Of burnt custard and wormwood

12 08 2012

After a hard day’s touristing, there’s nothing better than sitting down to a fine meal in great company. Unfortunately, I was with the family… but we did find some great food. 🙂

Yes, yes, it was on Fort St. There are in fact several streets in Victoria, but it’s true that we did seem to spend most of our little break there along the tight confines of the one street! Anyway, Cafe Brio was our destination for dinner. We arrived early and they were just opening up. This meant we got our pick of tables and so we chose to sit outside on the patio – a lovely covered area cleverly masked from the street with grapevines and other Italianesque things.

I started with a plate of “sulami” shared with second-born. We had “Brio prosciutto” – smoked/dried pork aged for at least 12 month; “Lamb prosciutto” – aged 4 months and very finely flavoured; “Venison pate” – with hazelnuts and juniper.

Main course for me was a whole pound of local mussels in traditional garlic/white wine sauce. The current full menu can be drooled over here.

For dessert, the rest of the crew opted for a “tasting plate” consisting of chocolate truffle, biscotti, sorbet and crème brûlée (or literally “burnt cream” – actually crème anglaise (fancy custard) with a layer of caremelised sugar on top). For me though, I fancied something a little special and asked if they sold port. Indeed they did, and I was handed a menu of options. I’ve come to favour a particular brand and age of Tawny Port… and alas and alack, it was not on the list. There was however something else that tickled my “off-beat antennae”… absinthe! From the Okanagan no less! I was offered the usual water/sugar options, but opted to have it straight. I was a little non-plussed by the severe green tinge. This is introduced by infused herbs and is part of the reason absinthe gets the name  “la fée verte” (the green fairy). The name absinthe comes from the ingredient wormwood used for millennia as a medicinal preparation. It took on its current fennel/anise form in around 1792 when it was sold in Switzerland as a cure-all tonic.

Here’s a couple of BlackBerry shots, just to make your mouth water.

Totally recommend Cafe Brio if you’re anywhere near Victoria and feeling the need for good food and atmosphere.

Advertisements

Actions

Information

2 responses

14 08 2012
misfits' miscellany

Ah, the Anglophile abroad will indulge his Bohemian longings.

14 08 2012
Quieter Elephant

It was indeed a rhapsody of flavours.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: