Aromi, Aromi again . . .
A very "strong" chardonnay, chosen by our favorite waiter, Leon, to go with the Turbot we ordered . . . remindedme of the bold chardonnays we used to get in Oz . . .
oh, a terrible pic of the seafood antipasto . . . calamari cooked in its own ink, on the right; crayfish with green tomatos; and some large prawns . . . all very good . . .very very good . . .
also included some mussels cooked in white wine, garlic, & butter . . . not meunier, but delicious . . . didn't soak up any of the juice with bread, we had too much coming . . .
such as the pumpkin risotto with salted herring . . . I'm glad we had it, the risotto was as good as ever at Aromi, but I don't really care for salted herring -- had to try it, but -- didn't go very well with the wine, neither . . .
not very good picture of the turbot as cooked in butter & lemon & garlic . . .
never had the duck before there . . . worth it . . . totally!
the turbot after it was skint & plated . . . even the potato was good . . .
but mrs always insists on the grilled vegetables . . . especially the fennel . . . 8^)