More Public House Time

January 30, 2013
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This time we just popped in for a drink and a snack. I opted for a whisky sour, which was made with homemade sour mix and included an egg white… and it shouldn’t be made any other way. For snacks we shared a terrine of pork and chicken livers with perfectly toasted rustic bread, and I hoarded the Carlingford rock oysters for myself. Perfect little briny jewels, they were.

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At Thomas Cubitt, Elizabeth Street.

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