Sweet potato & goats cheese quesadilla, fried egg, jicama leaf salad,
chipotle coriander dressing, pickled onion
How exciting it is to offer you guys a nice new Mexican inspired delicacy for this week. As usual we are aiming to tick all the boxes, flavour, texture, presentation and I do believe we might just have nailed this one.
The quesadilla is filled with sweet potato, firmly roasted,a lightly caramelised surface and filled with some awesome Mexican goat’s cheese. No, I probably can’t get away with that, I made that one up, do the Mexicans even make goats cheese! Alright try this, a Victorian guy, making French cheese who went to Mexico once on a holiday Anyway the two together tick those flavour texture boxes nicely.
Once the crispy fried egg drizzles all over the plate and combines with the dotted bits of chilli, coriander and chipotle you have a DIY sauce sensation. No hard eggs please you’ll spoil half the fun. The quesadilla serves it’s purpose, the Mexican spoon.
To top of the affair some crunchy jicama salad with mizuna and pickled onion (they’re all from Mexico too ) The authenticity is purely Q11 based, original flavours that taste great.This one should be up and running early Friday. See you guys soon.
PINEAPPLE & ALMOND GRANOLA, PASSIONFRUIT & YOGHURT PANNA COTTA, MANGO, LIME DRIZZLE
It’s all about the sweet treats this weekend. As well as our usual Dench favourites: the raisin toast,the banana and rhubarb loaf and the super popular coconut pancakes we have a new granola.
Very tropical, crunchy, smooth, a hint of roasted bitterness and damn tasty. The granola is baked with all sorts of goodness including sunflower, sesame, banana, honey and dried pineapple. The panna cotta: yoghurt based with fresh passionfruit. Wrap that all up with a punchy lime drizzle and you have tropical paradise, you may have to close your eyes to manifest that one Unfortunately this one is not gluten free and it should be up and running by mid morning Friday.
Omelette, asparagus & goats cheese, walnuts, dill, sourdough
Hope you are all transitioning into daylight savings time nicely. Great to see the Ekoori eggs take off the last couple of weeks, so much so we have decided to put them on the menu, goodbye temporarily to the scrambled corn quesadilla.:)
Asparagus season is on us and are plentiful. Seems fitting given our warmer weather we should sneak in another omelette on the menu additions list, just prior to the summer omelettes It’s a ripper, goat’s cheese, some crunchy toasted walnuts, a dill & red wine vinegar dressing and Dench sourdough. Tart flavours highlighted by the crunchy bits, however so smooth.
We are also keeping the coconut pancakes on too, a popular dessert item as well.
See you all soon.
Coconut pancakes, lemon curd, berries, macadamia
When I was young my Aunty would make us slices and cakes to take home, my favourite was a raspberry coconut slice, as Borat would say “great success”. I remember eating more than my fair share, maybe a tantrum or two, loved the flavour and texture, these pancakes bought those memories flooding back in. You can’t have any
More like coconut cakes than pancakes, as the batter is predominately shredded coconut, would you like some pancakes with your coconut? Add in some amazing tart and citrussy lemon curd, berry jam, macadamia and fresh berries you have your self a finger lickin’ decadent brekkie or dessert.
Unfortunately as well as full of flavour these guys are full of gluten as well. Not for you Coeliacs this week.
Scrambled eggs: onion, garam masala, turmeric and chilli, spring onion
roti, salsa of cucumber, tomato & mint
You won’t believe it but we had a line of friendly protesters last week, regulars I might add, out the front of the shop blocking the road, chanting “EKOORI, EKOORI”, placards, a drum, a dog and an alpaca, “EKOORI, EKOORI” “BRING BACK EKOORI.”
You might be wondering what is ekoori? Ekoori is a style of scrambled eggs traditionally found in India served as a side to meat or for breakfast. The unique, fragrant and mildly spiced flavours are created by frying off onions in garam masala, garlic, ginger, turmeric and chilli.This becomes the base of which the eggs are scrambled in, very moorish. The tomato, mint and cucumber salsa makes a refreshing and texturous accompaniment. Rip off some roti, spoon on the eggs and salsa, away you go, join in the chant.
Well, you might wonder sometimes where we draw our special influences from, this week you might think it just may have been the imagination, at least the blog post anyway