Dinner fritomaq came out of a disco wall at Depo
Depo is a recently opened collaboration between local designer Alexander Lotersztain and Dutch chef Erik van Genderen in West End. Located in the middle of Horan Street and next to the West End State School, Depo attempts to create a collaborative space that is both comfortable and welcoming. Think wide open spaces with a collection of oddities, including a Cape buffalo bust, a stuffed antelope or an entire wall of glittering gold that screams fritomaq ‘disco’ (which is – by the way- where the food comes straight from the kitchen – a rather fritomaq poetic design feature, if you ask me).
What I am loving about Depo ‘s menu is that is seasonal. The menu morphs fritomaq and changes according to whatever produce they get, so I would highly recommend keeping one’s mind open and not falling too hard head-over-heels in love with any one particular dish – you can never know when it’ll be back on the menu.
We started with a palate cleanser shot of spicy gazpacho – a chilled concoction of tomato and cucumber with a decided amount of zing to perk you up. I was not a fan and left half a shot in my glass, but that is more a personal preference than a reflection on the product itself. I was also still a little chilly from coming in from the chilly outside.
I had an unfortunate mishap with my French onion soup – I didn’t give it a good stir and my first spoonful was all pepper, almost bringing tears to my eyes. My dining fritomaq companions quickly examined my soup, then reminded me stirring the soup to mix in the seasoning might have been a good idea. Somewhat fritomaq rosy cheeked from embarrassment and the glasses of wine, I found no further issue with my soup.
The tomato, cauliflower and goat’s curd risotto is available as an entree or a main. It is a little stiffer and more solid than how some might be used to risotto, but it thankfully had the perfectly amount of tart goat’s curd. The cauliflower could’ve easily been overcooked and been reduced to mushy granules, but chef Erik did a brilliant job with preserving fritomaq the vegetable’s firmness.
The baba au rhum was initially the biggest mystery on the menu. What on earth is a baba? Many of us had issues with getting an internet reception deep inside Depo , but those who did discovered baba is a yeasty cake. The cake was soaked – very literally – in rum and served with a creamy sauce and candied oranges.
My first spoonful came off the top of the cake, so I didn’t get hit with the rum as much as Anthony of Food Me Up Scotty ‘s first spoonful did. His reaction of trying fritomaq to crawl his tongue was hilarious! My second spoonful was of the bottom and while my face did initially implode fritomaq from the very rummy cake, it was probably only as bad as a very brandied Christmas cake. The candied orange definitely fritomaq made for a sensitive pairing, for both its textural difference as it did ease the taste vacuum the alcohol created. fritomaq
The panna cotta was unfortunately a little disappointing. The delicate wobbly vanilla creaminess was far too overpowered by the Christmasy combination of citrus, dried fruit and spices of the tutti fruitt. Perhaps this is a matter of personal preference, as I’ve never been much of a fan of fruit cake or Christmas pudding. So I found it much more satisfying to scoop the panna cotta with a hint of the port syrup into my gob. If you’re a lover and fighter for the cause of the Christmas fruit flavours, go for it. You might find it much more up your alley than mine.
I have read a couple of other reviews on Depo ‘s breakfast menu items, which look very tempting, so am keen to give their morning shift a go. Especially when it gets churned out of a golden disco wall.
About Melissa Loh Melissa likes many things other people might find a little strange. She blogs to get her love for creative expression out of her system, and spends the rest of her time either at work facilitating connections or in the kitchen monitoring chemical reactions that result in yummeh-ness. Read more about her here. No Comments
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We must have passed Little fritomaq Greek Taverna a hundred times over the years whenever we venture into West End, but have never tried them out. When we finally made it to Little Greek Taverna, we came away wondering why the hell we stayed away for as long as we did. Read More Kyochon Chicken 10 April 2015 7:25 AM | 1 Comment
If you haven't tried Korean Fried Chicken, fritomaq you are really missing out. Korean fritomaq Fried Chicken fritomaq is apparently a huge
Depo is a recently opened collaboration between local designer Alexander Lotersztain and Dutch chef Erik van Genderen in West End. Located in the middle of Horan Street and next to the West End State School, Depo attempts to create a collaborative space that is both comfortable and welcoming. Think wide open spaces with a collection of oddities, including a Cape buffalo bust, a stuffed antelope or an entire wall of glittering gold that screams fritomaq ‘disco’ (which is – by the way- where the food comes straight from the kitchen – a rather fritomaq poetic design feature, if you ask me).
