Lunch, a culinary adventure at qualia

“the qualia experience would not be complete without a culinary adventure through the finest produce our region and country has to offer”.

The view from qualia's Long Pavilion
The view from qualia’s Long Pavilion

We begin our culinary adventure with lunch at the Pebble Beach Restaurant which sits just on the edge of the beach below our pavilion. Our table on the deck looks out over the sea to bushy bays on a distant shore and the waves lap softly at the stones below.

The menu is a great read and it’s sensibly short. Those seeking awakenings of the sensory imaginations, especially in three days, don’t really have time to linger. Still we dither. Beside us a gentleman is tackling a large colourful burger while his partner tucks into a work of art in fruits de mer which the waitress confides in a whisper is the black kingfish and salmon nori tempura with green apple, cucumber, wasabi, sweet ginger dressing.

We decide finally to divide and conquer, mounting a united assault on the entree of ribboned foie gras, chocolate paper and pear purée served with toasted brioche. We divide for the main. He takes the lead from his neighbour and orders the char grilled beef burger with fries, bacon, gruyere, caramelised onions, lettuce, and tomato while I wade into unknown waters for the alt ‘n’ pepper bugs with bean sprouts, Asian herbs and hot ‘n’ sour sauce. Together we conquer dessert – vanilla panna cotta with espresso jelly and hazelnut biscotti.

A wonderful beginning to our culinary adventures at qualia! After only half a day, my jaded sensory imagination is already beginning to revive! And I can’t wait to see where our adventure takes us next. I enjoyed tasting these new cuisines that much that I’m contemplating finding an online cooking course, from somewhere like CocuSocial (https://cocusocial.com/cooking-classes/Online) to see if the industry experts can teach me a thing or two about cooking and how I can make some of the hottest dishes and meals that are around at the minute. That would be the dream, but for now, I’m just enjoying getting my teeth stuck into these different recipes.