"Nobody told you guys that tonight is Feed Me night?" asked our server. Now, we're all confused. It works this way: they will ask you if you have allergies and budget per head. The food will keep coming until your budget runs out or til you say halt. Simple yet complicated on so many levels. Drinks are not included by the way. After discussing the budget and wine with PM, we waited for our first dish to arrive.
This is my second time at The Commoner. The first time being so exhausted with shopping at Brunswick and starving, I managed to have snagged a seat for one during an odd afternoon hour for lunch. I remembered distinctly ordering the lamb tangine which was fantastic and a glass of Rose. Simple but memorable. However, I told myself that lamb tangine doesn't really sound anything appealing, so I've decided to give it another shot and, oh boy, I'm glad I did.
The first dish came. Boquerones on Crostini with Roasted Pepper, Aioli and Parsley. It's sardines with a strip of roasted/marinated red bell pepper, cheese on a crispy strip of crouton. It was simple with elegant tastes, a little bit of freshness, saltiness, sourness and crunch. Still, the idea behind the humble ingredients which can make-up a delicious starter is worth the rave.
Second dish. Roasted carrots with harissa, olive oil, soft boiled egg and crushed almonds. Another humble root crop uplifted with a North African favorite, harissa. The harissa was sweet and no taginess at all yet smoky and packed with spices (cumin and coriander stole the show). The roasted carrots were soft and unyielding, almost creamy and earthy at the same time.
Third dish. Roasted chicken livers in herbed olive oil. The chicken liver held itself up well but when sliced into, you can mash it with your fork and spread in onto a slice of bread. It was a self-made liver pate.
Fourth dish. Goat meat empanada. This was actually an unexpected dish. Though it wasn't as memorable as the others, it was loaded with minced goat meat with cumin. More points for the empanada pastry which was flaky and crispy.
Fifth dish. Grilled baby squid with salad and lemon juice. This dish was a classic under-the-sun, laid back dish. It actually reminded me of Spanish inspired dishes where they serve grilled meats and pieces of seafood on a cazuela. I can distinctly taste the bitterness from the burnt smoky grill and tangy, fresh taste of lemons. A special mention would be the tender pieces of pearly white baby squid flesh.
Sixth dish. This is the main dish. Grilled scotch fillet with creamed spinach. The fillet was so melt-in-your-mouth smooth and tender, our table knives are like hot knives slicing through butter. It was sensational. I can't imagine another restaurant serving up delicious pieces of beef such as this. I won't forget the creamed spinach that was just underneath the silky pieces of beef. It wasn't overloaded with cream but it was cheesy and lively when paired with the beef.
Side dish. String beans with tomato sauce and toasted almonds. This was a humble dish for a side but well-executed. The string beans were crunchy and not soggy, tomato sauce was sweet with sour or bitter after taste.
At this point, we were full and decided to skip dessert. For the first five dishes, we had an Australian riesling and a Tassie Pinot Noir for the main. I didn't care much for the Pinot Noir, I found it too acidic.
Overall, it was a meal overladden with humble ingredients and honest to goodness cooking. Considering that The Commoner broadcasts itself as Modern British cooking, you can see a lot of influences here and there, but still adhering to the true nature of British cuisine. For some, the dishes may look like home-cooked meals but perhaps, that is the way it should be. Food should resemble the cooking of someone from your family, but have twists of something here and there.
This is my second time at The Commoner. The first time being so exhausted with shopping at Brunswick and starving, I managed to have snagged a seat for one during an odd afternoon hour for lunch. I remembered distinctly ordering the lamb tangine which was fantastic and a glass of Rose. Simple but memorable. However, I told myself that lamb tangine doesn't really sound anything appealing, so I've decided to give it another shot and, oh boy, I'm glad I did. The first dish came. Boquerones on Crostini with Roasted Pepper, Aioli and Parsley. It's sardines with a strip of roasted/marinated red bell pepper, cheese on a crispy strip of crouton. It was simple with elegant tastes, a little bit of freshness, saltiness, sourness and crunch. Still, the idea behind the humble ingredients which can make-up a delicious starter is worth the rave.Second dish. Roasted carrots with harissa, olive oil, soft boiled egg and crushed almonds. Another humble root crop uplifted with a North African favorite, harissa. The harissa was sweet and no taginess at all yet smoky and packed with spices (cumin and coriander stole the show). The roasted carrots were soft and unyielding, almost creamy and earthy at the same time.
Third dish. Roasted chicken livers in herbed olive oil. The chicken liver held itself up well but when sliced into, you can mash it with your fork and spread in onto a slice of bread. It was a self-made liver pate.
Fourth dish. Goat meat empanada. This was actually an unexpected dish. Though it wasn't as memorable as the others, it was loaded with minced goat meat with cumin. More points for the empanada pastry which was flaky and crispy. Fifth dish. Grilled baby squid with salad and lemon juice. This dish was a classic under-the-sun, laid back dish. It actually reminded me of Spanish inspired dishes where they serve grilled meats and pieces of seafood on a cazuela. I can distinctly taste the bitterness from the burnt smoky grill and tangy, fresh taste of lemons. A special mention would be the tender pieces of pearly white baby squid flesh.Sixth dish. This is the main dish. Grilled scotch fillet with creamed spinach. The fillet was so melt-in-your-mouth smooth and tender, our table knives are like hot knives slicing through butter. It was sensational. I can't imagine another restaurant serving up delicious pieces of beef such as this. I won't forget the creamed spinach that was just underneath the silky pieces of beef. It wasn't overloaded with cream but it was cheesy and lively when paired with the beef.
Side dish. String beans with tomato sauce and toasted almonds. This was a humble dish for a side but well-executed. The string beans were crunchy and not soggy, tomato sauce was sweet with sour or bitter after taste.
At this point, we were full and decided to skip dessert. For the first five dishes, we had an Australian riesling and a Tassie Pinot Noir for the main. I didn't care much for the Pinot Noir, I found it too acidic.Overall, it was a meal overladden with humble ingredients and honest to goodness cooking. Considering that The Commoner broadcasts itself as Modern British cooking, you can see a lot of influences here and there, but still adhering to the true nature of British cuisine. For some, the dishes may look like home-cooked meals but perhaps, that is the way it should be. Food should resemble the cooking of someone from your family, but have twists of something here and there.
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