A surprisingly complicated tuna
Posted On April 1, 2008
I was in Vienna last week with work, staying at the Meridien hotelÂ just opposite the Opera house. I arrived late and checked out the bar for dinner, but it was drinks only and empty.Â Rather than go out again IÂ settled on the hotelÂ restaurantÂ ‘Shambal’.Â In contrast to the exterior, the hotel was furnished in a remarkably modern style. ThisÂ modernity alsoÂ extended to the dinner menu.
To begin with I was given an amuse-bouche of salmon tartare, served with lime cream and parsley. For the main course IÂ thought grilled tuna steak would be aÂ safe option, butÂ it wasn’t. The fish itselfÂ was fine,Â slightly crisp on the outside,Â darkÂ redÂ on the inside, andÂ melt in the mouth. If it had been served on a bed of dressedÂ rocket I would have left satisfied.
Instead it came on a dish with yam chilli purÃ©e,Â nash pear, bits of chilli, ginger, and other things, all of whichÂ was surrounded by a large quantity ofÂ green tea foam.Â It was quite bizarre, and IÂ can’t say any of itÂ enhanced theÂ flavour of the tuna. At least the beer was good, a locally brewed Ottakringer, which I read is the last remaining large brewery in Vienna.Â
The following evening I ventured out for dinner, and will report soon on a rather good find.Â Â