Porch and Parlour

On a fine, 38 degree summer day, we decided to make it to the beach after work. As soon as we got there, we encountered gale force winds (it certainly felt that way!) and with sand in our eyes, we had to admit defeat. So we went for drinks instead.  On the left, a gin & tonic. On the right, their version of an Aperol Spritz.

Buffalo mozarella with heirloom tomatoes, watermelon, basil and balsamic. I don't really like watermelon, so it was a good thing that I couldn't distinguish them from the tomatoes and just ate it. Very light and refreshing

Pan-fried calamari with chickpeas, cucumber and radish, harissa and lemon. This dish surprised us. I would never think of combining calamari with chickpeas but it kept it fresh and just a bit tangy. The calamari was well cooked too, none of that stringy, chewy business that happens when you overcook it.

The piece de resistance: their Charcuterie Board. I love me a good Charcuterie board, but when the waiter recommended it I didn't think much of it. After all, how hard is it to throw a bunch of meat and cheese on a plate. He was right though, this is the best Charcuterie board I have ever had. Everything on this board was delicious, flavorful and combined well. 

Dessert: Chocolate tart with coconut yoghurt. A fantastic ender to what ended up being a great night at the beach, or rather at the nearby 

Porch and Parlour, 17-18/110 Ramsgate Ave, North Bondi NSW 2206