Restaurant review:
All you can eat Scavenge Hunt
 |
| chefs carefully forage whilst you enjoy a drink at the bar |
- How much- pricey
- Chef- Cedric Ling
- Menu-Eclectic
- Booze-Lots of half bottles
- Vibe-Relaxed if quiet but scary when busy
- Highs-being able to choose
- Lows-Seagulls
The Team from Merseyvale have pulled one straight outta the
box for their latest venture in the Emerald city. High hurricane mesh separates
the diner from the main rd but not the aroma which entices from the street.
So much thought has gone into this place and the attention
to detail is, well it’s astonishing. From the crumpled menu options to the
distressed look on the staffs faces, the faint whiff of urine to the halitosis
on the waiters breath-everything is pitch perfect. And the food?
How does ‘Rummaged bacon rinds in chip paper’ sound for
starters? Followed by ‘Pecks n Nosh’ a tribute of sorts to David and Posh Beckham
who the chef once cooked for arrives in the form of a half opened jar of fish
paste, some dumpster dived melba toasts served on a discarded Prada high heel.
Genius!
We finished with some de-constructed toffee apples. Its
early days but the signs are good so dive into this dump before the hungry
crowds descend!
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