So you take a seat in a plush retsaurant where you're sure they will probably find a way to charge you for the air you are consuming (service charge 17%).You figure there's going to be some unusual items on the menu, some of which you may never have heard of before, but ready to try a few new things.You skip the Lobster and the Foie Gras entrees, peruse the mains feeling confident until you see
Gilled Wild Boar with Caramelised Witlof Celeriac Puree
It seems that not only have they suceeded in genetically modifying wild boar to breathe underwater but finally someone has grafted celeriac and witlof together into one fantastic vegetable....
(menu from 2 hat Sydney restaurant 27/7/05)
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1 comment:
That sounds so good!! (The new veggie!) Thanks for sharing it!
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