It's been some time since we last ate at The Lokal. They had venison on menu for the end year season so we found ourselves getting a table one evening.
But first a refreshing cold yuzu shandy or two - made with Pilsner Urquell.
Much like the chicken liver parfait we had previously, there was also a creamy and smooth goose liver parfait with toasts and onion jam. Nice.
That's a mettbrötchen - minced raw pork served on toast. The pork had a taste that was quite similar to pate/sausage. The meat was spiced with pepper (among other things I couldn't tell) and topped with diced onions & chopped spring onions. We liked this.
Their seared venison loin looked awesome. That's their picture above by the way. The one that lured me into getting a reservation. 😬
What we got looked different. The venison loin looked much smaller than the picture led us to believe but at least we got the delicious seared spatzle. Would have loved a bit more sear/charring on the venison to up the flavour game but I'm not complaining. If anyone's confused, this plate was delicious!
Smoked wild trout - also delicious. There's a Bearnaise-y potato salad on the side with pickles and capers that was awesome. What's more, this came with shaven horseradish. I wonder if this is a permanent item on the menu.
Lovely sticky date pudding to end. Wished it was bigger. Heh.
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