And then we moved onto the main courses - Sudhakar chose the grilled white basa with chermoula rub, creamy spinach, baby potatoes and tapenade. The basa is a basa and it will take on anything that you put on it. Its up to you to make that something on it taste brilliant and it did on all counts in this dish. The creamy spinach was a highlight. A satisfying treat on a working day. Where there is risotto on the menu, there it will be on my table - crabmeat, coriander and chilli risotto it was. I was surprised to see a wedge of lime on it - not sure it was decorative or meant to be squeezed in. But I did on a small portion anyways and though I love lemon, I preferred the risotto without it. The crabmeat was present and you did not have to look for it. The risotto was creamy, al dente and did not get boring as such dishes tend to get.
Though dessert was not part of the offer, we needed one to actually complete the great meal and chose the prune and vanilla creme brulee. The crust cracked just like Masterchef tells us it should. Though the vanilla part of the dessert was nice, it was the prunes, which form the base of this dessert that stole the show. A lovely dessert. Worth ordering one of each.
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