Birthday Lunch at the Biere Club ChophouseThursday, July 11, 2013Me! In words
Now my favorite part of the meal - the main course - Sudhakar went in for the Pork Chops with peachy balsamic glaze, roast potatoes and grilled tomatoes. Nice, succulent pair of chops to a plate, with thick slices of peaches in that lovely black balsamic vinegar. The chops were meaty, succumbed beautifully to the knife and tasted brilliant to me. Sudhakar felt the peach balsamic dressing stood out more, slightly dulling the natural flavor of the pork. But he still did like it.
I went in for the 6oz tenderloin, done medium rare, with Swiss cheese, mushroom sauce and mash. What I like here is that you are given options that you can pair along with your steak. I was torn between the one I chose and Surf and Turf - grilled prawns, with tomato jus and fries and even the creamed spinach, roasted roots and red wine sauce. My tenderloin was done to a nice medium rare, a little red in the center, soft enough to yield in a single slice of the knife. The mushrooms were peppery and the mash... well Anoushka ended up eating most of it, since she loves mash just as much as I do.
For dessert, we went in for the knickerbocker. I loved the concept, the last time I had come here, though I had had the Bananoffee pie that time. The knickerbocker is set in a glass jar, with layers of jelly, fruits, custard, marshmallows, jujubes, fresh fruit and then... I preferred to dig in rather than dissect. We pretty much loved this dessert, except for the jelly layer at the bottom that seemed too heavy on the gelatin, making it hard, rather than the wobbly blob it should be.
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