The last 2 days have been a whirlwind of celebrations to mark Nat’s 26th birthday.
Tuesday evening, I organised a special dinner out at QUAY restaurant. The menu on their site is a little different to the one we had, so I’ll do my best here: Nat had the ‘Slow cooked octopus, water chestnuts, sashimi tuna, ginger jelly, tonburi’ entree, followed by the seven mushroom tart with the ‘Passionfruit & lime fusion’ for dessert. I had the quail breast/pancetta entree followed by the ‘Roasted clover valley lamb loin, zucchini flowers, eshallots, tomato confit, ligurian olive’ with the ‘Five textured valrhona chocolate cake’ for my dessert.
The food was spectacular and the service fantastic.
Last night we had a good ol’ BBQ at home to ring in her actual birthday. There’s nothing quite like having two steaks slowly cooking on the BBQ. Complementing the steaks, we had Nat’s rocket, pear and parmesan salad, Lizzie’s roast kipflers and a bottle of red for good measure.