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2010-12-03
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The evening meal was exactly the same as lunch, meaning a similarly tangled jumble of temperatures and flavours; the warm vegetables and strip of char-grilled marinated sirloin are topped with chilled pickles and drenched with cold black peppercorn sauce. As with the other mains, every bite contained different degrees of sweet, salty, sour and spicy; and it doesn’t help that the sirloin, toughened by the splash of cold dressing, was already dry to begin with.The only impression made by the pan-s
As with the other mains, every bite contained different degrees of sweet, salty, sour and spicy; and it doesn’t help that the sirloin, toughened by the splash of cold dressing, was already dry to begin with.
The only impression made by the pan-seared salmon flavoured with lemongrass in a lime cream sauce is that it looked and tasted just like the lunchtime snapper, except this time it had donned a tart cream sauce as a rather gauche piece of eveningwear.
The wines ($8-$10 per glass) are served over-chilled; the desserts are uninspiring and appear thrown-together (strawberries with fresh cream, dates with yoghurt, or fresh mango with ice cream, $6-$7.50).
Despite having piled too much on their plates, promise still lurks somewhere within the gastronomic confusion of Black Earth. If they choose to moderate their menu a tad, we’re sure their creative juices would be allowed to flow a little more freely
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