A touch of class after class
Chris Cadelago and Lyndsey Fellows
Issue date: 11/30/05 Section: Entertainment
Next, we sampled from three to-die-for appetizers. Local tempura squid stuffed with ridgeback shrimp and scallops arrived at our table faster than Colin Powell can point out weapons-grade plutonium plants on a map of the Middle East. The crispy outer layer of the squid gave way to the juicy inner morsel. The dish was served with a Singha beer in a chilled glass. The baby artichokes braised with red wine fused with oven-dried tomato are also a praiseworthy choice. Served with the Mark West pinot noir, a smooth wine, the artichokes were delicate yet hinted at orchards of citrus.
Another salivating option is the roasted red pepper bisque, which our server poured over a hunk of goat cheese gratin. The bisque tasted light and thin, with delicious spices that will definitely clear the sinuses. The temperature was just right and was a perfect pre-taste to the entrée to come.
While our moods shifted with every tip of our wine glasses, the mood in the restaurant was light and pleasant. A quiet aura surrounds Dunny's, reminiscent of a courtroom after yet another obviously guilty celebrity is acquitted of murder. We managed to avoid the annoyance of that one loud person, sitting at the table next to you at the local burger hub downtown, and kept it quiet and simple. Dunny's is perfect for a date you are dying to impress.
For dinner, my colleague had the brick roasted game hen. This scrumptious hen, served with roasted tomato risotto and grain mustard panjus, was an absolute game breaker. Never before has an able-bodied workforce done more with a chicken than besides, maybe, when Americans re-elected Bush.
Another colleague opted for the seared venison loin. The dish is served with an elderberry veal reduction, caramelized pearl onions and Gorgonzola potatoes. A rich meaty cabernet sauvignon by Santa Barbara Winery tied together the meal beautifully.
If you're feeling veggie, go for the purple potato and haricot vert korma. Sweet chutney and a generous portion of garlic naan accompany this entrée as along with a plethora of mushrooms.
Another salivating option is the roasted red pepper bisque, which our server poured over a hunk of goat cheese gratin. The bisque tasted light and thin, with delicious spices that will definitely clear the sinuses. The temperature was just right and was a perfect pre-taste to the entrée to come.
While our moods shifted with every tip of our wine glasses, the mood in the restaurant was light and pleasant. A quiet aura surrounds Dunny's, reminiscent of a courtroom after yet another obviously guilty celebrity is acquitted of murder. We managed to avoid the annoyance of that one loud person, sitting at the table next to you at the local burger hub downtown, and kept it quiet and simple. Dunny's is perfect for a date you are dying to impress.
For dinner, my colleague had the brick roasted game hen. This scrumptious hen, served with roasted tomato risotto and grain mustard panjus, was an absolute game breaker. Never before has an able-bodied workforce done more with a chicken than besides, maybe, when Americans re-elected Bush.
Another colleague opted for the seared venison loin. The dish is served with an elderberry veal reduction, caramelized pearl onions and Gorgonzola potatoes. A rich meaty cabernet sauvignon by Santa Barbara Winery tied together the meal beautifully.
If you're feeling veggie, go for the purple potato and haricot vert korma. Sweet chutney and a generous portion of garlic naan accompany this entrée as along with a plethora of mushrooms.
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