The concluding chapter of our Four Seas trilogy.
Four Seas' aquarium has finally come to life, awash with Coffin Bay and New Zealand oysters, flower and meat crabs, lobsters and tiger prawns.
NZ Oysters Mornay. We've kicked off every entry here with oysters; no surprise, since Four Seas offers five different preparations for these molluscs. One point though: the Coffin Bay variety seems juicier and tastier.
Seafood chowder. Comfort food for a drizzly evening, but not entirely memorable; basically like any decent cream-of-seafood soup.
Tiger prawns with asparagus & baby corn. Swimming in the aquarium one minute, grilled over charcoals the next. Sweet, smoky and succulent.
Oven-baked sole. Fairly fresh fish, clean-tasting and with lean, flaky flesh.
Charcoal-grilled lobster with rosemary roasted potatoes and ponzu & lemon butter sauces. One of the smaller ones in the tank. No complaints here.
Thyme & pine nut tart. Intriguingly aromatic flavors for a crisp, not-too-crumbly dessert with a straight-out-of-the-oven feel.
Lemon tarts with Haagen-Dazs ice cream. Sorta sourish, but some might enjoy that.
Waipara Sauvignon Blanc (New Zealand) & Taylors Claire Riesling (Australia).
Four Seas,
Jalan Bangkung, Bangsar.
