Ever since I knew better, I held a certain disdain towards the way we blanket certain types of food with the generic categorization of “western food”. I consider it blantant ignorance and lack of appreciation towards all cuisines that we consider foreign. Enter Amadeus, a European-themed bistro and wine bar that brings a variety of “western cuisine” together in a single menu, while respecting the origin of each with such references in the menu to indicate where each dish originally comes from. This respect also apparently carries through their preparation of food, as I would discover in my maiden experience at Amadeus, through a group-buy opportunity.
To start, we shared between us a Spring River’s duck terrine, and Gustav’s cured Norwegian salmon.
The warm duck breast terrine, in essence, is duck ham with pistachios. While unexciting (as ham usually tends to be), it was a pleasant dish with with balsamic sauce.
It’s so easy to mess up anything made with salmon, but Amadeus did the fish justice, curing it wonderfully in a concoction of Russian Vodka and citrus, then rolling it in dill cream cheese stuffing, and serving it with wild sprout salad with (presumably the same) citrus-Vodka sauce. Oh, Gustav, what wonderful salmon you make! The salmon tasted fresh and had just the right balance of firmness versus softness.
Also flawlessly executed, were our Highlander’s wild portabella soup and Manhattan seafood chowder.
Dubbed “Zoran’s spare rib goulash”, chunky prime beef spare rib, slowly braised in rich tomato and onion broth was my main of choice. Served in a garlic baguette, accompanied with pasta, cauliflower and coarse mash, the flavours were lovely with plenty of natural sweetness from the slow-cooked onions and tomatoes. It’s a real shame, though, that the meat was extremely chewy and was not fall-off-the-bone-tender as it is claimed to be. Zoran dropped the ball on this one.
Carlos’s Secret lamb racks, on the other hand, was marvelously tender. I am inclined to think Carlos sabotaged Zoran in the kitchen. Served with the same coarse mashed potato that absorbs gravy greedily, this dish hit the spot with us. Predictable in its flavours, Carlos deserved plenty of praise though no standing ovation.
It would seem strange to come to a wine bar for dinner and not have any wine; the house pouring was good enough to complement our red meats and fussy palates.
Indeed, you rocked me, Amadeus.