Many local diners have fond memories of Naked Nut. After its recent sale, this restaurant has been reborn by a restaurateur from South Africa as Linga Longa… love at first bite.
We were fortunate to attend their soft opening this week, and were treated to a veritable parade of delicious food with generous portions, but the highlight of the restaurant, was the spectacular service. The staff are well trained and naturally amiable, even in the stress and confusion of opening night. It was such a pleasure to be around people who generally love owning and running a restaurant!
Some people always worry when they see a restaurant identify its cuisine as international, but after hearing the life story of the restaurant owner the eclectic menu is a logical choice.
Here’s what we had for dinner at Linga Longa Restaurant:
Our entree is one of Belgium’s most famous national dishes comprising mussels cooked with a white wine cream sauce. We’ve never been fortunate enough to savour this dish in Belgium, but the entree was delicious. The portion was generous, and the sauce was delicate, subtle and oh so French!
I was impressed that every one of my mussels was debearded. I am often annoyed that restaurants do not pay enough attention this quick and easy but essential job. I was also impressed that for an entree serve, there were a lot of mussels!
Avocado & Prawns
Our 2nd entree was somewhat reminiscent of those cheeky prawn cocktails from the 80’s! It was great to see the new season avocados make an appearance on the menu, and the dish was finished with a delicious mango sauce.
Duck a l’Orange
If you’ve never had duck a l’orange you must try this. It is very hard for both Kaj and I to resist any French duck dish, and this one is a winner! The sauce is decadent and hedonistic, a rich orgiastic assault on the taste buds.
The duck is perched beautifully upon a well-cooked Swiss-style rösti. It was a lovely accompaniment, and gives this French classic some international flair.
Duck & Porcini Linguini
This main dish was on the specials options, and we chose it out of curiosity. Never before have I seen duck in a pasta dish, but since I love duck, this was an easy decision.
The flavours were well matched, and the pasta was perfectly cooked. Perhaps my only criticism of this dish is that it was a tad short on the delectible sauce. I would have loved just a bit more, but then, I always do.
Chocolate Praline Tart
The dessert is something I can’t wait to try to cook at home, as I think it will bring me untold popularity amongst my friends. It really is a stroke of genius actually, combining praline and rich dark chocolate mousse.
My perfect happy ending.
Linga Longa is open now. Licenced, and BYO. I can’t wait to hear what you think.
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