Chicken Parmigiana at the Seahorse Inn

Chicken Parmigiana

Seahorse Inn, Boydtown

Dean and I went exploring a little of the far southern reaches of New South Wales and after driving approx. 70 kilometres (43 miles, ok not really that far), walking a few short tracks and general sightseeing, we found ourselves at the Seahorse Inn in Boydtown – See A Tale of Killer Whales.

The Seahorse Inn is in fact a hotel that is the result of the restoration of an old homestead.  It faces the beach on one side of Twofold Bay and was a lovely quiet location to enjoy a late lunch.  It was 1:45 pm when we arrived, just it in time to place an order.

Dean had a Steak Sandwich that was nice and I my customary meal of cause.

We sat outside, overlooking the bay and honestly, we could have stayed longer.  It was so quiet and peaceful, but we merely enjoyed our lunch over a couple of cold drinks before driving back to where we were staying in Eden.

The schnitzel was crisp, cooked perfectly and tasty but not overly so. The meat was chicken breast, tender and hot.  A little too much for me to eat, so as usual, a portion was gifted to Dean when he’d finished his sandwich.

The crumb was golden, not overcooked, and crunchy – everywhere except on the top where the sauce had made it a little soggy.

Rating: 1 – 2 – 3 – 4 – 5 – 6 – 7 – 8 – 910

The sauce was very bland and the only thing that let the meal down.

On top of the schnitzel was a very large slice of ham and the tomato sauce was hidden below this.  There wasn’t a lot of it, just enough to make the schnitzel soggy, and all I could barely taste was tomato.

There was also far too much cheese on top of the ham.  If you look closely at the photo, you can see where the melted cheese fell off the top of the schnitzel and onto the plate.  I didn’t eat this, just nudged it aside.

Rating: 1 – 2 – 3 – 4 5 – 6 – 7 – 8 – 9 – 10

The salad was amazing and generously so containing lashings of tomato, cucumber, carrot and the customary green leaves.  The surprise was the inclusion of red cabbage and red capsicum.   With no more than adequate dressing applied, the only thing I didn’t like was the copious amounts of red onion hidden below the tomato and cucumber.

I don’t have anything against onion, but I don’t like too much of it, nor do I like raw onion that has been cut too thickly.  Just a personal preference, I’m sure there are many people who would love lots of chunky slices of onion.  (The onion did not adversely affect my score for the Extras.)

The chips were perfect.  Beer battered, crispy, crunchy little parcels of perfect potato goodness.  They were hot, they were fluffy on the inside and they were superbly salted.

Rating: 1 – 2 – 3 – 45 – 6 – 7 – 8 – 9 – 10+

Rating Overall

I gave this Chicken Parmigiana 8.5/10 overall because the extras were so amazing, the schnitzel was terrific, but unfortunately, the sauce let the meal down – but only slightly to be honest.

Check out where this Chicken Parmigiana sits on My Parmigiana Richter Scale.

Author: Clare

Ever-expanding one star at a time, my cosmos is a galaxy of thoughts and creativity where you can find poetry, short stories, photography and so much more.

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