KF&S
Is there any better way to start a Sunday ?
Having been well satisfied with Saturday night’s football results, my first inclination on Sunday morning last was to take in one of New Farm’s best known and well liked eateries, VINE on the southern end of Merthyr Road.
To my pleasure, I found it to well patronized (which to me is very important), with an eager, happy and enthusiastic crowd. Obviously football results had been kind to many.
Serviced by a most efficient and very attentive staff, (I’d like to think of myself as a regular), from the moment I was offered a small table to the time I set out for my sedate walk home, I was feted with a combination of fine food and exceptional service. Trying to be all things to a full house at 11.30 am on a Sunday morning, does not come easy. I can say, however, that a couple of NF eateries do it on their ear. More of that later.
My favourite light snack has been the Vine’s Bruschetta, a delightful mix of diced onion, tomato and bocconcini cheese, very liberally applied to a crisp manageable Italian styled bread. A table grind of pepper is the best of top-ups. It tastes as good as it looks. A standard serve is three pieces but my hunger pains suggested that a minor upgrade was needed. Without a hint of concern, my request for an extended serving was taken down as a done.
A sumptuous long black was delivered to my table just at the right time.
Very simple, very pleasant.
Alternatives for a late morning snack included calamari & antipasto dishes, ciabatta sandwiches, pastas and risotto. I saw many varied dishes brought to famished patrons. I couldn’t help but notice some adjacent table commentary, which indicated for many, a first time choice of fare, with oohs and aahs most audible. Our friend Mark Rotolone, strangely not seen for much of my visit, was suddenly doing the tables. Satisfied diners leant back, took relief from the compulsory newspaper reading and took up conversation with our erstwhile matre d’.
It’s a very good show.
I’ll be doing it again soon, and I’ll still have the bruschetta.
Vine is open 6 days a week Tuesday to Sunday for Lunch and Dinner with Breakfast on weekends.
Restaurants
The NFP Kitchen
All day delights are available from the very reliable BBQ facilities in the Park. Our Chef Jamie, will feature single serve outcomes, (some do like to eat alone), in a quite simple, convenient and practical process. This particular fare involves the resurrection of the humble, but evergreen rissole. Assemble the following ingredients and sides and watch the action. Simple bliss !
Set BBQ heat levels to STANDARD.
- Fresh asparagus stems
- Free range eggs
- Roma tomatoes
- Generous olive oil
- Organic parsley
- Shaved parmesan
- Italian styled bread
- Your favourite tipple
- Rissoles and condiments to suit
Top Tips:
- Make sure you start rissoles at least 10 minutes before the sides.
- Asparagus in this form is at its best slightly charred.
- The free range element served a fraction underdone, looks and tastes sensationally with the parmesan support. Apply condiments here.
- The Roma variety are so well suited because they hold their form.
- Avoid running out of tipple.
- Make sure the BBQ is left clean.
