After the first visit to Temporada for my birthday 8 months prior, Valentine's day proved to be the second occasion worthy of a visit to this restaurant. Interestingly enough it was the only restaurant I could find (that I wanted to go to) that actually had any availability that evening. Considering I made the booking on a Thursday before the Saturday, I couldn't quite understand why there was a 6pm spare table. Perhaps it was the $75 per head fixed 3-course menu that deterred a few, but this is Canberra where incomes are supposedly high and similarly dining prices are too.
The preface to the set menu was rock oysters, of which the woodgrilled variety is the one clear memory I have from the first visit. Once again they were warm, lightly smokey (lighter than I recall), with the little traces of the mild oyster liquor. The vinaigrette is more of a palate cleanser than a topping for me as I like my oysters strong and plain.
- Roasted Duck Breast (with liver parfait, caramelised whitlof, pickled cherries) - the rare duck was exceptionally flavoured and tender with a creamy and medium strength liver that can almost emulate my memories of meatfruit. Easily one of the best livers I've had. Pickled cherries cut through the heaviness and I was lucky to be granted additional bread slices (which are warm and great in themselves) to smear the parfait;
- Spanner Crab (with chilled gazpacho, heirloom tomato, tomato jelly) - I don't envy the person who had to pick out the crab meat, but I applaud their efforts. The meat was superbly sweet and delicate. It is good enough to eat alone but the various tomato varieties and textures were impressive;
- Woodfired Beef Shortrib (with smoked potato, beetroot, horseradish) - my affection for ribs continued with this tender version that sliced so easily. The potatoes were whipped smooth and had a nice strong smoke flavour that I haven't had before;
- Grilled Swordfish (with pepperonata, octopus, lemon, capers) - the fears I have of overcooked restaurant fish dissipated with the expert handling here. I'm happy to eat swordfish raw usually but this one was cooked beautifully. The octopus added a different texture and flavour;
- Chocolate Ganache (with blood plum sorbet, liquorice, pinenut brittle) - this could be the perfect dessert combination. Rich smooth dark chocolate ganache, tangy slightly sour exceptional sorbet, very mild contrasting liquorice cream and the mother of your standard peanut brittles in an expensive packed pinenut crisp. The flavours and textures were all covered. Maybe add a little chilli next time to take it even further... but it isn't necessary;
- Champagne Chiboust (with strawberry jelly, hazelnuts) - good textures here also with smooth champagne cream, crunchy nut pieces and strawberry bits that had me reminiscing slightly about the strawberry dessert at Akelare (http://eatlikeushi.posthaven.com/akelare-san-sebastian-06-2012).
What a fantastic set course well worth the money and up to the occasion. Thanks Temporada.
