New year, Christmas money and January sales bought me a new phone. Just in time as the old one had started to regularly overheat. I needed to try out the camera under flash conditions and we'd had a busy day so I suggested trying a new(ish) restaurant.
Barcito is a South American restaurant in Hamilton's Beaumont St. Seats are available inside and outside as well as in a courtyard area and there were a mix of couples and family groups dining. Our visit was inspired by the menu in the window which included a delectable sounding quail dish, butter poached quail with creamed leek and quail egg which I was longing to try. Quail breast and a confit leg with a fried quail egg was beautifully presented - although I think the puffed quinoa was a nod to current food trends rather than adding anything special to the dish - and the flavours came together in every tasty morsel. I could only wish it was available in a main size portion!
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| Quail. | |
Matt's entree was perhaps a little more challenging for a palate not accustomed to nose to tail eating. His was Uruguayan Morcilla, aka blood sausage served with apple, jamon and pickled onion. I did try a bite (of course) purely for reporting purposes and if I didn't know what it was I would have thought it was just a strong flavoured sausage. His verdict was a little harsher, that it was a bit smooth and the apple overpowered the sausage. Speaking to the waitress she confirmed they do indeed dial it down for the unaccustomed palate and suggested we come back for their Sunday barbeque of traditional food.
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| Morcilla | |
I very often find I prefer the entrees to the mains and tonight was no exception to this rule (also if I just order entrees more room for dessert right!). My slow cooked lamb shoulder was melt in the mouth tender but I found the nutmeg flavour in the crouquette a little overwhelming. I also would have liked a little more jus - although the soubise was spot on for scooping up the peas. This was an enormous meal that I couldn't finish.
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| Lamb |
The barbequed hanger steak Matt ordered for his main was a cut quite unfamiliar to me and we both found it a bit chewy. It was served with a seafood sauce, chimichurri and duck fat purple Peruvian potatos. I'm always disappointed when duck fat spuds aren't crispy. These looked pretty but lacked that crispy edge that makes a roast spud so satisfying. The shellfish sauce packed a flavour punch but was balanced by the vinegar and herbs in the chimichurri.
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| BBQ Hanger steak. |
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The wine list also specialised in South American variatels and imports, however, it suffered by the lack of options by the glass (which apparently is changing in the next few weeks with a new wine list with more by the glass options and better descriptions of the wines).
The verdict: we'd go again, probably to try the Sunday BBQ and try some "authentic" cuisine at a family-and-friends-owned local venue.