What I am loving about Depo ‘s menu is that is seasonal. The menu morphs fritomaq and changes according to whatever produce they get, so I would highly recommend keeping one’s mind open and not falling too hard head-over-heels in love with any one particular dish – you can never know when it’ll be back on the menu.
We started with a palate cleanser shot of spicy gazpacho – a chilled concoction of tomato and cucumber with a decided amount of zing to perk you up. I was not a fan and left half a shot in my glass, but that is more a personal preference than a reflection on the product itself. I was also still a little chilly from coming in from the chilly outside.
I had an unfortunate mishap with my French onion soup – I didn’t give it a good stir and my first spoonful was all pepper, almost bringing tears to my eyes. My dining fritomaq companions quickly examined my soup, then reminded me stirring the soup to mix in the seasoning might have been a good idea. Somewhat fritomaq rosy cheeked from embarrassment and the glasses of wine, I found no further issue with my soup.
The tomato, cauliflower and goat’s curd risotto is available as an entree or a main. It is a little stiffer and more solid than how some might be used to risotto, but it thankfully had the perfectly amount of tart goat’s curd. The cauliflower could’ve easily been overcooked and been reduced to mushy granules, but chef Erik did a brilliant job with preserving fritomaq the vegetable’s firmness.
The baba au rhum was initially the biggest mystery on the menu. What on earth is a baba? Many of us had issues with getting an internet reception deep inside Depo , but those who did discovered baba is a yeasty cake. The cake was soaked – very literally – in rum and served with a creamy sauce and candied oranges.
My first spoonful came off the top of the cake, so I didn’t get hit with the rum as much as Anthony of Food Me Up Scotty ‘s first spoonful did. His reaction of trying fritomaq to crawl his tongue was hilarious! My second spoonful was of the bottom and while my face did initially implode fritomaq from the very rummy cake, it was probably only as bad as a very brandied Christmas cake. The candied orange definitely fritomaq made for a sensitive pairing, for both its textural difference as it did ease the taste vacuum the alcohol created. fritomaq
The panna cotta was unfortunately a little disappointing. The delicate wobbly vanilla creaminess was far too overpowered by the Christmasy combination of citrus, dried fruit and spices of the tutti fruitt. Perhaps this is a matter of personal preference, as I’ve never been much of a fan of fruit cake or Christmas pudding. So I found it much more satisfying to scoop the panna cotta with a hint of the port syrup into my gob. If you’re a lover and fighter for the cause of the Christmas fruit flavours, go for it. You might find it much more up your alley than mine.
I have read a couple of other reviews on Depo ‘s breakfast menu items, which look very tempting, so am keen to give their morning shift a go. Especially when it gets churned out of a golden disco wall.
About Melissa Loh Melissa likes many things other people might find a little strange. She blogs to get her love for creative expression out of her system, and spends the rest of her time either at work facilitating connections or in the kitchen monitoring chemical reactions that result in yummeh-ness. Read more about her here. No Comments
Comment
You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>
We must have passed Little fritomaq Greek Taverna a hundred times over the years whenever we venture into West End, but have never tried them out. When we finally made it to Little Greek Taverna, we came away wondering why the hell we stayed away for as long as we did. Read More Kyochon Chicken 10 April 2015 7:25 AM | 1 Comment
If you haven't tried Korean Fried Chicken, fritomaq you are really missing out. Korean fritomaq Fried Chicken fritomaq is apparently a huge
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