that I looked fine and offered us our booked table.
A S W E S AT D O WN , TH E R E WA S A C A L L ON TH E BO O K IN G PHON E . THE P E R SO N PHON I N G WA S I N FORM E D T HAT TH E R E S TA U R A N T WA S FULLY B O O K E D FO R TH E N IG HT. TH E R E W E R E N ’ T MAN Y OPE NIN G S FO R TH E N E X T N I G H T, S AT U R D AY. I T ’S A POPU L A R VE N UE . I ordered the salt and pepper baby squid for us to share for starters, and it was divine. I felt drawn to the simplicity of salt and pepper, and it was an excellent choice. For mains, I chose the fillet a la ginger, and my wife chose the pork belly. The fillet was flame-grilled with an Italian gorgonzola sauce, served with a cherry compote. It was to die for. Tender and 40
delicious, with the tartness of the gorgonzola offset by the sweetness of the cherry. The pork belly looked delicious, and my wife was enthused by it. Still, after she tasted the fillet, there was definitely a case of food envy at the table. I tasted the pork belly, and it was pleasing, with a nice wedge of crackling.
