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Published February 13th 2018
Not cliche to go to Cliche
It's a cliche to take a girl out to a nice restaurant for Valentine's Day but Cliche screams sensuality, so if you ever want a romantic date night, Cliche is the place to go. More suited to couples or groups of friends than families with kids, it is darkly lit with soft lighting and candles. French paintings adorn the walls which ooze sensuality, with one painting of a naked woman who is about to be executed by guillotine, possibly because of her sexual sins. As you can imagine, this particular painting gave rise to some interesting conversation.
Being Vietnamese, I have grown up to enjoy French-influenced meals. Not having been to a French restaurant for a long time, I was hoping a nice meal would bring me back to my childhood years. However, I think Adelaide is not quite adventurous enough yet as escargot and frog meat were not on the menu at Cliché.
She'll make you gasp and never forget - Meaghan Coles
Upon a little research, escargot was only available at a couple of other French restaurants, but not frog meat as far as I can see. So after dining at Cliché, I am calling Adelaideans to start a French revolution to become inquisitive and adventurous for traditional French cuisine.
The first dish was pulled lamb shoulder in a crusted croquette with sugar snap peas on a bed of potato puree. One word - amazing. It was full of flavour. The strong taste of the lamb married well with the sweetness of the peas. The crunch matched well with the soft creamy puree.
Being a French restaurant, you can't go past duck liver pate with accompaniments. The pate was very smooth and the flavour was well balanced. However, the flavour was a little lost when eaten with pickled gherkins.
For mains, we had slow braised beef cheek in red wine jus with mushroom sauce and potato puree. This was my friend's favourite dish and I must agree that it is a winner. The beef was cooked perfectly; soft and falling apart. It was wonderful along with the crispy chips.
We also ordered the pan seared salmon salad with steamed green beans and soft boiled egg. They didn't have any salmon so we were happy with tuna instead. The dish was light and fresh in taste. It paired well with a beef cheek.