A walk in the French Riviera: Movie start treatment at Saint Tropez [On The Road: Saint Tropez]

I had gone up to Westchester. I go there every Tuesday. I do charity for the blind in my spare time for the Lighthouse. I was in the middle of a game of Parcheesi with an old blind man and I excused myself to call my friend as he was very depressed lately because he never became a banker

Newman (Seinfeld episode “The Ticket”)

Next stop was Saint Tropez. Once a modest fishing village, then a military stronghold, these days a seaside resort favourite between the jet set since Brigitte Bardot went in the 50s. The place is definitely a gem, you can get lost walking in the old city, climb to the Citadelle de Saint Tropez for a great panoramic view, enjoy a tarte Tropezienne, and relax for a full day in Plage de Pampelonne.

View from the Citadelle

We got to Au Caprice des Deux a lovely restaurant in the old town. Recommended by Lonely Planet guide, a quite nice quiet place in a laneway. Really nice menu took us time to make a choice, definitely the best restaurant of the entire trip, amazing cuisine, service was slow, but the food good enough to make you forget. We got the crab cannelloni in crayfish sauce that was superb, a steak seared with truffles in truffle sauce that was amazing and scallops and truffle risotto that was divine. Highly recommended, expect to pay 65pp for your diner.

Crab cannelloni

Scallops with truffle risotto

At Pampelonne there are plenty of options, a bit overpriced, but you are already there so at least enjoy. We got into Nioulargo, nice food, great view, you pay for the spot. Expect a bill of 70pp.

Pampelonne

Calamari

Before leaving we did a bit of driving around the Peninsula including a quick stop in the walled village of Ramatuelle, get another panoramic view from the Paillais mill, and a lovely drive to France second tallest lighthouse the Semaphore de Camarat.

Ramatuelle

Saint Tropez

Cote d'Azur

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Burger Wars Episode LXXI: The Social Burger [BurgeReview]

Kramer, listen to me. I'm never gonna have a child. If I lose this Frogger high score, that's it for me 

George Costanza (Seinfeld episode “The Frogger”) 

My new visit searching for a burger was to Little Social. Jason Atherton’s place, the same Jason of Pollen Street Social. Head chef Cary Docherty runs a Parisian little bistro, hide in the small Pollen street in London. Refined, cozy and peaceful, oak and red velvet boots, a decent size bar where you can eat, Michelin maps, and some old pictures complete the atmosphere. 

The place

Inside

We started with Raw Orkney scallops, delicate flavour, the avocado purée was beautiful, a great start with nice flavour profile. 

Scallops

The burger in question is an aged Scottish beef, bacon, cheese, and caramelised onions. You can add pan-fried foie gras, and as I’m greedy I couldn’t resist. 

Here comes the burger

Not so little

The verdict, amazing, perfect execution, the melted cheese, the fattiness of the foie and the crispy bacon, a great combination

The damage, 25 quid for the burger with the additional foie gras and fries 

The conclusion, the burger is worth every quid. Amazing flavour, the place is a gem, and the food is exquisite. Fries were perfect as well, crispy out and soft in. I have to say perfect score for Jason & Cary’s burger 10 over 10

Burger time

Little Social

T: 020 7870 3730

French Bistro

Approx Damage: £55pp

Area: Mayfair

Borough: City of Westminster

Twitter: carydocherty

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Just Two [On The Road: Brisbane]

August seventeen, nineteen-ninety-two. The same dress! She never changes! Oh my god. She's got to have hundreds of these dresses 

Jerry Seinfelde (Seinfeld episode “The Seven”) 

Restaurant Two, located in 2 Edward Street, with 2 chef hats from Australian Good Food Guide, probably you’ve already identified a pattern here. The place is amazing, high ceilings, wood floors, modern, minimalistic, and the building The Old Mineral House is Heritage listed. A modern Australian menu, created by chef David Pugh, and an excellent wine list. 

Two

Sofa

Our Table

We went a big group and share some starters. To start we got an amuse bouche, the duck pheasant and game terrine, really nice, good start to build up. 

Terrine

For starters I shared with a colleague a selection of 3 starter. Soft Shell Crab Tempura was amazing. Perfectly battered the soft shell crab, and great flavor with the tomato, the crushed avocado, and a lemon mayo that was to die for. Then Hervey Bay scallops, really nice, good balance, perfectly cocked, a touch of wasabi cream creating a nice the contrast with the chicken wing confit and Eggplant, nice balance, unbelievable that chicken wings and scallops work fine together. The third starter was the ocean king prawn saute and chorizo, another success. Excellent flavour, best of the night for sure, the piquillo pepper and chorizo giving Spanish flavours, in combination with the saffron arancini, in herb and garlic cream to complete the dish.

Soft shell crab

Scallops

King prawns

Also had the chance to take a couple bites of another starter, the Noosa Spanner Crab risotto with lemon foam. It was amazing, the presentation spot on, and full of flavour.

Risotto

Pan roasted lamb rack and braised shank with Indian spices, smoked eggplant, baba ganoush, tomato chutney, onion, and rocket. A perfect ending for the meal, the shank was spectacular, tender, a great dish.

