Queen Chow, the place each dish was worshipped
Sashimi… with orange ponzu, chilli and a drizzle of inexperienced shallot oil. Picture: Wendy Johnson
Salt ‘n’ pepper mushroom and tofu… with slices of shiny pink chilli sprinkled on high. Picture: Wendy Johnson
Chinese language smashed cucumber salad… Queen Chow’s take consists of garlic sesame dressing, pickled black fungi, crunchy, crispy shallots and massive chunks of cucumber. Picture: Wendy Johnson
Oysters… with a rice wine mignonette. Picture: Wendy Johnson
Grilled scallops… served within the shell with kombu butter and garlic chives. Picture: Wendy Johnson
Eating reviewer WENDY JOHNSON says Queen Chow at Narooma is “wonderful”. You’d higher imagine her!
QUEEN Chow, one among Justin Hemmes’ factors of delight (now topping greater than 80 pubs, eating places and venues), is wonderful. In the event you’re anyplace close to Narooma, remember to e-book. The view is as spectacular because the meals, and we worshipped each dish.
Six of us headed to Queen Chow, at The Whale Inn, on a sunny, sizzling night. We explored too many Cantonese Chinese language dishes to incorporate in a single overview, so shall share our high faves.
Oysters. What’s it about Wagonga Inlet oysters that we love a lot? The inlet, a part of Batemans Bay Marine Park, is pristine and residential to an intensive community of oyster leases. These are a number of the finest oysters in Australia and Queen Chow ramps issues up with a surprising rice wine mignonette ($4.50 every). The oysters have been an ideal temperature and a superb begin to our Queen Chow expertise.
Sashimi lovers gained’t go unsuitable with this appetizer at Queen Chow ($25), created with orange ponzu, chilli and a stunning drizzle of inexperienced shallot oil. The grilled scallops have been elegant ($8 every). Served in shell, they married nicely with kombu butter and garlic chives. As with all dishes at Queen Chow cautious consideration goes into balancing all components, to make sure perfection.
The Chinese language smashed cucumber salad was a successful dish. Variations of this salad range throughout China and it’s so cooling in hotter climate. Queen Chow’s take consists of garlic sesame dressing, pickled black fungi, crunchy, crispy shallots, and massive chunks of cucumber ($18). I promised to copy it sooner or later (want me luck).
One among our occasion of six is a large – and I imply huge – okra fan and she or he adored the dish (all of us did) that includes this veggie. It additionally featured black fungi in addition to stir-fried inexperienced beans, garlic and simply the correct quantity of salted chilli ($18). Staying with the vegetable theme we additionally chosen the salt ‘n’ pepper mushroom and tofu dish ($25) with slices of shiny pink chilli sprinkled on high.
Queen Chow’s wine checklist is spectacular and our Château la Tour de l’Evêque rosé, described by the vineyard as charming and youthful, was crisp and pleasant ($85 bottle, a mid-price level for the checklist).
Salted caramel tart…silky and never overly candy. Picture: Wendy Johnson
The intense inexperienced pandan sponge cake… with chocolate wafer and a creamy coconut sorbet. Picture: Wendy Johnson
The “Queen of puddings”… mango, passionfruit, coconut, and black sesame meringue. Picture: Wendy Johnson
Our extremely educated and charismatic waitress satisfied us to share the three desserts Queen Chow has on supply (all an affordable $16, contemplating the standard and creativity). The salted caramel tart was silky and never overly candy. The “Queen of puddings” is a decadent mixture of flavours and textures – mango, passionfruit, coconut, and black sesame meringue. Vibrant and intriguing was the intense inexperienced pandan sponge cake with chocolate wafer and a creamy coconut sorbet.
Queen Chow: We love you.
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Ian Meikle, editor