So I thought, why not take her out to a lovely restaurant for dinner, just me and her.
For this I selected Restaurant Amuse. It is a known quantity. I know the food will be good, I know the drinks will be wide and varied and I know all the staff are attentive and informed.
I did not take any notes, so my memory of what some of the dishes actually contain are a bit hazy. It was only last night, but I got tucked into Apricot Bellinis and an assortment of beers followed up with PX*.
|"Snacks" - Onion Rings, Avocado Puree, Lime marinated Ceviche, Labneh, Lavosh, Profiterole stuffed with pumpkin and pine nuts, and proscuitto wrapped housemade ?bread sticks|
|First Course - Crab, Finger lime and Sea Lettuce. Lovely, light, well balanced.|
|Second Course - Beetroot, Feta, Meringue and Cress on a Coffee and cocoa soil. Topped with a red wine vinegar granita.|
|Palate Cleanser - Hibiscus (Roselle) ?gelato in lemonade and bitters.|
|First Dessert - Fairy Floss covered guava gelato on a passionfruit something and then a mandarin reduction was poured over it melting the fairy floss. I had mine poured on the side so I would still have my fairy floss. Nom.|
*What I actually drank - apart from the Apricot Bellinis, was
Weihenstephaner Pilsner - A traditional pilsner, with smooth bitter hops and a refreshingly crisp finish. Weihenstephaner is the brewery that is home to my favourite drop - the Heffe Weiss.
Samuel Adams Boston Lager - Full of floral, spicy hops. It has a malty sweetness which is balance by the hoppy bitterness. Yummy and one of my new favourite beers!
The Pedro Ximénez that I had was not actually written on the winelist on their website. I might have to give them a call and find out what it was. Beautiful, thick, syrupy and not sickenly sweet.