After having a stroll at the Wellington City Art Gallery we decided to have brunch at Lido instead of just nibbling at the gay party right outside of the gallery, the civic square. It wasn't the first time we ate there so all seemed a bit familiar. The place was packed as usual and the breakfast menu wasn't that exhausting (we were too early for the brunch actually) so anyways. My Wellington usual is French Toast so I had that ordered, and of course, a glass of spirulina smoothies to green my body first..
The green drink was okay, tasted like "Charlie's" with an extra spoonful of spirulina powder, was actually a bit too strong and didn't work so well with the acidic juice ><
CK had Eggs Benedict with smoked salmon on toasted English muffins, apparently wasn't great. Surly it's not one of those great moment of a successful mix of warm and cold, and there was definitely not much or a variety of textures in this one.
Then my french toast with fresh fruit and berry coulis...
The twisted face said it all. I thought the great stuff was the fresh fruit, the rest was pretty much rubbish... hey but I finished it all.. Surly it's okay to use overnight bread for French toast, but the bread should be socked with egg, but no! You cut it open and it was just a plain piece of unattractive white bread with the smell of the overnight kitchen. The pan they used to make the toast was over heated and dirty, I could taste bacon and other meaty stuff too.. The berry sauce and the syrup were both tasteless, it could have been anything.. Over all the experience was pretty bad! BAD!!
Labels: cafe, egg, resto, wellington
Ha, yes it was all in a blurrrr. The resto has quite a nice decor, and the meat dishes really stand out!! Apart from that the service was poor, bread was cold, and the baklava was absolutely AWFUL!!! I really enjoyed my Lamb Shanks dish though, thought it was very nicely cooked and the potato and the mushrooms were such delightful compliments to the lamb. Only if the tenderness of the meat were consistent throughout the whole plate, the dish really would have been one of my favourites of this year...
