Cliche is known for their French cuisine, but about a month ago a few Vietnamese inspired dishes have been incorporated into their menu and we were lucky to sample these free of charge. I have been to Cliche on multiple occasions, and what is really amazing when you enter upon the restaurant is their art gallery. All local artists and the paintings all have one thing in common - a French theme.
To begin we had pork belly served with a peanut sauce, topped with crispy shallots. The meat was tender and the skin was crispy. Tick!
Next was the Cubique De L'Agneau which was lamb in a cube. This dish was very deceiving. The moment I cut into the cube, a heap of the lamb shank fell apart. It was moist, and it was tasty. It was delicious on its own. In addition, the sauce - chervil lamb reduction topped it off.
Safran Ca - marinated fish soaked in a coconut and saffron sauce. It was rich but tasted pretty good.
Potatoes are always great when cooked in duck fat. These were no exception.
My favourite was the Vietnamese pork salad. Strips of marinated pork mixed in with thyme, garlic, lemon grass. A Vietnamese salad is no salad without vermicelli noodles. These noodles together with shredded cabbage, Vietnamese mint and dijon mustard sauce just completed the dish.
I loved the beef cheeks, they were soft and melted in my mouth. The burnt onion aioli was interesting.
I couldn't tell what this dish was until I tasted it. It was prawns and cabbage rolls. It didn't look so appetising but I tell you the bisque that it was in was absolutely devine! A coconut base bisque again but this time infused with tomatoes.
Food just kept coming, and next was the lamb rump with white bean salad. Carrot purée and sautéed silverbeet with lamb jùs. I thought the rump was a little fatty for my liking. Otherwise it was perfect.
To finish off, we had desserts. Just a few desserts for those with sweet tooths. Gateau au Chocolat – a very well balanced dessert, the sweet and the sour. A chocolate mousse layer cake with raspberry jelly, dark chocolate ganache, berry compote and raspberry sorbet.
The lemon soufflé took at least 20 minutes to make, it came out light and fluffy. A classic French dessert for everyone.
One of the special dessert for the evening was this Passionfruit with Vacherin (cow's milk). It was served with Passionfruit meringue, Raspberry Sorbet, Salted Caramel Ice Cream and crumble. A very pretty looking dessert.
I have definitely tried a lot of variety of food tonight, from shared entrees, to mains and through to desserts. I did feel like I was back in Paris again. To finish off I even got to put a lock on the fence at the back wall. A feature that you will see if you ever go to Paris. A brilliant idea!
Visit Cliche - 26 O'Connell Street, North Adelaide, SA 5006 - (08) 8267 4083