Honestly, I'm not much of a wine person. I used to think I preferred reds to whites, but now I feel the opposite. I prefer wines that are bright, crisp, and cold to tannic red vinos that are usually served entirely too warm. And I would much rather have a beer or cocktail than a glass of wine. And though I could have tried any alcoholic beverage on the menu as part of my deal, I started off with a glass of Chateau Gaillard Gamay, a bright rose with a lovely strawberry aroma. Mr Minx, who does prefer reds, had a fruity Reunion Malbec.
For our first courses, I chose the braised pork belly with cabbage. While it could have been a bit warmer in temperature, the pork belly was lusciously fatty and tender. The cabbage accompaniment had been dosed with vinegar, which cut the fattiness nicely, and the crispy shallots added a nutty, burnt-onion crunch. The sauce was very subtle, and I wouldn't have called it a bbq sauce at all.
|BBQ Pork Belly: braised pork, red wine BBQ sauce, shaved cabbage, crispy shallots|
Mr Minx's duck confit spring rolls were slightly less successful. While the rolls were greaseless and contained a nice amount of duck, they perhaps resembled actual Chinese carry-out spring rolls a bit too much. He felt that they fell flat, and the pungent mustard sauce was the dish's saving grace.
|Duck Confit Spring Rolls: cabbage, red onion, ginger, sriracha honey mustard|
|Confit Chicken Carbonara: fettuccini, grana padano, fresh egg|
|Lobster & Grits: spring peas, buttermilk grits, charred lemon, lobster jus|
Posted on Minxeats.com.