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The Creative Issue – News for Creatives | November 23, 2017

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Good Food Month's Pop-up Dinner Review

Good Food Month’s Pop-up Dinner Review

| On 11, Jul 2016

How is the Good Food Month going you ask? We’ve got one word, spectacular! Here is our review on just the beginning of a great month.

Atalanta Bar and Greek

The chance was given to wine and dine with Australian Masterchef, George Calambaris. One of the events for this week’s Good Food Month held at Atalanta.

The Bar and Greek out did themselves from preparation to service, while the great ambience of the restaurant interior to suit the exhilarating night and of course, the delicious food that dropped our jaws.

entrees

Good Food Month chef’s plated out a delicious and fulfilling menu from entrees to desserts and the never ending wine and sparkles.

For our first course, we were presented with Saganaki and Pineapple Chutney; Taramosalata and prawn crackers; stuffed zucchini flowers with king prawn and lastly the Prawn Kataifi, aleppo mayo and smoked almonds.

Saganaki Pineapple Chutney

One of the highlights of the night was the Taramosalata dip, eccentrically a taste that had us wanting more and then using it for other entrees.

Taramosalata Prawn Crackers

Prawn crackers are known as an asian cuisine starter but it has not been known to come with any dips from our end. So while the pair was interesting, it also complimented the prawn crackers and other dishes overwhelmingly well.

Our second highlight was the Soft Shell crab, a delightful treasure in the hands. The soft crackling shell along with the crab meat melts in your mouth and is then subtly boosted by the powerful mint, creating a great balance of flavours.

Main

Lastly for the mains, boy do we have a lot to say! The Cauliflower salad, cous cous and tahini dressing while sweet, also had great texture to it. The most noteworthy that had us going for seconds were the beef ribs, a perfect succulent and tender rib was the perfect combo with our salads.

In addition, when paired with either with the Gazi Grain salad with lentils and pomegranate seeds or Beetroot salad with walnut praline made a boost to all the flavours on our main course.

The overall dining experience from the Good Food Month was exhilarating and full of tastiness. Don’t miss out on an exciting foodie month and head to their webpage at http://www.goodfoodmonth.com/ for more information.