|Cuisine Type |||Fusion, Asian, Pizza|
|Payment |||Interac, MasterCard, Visa, Cash|
|Lunch Everyday Noon – 3PM, Dinner Everyday 6PM - Close|
Profile Last Updated: June 02, 2008
Crazyweed Kitchen has now opened its new premises on Railway Avenue. It is a free-standing building that features lots of glass to let in the spectacular mountain views, and a sloping sod roof to blend with the environment. The interior is white, clean and bright, setting off the tones of natural wood and bright furnishings used in the décor. Black-and-white photographs and mirrors adorn the walls. But the kitchen is the heart of the place.
It is really too bad that one fills up on food, because the whole of the menu cries out to be tried. Start with some onion bhaji–crispy Indian onion rings with Bombay ketchup, follow with Vietnamese pork meatballs wrapped in lettuce and dipped in chile and lime, and ease back with a pork belly watermelon salad with lime and basil on Asian greens. When you are ready for a main course consider Alaskan sablefish steamed with peanut nham jim broth, Thai basil, spring onions and rice. Or maybe a red curry seafood bowl with halibut, shrimp, scallops and vegetable in red coconut curry broth. You get the idea.
Crazy Good Crazyweed Pizza
The pizzas at Crazyweed Kitchen are baked in a wood-burning pizza oven, and are as eclectic in their components as the rest of the menu. All have names–like the “Dilettante”, which blends basil pesto, bosc pear, spinach and stilton. Or the “Milton Berle”, which offers a combination of pesto, smoked salmon, marinated onions, capers and crème fraiche. Oh, and if you want dessert, guess what?