Meal #46 –
The Swiss Club, just like
Swiss Club of
89
Every Wednesday, Thursday and Friday night the Swiss Club of Victoria serves traditional Swiss food; cooked by a chef with a remarkable resemblance to the Swedish chef from ‘The Muppets.’
The restaurant’s décor focuses on light-stained woodwork, cowbells and big Swiss flag on the back wall. There are two dining areas, a traditional tables and chairs area near the back, and some U-shaped booths near the bar – one of which we occupied. And thus Rami, Caroline, Naomi, Paul, Deb and Ross went last Friday night to sample a selection of Swiss…food…
Mains:
Traditional Wiener Schnitzel – Crumbed veal schnitzel (with rosti)
Cordon Bleu – Crumbed chicken breast filled with ham and cheese (with rosti)
Wurstsalat – sausage salad with cheese
Venison Escalope in a port wine sauce with spatzli and red cabbage
Rosti with smoked salmon, avocado and rocket salad
Mixed Seafood Risotto
Coupe Swiss – Ice-cream, meringue with hot chocolate sauce
Beers:
Krusovice (
Erdinger Dunkel Weizen Weissbier (
The Meal:
All in all the meat dishes were heavy, oily and a touch on the bland side. The only highlight of the meal (besides the beer) were the rosti, Switzerland’s version of the deep-fried potato pancake – although our arteries would have preferred we had the salad as a side dishes as opposed to more oily fare. Both the sausage salad and seafood risotto were also disappointing.
You know Chocolate Fondue is made with good quality chocolate when after all the fruit is gone, there is a fight as too who can use their fingers to clean the bowl of the left-overs. In summary, the main meals served here are a fon-don’t, while the desserts are definitely a fondue!
6 comments:
Oh, I was supposed to be email you about my meal, I think. The sausage salad consisted of a series of neutrally flavoured ingredients (sausage, lettuce, very bland cheese) drawn together by a delicious, tangy salad dressing.
Which could then be rewritten as "What saved the sausage salad from being a bland-tasting dish was the tangy salad dressing, deliciously sprinkled through the tossed sausage, lettuce and cheese."
My dish (Rosti served with smoked salmon and avocado) was actually very nice and flavoursome. (I think that might be because it's not a traditional Swiss dish).
P.S. I can't get over the "spot the difference" picture of the Swiss chef and the Swedish chef. Brilliant!
Mmmm, but it didn't actually save it from being bland. It was still bland. It wasn't saved at all. It was just the only tasty thing in the dish, but not enough to save it. That's why I didn't write it like that.
Ah, well the point wasn't gotten across about whether or not you liked it, that's why I thought it needed a bit of rewriting. Perhaps: "The only redeeming factor in the sausage salad was its tangy salad dressing, tossed through an otherwise bland mixture of sausage, lettuce and cheese." ???
That sounds more like what I ate :)
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