Chalet, Equatorial 5 5 5

This was then followed by the cerviche of Norwegian divers scallop, Australian yabby prepared with Chardonnay jelly.This lovely seafood course was served in huge clamshell, and whilst it looked beautiful the taste was a little odd to me. Maybe thesaucesor the Cardonnay jelly clashed a little with the yabbies... Cumi dan Ciki

... a very pleasant dinner and Im glad to be back after my first visit for their MIGF menu 2011... Rebecca Saw

The accompanying box are not diamonds, but certainly close enough, and definitely more tasty... fatboybakes

Of course, the Marsala wine reduction sauce together with caramelized sweet cherries and apples camouflaged any gamey undertones of the duck and enhanced the whole dish altogether. the other option was Grilled Barramundi & Calamari with Cannellini Bean Puree, Clams & Parsley Veloute this is obviously the lighter version of the mains... PureGlutton

... this was a rather fresh and not to heavy menu from a quaint little swiss restaurant in Equatorial... Cumi dan Ciki