Liver and bacon

Posted On June 23, 2010

Lunch at About Thyme saw us greeted by rose cava instead of the usual prosecco – an even nicer touch in my book.  I was about to go for the crispy fried squid until I remembered their gorgeous beetroot cured gravid lax, so I ordered that instead.  For my main course I chose pan-fried calves liver served with smoked pancetta and creamed mash.  Nicely cooked and quite delicious.  The wine was Kotare, a New Zealand Marlborough sauvignon blanc, crisp and excellent.