Monday, May 24, 2010

Bacash 05/10

It is not very fair to judge a restaurant to harshly, nor too flatteringly, on the basis of a single visit though one often gets a pretty good idea. MoMo disappointed but a subsequent visit, by friends who found it indifferent when we were there had a much better experience. the spicing and seasoning were more delicate and the whole meal much better. at Bacash the shoe was on the other foot as colleagues reported a poor experience. The restaurant acknowledged that they had had a bad night. Since I often recommend them we hastened to check out if this was just a blip or had things gone awry there.
the place has not changed. A little cramped, full on Friday night, service, which is occassionally patchy under pressure, was good.
after an offering from the kitchen of a gently seasoned lightly grilled mussel with a little corn, tomato and herbs
we went on to entrees. I tried the duck neck sausage filled with chicken and sweetbread served with bourghol, pancetta and pickled basic pears, which i forgot to photograph. It was quite good but i didn't notice the sweetbread Which I particularly enjoy. Gravalax, Tasmanian Atlantic salmon, cured with dill, and pepper, served with celleriacremoulade and grissini were simple and unexciting.
less classical was an interpretation of Waldorf salad with brussel sprout leaves, roasted walnuts brioche crumbed quail egg, gorgonzola, pear and apple foam.
The best looking entree, a deconstructed tuna pie might have been good but for the pastry being undercooked.
Side dishes were large and tasty.
Brussel sprouts with chestnuts and bacon

Bacash is known best as a fish restaurant although they do serve meat and poultry. We were happy to have grilled flounder, which was not on the menu, which we asked for at the time we made the reservation.

Presentation was quite plain. It was excellent, with the delicate flavour undisturbed by dressing it's only deficiency was that it was quite small.
We finished the meal with a variety of house made ice cream which were all smooth, creamy and individually tasty.Mains are $42, entrees about $20 oysters about $23 or $42/dozen.
Despite several deficiencies we enjoyed our dinner. We felt it was not quite as good as it used to be and it is a bit expensive.
Score: 14.5/20

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