Friday, July 30, 2010 - In the taste stakes vying for first place were the Adana - perfect texture with spicing just so - and the freshly grilled quail halves which were hot, sticky and salty. I could have done with a little more of the other lamb components but ribs and chops were done well with crisp fat and properly seasoned. Kidneys were a little over pink but fresh tasting and not at all rubbery. Grilled Peppers had a good char giving them a beautifully smoky taste followed by a surprisingly big heat kick. Salad was a bit style over substance.