Fusion
Strandvejen 4, st. tv
9000 Aalborg
Tlf.: +45 35 12 33 31
E-mail: info@restaurantfusion.dk
http://www.restaurantfusion.dk/
Overall rating: 6/10
Date of visit: May 2014
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Fusion is as the name suggests (or rather, says) a restaurant dedicated to the fusion style of cooking, namely between European and Asian cooking.
They offer both a set menu, where you can choose from two to six courses, and a la carte. We went for the menu.
Before the starter we had a small appetiser, which was Korean jellyfish dusted with way too much spicy paprika and garnished with a crisp and a few herbs. The texture of the jellyfish was at first very blubbery but then became chewy when you started biting it. All three of us felt a bit bewildered by this dish – both by the strange texture and the extreme use of paprika.
So, the first course in the menu was scallop with onion, mango, green tomatoes, a few herbs from the beach, and a leaf from hip flower. A sauce from buttermilk and lumpfish roe was poured on. Very nice dish, although it was simply served a bit lukewarm and it was also slightly on the “creative” side instead of the tasty side. But very nice.
The main course was the biggest disappointment in the menu: Half a duck breast served with a grilled white asparagus, a spicy tomato and red pepper sauce, walnuts and water cress. It’s a matter of preferences of course, but for me the duck was overcooked as it was well-done. It was also quite chewy. The tomato sauce was nothing special at all, while the asparagus was hard and woodsy. This was far from the lovely asparagus I had at Restaurant Kul in Copenhagen just two weeks later. I simply think they should have boiled the asparagus before grilling it (which I believe Kul did).
Before dessert we had a small palate cleanser of a cucumber ice cream with some sparkling star dust. It did its job well.
The dessert was an ice cream made from green (unripe) strawberries, white chocolate “rocks” and a dill cream as well as fresh strawberries and fresh dill. An unusual combination but it worked. The ice cream was a tad too sour though. And honestly, I would have liked a bit more on the plate – and that’s of course because it was a nice dessert.
So, if the main course had been as nice as the two other courses I would probably have given this restaurant 7/10 or maybe more.
But it wasn’t only the main course, it was also the price. At 435 kroner (€58) for three courses + 95 kroner for a glass of white wine + 18.33 kroner for water (total 548.33 kroner) it was a bit on the pricey side (except for the water). Granted, the food was better than what you find in most places in Aalborg as there isn’t much competition, but I’ve nevertheless had better food for the same price or less in Copenhagen where most of the Danish restaurant scene is.
The service was nice too, albeit low key, but friendly and forthcoming. The sommelier amused us a bit though, as he seemed overly excited about the wines he were presented. But he asked about our opinion about the white wine, which we stated honestly, and then he served us another one which was much more to our liking. This doesn’t happen so often in Danish restaurants.
Dansk anmeldelse
Fusion
Strandvejen 4, st. tv
9000 Aalborg
Tlf.: 35 12 33 31
E-mail: info@restaurantfusion.dk
http://www.restaurantfusion.dk/
Sammenlagt vurdering: 6/10
Besøgt: Maj 2014
Som navnet antyder (eller nærmere siger) er Fusion en restaurant, der serverer fusionsmad, mere bestemt en fusion mellem europæisk og asiatisk mad.
De tilbyder både en fastlagt menu, hvor man kan vælge fra to til seks retter, og a la carte. Vi valgte menuen.
Før forretten fik vi en lille appetitvækker, som var koreansk vandmand drysset med alt for meget stærk paprika og pyntet med en chip og lidt krydderurter. Den første fornemmelse af vandmanden var en meget blævret konsistens, men den blev så sej, når man begyndte at tygge den. Vi syntes alle tre, at denne ret var noget underlig – både pga. den underlige konsistens, men også fordi der var brugt alt for meget paprika.
Forretten var kammusling med løg, mango, grønne tomater, lidt strandurter og et hybenblad. En sauce på kærnemælk og stenbiderrogn blev hældt på. En dejlig ret, selvom temperaturen dog var lidt for lunken, og den var også en anelse mere kreativ end velsmagende. Men en god ret.
Hovedretten var aftenens største skuffelse: Et halvt andebryst serveret med en grillet hvid asparges, en stærk tomat- og peberfrugtsauce, valnødder og brøndkarse. Det er selvfølgelig en smagssag, men jeg synes, at anden var tilberedt for længe, da den var gennemstegt. Den var også ret sej. Tomatsaucen var slet ikke noget særligt, og aspargesen var hård og træet. Det var noget helt andet end de dejlige hvide asparges, jeg fik på Restaurant Kul i København kun to uger senere. Jeg tror ganske enkelt, at de skulle have kogt aspargesen, før de grillede den (hvilket de nok havde gjort på Kul).
Før desserten fik vi en lille ganerenser/prædessert af agurkeis med pufsukker. Den udfyldte sin rolle godt.
Desserten var en is af grønne (umodne) jordbær, hvide chokoladestykker og en dildcreme samt friske jordbær og frisk dild. En usædvanlig kombination, men det fungerede. Isen var dog lidt for sur. Og jeg ville faktisk gerne have haft mere på tallerkenen – hvilket selvfølgelig er, fordi det var en god dessert.
Så hvis hovedretten havde været lige så god som de to andre retter, havde jeg nok givet restauranten 7/10 eller måske mere.
Men det var dog ikke kun hovedretten – det var også prisen. Til 435 kroner for tre retter + 95 kroner for et glas hvidvin + 18,33 kroner for vand (i alt 548,33 kroner) var det lidt dyrt (på nær for vandet). Ja, maden var bedre end de fleste andre steder i Aalborg, da der ikke er meget konkurrence, men jeg har ikke desto mindre fået bedre mad til samme pris i København, hvor størstedelen af den danske restaurantscene selvfølgelig befinder sig.
Betjeningen var også god, om end afdæmpet, men venlig og imødekommende. Vi morede os dog lidt over vintjeneren, som var helt oppe at køre over vinene, han præsenterede for os. Men han bad om vores mening om hvidvinen, og vi var ærlige, så han fandt en anden vin, som vi langt bedre kunne lide. Det sker faktisk ikke så tit på danske restauranter.