Lure

Roger and I had our 22nd wedding anniversary yesterday. While it is true that we usually celebrate by remembering to say Happy Anniversary at some point in the day, this year Roger outdid himself. True the previous standard was not high but this would have been good even if we had done better usually.

In the morning he gave me a new camera - which is going to be lots of fun just as soon as I figure out how to use it. Then he had booked dinner at Lure which is far and away our favourite place to go.

First of all it's so cool - the tables are cool, the waiters are cool - even the toilets are cool! Really - they have clear glass doors which frost over when you lock them, there is a kind of light show happening while you are in there and there are mists of perfume spraying the whole time.

But it's really all about the food. Their billboard ad is this:

And it may be the most accurate advertising in Queensland. Truly it is a feat of mammoth proportions to not lick the plate. This time we had the Tasting Menu. It's long - but basically this is what we ate:

Oysters from somewhere in Tasmania which were so incredibly fresh and delicious that you just felt like sucking on them to keep the taste.

Tuna Sashimi - I don't know how they managed to catch a Tuna and get it to us in half an hour but it tasted so fresh they must have done it.

Soft shell crab with caramelised pork belly. Really too good.

Prawns in some fabulous sauce on a crab pancake. Huge prawns, delicious prawns.

King George Whiting with Prawns in a blood orange sauce - I think if they are going to serve dishes like this they should just put everybody behind a screen so no one has to see you drooling.

Then - 3 types of passionfruit desserts - a mousse thingy, a cassata and a mille frieu - though I'm not sure that's how it's spelled.

At this stage we were saying they must have had a genius working in the kitchen to come up with the menu.

Then came a beautiful curd goat cheese and crackers, petit fors (white christmas, chocolate, florentines and star biscuits) and finally peppermint tea.

That is 9 courses and every dish was served on a different shaped dish and looked like art. The waiters were fantastic and attentive and funny.

All of this took a bit over two and a half hours - which was fantastic because it meant that we had 3 hours to talk which is rare enough itself.

So really - too good for words - although I have managed a few.