|Prepping the corn|
|Market Fresh Guacamole ($9)|
A made-to-order guacamole that consists of avocado mashed with spanish onion, coriander, lime juice, wasabi, walnuts and serrano chilli, all served with a side of golden plantain chips. The dish comes to the table with all the ingredients in separate plates and bowls, before the waiter promptly mixes everything within a molcajete. Definitely one to order just for the theatrics, and as a plus it is delicious and a great starter.
|Smoked Pork Belly Tacos ($16)|
For mains we decided to split the pork belly tacos and ribs. The smoked pork belly tacos consisted of cubed pieces of smoked pork belly served with black bean hummus, tomatillo salsa sand soft shell tacos. Whilst I enjoyed the smokiness of the dish, the flavours still seemed relatively bland in comparison to El Loco’s tacos.
|Glazed Pork Ribs ($34)|
In comparison to the pork belly tacos, the glazed pork ribs were packing in a deliciously smoky chilli flavour. Each rib was generously marinaded with the chipotle chilli marinade and the meat on each rib were mouth-wateringly tender. The polenta chips were also a nice touch, though the 3-piece serving seemed to be leaning on the small serving side.
|Locally-grown fruit hat ($10)|
Basically a fruit salad consisting of pomegranate, kiwi, mint leaves, pineapple, watermelon balls and hibiscus flowers, served with a scoop of coconut ice cream. It was a refreshing combination of fresh fruit, and a light finish to the meal.
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