Cheeky

Last Friday I had a nomlicious dinner at the chilled atmosphere french restaurant, Baroque. 

The entree dish was a grilled scallop roll wrapped in prosciutto. The scallops were fresh and blended well with the saltiness of the prosciutto and smokey mushroom sauce. 

The main was a barbecue, glazed angus beef cheek. The cheek meat was so tender, it melted in my mouth with the sauces infused. The portion was perfectly served with a side of shaved veggies and buttery mash potatoes. 

The meal was finalised with my all time favourite dessert, the POMPADOUR. The sweet and berry sourness of the moose incased in a red jelly frame and centre with a crunchy nutty texture is nom-to-the-extreme. 

Baroque

Tasty , Crunchy, Salty White Bait

I really want a plate(s) of deep fried white bait sprinkled with seaweed flakes and a chilled glass of Asahi ... I want it NOW !

 Mizuya, why are you so far from home ? 

Mizuya, why do you deep fry them perfectly ? 

Mizuya, why haven't I tried your $1 green tea soft serve cone ?

Enough day dreaming/ranting of this addictive yummy snack.

Back to finishing this 50% assignment. Sighhh.

Mizuya

Nomarons

Finally tried the macarons at Cafe Cre Asion. I tasted two flavours, matcha and yuzu. 

Both were equally balanced with intense flavours and I'll definitely will be visiting soon to try the other unique japanese theme macarons (white miso and black sesame).

Cafe Cre Asion