Fine Dining in Papua New Guinea
I chose to visit Papua New Guinea to see the cultural Goroka festival. It's safe to say people don't visit for the food. Not that it's bad, it's just not really a culinary destination. As long as I'm here though, might as well try the best it has to offer, and that can be found at Bacchus restaurant inside the Airways hotel complex.
The pre-meal bread basket was filled with a variety of well baked breads. Your flaky almost pastry like breads to your bread sticks. An amuse bouche of lemon pineapple sorbet helped clear the palette between appetizer and entree.
Bottom Left: Crispy Moroccan Filo Pastila filled with pulled saffron chicken, almonds and honey. The honey makes everything better, but this was a delightful dish.
Bottom Right: Peppered Duck Breast. Confit potato, baby vegetables and cherry sauce. A solid showing for duck confit.
Top: Mille Feuille of Orange and Vanilla. Baileys Sabayon and almond crunch. Fantastic finish to an inexpertly great meal in Port Moresby.
All in, about $60 USD with a complimentary beer (or glass of house red/white wine). Would dine again.