I am staying at the Spencer on Byron in Takapuna. It turns out the French Rugby team are bunked here too. I was squeezed into a lift with a few of them a couple of nights ago. I sure felt short and small next to some of them.
Tonight our project team had a dinner to celebrate the end of the Design phase. So we decided to have dinner at the main restaurant in the Spencer. The restaurant is named Thyme. I had previously dined here a couple of months ago and found the food to be very nice.
We all ended up ordering a three course meal. For this posting, I will focus on the dishes I ordered as it was too difficult to take photos of all the others' dishes. For entree I had seared scallops with sauteed rhubarb, rhubard reduction and rhubard crisps. I thought I would try it out even though I am typically not keen on rhubarb. The combination intrigued me and I was not disappointed. I did enjoy the dish.
|Scallops with rhubarb|
For my main, I had lamb cutlets, lamb shank cigar, pumpkin whip, creamed leeks and guava jus. It was very nicely cooked and the meat was of high quality and very tender indeed. I did enjoy it!
|Lam cutlets with lamb shank cigar|
My dessert was Pacific Rose Apple Tartan with vanilla ice cream and it was lovely to look at and lovely to eat.
|Apple tartan with vanilla ice cream|
Spencer on Byron
9-17 Byron Avenue
Auckland, New Zealand