wife was invited to a wine dinner @ morton’s the steakhouse on 2JUn2018^^..
i was the spouse invite – gladly la!
the wine were the best i had in all the wine dinners i had..5 wines including 1985,1995,2009,2012 etc incredible wines..
food was good for me not fitting wife’s palette
prawn & scallop starter was great. i agree it was not special for this kind of restaurant.
still it was more than competent. both scallops & prawns were fresh & plump & tasty with the bacon wrap..& the salsa was good too. 🙂
smoked bacon had wonderful texture & smoked flavours but very salty..
(thinking how i can create this texture of belly pork)
so this was bacon which were sold salted, no doubt the restaurant smoked their own….
it could be a main course served with rice or other carbs in its own rights, then it might be ok…as a second appetizer (kind of large serving) or a primi (first main course) it was too salty taken on its own..
unfortunately the fillet was well below par. it felt really odd to be saying that of a steak restaurant.
firstly they got the the menu wrong. the menu said ny strip so everyone ordered medium rare ..instead we had fillet (which wife & i & many on the table would have ordered rare)..
steak was well charred but hard on the outside & dry on the inside! there was some sweetness but tenderloin are less flavourful thna marbled meats & need to be tender & moist, so can only say the steak was well below par,…
foie gras was not well seared & camaralised. this a different preparation, texture like steamed, so also not what wife likes.
in that sense the management & service was at fault as if the restaurant had changed from ny strip to fillet, well managed & well trained staff ought to have inform the guests.
dessert was maybe the best even for wife & i who are not dessert persons..
it was much sweeter than what i would usually take, but it was super moist & tasty so the sweetness came with wonderful flavours that i took double than what I usually would.