Sneak Peak of Yumminess At Golden Sands Resort!

Our lunch started off with a choice of Entree – Kataffi Wrapped Prawns or Confit Salmon Tarte.

The Kataffi Wrapped Prawns came looking most impressive. Prawns wrapped in shredded pastry giving it a slight buttery taste, served with aoili (fancy name for a sauce made of olive oil  and garlic) and gremoulta. I was rather wary of this dish though as I have had similar versions of it which were unfortunately rather poorly made – soggy and soaking in oil. But I was happy that Chef  Brock’s version was crunchy and most flavourful!

The Confit Salmon Tarte is a most delicate dish as the salmon melts in your mouth. The cucumber and chive salad added flavour to the dish without being too overpowering. Light and tasty to the palate.

Now I had earlier mentioned that I managed to meddle around a bit in the kitchen… Admist warnings that the floors were slippery, we were allowed into Chef Brock’s domain for a quick look (although I think it was with some reluctance and resistance!!) But I could totally understand why. The kitchen is hot and a really dangerous place to be in if you don’t know what you’re doing. Being a fan of shows like Hell’s Kitchen, I knew that the kitchen would be fast paced. But to actually experience it first hand was… priceless!

So after a few frenzied snaps of the camera, Chef Brock gave us a rather stern ‘out you go’ gesture. 😛

Back to the lunch, we had a choice of Pan Fried Red Lion served with crushed new potatoes and a saute of fennel and capers with pistachio aoili. I must say this now that I am getting very fond of Chef Brock’s aoilis… This one had a tangy twist to it which brought out the simple sweetness of the red lion fish.

Meanwhile, the pistachio bits added texture and bite to the dish. And though the dish could use a bit of color (in my humble opinion), this was a light and refreshing dish that’s very pleasing to the palate!