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5/30/2015

“CLEAN | RAW | VEGAN | PALEO | ORGANIC | PLANT BASED | ALLERGY FREE” is what you see when you go on the Outpost Kitchen website. God knows we need clean, healthy, organic food that is not served in places like Mother’s Market in Costa Mesa. Like most casual restaurants, you place your order at the counter and they bring the food to you. The choices are kind of limited. They have their breakfast section and the lunch section. Service was fine and halfway through our food Chef Andre Sickinger came over and talked to us. He seemed like a very friendly guy and has more than 25 years of experience. He is originally from Sydney Australia and was a private chef to many athletes, musicians and world champion surfers.

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Chef Andre Sickinger
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The Gibraltar
Pretty good.
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Flat white
My husband enjoyed his flat white.
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Alaskan Sea Bass Baby Mixed Greens, Cucumber, Radish, Jicama, Toasted Sesame, Basil Dressing
As soon as this dish was placed in front of me, I knew I would not enjoy it. The sea bass was very fresh, but seared fish skin up is not my cup of tea. To make matter worse the salad hardly had any dressing. This dish needed more acidity to perk it up and the tiny piece of lemon and my husband’s lime didn’t do the trick.
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Wild Salmon Thai Basil, Bean Shoots, Cilantro, Coconut, Peanuts, Lime Dressing
My husband’s dish was way better and more flavorful. It had the tasty Asian thing going from the Thai basil and cilantro. Coconut, peanuts and bean shoots added crunch and texture to this lovely salad.
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While we were having our food, my eagle eye spotted these croissants by the register. I asked one of the guys if we could have a couple to go and he obliged. Once at home we took a bite and noticed they were on the stale side. I placed them in the oven to improve their texture, but at the end they didn’t taste that fresh. They told me a bakery makes it for them, so I can’t blame them for that.