|Home| Info| Community| Business| Beaches| What to do?| Rentals| News| Forum| Blogs| Finance| History| FAQ| Contact|
Medina
-
Bruce Wallis
- CVO Oracle
- Posts: 5505
- Joined: Fri Mar 10, 2006 7:35 am
- Location: Wroxham, Norfolk/ Vale de Centiannes
I'll echo the recommendation. My wife and I ate there Saturday last and had a great meal. I was particularly interested in the beef and figs in the tagine - a lovely dish. I had the tabbouleh as a side dish, though it proved too much for me quantity-wise. That's a first. 
Alex was really friendly and helpful and the restaurant and bar are lovely. We will be back next time without a doubt. I think you should add a few more Moroccan dishes to the menu though, I was expecting to see more.
Great stuff!
Alex was really friendly and helpful and the restaurant and bar are lovely. We will be back next time without a doubt. I think you should add a few more Moroccan dishes to the menu though, I was expecting to see more.
Great stuff!
-
Bruce Wallis
- CVO Oracle
- Posts: 5505
- Joined: Fri Mar 10, 2006 7:35 am
- Location: Wroxham, Norfolk/ Vale de Centiannes
I'm glad that PJ is getting a positive response from visitors. Cutting loose from the standard "Restaurant Hill Fayre" is a brave thing to do, especially when you are located away from the main passing trade route up and down the Farol.
My wife and I ate there last week and echo most of what Rod has said.
Ambiance is great, but whilst I am sure that the hunky Georgian may do it for the ladies, he detracts from the theme, not adds to it. A Morrocan looking waiter, or waitress in Berber dress would do more in that direction.
Likewise, berber style background music. We sat there and were serenaded by what sounded like the Hollies!
I agree about the more Morrocan dishes. More importantly, authentically so.
The beef dish was a good attempt....but why serve it with the standard Carrots and Broccalli??
We came away with 2 thoughts.....
1) Phil is a lovely guy, works hard and genuinely deserves to succeed in his brave venture.
2) You do not open a Chinese restaurant with a non Chinese chef and expect authenticity. The same applies to an Indian chef in an Indian restaurant or a Thai in a Thai restaurant.
How can an Morrocan/Arabic themed restaurant really work without the genuine thing in the kitchen?
I have lived and worked in the Arabic enviroment. I know the cusine well.
If Medina needs one thing, it is an ethnically Berber/Arabic chef who intuitively knows the cuisine.
Cheat if you like and go for a Lebanese, that would open it out slightly.
That, is the missing bit of the jigsaw in my opinion.
I'd love to see the Medina full everynight. PJ deserves it!
My wife and I ate there last week and echo most of what Rod has said.
Ambiance is great, but whilst I am sure that the hunky Georgian may do it for the ladies, he detracts from the theme, not adds to it. A Morrocan looking waiter, or waitress in Berber dress would do more in that direction.
Likewise, berber style background music. We sat there and were serenaded by what sounded like the Hollies!
I agree about the more Morrocan dishes. More importantly, authentically so.
The beef dish was a good attempt....but why serve it with the standard Carrots and Broccalli??
We came away with 2 thoughts.....
1) Phil is a lovely guy, works hard and genuinely deserves to succeed in his brave venture.
2) You do not open a Chinese restaurant with a non Chinese chef and expect authenticity. The same applies to an Indian chef in an Indian restaurant or a Thai in a Thai restaurant.
How can an Morrocan/Arabic themed restaurant really work without the genuine thing in the kitchen?
I have lived and worked in the Arabic enviroment. I know the cusine well.
If Medina needs one thing, it is an ethnically Berber/Arabic chef who intuitively knows the cuisine.
Cheat if you like and go for a Lebanese, that would open it out slightly.
That, is the missing bit of the jigsaw in my opinion.
I'd love to see the Medina full everynight. PJ deserves it!
