Tag Archives: Soft-shell crab

Dinner at Morks in Florey with Tony Robinson (Baldrick)

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It’s Wednesday night and Bron and I had a big dinner date. Morks. We were so excited.

This was our third dinner at Morks. We’d been there twice before and when Benn greeted us at the door it felt like we were coming home for a meal.

When we chose the dishes we wanted Benn remarked he was surprised we didn’t ask for the John Dorey again because we’d asked for it the first two times.

The first time at Morks http://yummylummy.com/2013/03/14/thai-to-die-for-the-best-canberra-restaurant-experience-in-some-time/

The second time at Morks http://yummylummy.com/2013/03/28/dining-at-morks-restaurant-bestblogs13-shout-out-in_the_taratory/

We both felt reasonably hungry so we chose two entrée dishes and two main dishes. We chose the soft shelled crab and the crab balls with pickled ginger to be followed with the Duck Maryland and the lamb cutlets.

While we were waiting for our entrée to arrive who should appear but Tony Robinson of Black Adder fame.

Any Blackadder fans out there?

Click on the image to see the comments from local Canberra IGers.

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Just after Benn delivered the entrée dishes he came out with an extra dish. Fried pork wonton with a mint lime sauce. This was an amazing dish. The wonton were delicate and tasty and the sauce added a zing that lingered for some time. It was nice to mix up the mouthfuls of soft shelled crab, crab ball and wonton. The crab balls were tasty with a really nice texture and they were nicely complemented with the pickled ginger.

#dinner pork wonton with a mint lime sauce. This has an amazing flavour and lingering aftertaste Thank you @morksrestaurant

Given a choice I’d eat this every time I visit Morks.

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#dinner soft shell crab perfectly cooked Thank you @morksrestaurant #yummy

Soft shelled crab

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#dinner crab balls These were #superyummy Thank you @morksrestaurant

Crab balls and pickled ginger

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After three entrée dishes we were feeling very satisfied. It was good that the restaurant was so busy and there was a good amount of time between entrée and mains. It gave us time to digest a little and enjoy a good chat.

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#dinner lamb cutlets and sticky rice Thank you @morksrestaurant Pretty amazing #yummy

The lamb cutlets were really tasty and nice. They weren’t too fatty but had enough to ensure a good flavour sensation. The lamb was served with some sticky rice which was lovely.

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#dinner I can see @morksrestaurant why this Duck Maryland on a fried rice pattie is a favourite. It was delicious and #superyummy

The Duck Maryland was the hero of the night. The skin was crispy and the flesh was fall off the bone tender. The duck was served on a pan fried disc of rice that had been molded with egg and various herbs and spices. Along with the rice was a delicately sweet side of lychees and tomatoes. This was a perfectly balanced dish the red curry sauce when eaten with the rice was heavenly.

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I ummed and ahed about whether to have dessert and then Benn brought out complimentary lychee sorbets. One each. This was just what we needed and ended the meal perfectly.

#dinner Thank you @morksrestaurant for the lovely lychee sorbet #yummy

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Thank you again Mork and Benn and everyone in the team for another great meal. We’ll be back again to continue our journey through the menu.

Morks on Urbanspoon

Morks http://morks.com.au/
TripAdvisor http://www.tripadvisor.com/Restaurant_Review-g255057-d2069126-Reviews-Morks-Canberra_Greater_Canberra_Australian_Capital_Territory.html
Google map http://goo.gl/maps/AO0WX


View Larger Map

Morks Dining Menu http://morks.com.au/index.php/menus/main
http://morks.com.au/templates/wa_theme/images/mork_menu.pdf

Meet the team at http://morks.com.au/index.php/team I am assuming Benn maintains the social accounts.
You can follow Morks on instagram at morksrestaurant facebook and Tumblr

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Chong Co Thai Restaurant and Max Brenner

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Last night we went out with some friends to the Chong Co Thai Restaurant in Belconnen and then enjoyed dessert at Max Brenner which was in the same area. Bron and I had been to Chong Co a couple of times before and enjoyed the food.

There were five in our party and we quickly agreed to start with the mixed entrée which consisted of a spring roll, curry puff, fish cake and and Satay chicken. The spring roll was quite peppery and the fish cakes had a lovely firm texture that wasn’t rubbery.

The mixed entrée consisted of a spring roll, curry puff, fish cake and Satay chicken. (iPhone with flash)

For the main course Bron chose the deep fried batter soft shell crab topped with tamarind sauce, ginger, shallot, coriander, crispy onion and mixed vegetables. The dish was enormous with at least two crabs.

Soft shelled crab (iPhone with flash)

I chose the Pan fried batter barramundi topped with chilli, cooked in coconut milk, kaffir lime leaves and sweet basil leaves.

Fried barramundi (iPhone with flash)

The barramundi was rated with two chillies. For me it was bordering on hot. It was not uncomfortable but certainly sinus clearing. Mixed with some rice, this was delightful.

The service at the Chong Co is remarkable. The ratio of wait staff to customers is very high, nothing is too much trouble.The restaurant was fairly full with a good turnover of patrons. When full the place is very noisy and hearing conversations can be difficult. It would be good if the owner added some sound baffling to the ceiling and walls. The wait staff all look very good in their costumes and the decor is very inviting.

I would recommend this restaurant to anyone who wants a good night out.

After our main course we elected to enjoy dessert at Max Brenner. We’ve been to Max Brenner a few times before. Last night we tried a few different things.

I had a passion fruit waffle sundae.

Passion fruit waffle sundae (iPhone)

Michael had a Max-wich

Max-wich (iPhone)

Bron had a banana crepe.

Banana crepe (iPhone)

Max Brenner Chocolate Bar on Urbanspoon

It was a really good night out. Given the proximity of Max Brenner to Chong Co, it was a great combination.

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