My last visit to Tip Tap Room was nothing short of brilliant a few months after their opening. I interviewed Chef Brian Poe and enjoyed a few plates afterwards . To my great delight, the cheese and cracklins were still on the menu!
Soooo, of course we started with them- sharp creamy, fried goat cheese spheres rested upon carrot-ginger purée and asparagus amongst a pieces of ultra-crispy prosciutto! An amazing dish that is sure to please with EVERY single encounter!
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| Fried goat cheese spheres rested upon carrot-ginger purée and asparagus and pieces crispy prosciutto |
We tried the Spring pea soup with creme fraiche and croutons, but to my great disappointment, it was way too watery and not flavorful at all. I expected richness and creamy or silky textures. This soup was anything but.
I did, however, love the rock shrimp kataifi (crispy, flaky, shredded phyllo dough) and nori fried shrimp, served over a tangy cucumber salad and sweet hot chili ginger broth. It was amazingly refreshing and flavorful!
I was able to convince my friend to try the kangaroo filet. It is one of my new favorite proteins along with ostrich. There were two specials this evening. I ordered the special with the grilled, perfectly charred kangaroo filet over couscous, farro, and fresh, cooked cranberries. Other than the perfectly cooked kangaroo, the sides were pretty bland and one note). Below is the other special's side dishes (whipped goat cheese potatoes and figs) with kangaroo filet. This dish had way more complexity. The sweet, stickiness of the figs mellowed the char of the kangaroo. The potatoes were rich and creamy with added sharpness from the goat's cheese.
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| Kangaroo filet |
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| Rye Aperol Sour |
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