| rev:text
| - Jaysus there are a lot of birthdays in August and this one happened to be a foodie who has very attuned taste buds. So I searched high and low to find a unique dining experience and stumbled upon Quinta.
Chef Leor Zimerman, though trained in classic French cuisine is reaching out to the Iberian Peninsula for inspiration. This cuisine encompasses influences from the Roman, Arab, Jewish and African cultures.
The word Quinta means farmhouse or villa as the rustic, country décor suggests.
The food is definitely homey without feeling like you're in no man's land with dishes such as the wonderful Charcuterie board (with Raisin Mostarda, Duck Rilette, Liver Parfait, Olives, Crostini, Pumpkin Seed & Cranberry Terrine and Chorizo). I absolutely loved the mostarda and liver parfait as a combo. Yummy!
For my main I ordered the Roasted Leg of Rabbit served with garlic broccolini and chorizo rice. The rabbit had a nice crispy skin to it but it was quite a lot of work to get to the meat. I think a steak knife would've come in handy here! The chorizo rice was flavorful without being greasy and the broccolini was also very tasty.
The birthday boy opted for the Bitoque (steak topped with a fried egg with housemade potato "chips" and some olives). I thought the olives were a bit misplaced as they didn't really add to the dish. The egg was fried perfectly, with a nice crust and runny yolk and the steak was juicy, tender, succulent and we were both still talking about it the day after. It was really really good! The potato "chips" was also top notch - and trust me, you won't miss the ketchup!
For dessert we opted for the Cookies and Cream. This comes with 3 cookies and a side of strawberries and cream for your dipping delight. The cookies tonight were: Classic Chocolate Chip, Cranberry Lemon Zest and Ginger Snap. My favourite was the Ginger Snap.
But the pièce de resistance would have to be the Flourless Chocolate Cake. Imagine eating an Aero, where it just melts in your mouth - now multiply that feeling by 10. This was a very rich cake, but the blueberries did a good job at toning down the "heaviness" of the cake.
I really recommend Quinta. Chef Zimerman likes to be among the people as he personally tops up your water and even acts as your server as he presents his dishes with pride. While the restaurant is located in what I would dub "Little Portugal" I'm glad that there is a unique restaurant that isn't another churrasco or bakery in the hood.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)