So off we went to supper club - this month, Broken Plate, a Greek restaurant. This place is not new to us at all, being one of the places we hit for appies if we aren't looking for a big meal. We were both excited to finally be able to try some of their main dishes for a change (although, as soon as I saw another table with calamari and saganaki I wished I was sitting with them).
First up, a glass of white sangria for me. We got there about half an hour early - I'd worked 13 hours and had interviewed a bunch of people that day (something that always tires me out).
The sangria was good - a nice refreshing drink considering we finally have 30 degree weather!
Usually they pair each course with a wine, but they opted to pair the first of the 6 courses with the house signature cocktail - Thalaussa. A mixture of ouzo, blue curacao, lime juice and 7-up.
I'm not a huge ouzo fan, but what the hell........this picture is the only "normal" one S got of me all night. Most of them I'm sticking my tongue out, have my sunglasses on (which is why I have weirdly flat hair) or my eyes were shut.
The first dish was a fasolata salata - green beans, diced potatoes, kalamata olives, shaved fennel, red onion and onion vinaigrette). Note the absence of the olives - they had already been shuttled across the table to S's plate.
Then they served a seared scallop with risotto fritter and citrus glaze. This was a fresh, light dish, perfect for summer and it paired perfectly with a pinot blanc.
Then, my favourite dish of the whole night. This is one that I routinely order when we do appies here - Kopanisto - a Greek dip made of grilled red pepper and feta cheese and garlic. I would've been happy if they had brought me a huge plate of this with some more pita and left me alone in the corner.
S's favourite dish was the breaded bassa fillet with lemon caper reduction with risotto. We both love seafood and fish and are always excited when we go someplace that has something new to us. I'll be on the hunt now for bassa in one of the 15 grocery stores I frequent.
The only disappointment of the night was the slow braised lamb shoulder and lentils. I love lamb, but this was bland. Braising is great, but you need to have flavour with the meat.
And last but not least, dessert. Both S and I are huge baklava fans - I make it at least once a year (if not more) and it's the go to dessert for one of my best friends who is highly allergic to eggs. Instead of serving the typical baklava that most Greek restaurants favour, they offered up a baklava ice cream with caramelized pears and fudge. The ice cream was distinctly cinnamon flavoured - a hit with me. Not enough baklava flavours for either of our likings, but still a great way to end the meal.