Dinner at Ottoman's
Here is the menu... (no photos of the dessert, we had drunk too much red wine by then, and completely forgot to photograph it. It looked so good when it turned up, we just tucked straight in, by the time we remembered, there wasn't enough left to photograph.)
Kalamata Olives and Pide
Zucchini flower filled with goat’s feta & pine-nuts; served crisp with a light yoghurt sauce.
Char-grilled spicy mushroom tossed in cumin, oregano & mild Aleppo chili.
Queensland king prawns with shitake mushrooms & spinach, served with lemon & yoghurt sauce.
Salmon & prawn rolls wrapped in vine-leaves, lightly battered, served with savory piquant sauce.
Thinly sliced veal seasoned with mild Aleppo chili, served with baby spinach & mustard sauce
served with fatush salata.
Baked custard with mastica & poached pear served with cardamon ice-cream.
VASSE FELIX 2008 Margaret River Cabernet Sauvignon.