Pork and Cheese On a Plate

Day three of Visa Wellington On a Plate, and I’m already concerned that there’s less than a fortnight to go. Today, it’s off to Finc for their $25 lunch (two courses + a glass of local organic wine + coffee/tea). Things got off to a good start with a particularly smiley welcome from behind the burnished copper counter. From here we were directed to a table in the noteworthy dining room with its harmonious mix of offbeat old (such as the doorway and floor tiles), and stylish new (the cushions and lightshades).

There’s a choice of pork or cheese for starters, and cheese or pork for the main, so if you don’t like one or t’other you might be best combining main and dessert instead. Luckily, we dig pig and live for cheese, and in a deliberate effort to stretch out proceedings we decide to share a starter and dessert.

Passing up the pork and coriander dumplings with sherry vinaigrette, we choose the feta marinated in lemon honey and avocado oil with toasted ficelle. Yes, lemon honey. But not the sort that’s spread on toast, rather a simple dressing of lemon juice with just enough honey sweetness to stop it from overpowering and imparting that ‘Sunlight Liquid’ tang. It was perfect with the delicious creamy cheese – Zany Zeus, of course – spread on the crispy bread from Brooklyn Bread & Bagels.

More cheese inevitably arrives: grilled haloumi (also from the house of ZZ), and vine tomatoes on bruschetta with rocket and basil, balsamic vinegar and more avocado oil. It was a well composed classic with good ingredients. A greater range of cooking skills was demonstrated in the Chinese-style slow-cooked pork belly. Textbook tender and aromatically spiced, it was served with a fitting melange of green beans, bok choi and slices of pickled vegetables, the acidity of which provided balance to the dish.

So far, so good. And onward to dessert… meringue, whipped cream and poached winter fruit. The fruit in question – tarty tamarillo and cranberries – produced a vivid crimson liquor that stole the show. It was a lovely pud.

This was a thoroughly enjoyable lunch, and a snip at $50 for 2. The great thing about Dine Wellington is that there are plenty more bargains where that came from.