As it was somewhat quieter today, we enjoyed a brief chat here and there with on duty staff.
During the course of conversation, we discovered the owners have a big hand in the operation of this business. Whilst one is busy in the kitchen creating and experimenting with dishes, the other, is creating fresh desserts. Nice to learn those tempting morsels behind the glass cabinet are freshly made on premises, not generic buy in’s.
Today, Chefs special was a coffee glazed duck. Not a coffee fan, I didn’t partake, however, Hubby did. It is a rare occasion for Hubby to enjoy vegetables. This time, he devoured the veges, as apparently they were really good with the coffee glaze. Now who would have thought of that. Perhaps I should serve every meal at home with a coffee glaze….
Looking for something a little different, I chose the porcini & field mushroom risotto. There was nothing soggy or overdone about this dish. A nice combination with the two mushrooms, boosted with the garlic and baby spinach. Most enjoyable.
A dish I would definitely recommend trying. For me, the portion size was more than adequate. Yes it took a while, but I did enjoy each mouthful until I reached the point when I could have no more. It is nice when you can enjoy the meal but not feel like you have wasted it as there is far too much to eat. It doesn’t seem nearly so bad when you have to leave a only small amount behind.
The need to finish with a sweet had Hubby leave the dessert choice to the friendly staff as he just couldn’t make up his mind. Before long, a lemon cheesecake appeared. Knowing this was their own dessert, I sampled a piece and can tell you the delightful tang of lemon was simply superb.
Keep in mind with Portside, parking at peak times is a nightmare, so go early or during those times when there is likely to be less people around. Dont forget to have the friendly staff validate your parking ticket before you leave.