(由 Google 翻译)我们在巴拉瑞特优雅的维拉酒店的 Babae 餐厅吃了午餐。听起来多么简单啊。事实上,我们在该地区最好的餐厅 Babae 分享了一次最出色的体验。 到达这座经过精心修复的古老建筑门口,就是一个场合的开始。
我们被引导穿过入口大厅,那里有漂亮的地板,大厅的大桌子上有美丽的绿色植物,经过最吸引人的图书馆,进入餐厅。你的心跳有点快。这间可爱的房间从地板到天花板的窗户充满了自然光,俯瞰着美丽的水上花园。水波闪闪发光,在墙壁上留下图案,轻柔地溅起水花,令人平静。
有七张桌子,空间宽敞,适合交谈。厨房是开放式的,落地展示。椅子的选择既舒适又美观,桌子下面还藏着一个小凳子,用来放手提包。一切都经过如此仔细的考虑。我们可爱的女主人——她当之无愧,她不仅仅是女服务员——欢迎我们并展开餐巾;旅程开始了。当然是先喝鸡尾酒啦!
菜单的简单设计掩盖了即将发生的事情。当每件食物呈现给我们时,我们的女主人都会详细说明其来源和成分。我们从蘑菇冻糕和洋葱果酱开始——它漂亮得让人舍不得吃!这道小点心的顶部是来自花园的可食用花朵 - Babae 餐厅拥有自己广阔的厨房花园 - 冻糕如此光滑,就像液体天鹅绒一样。然后是木薯脆配熏图基鳟鱼和亚拉河谷鱼子,美味可口,接着是长围场“青石”gougere。如此浓郁,如此柔滑,别让它流过你的下巴!
接下来我们有漂亮的热酸面包,配上美味的英格伦努克黄油和脱水维吉麦酱!谁会想到呢?非常美味。我们的下一道美食是柠檬腌平正石首鱼,配以腌柑橘、核桃和蒜片。石首鱼入口即化,味道细腻、微妙。我们认为没有比这更好的了。
直到……酪乳水煮猪肉与酸辣酱、庞蒂亚克土豆、培根碎屑一起上桌,并搭配白鲸扁豆、火腿和哈考特苹果的美味混合物。哦,太棒了——猪肉又软又嫩,火腿是咸的,洋葱味的。土豆完美。我没有提到球芽甘蓝,球芽甘蓝就像你从未尝过一样。一切都绝对美味。
为了完成这个美妙的菜单,还有蒸布丁。嗯,有点像。亲爱的小布丁配上金黄色藏红花、水煮梨、开心果、蛋白酥皮、英式奶油。我们的女主人建议我们先单独尝试每件事,然后再一起尝试。多么明智啊!这道可爱的甜点的味道复杂而深沉、温暖。我想问蛋白酥皮的味道是什么,味道太棒了。就这样,我们以优质的咖啡结束了这顿丰盛的晚餐。
需要补充的几点:每道菜都是这样的风格,可爱的陶器,小碗,小壶,木板,都是相同的风格但又不同。餐具很重,但也很精致。女主人总是很细心,但从不打扰。整顿饭的时间安排得很完美,没有任何一个环节匆忙,也没有任何一个环节太长。厨房的歌舞表演很神奇,我们就在那里能够观察到每一个动作,每道菜的摆盘,就像精心设计的一样。然而——没有厨房的噪音。炉顶上没有平底锅的叮当声,没有喋喋不休的声音,没有铃声,没有风扇的呼呼声或洗碗机的呼呼声。没有厨房的味道,刚到的时候很诱人,吃完饭就没有那么多了。
感谢 Babae 的所有人给我们带来了最出色、最难忘的体验。如果我是一名专业美食评论家,我会给你 20 分(满分 20 分),并且会少给你零钱。我们现在正在计划晚餐。
(原文)
We had lunch at Babae Restaurant at the elegant Vera’s Hotel in Ballarat. How simple that sounds. In fact we shared a most outstanding experience at the finest restaurant in the district, Babae. Arrival at the door of this beautifully restored old building is the beginning of an occasion.
We’re led down the entrance hall with its beautiful floor, large hall table nursing splendid greenery, and past the most inviting library, into the restaurant. Your heart beats a little faster. This lovely room is filled with natural light from the floor to ceiling windows overlooking a wonderful water garden. The water sparkles making patterns on the walls, soft splashes, calming.
There are seven tables, well spaced for conversation. The kitchen is open, a floor show. Chairs are chosen for comfort as well as aesthetics, a little stool is tucked under the table for handbags. Everything has been so carefully considered. Our delightful hostess - she deserves the title, she is no mere waitress - welcomes us and unfurls our napkins; the journey begins. Cocktails first, of course!
The simple design of the menu belies what is to come. As each item of food is presented to us our hostess details its origin, its composition. We begin with mushroom parfait with onion marmalade - it’s almost too pretty to eat! This little morsel is topped by edible flowers from the garden - Babae Restaurant is serviced by its own extensive kitchen garden - the parfait so smooth it’s like liquid velvet. Then it’s a tapioca crisp with smoked Tuki trout and Yarra Valley roe, delicious, followed by a Long Paddock ‘Bluestone’ gougere. So rich, so creamy, don’t let it run down your chin!
We next have beautiful hot, hot, sourdough bread with wonderful Inglenook butter and - dehydrated Vegemite! Who would have thought? It’s utterly delicious. Our next delight is lemon cured Hiramasa Kingfish, served with pickled quince, walnuts, garlic chips. The Kingfish melts in the mouth, the flavour delicate, subtle. We’re thinking it doesn’t get any better than this.
Until … the buttermilk poached pork arrives with choucroute, Pontiac potatoes, bacon crumb, and served with a delightful concoction of Beluga lentils, ham hock, Harcourt apple. Oh so good - the pork soft and tender, the ham hock salty, oniony. The potatoes perfect. I didn’t mention the Brussels sprouts, Brussels sprouts like you’ve never tasted them. All absolutely delicious.
To complete this wonderful menu there was steamed pudding. Well sort of. Dear little puddings served with golden yellow saffron poached pears, pistachios, meringue, crème Anglaise. Our hostess recommended that we try each thing separately, then together. How wise; the complexity of flavours in this lovely dessert was deep, warm. I meant to ask what was the flavour in the meringues, it was gorgeous. And so, with excellent coffee, ended our splendid meal.
A few notes to add : each dish was served in such style, lovely pottery dishes, little bowls, little jugs, wooden planks, all of the same genre but all different. The cutlery weighty, yet dainty too. The hostess always attentive but never intrusive. The entire meal timed perfectly, no part rushed, nothing left too long. The kitchen cabaret was magic, we were right there able to observe every move, each dish being plated, as if choreographed. And yet - there was no kitchen noise. No pans clanking on the stove tops, no chatter, no dinging bells, no whooshing of fans or whirr of dishwashers. There was no kitchen smell, so inviting on arrival, not so much at the end of the meal.
Thank you to you all at Babae for the most outstanding, memorable experience. If I was a professional food critic I would award you 20 out of 20, and would be short changing you. We are now planning dinner.