Relish

 

Next we tried the Seared Tuna Salad that had baby spinach, orange segments and drizzled with light  ginger dressing. I loved the fresh flavor of this dish but I felt the tuna was a little over done. Nevertheless the orange segments and the ginger dressing complemented the tuna and baby spinach very well. This is indeed a cholesterol lowering salad!

 

 

The piping hot Parmesan Wings that were served with Gorgonzola Dip and Chilli Dip came next. Gorgonzola cheese can be compared to the taste of blue cheese and I know it taste awesome when paired with fruits and walnuts but this creamy cheese dip was perfect for the piping hot Parmesan wings. The chilli sauce was equally addictive.

 

 

 

 

 

We tried three different burgers between the two of us…….really pigging on that day. We started off with the Blue Cheese and William Pear Burger. I marveled at the creativity of Chef Willin Low. He had used blue d’Auvergne, a French blue cheese which is less salted, with a creamier and buttery taste than most blue cheeses and he had it matched with the walnut-peanut butter and poached pear slices!! This particular cheese is well known for going well with nuts and fruits like apple or pear. I love chefs who do a bit of homework before developing recipes – hats off to Chef Willin Low! The burger was a bit on the soggy side, laden with the melted cheese but the combination of all the flavors pulled it off as my favorite burger for that day.

 

 

The Black Cod Burger is a new item in their menu. I liked this batter coated black cod – the cook had seared the fish so nicely, it had a great crispy crust and the roasted peppers, onions and gherkin sauce – was a great combination and the bun sort of accentuated it all.

 

 Next was the Anchovy Beef Burger. It sort of puzzled me as to how anchovy and beef can get along………well it got along but not as well as I thought. It could have been better if a bit more garlic and anchovy was added to the mild anchovy garlic cream.

 

 The heart and soul of every burger is the patty. Lean cuts of beef tend to make very dry burgers and it is the fat in the burger that gives it the best flavor. There is also the question of getting the right texture to aid both during cooking and final product. A course grind is preferred. Even compressing the beef into patties too tightly can cause it to lose any lightness in texture completely. At Relish, I managed to get all the above right – personally I would have preferred more onions and a bit more salt. We had asked for a medium rare burger and we got the charred seared exterior and rosy pink interior, medium rare from edge to edge, soft and oozing with juices.