My Mexican Cousin
Cnr Sturt St and Southbank Blvd
Southbank, VIC 3006
These meaty bites of drumsticks were delicious, light tasting, and juicy. And the tangy ‘dog sauce’ lifted everything. Much enjoyed by the three of us, although we thought that the sauce chien wasn’t exactly that ‘high voltage’ nor spicy at all, it was just nice and pinchingly piquant.
The girls found the pineapple cake (top) pretty underwhelming. Fakegf liked the spice in it, but the texture was sadly quite dry and uninteresting. Looking at it, I noticed the dessert did not match the menu description… where’s the (interesting sounding) guava mint salad? Kelly asked a staff member about the missing component, he walked to the kitchen, and came back saying (without any apology) that they couldn’t make the guava salad that night and replaced it with smoked pineapple on the plate instead.
I think that was the deal-breaker for the girls that night. To not inform us in advance that some bits of our dessert had been substituted was just very poor form for an upmarket restaurant. I thought only cheap Asian joints do that.
Our first item was the much talked-about praline bacon, a smash hit at the “Crash Course in Creole” event. Quite a number of people tweeted about these to-die-for pralines. Well.. pretty pictures aside, I’ll have to say after all that anticipation, this dish was a bit meh. Billy was disappointed that the bacon wasn’t coated with said ingredients and that everything was just sprinkled on. To me, the bacon tasted a little old and pre-cooked stale and it wasn’t particularly crisp. For such a highly regarded dish, it did not meet my expectations.
Little Death wanted this. I noticed later that this was another dish that carried over from the old menu. I quite liked the creamy-soft mash potato-ey centres that held goodly hints of the bacalhau. And the seafood cream tasted like aioli. Billy made me laugh when he declared “that just makes me want fish fingers!”.
All the same, I didn’t mind this offering, but preferred the salt cod fritters we had previously. These fritters went really well with the tabasco-like Louisana Hot Sauce that was available on every table in the venue.
I think the main difference between this poboy and the old menu’s poboy was the addition of a spicy, chutney-like Creole seasoning in the sandwich. I heard from here and there that they’d swapped the bread into lighter, fluffier bahn mi-like baguettes for the new menu poboys. But the bread we had here was the same thick and heavy baguette, I think Billy wasn’t too pleased about that.
The bread issue aside, I once again still enjoyed this dish and couldn’t really tell the difference between new and old, except maybe the prawns this time round weren’t as fresh as before.
Okay, I’m going to sound like a nit-picky bitch now, but when I was watching Billy painfully section the whole poboy into 4 pieces for us, it just occurred to me that for a share-plate type of dish, this sandwich is almighty difficult to share! ;)