The day was tranquil, Apollo in his chariot was supreme in his travel across the sky, whilst zephyr breezes, sounding like Rita Streich, gently fanned my brow. I drove to collect the ebullient one. Rescuing her from the clutches of Cerberus we journeyed to the rippling coastline to sample the offerings of the latest Portuguese addition to the plethora of restaurants luring diners with their gastronomic tentacles.
Being deluged with magazine and TV paraphernalia concerning the running of restaurants and ‘everyone’s a cook” we looked forward to a sublime evening. Scintillating and witty conversation, ribald jocular dissection of mutual friends with literary bon mots can feed the cerebellum but digestive acids must be appeased. Despite the table being booking a day previously it must have been written in lemon juice, as it was not visible. The multiple attendants dressed in funereal black with the hint perhaps of a fado performance chattered and scrambled at the counter until finally their vestal leader took the proverbial 'bull by the horns' and led us to a table. Decor was a refreshing blue and white –although not a tile in site, and the pristine white tablecloth and silver accoutrements looked promising. (I was certain I saw Pedro and his boat on the shore wall.)
The menu provided the appropriate fruits of the sea whilst the mark-ups on the wines were most generous. I ordered the (Portuguese?) bread with the usual olive oil and balsamic vinegar, followed by a chorizo flambé. The ebullient one chose scallops, followed by a "Caldeirada.” With no "Bacalhau," or "Cozido à portuguesa," on the menu I plumped for the duck breast.
My pinot gris was pleasant, but the sparkling one’s sauvignon was indifferent.
As we patiently waited for the bread to arrive - was it being freshly baked? - We amused each other with our acerbic repartee.
Whilst in no way denigrating the enthusiasm for the waiting nymphs they obviously they had not yet achieved a leaving certificate from whichever catering school they had attended. Charm can prove so transient We were informed after a long wait ‘scallops were no longer available” so the patient one volunteered to ascertain the flavour of the prawns. Our entrees arrived followed a little later by the bread. (We had been asked if we would like it prior to the entree to which we gave an affirmative answer. I am told the prawns were acceptable. My chouriço was very good but somewhere in the back of my memory stick it reminded me of something or someone.
As we filled the air with decorous laughter time passed, Apollo retired and Selene gradually rose from her slumber. The mains arrived - but where to place them. The table had not been cleared. A flurry of shadows quickly cleared the table and we commenced to demolish our meal. A finger bowl that would have accommodated a foot was placed beside the Reubenesque one as she tried to squeeze the scalding lemon slices over her seafood. (Pedro must have been active as scallops mysteriously materialised with the other piscine delicacies.) I contemplated my ducking. Roast? I think rather poached. Caramelised orange sauce. I think not. Vegetables? Reheated roast potatoes and blanched - or possibly just screamed at - broccoli.
Oh well, there was always dessert to look forward to. Possibly rice pudding and caramel custard, a nun’s belly, angel’s chests, or bacon from heaven? Nada. It was a choice of chocolate brownie, strawberries and cream, or Bailey’s bread and butter pudding - with cream or ice cream. We both greedily chose the bailey’s bread and butter pudding. Foolishly we had assumed it to be the Bailey of liqueur fame that would have suffused the pinwheel we were proffered, but it probably was the recipe of the man who would not come home. We know know why!
We chose not to sample the coffee. (They have an awful lot of coffee in Brazil.)
Admittedly the restaurant is still settling into a smooth running operation and time will tell what will occur. Not a good start. It was not professional and did not justify the charges. But the brilliance and sophistication of the company superseded all expectations and transformed the night’s experience into a celestial state of exaltation