Joe Fortes: Seafood meets Art Deco

We ventured out tonight for dinner on Melissa's request (and insistence to pay!); noting Melissa had been subsisting by seagulling Allan and Jan's free sides and discounted Australian wine.

It did not go unnoticed by Allan, ever the accountant, that Melissa's insistence to pay (and choose restaurant) correlated with some of his funds having been refunded to her credit card.

Joe Fortes Seafood and Chop House. Chosen on the basis of a google search of good seafood in town and proximity, the latter the priority and little research - equated to no big expectations.

Joe Fortes. Not what I / we expected. Fancy. A stunning art deco interior. Jazz / swing playing in the background. Exquisite seafood. Half lobster from the Atlantic, giant scallops from same. Fresh. Butter. French style. The. Best. Seafood. Ever. Eaten. #bigcall.

Steak, sirloin. Cooked to perfection.

French waiter Vincent completes the experience and does a very good job of tolerating the fussy Aussies (not Melissa) on food swaps.

The surprise of the evening? Lobster oil. Years of masterchef viewing tell me this is made by delicately browning lobster shells, then immersing in a confit of oil (aussie translation: gently brown lobster shells in large pot, fill with chosen oil and cook long, low and slow, sieve through muslin). The original armchair chef I am.

That lobster oil though. Incredible. Served with balsamic. French baguette. Bloody delicious.Okumaya devam et