Despite being fully booked on this freezing winter night for ZOL Restaurant Week, Amanzi’s service was outstanding and the food well-prepared and beautifully presented. The only slight disappointment was that the restaurant week menu offered was not the one advertised on ZOL’s website. $25 got you a three-course menu; $20 for two.
Starter: Duck spring rolls (above)
The spring rolls were extremely tasty, balanced well with the sweetness of the accompanying chutney and the tang of spring onion and coriander. It was quite a large portion for a starter, but I wasn’t complaining!
Main course: Butternut tagine with couscous
The butternut tagine, Amanzi’s vegetarian take on a North African dish that is traditionally cooked in an earthenware pot, was hearty and warming. The vegetables in the couscous were slightly over-salted, but all in all the meal was an excellent vegetarian option on the menu.
Dessert: Crème brulêe
The crème brulêe was delightfully sweet with a perfectly glazed sugar coating on top, and went well with the strawberry coulis served on the side. While it wasn’t as smooth as a brulêe should typically be, the taste made up for what was lacking in texture.
