Review of the 36th SFCSS Event (Duo Restaurant & Bar)
by Roland Yap Hock Chuan
This time we were off to another leisurely lunch in Club Street at Duo
Duo is aptly named as it focuses on settings for couples. We were of course a much larger group and ended up taking up the top floor which came with a balcony. The balcony came in rather handy for those needing “smoko” breaks in between courses!
Lunch began with a ceviche of pink snapper paired with Chateauneuf-du-Pape Blanc Domaine du Vieux Lazaret (2000). This matching worked quite well since the wine was on the quite fruity side and stood up to the strong marinated taste of the fish.
This was followed by ravioli filled with blue crab and spinach with a strong shellfish sauce. If you like, “har mee” soup with wontons done French style. Here I found the spinach filling to be have an almost herby taste (upon asking the chef later, he said it was only spinach). I quite liked this since it made a more subtle combination with the crab.
Next we had a homemade chicken and mushroom sausage paired with Domaine d’Auilhac Montpeyroux (1998). While the sausages were fine, I didn’t find too interesting. I suppose they tasted pretty much like chicken sausages and while somewhat better were still essentially chicken sausages.
The main course was milk fed (bobby) veal cooked with a parmesan and thyme crust matched with Chateauneuf-du-Pape Rouge Domaine du Vieux Lazaret Cuvee Exceptionnelle (1999). This dish would be more often done as rack of lamb rather than veal. The wine was full bodied with well balanced tannins. The matching with veal is a bit of a change but I think I might have preferred a stronger meat instead. This worked but perhaps its just my personal preference here for lamb as I felt that the veal being milder doesn’t go as well with the full bodied wine.
The serving itself was most generous and would have sufficed as a regular sized main course. Since it was slow food after all, it was still quite feasible to tuck a big chop in since we did have the time to get plenty of rest from the first three courses!
The best was saved for the last. We had a prune cognac which I had not the pleasure of having before. This was combined with a frozen praline parfait on a bed of shredded coconut.
I thought this was the best pairing.
The praline gave the creamy icecream taste combining with the rich coconut flakes and the strong prune liquor which prevented it from being too rich.
All in all, it was another successful SFCSS event with a good match of wines and food.