Tuesday, 4 July 2017
Kirk's Wine Bar
Kirk's kefalograviera saganaki is definitely a highlight on their menu - crisp on the outside, soft, gooey and rich on the inside, the dish is beautifully balanced with the tartness of the pickled onion and the sourness of the lemon slice which has the additional touch of a sprinkling of fragrant paprika.
Whilst a plate of raw meat isn't a preferred dish for everyone, Kirk's beef tartare is definitely one of the best I've ever had. The meat itself just melted in the mouth and paired beautifully with the saltiness of the caper berries and the creaminess of the egg. Definitely a dish worth dreaming about.
The calamari wasn't quite as a success though. Whilst the protein itself was cooked well, and the lemon had the signature touch of paprika, the pieces of calamari tasted like a mouthful of flour and oil and something had obviously gone wrong with the frying that evening. The croquette of the day, which in our case was pumpkin arancini balls, was also another disappointment on the menu. It's not that the dish was terrible, but the arancini balls were verging on bland and could have done with some more seasoning.
Also, don't be surprised if the service is verging on rude, and you don't get offered a glass of wine until 20 minutes in.
Whilst I'd go back for the beef tartare alone - it definitely doesn't make the favourites list.
Verdict: like - but only because of the delicious wine and the steak tartare!
50 Hardware Lane, CBD,