Lamb

A beautiful meal in a lovely place

Restaurant Two

T: +61 7 3210 0600

Modern Australian

Approx Damage: AU$70pp

Area: CBD

Brisbane

Twitter: RestaurantII

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Brisbane Spring [On The Road: Brisbane]

One great place I discovered in Brisbane was Spring. One chef hat from Australian Good Food Guide. The place is a combination of restaurant bistro style, cooking school, and their main attraction is the Chef’s table. Bright, clear, light, and white space. Using local produce to create simple but hearty seasonal dishes. By the time of my visit the cuisine was in control of head chef Ben Veldhuijzen and Executive Chef Kym Machin. 

Spring

The place

Chef Machin who was recently awarded as Queensland chef of the year by the Good Food Guide in 2012 recently left Spring. Probably in the near future we will be seeing a Machin restaurant. 

Sculpture outside the place

Menu is based on European cuisine, a bit more formal for dinner and some quick bites for lunch. I went several times the highlights of my visits were definitely hand made gnocchi with tomato, boconccini, and basil. Hands down a great dish, lovely gratin, great textures, with a sweet touch. 

Gnocchi gratin

Zucchini flowers, grilled calamari, chive, and onions risotto. Excellent, great flavour, creamy, the grilled calamari and zucchini flowers nice combination, definitely a memorable dish. 

Risotto

The Chef table was a great experience. Head chef Ben preparing and explaining every dish in a private kitchen adapted to have all the diners around.

Chef table menu

Chef Ben in action

We started with scallop’s vichyssoise. Raw scallops with leek, black potato tinted with squid ink and charcoaled. The leek purée was great smoky flavours, a fishy punch from the squid ink that played awesome with the subtle raw scallop. 

Scallops

Preparing the scallops

Second dish, tomato and boccnccini. This boconccini style cheese is hand made in Maleny, similar to a mozzarella, but it has different layers. The tomato was previously flattened and marinated with garlic and basil, letting it resting for hours. 

Preparing the marinated tomato and boconccini

Third dish a green curry Murray cod. Fish covered in green curry paste. The paste is made from spinach, basil and garlic (chlorophyll, spinach paint), some edemame, radish, and carrots. Nice dish good flavor of the cod and great push from the curry paste. 

Cod time

Cod green curry

Fourth dish a chicken wings with corn. The chicken wings were smoked and deboned, cooked only on one side having a crispy side and then the tenderness of the chicken on the other. The corn purée with lettuce was nice. Great flavours the smokey crispy wings with the sweetness of the corn 

Wings

Finally pineapple all style or six ways. We had pineapple powder, pineapple gel, pineapple creme anglaise, pineapple liquid nitrogen, and pineapple sorbet. Nice way to end our experience.

Pineapple six ways

Great restaurant the question now is will Spring still retain its quality after chef Machin. Now the place is under the command of chef Emlyn Thorrington. 

Some spices

Pineapple reminds me the Seinfeld episode “The Baby Shower” 

Kramer: Yeah, I eat the whole apple. The core, stem, seeds, everything

Elaine: Kramer, Kramer, look at him. Look! He's eating all the food!

Kramer: Yeah, yeah. Well, you know, there are many differences between American and Soviet cultures that you're not aware of. See, in Russian, the cable guy, they got the whole run of the house. Yeah, that's tradition. Did you ever eat the bark of a pineapple?

Spring
T: +65 7 3229 0460
European Cuisine
Approx Damage: AU$60pp
Area: CBD
Brisbane
Twitter: springbrisbane

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A Caravan in King’s Cross

© Caravan King's Cross

Armando took us for diner and drinks on a Saturday. The place Caravan King’s Cross, located in an amazing old grain store warehouse building. Opened 7 days a week, for breakfast, and lunch, dinner only Monday to Saturday. Their menu based on small plates to share, pizzas, and some large plates. 

The place

Loud music, noisy environment yet relax atmosphere, probably the high ceiling of the warehouse giving space sensation. Industrial décor, young and friendly staff, and wine served in lab flasks to keep the we’re cool London trend. 

Erlenmeyer Wine Flask

The well-travelled food started with ox tongue, mustard, honey, and beetroot. Great flavour, nice balance. We moved to chorizo and butternut squash croquettes with saffron aioli. Amazing, nice and crispy, the aioli was great and compliment the chorizo flavour, the soft centre a subtle contrast for the crispy croquette cover. Finally the scallops ceviche, green tomato, lime, chilli, and olive oil. Nice flavour, subtle scallops with the punch of the chilli. 

Ox time

Croquettes

Ceviche

Desert time came and we got the gingerbread treacle tart with clotted cream, extremely sweet and nice, great ending.

Gingerbread

Nice food, excellent for sharing, so if you’re planning to go be sure not to go alone. 

Ox reminds me the Seinfeld episode “The English Patient” 

Morty: Here he is. This is the man I wanted you to see. Izzy Mandelbaum. He's eighty years old, but strong as an ox. Watch this. See that? You couldn't do that.

Jerry: I could, but I choose not to

Caravan King's Cross
T: 020 7101 7661
International / Coffee
Approx Damage: £18pp
Area: King's Cross
Borough: Camden
Twitter: CaravanKingsX

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