamia (felt like there was only one in the whole dish) or butter but the veggies (which included sautéed zucchinis, yay!) and salad were great.

Macadamia cod

Macadamia cod ($29.90)

Splash Seafood
226 King Street
Newtown NSW 2042
(02) 9550 1229