One fine day during the Christmas and New Years break DS and I had a few errands to run and thought we’d grab a quick lunch at the Vic in Subi to charge our batteries for all the running around. I felt like something light and perusing their salad selections, one in particular took my fancy – Warm Duck, Orange and Fennel Salad. It was pulled confit duck leg tossed through baby spinach with orange segments, roasted fennel and plum dressing.
It was delicious! A generous serves and the combination of flavours worked perfectly together. I’ve always been a fan of salads with citrus so the orange was a welcome additon. I also really enjoyed the plum sauce, was a little bit spicy. Would totally head back to have this dish again!
And GG, well if there’s a steak on the menu, 9 times out of 10 it will be his choice. He went with the 250g Porterhouse served on kalkenen potato mash with buttered broccolini with a red wine and field mushroom jus.
From all accounts GG was equally pleased with his meal. A nice cut of meal, crisp vegies on the side, all worked well together.
And for reference we both had pints of Beez Neez with our meals…. worked well with either of the meals – and all very welcome to summer. Definitely a perk of the Vic – the number of beers they have on tap.The Vic Hotel 226 Hay St Subiaco, Western Australia, 6008 08 6380 8222 http://www.the-vic.com.au/index.html