Spoonful Of Loh: The Codfather

When we turned up at The Codfather, we were rushed to our table and served our menu cards. It felt as though we were being punished for being ten minutes early. Or was this part of the ambience, you know the whole horse-head-Godfather thingie. No such luck. It was all for a very pragmatic reason - we were ordered to order quickly because "the kitchen will become very busy shortly." And you know what? We complied, almost apologetically for daring to hold up the kitchen!

After taking our orders, the waitress disappeared only to appear briefly after a long absence to place two terracotta bowls of dippy stuff, supposedly the amuse bouche on our table. The dippy stuff turned out to be quite nice; soft, buttery in a potato mash kinda way with a hint of cod and something that tasted like burnt baba ganoush, all these eaten with shards of wafers dotted with nigella seeds.

We were starting to feel a chill in the room, quite literally as a draught was coming down the chimney and dousing our legs with a wintry stream when the entrees made its appearance.

My three wontons were a superb foil to the frigid space. Light and crispy, the wonton wrap broke to reveal tantalisingly tasty and hot prawns inside. I can't wait for my lamb neck. I know, it is always a risk to order meat in a seafood restaurant but I have to say I was quite taken with what the chef did with the lamb, they were real tender although a little rare for my preference but so full of flavors. I understand it was stood in camomile tea for up to 4 hours before cooking! No wonder I was feeling all languid and totally relaxed.

On the other hand, John's fish and chips looked decidedly ordinary, and tasted likewise. Ditto the polenta chips we ordered as a side. But we were not disheartened and I was thrilled to see crema catalana (well, creme brulee if you must) on the dessert menu. Having missed the one in Canberra, I didn't want to let this go so we ordered one serve with two spoons. What a delight that turned out to be. If there's any fault with this dish it will have to be the portion is too bloody small; I mean surely the chef would have more than one strip of cinnamon-dusted apple! Grrrrr.

When we walked out of the private room, the main dining area of the restaurant was full and noisy. A couple of kids were playing some kind of cowboy-indian game, so not appropriate for this sort of space. I wriggled my nose a-la-Samantha-Stephens for a nearby being transported plate of mussels to rain on the unruly kids but alas, I was overruled by a more superior power so nothing happened.

And oh, if you do make it to The Codfather, check out the restroom. You can take a shower if you can perch, on the flower pots that is.