Propeller served up what was considered one of my favorite meals final yr – the flavours and presentation of their Middle Eastern impressed delicacies, mixed with the environment and atmosphere of the constructing, the superb and in depth wine record, in addition to the welcoming and pleasant and useful waiters all mixed for an exquisite expertise. So it was with some anticipation I went alongside on Friday for lunch on a stunning heat and sunny autumn day – and I used to be not disenchanted. Once once more Propeller completely nailed it.
A bottle of Si Vintners 2017 rosé helped us via lunch – made largely from Cabernet Sauvignon, with a touch of Malbec, it’s all strawberries and cherries on the nostril, with a lush however dry palate, purple berries and pink apple pores and skin flavours abounding.
And to the primary occasion – the fabulous meals.
The menu is designed to share within the conventional Middle Eastern fashion and we started with a dish I fondly recalled from final go to – seared scallops, plump, juicy, sitting on a daub of nutty, earthy white bean purée and a smear of zesty chilli sauce – lovely mixture of flavours.
Then onto sautéed mushrooms – thickly minimize subject mushrooms, earthy and meaty, together with straw, button and extra varieties – all oozing flavour and juices, accompanied by smoked Turkish chilli including a depth of smokiness and delicate warmth, akin to the smoked paprika so well-liked in Spain. Excellent.
They definitely do mushrooms nicely – final go to I had a manoushe of mushrooms and blue cheese – it was on the menu once more, however on this event, we opted for an additional of those, for all intents and functions, Lebanese pizza –cooked within the oven, with a crisp pastry base topped with succulent smoked ocean trout, over fried zucchini and scattered with flaked, nutty almonds. Beautiful.
Well final time desserts have been ignored however on this event room had been left and so for my eating chum – knafeh – a standard semolina tart, soaked in syrup, layered with cheese, scattered with pistachio strips and flowers, served with a small bowl of finely diced pear and pomegranate jewels, and a jar of fragrant and richly candy orange blossom syrup. He was in raptures.
For me, awamats – Lebanese doughnuts – dough fried to a crispy consistency, dunked in syrup – and these have been served with Turkish Delight ice cream. Well I’ve to say, I really like Turkish Delight and I really like ice –cream and this was merely distinctive – candy, sticky, fragrant, rose flavours, specks of the confectionary all through – one of many best ice lotions I’ve ever had. Loved it!
Propeller doesn’t disappoint. Every dish I’ve had there’s excellent. It is a jewel of the North Freo strip and a should for lovers of nice food and drinks – and it’s open for coffee and desserts as nicely. Just a very particular place.