What happens when you're trying to snap a very quick picture of your food after it has arrived at your table is that sometimes you end up with a shot like this:
A single slice of carrot resting atop a bed of green broccoli, a bit of cauliflower, a hint of herb at the side and some indistinguishable thing in the background.
Completely missing from the picture is the main of the meal- the meats.
This Mixed Grill dish is one of the signature dishes at Collin's, or at least, it is, to me. With a combination of Pork Chop, Pork Bratwurst, Chicken Chop, Mushroom Potato Au Gratin, and the veggies, it is arguably one of the best dishes to have at the restaurant if you're in for a bite of meat but don't feel like having steak or chicken or pork all by itself.
It is also one of the best dishes to order if you're sharing, or if you're someone like me who likes to squeeze "as much variety as possible" in her meal.
It is all done very well- the pork and chicken. Some places tend to miss the timing such that the pork chops get tough. Not here. The texture is there. it has got that hint of burnt-burnt taste on the top, and it goes well with the sauces.
Over here there're two kinds they serve.
You've got the familiar Black Pepper Sauce and you've got the Chimichurri Sauce, which I prefer, because there's just something cool about having grilled meats with finely chopped parsley, olive oil, chopped garlic, oregano and red wine vinegar. I think it is the vinegar that does it for me. :)
Don't skip the veggies- they're good for you- even if you happen to be served the selection of stewed onion and turnip for the day, but what you really, really, really have to go for is the mushroom potato au gratin.
I call it a potato patty, but it definitely is more than just a pancake of mashed potatoes. I don't know what precisely it is that makes it so special- maybe it is the butter, maybe it is the sauce that Collin's prepares it with, but this mushroom potato au gratin is just so, so good. And I don't say this of every whipped potato or mashed potato, but this really does melt in your mouth, it really does have the distinct salty, buttery taste, and I love that it has a slight hint of cream to it.
Sad to say, I don't have a picture of it right now, nut perhaps one day I'll order it a la carte, and then I'll dedicate the entire article to the potato patty alone. :).
It is also one of the best dishes to order if you're sharing, or if you're someone like me who likes to squeeze "as much variety as possible" in her meal.
It is all done very well- the pork and chicken. Some places tend to miss the timing such that the pork chops get tough. Not here. The texture is there. it has got that hint of burnt-burnt taste on the top, and it goes well with the sauces.
Over here there're two kinds they serve.
You've got the familiar Black Pepper Sauce and you've got the Chimichurri Sauce, which I prefer, because there's just something cool about having grilled meats with finely chopped parsley, olive oil, chopped garlic, oregano and red wine vinegar. I think it is the vinegar that does it for me. :)
Don't skip the veggies- they're good for you- even if you happen to be served the selection of stewed onion and turnip for the day, but what you really, really, really have to go for is the mushroom potato au gratin.
I call it a potato patty, but it definitely is more than just a pancake of mashed potatoes. I don't know what precisely it is that makes it so special- maybe it is the butter, maybe it is the sauce that Collin's prepares it with, but this mushroom potato au gratin is just so, so good. And I don't say this of every whipped potato or mashed potato, but this really does melt in your mouth, it really does have the distinct salty, buttery taste, and I love that it has a slight hint of cream to it.
Sad to say, I don't have a picture of it right now, nut perhaps one day I'll order it a la carte, and then I'll dedicate the entire article to the potato patty alone. :).