Thread: A Return to Pala

...a satisfying lunch of minestrone (fortified with grated Parmesan), saltimboca and grilled tuna...enjoyed with a carafe of Montepulciano:

The tuna looks good.


Is that a charcoal coloured checkered number behind it?

Originally Posted by Edmond

Is that a charcoal coloured checkered number behind it?

...just a rag I threw on before lunch...

Originally Posted by tomcat

a carafe of Montepulciano

Camp innuendo incoming...

Looks rank.

Originally Posted by armstrong

Looks rank.

Really? To each their own, I guess.

Thanks Tom!

...next time you're in bkk, Topper, we'll treat you to lunch there...I'll be waiting by the phone...

...new (seasonal) menu at Pala: grilled porcini mushrooms with a light Gorgonzola sauce and river prawns with a tomato topping on a bed of spinach...both excellent with a bottle of Montepulciano...

^
Now that looks lovely.

^^, my only complaint would be having to leave after just that, i prefer my main meal lunchtime now so would probably have 3-4 dishes spaced out with wine/beer and piss them off by occupying the table for a couple of hours.

Originally Posted by malmomike77

my only complaint would be having to leave after just that

...we were at the table (people watching) for a good 2 hours while I finished the bottle...there was also a tuna/avocado appetizer (not pictured) and Pala's delicious homemade bread...

^ quite right, i hate rushing a meal when out - years ago took some time for the Mrs to understand when we go out its not a 20 minute wolf it down Thai style affair

Originally Posted by malmomike77

^ quite right, i hate rushing a meal when out - years ago took some time for the Mrs to understand when we go out its not a 20 minute wolf it down Thai style affair

That's the beauty of tapas. Keep it coming...and the wine too.

Originally Posted by hallelujah

That's the beauty of tapas. Keep it coming...and the wine too.

Yep, i'm out of sync with the Spanish when i visit, out early 6-7pm usually sack it by 11-12 suits me

I'm getting more into Italian that does the basics, and does it right- all about the ingredients. This one is certainly on my to-do list when next in bangers- I only stay a stones throw from there. Should I drop your name TC- will they give me a free garlic bread or something?

Originally Posted by sabang

Should I drop your name TC-

...better yet: invite us to lunch and we'll go over the menu together...

OK, I'll give you a free garlic bread.

...garlic bread would be gilding the lily as all their bread is freshly made...

Yeh, it's things like that- and the cured pizza dough etc- that make me want to check it out.

...^wise motivation...

Originally Posted by sabang

I'm getting more into Italian that does the basics, and does it right- all about the ingredients. This one is certainly on my to-do list when next in bangers- I only stay a stones throw from there. Should I drop your name TC- will they give me a free garlic bread or something?

An Italian friend of mine always used to tell me that the key to a tomato sauce was good tomatoes and olive oil. Combine those things with salt, pepper, garlic and fresh basil and Roberto's your zio.

H'mmm- no chicken stock then? Anyway, if it tastes right it is right! The problem with many [not just] aussie suburban Italian restaurants is they use cheap ingredients - especially the tasteless tomatoes. This one seems a cut above. Fortunately, got a pretty good wood fired pizza place near here- but don't bother with their pasta! Then again, what would you expect from a Nepalese chef?

Originally Posted by hallelujah

An Italian friend of mine always used to tell me that the key to a tomato sauce was good tomatoes and olive oil.

Fuck me - what a great piece of insider knowledge that is.

I'd always assumed the starting point was Heinz.