Calamari Salad, Avocado, Split Black Olive Vinaigrette
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Author: Renée S. Status: published Published: Mar 03,2009 license cc-by-nc-nd
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Share on TwitterA side glimpse of the colourful starter.
This macro shot may deceive the viewer to believe that it was more than a bite. Three strands of cooked calamari (poached/boiled) were intertwined with an abundance of slightly sweetened vinegared carrot and red peppers. The dots of olive tapenade and olive oild were more decorative than flavour enhancers. Two quenelles accompanied this golden haystack: one was a mildly nutty and fluffy quinoa/sprouted grain salad (possibly the filler of the plate to make up for the small portion of the seafood and vegetables); the other, a rough chop of avocado (sweet, fresh, rich, and probably the fatty satiating component of this otherwise light dish). Neither memoriable nor remarkable, I wasn't quite sure how all the components added to eachother except through visual appeal.
On a side note, I had been prewarned about C5 and their small portions, so I don't know why I was so surprised at the petite size of this starter course. Oh well, lesson learnt.
