“It’s all a bit Phantom of the Opera in here isn’t it” we say to each other clocking the dramatic curtains, candles, gilt chairs, and chandeliers. Con te Partiro is reaching a crescendo when we walk in and it feels a bit like we’re visiting a movie set (or a Paddington boutique). It’s been a dramatic night already for Miss America who, unable to find our house, has walked from his house in Potts Point to Kingsford only to call us admitting he was lost. Queen Viv, notorious for losing her way, is running half an hour late and Mr NQN and I are just happy to be out of the rain. Queen Viv and I are having a combined birthday and all signs point to drama which is par for the course when we dine out together (and admittedly why dining out together is so much fun).
Agapé is said to be the Ancient Greek word for a) god’s unconditional love for us or b) a pure selfless love of one person for another or c) a love feast shared as a sign of love friendship. Menu items are organic, sustainable, biodynamic and natural but at reasonable prices. They also make use of ancient grains such as spelt, amaranth as well as quinoa. Having a look at the menu, no dish reaches over $30 for a main and we suppose that the location, somewhat far flung in Botany and not in amongst any other eateries of note helps to contribute towards the reasonable price. The wine list is made up of organic and biodynamic wines.
Marinated olives with fennel, garlic and rosemary $5.50
As we’re waiting for Queen Viv to materialise, we nibble on some lovely warm olives which are richly infused with garlic, rosemary and fennel. Minutes later Queen Viv strides in “I blame Whereis!” she says. “I’ve been around this block three times already!”
Croquettes $15
We order quickly and mercifully we don’t have to wait very long before our entrees arrive. We take a bite into the croquettes which are fabulous crunchy on the outside with panko like breadcrumbs and soft on the inside with coarsely minced ocean trout and herbs. There’s a squiggle of aioli and pieces of tomato on top.
Meatballs $14
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When I was little, I loved playing tea parties. I loved playing hostess and feeding people sweet (albeit imaginary) morsels. For me, it was never a matter of wanting to play mother. In fact I never wanted to have a baby doll and pram. There is one photograph of me pushing a pram with a confused expression on my face that reads “Is this how I’m supposed to do it?”. I was more fixated on the idea of feeding people via a tea party-call me food obsessed from a young age. The only time I enjoyed playing in the dirt was when I was crafting myself a chocolate mud pie out of water and dirt (until I found a fat caterpillar and dropped my “pie” and ran screaming back into the house – that was my last chocolate mud pie).
I was inspired to play with fondant more after my Planet Cake cupcake decorating class and there was one cupcake that a few readers commented on liking and that was the teapot topped cupcake. I had always thought that it was difficult to make a teapot but after Anna Maria showed us the easy steps I had almost instantly, and let’s be honest unwittingly, crafted myself a teapot that actually looked like a teapot!
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Today’s post has been written by Not Quite Nigella’s other half, Mr NQN.
The cursing was loud, I could almost hear it from work. The issue? My wife Lorraine (aka NQN) had been invited but was unable go to dinner at Tetsuya’s for a launch of his new Singapore restaurant. Let me introduce myself, I’m Mr NQN. From time to time you’ve read stories about me. I often take the photos here when we eat out although I have have never had the need to write anything. Unfortunately (for her) on this occasion NQN was mortified to find that an invite to Tetsuya’s had never arrived and she only found out when the PR’s for YourSingapore.com followed up to see whether she could come. She had already committed to another event at the same time so I offered to take her place, of course a huge inconvenience to me 
Several years ago we celebrated Lorraine’s birthday at Tetsuya’s. However me being a fan of quantity over quality (something we debate often as NQN likes quality over quantity) the only way she could get me to go along was by paying for my meal ($150 a head at the time). It was many times what I considered normal to pay at a restaurant but I actually really enjoyed the meal and while at the time I wouldn’t have paid that price, over the years and eating out at some rather fine places I think my taste buds have slowly changed and I am closer to accepting quality. But don’t tell her that or we won’t be able to hassle each other about it
Avocado soup with potato ice cream & mountain caviar
I’m not a very regular cook. In fact, I’m pretty much the opposite. It used to be that once every 2 years I’d cook dinner, though, well lets just say that my latest cooking effort is running a long way behind schedule although I’d like to count our time at Chef Saravia’s Peruvian cooking class as one. One year on Valentines day I cooked for Lorraine and I thought I’d make it a bit challenging by making some dishes from her Tetsuya’s book. I thought I’d be clever and only chose the ones that were extremely easy yet would score points The first dish I made (it also made the biggest mess) was an avocado soup which as strange as it sounds was delicious! Tonight we start off with this dish though with some tweaks – it’s an avocado soup with potato ice cream & mountain caviar. This dish is beautiful with a very smooth creamy texture. The potato ice cream (which isn’t your typical ice cream) has a nice soft texture which goes perfectly with the avocado soup. This is topped with mountain caviar, the saltiness balancing the sweetness of the soup very nicely.
Warm salad of Kingfish with Black Bean and Orange
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Once Upon a Time, Gina and I had driven past Love Grub and its colourful mural exterior jumped out at us. Then afterwards, Teena mentioned that she saw that Love Grub was teeming with people when she had driven past it on our way to lunch with us. So when Queen Viv and I were in need of nourishment one day mid shopping we decided to stop here for lunch. It was a stellar Autumn day – the sun was shining through the trees and the warmth meant that you didn’t quite need that coat. Outside, below the mural is a well maintained and fairly abundant community garden plot as well as oodles of kid’s amusements.
We walk inside and are greeted warmly. It’s so warm that at first I think that the “Hi there” spoken to us is for someone else. We take a seat at the bright orange vinyl padded chairs and table and take a look around. It’s a touch garage/vintage sale meets Japan by way of menu and befits the neighbourhood and we get the feeling that it’s popular among locals. The menu is filled with sushi borne from the chef’s 9 years living in Japan and also features cafe style burgers, sandwiches and salads with a slight twist. We spy a willowy blonde behind us eating a crunchy cabbage salad and wanting a salad, Queen Viv and I share one along with some sushi.
Soy Chai $5
Blood Orange Juice $4
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You may know of my 30 Rock obsession and one of my favourite characters on 30 Rock is Jack Donaghy played by Alec Baldwin. Therefore my obsession has extended to discovering Alec Baldwin in comedic roles-who knew that he was so funny?
It’s Complicated is a movie starring Jack Donaghy ahem … Alec Baldwin, Meryl Streep and Steve Martin in a mid-life love triangle. I won’t give away the plot (and let me be honest, it’s a Romantic Comedy which isn’t my kind of genre – I’m a documentary nut) but I will tell you that there are also foodie treats like lavender honey ice cream, croque monsieur and all sorts of delicious sounding food involved. Plus there is a really cute recipe generator where you can find dishes to cook for specific occasions (including the recipe for the croque monsieur and lavender honey ice cream amongst others!).
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