The name of the restaurant, La Perouse, may give the impression that it's a French place. Simon, the owner of the restaurant, told us the story behind: La Perouse is the name of the first English captain landing Australia, paralleling the French cuisine with an Australian twist it's serving.
Fourth course: Grilled Baby Lamb Chops served with pan fried potato slices and baby carrots in rich rosemary gravy and vinegar sauce The chop had a nice 'charcoal' smell and the meat was roasted just for the right time, and had a beautiful pink color, an awfully lot of juices as well.
The slightly sour vinegar and red wine dressing gave the meat another dimensional, and I especially love the slices of potatoes - they were one of the most mushy and flavorful potatoes I have had lately!
The chop had a nice 'charcoal' smell and the meat was roasted just for the right time, and had a beautiful pink color, an awfully lot of juices as well.
Other Ratings:
Keep it up!
Interesting
Touched
Envy
Cool Photo