As high as a kite on French champagne and with Rochelle Adonis‘s exquisite high tea delicacies still swimming around on my palate, my friends and I skipped over the road from her studio to the Hotel Northbridge to extend our celebratory mood a little further into the afternoon. After leaving the bright and clean environment of Rochelle’s, the grimy stark reality of the empty pub was initially a little off putting but good company has a way of distracting your attention from these details and we soon sat to continue our chatter and giggling. Of course we wanted to continue drinking champagne and therefore we were all a tad disappointed to read the drinks menu only contained Australian bubbles. For an exorbitant $68 we got a bottle of Chandon Brut and ordered a tasting plate, salt and pepper squid, and fries.
The food arrived fairly quickly, but we were left totally confused as to how to ration four serviettes, three forks, four knives and one plate amongst the six of us. Odd. I would have also liked to have been informed when I placed my order for the food that the salt and pepper squid actually came on a bed of fries as we didn’t really need the second bowl. Needless to say one can see from the photo that the salt and pepper squid wasn’t really such. Deep fried battered squid would be a more appropriate description as the dusting was nearly thicker than the squid itself. The added touch of MasterFoods squeeze-on packets of sweet chilli, tartare and tomato sauces didn’t raise the appeal much either. If you want to charge me $17.50 for such a dish then you had better make an effort on presentation or at least increase the size of your serves to make it good value – this dish had only twelve small pieces of calamari!
Moving onto the tasting plate we were preparing ourselves for the worst. Seriously, what were we thinking coming from High tea to this? If only Rochelle let us have another course! The tasting plate contained a paltry four thin strips of Turkish bread, some tasteless cubes of fetta, two small bowls of watery inedible dips, a handful of jarred olives, a pile of chorizo, about one teaspoon of very scary looking sun-dried tomatoes and some olive oil. The chorizo was the low- light and no one could eat it. It had an unusual taste that wasn’t pleasant.
Disappointed with such poor quality food, a rebellious streak started to emerge from our little group. By this time our over-priced bottle of average sparkling was well and truly empty so we decided it would be a fabulous decision to sneakily pop open our remaining bottle of Cattier from high tea. Anyone tried to open champagne sneakily? After a delayed and unsuccessful attempt at smothering that wonderful popping sound with laughter and coughing, the bartender scurried over to inform us we cannot drink our own bottle. We offered to pay corkage but she wasn’t willing to bend the rules. Fair enough. One of my girlfriends surprisingly managed to squeeze the cork back into the bottle, only for it to pop out later at an impromptu time during our drive home whilst traveling on the back seat. Needless to say the car still smells like celebrations!
Service 5/10 venue 4/10 food 3/10Fuse Bar @ Hotel Northbridge Cnr Brisbane and Lake St, Northbridge, 6003 | (08) 9328 5254 | www.hotelnorthbridge.com.au/bar.php