What you might’ve missed last weekend

Someone asked us recently if membership is required to hold a birthday party at our restaurant. We told her, tongue-in-cheek of course, only membership of our Facebook page or Twitter feed is required so you may follow our latest updates. Hehe 😉 Oh, and maybe also Instagram, the community there is a-buzzing!

Anyhoo. This post isn’t about birthday parties, although we will put up some birthday party pictures very soon.

This is about our specials for the week (last week to be exact, starting Friday 4th Jan) that are ending today, maybe tomorrow if fresh ingredients are still in stock.

pasta special: truffle-some shrooms pesto pasta (vegetarian)

Is so truffle-some coz a lot of truffle went into this. Simply put, it is linguine tossed in truffle oil, with white button mushroom pesto, topped with a generous, meaty, badass, truffled hunk-of-a portobello. That’s three types of mushrooms, thankyouverymuch. We’ve also tossed in a handful of mixed grilled vegetables for extra crunch and joie de vivre.

And now, the foodpr0n begins.
Aerial shot.
Truffle-some shrooms pesto pasta

Closer.
Truffle-some shrooms pesto pasta

Jizz-shot.
Truffle-some shrooms pesto pasta

Put ’em all together in a collage for remembrance, using an app called Pic Jointer. Technology is wonderful.
Truffle-some shrooms pesto pasta

all day breakfast special: smoked salmon dauphinoise stuffed with tomato confit, herbed potato & egg gratin, served with lightly-toasted multigrain bread by side

Dauphinois (dô-fin-wa) or Dauphinoise (dô-fin-waz) is usually potato or other vegetables that are sliced and cooked in milk, typically with a topping of cheese.

Aerial shot.
Smoked salmon dauphinoise

Closer.
Smoked salmon dauphinoise

Boom.
Smoked salmon dauphinoise

Again, collage by the powers of technology.
Smoked salmon dauphinoise

While I was aiming for a nice, Instagram-worthy shot of the specials sheet, Bonnie Slug swiped it from me to stuff it into the menu holder (he was stuffing menus that day, not that he was being cheeky, although usually he is quite the cheeky.)

And that’s what our weekly specials are like over here. Gotta grab ’em while they last.
This week's specials: vichyssoise, smoked salmon dauphinoise, and a truffle-some pesto pasta. As always, gotta grab 'em while they last

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