Behind-the-scenes tour of the galley kitchen on the P&O Pacific Pearl cruise ship

Exactly where and how does a ship prepare 8,600 meals every day for the passengers and crew onboard at sea? A behind-the-scenes tour of the Pacific Pearl main kitchen held all the answers.


The Chef's Table

The galley tour forms part of the recently launched Chef's Table, held in the privately enclosed Wine Room and bookable by any passenger. Up to three Chef's Table dinners for 14 passengers are available per voyage, limited due to the level of service and the custom menu served exclusively to participating guests. The Chef's Table includes pre-dinner cocktails, canapes, a seven-course degustation matched with Australian wines and a tour of the ship's main kitchen. The Chef's Table is priced at $75 per person.


Duck galantine with pickled rhubarb compote; steamed crab with shellfish soup;
lemon and basil sherbet; and ocean trout with grilled lobster, braised fennel and beurre blanc

It's easy to forget we're seated in the middle of the bustling Waterfront restaurant, with sheer curtains and soft lighting creating a sense of private oasis. The seven courses, we're relieved to discover, are small and manageable portions, with a palate-cleansing lemon and basil sherbet sorbet included as part of the seven.

We start with a duck galantine, ringed with intertwined micro leaves, plump raisins poached in jasmine tea and dabs of pickled rhubarb compote. A spinach crepe wrapped around crab mousse is next, served on a lake of aromatic Moreton Bay Bug bisque.

The seafood theme continues with grilled lobster, coral trout with butter sauce and braised fennel cooked in an orange sauce.


Roasted wagyu beef tenderloin with Bordelaise sauce, garlic potato mash, pancetta and peas

A zingy lemon and basil sherbet revives our palates before we move onto the main course of roasted wagyu beef, a soft and yielding slice of meat reclining on a wave of garlic mashed potato and a sticky splash of Bordelaise sauce, a classic made from red wine and bone marrow.


Variations of mango and cheese plate

Dessert is a trio of sweets, each using mango. We start with a light mango mousse, progress to a silky mango creme brulee topped with brown sugar toffee, and conclude with a thin plank of opera cake, filled with a surprising layer of mango butter cream.

A cheese plate to end the night has become our normal practice over the past few days of cruising, and we make short work of the King Island blue, crumbly Cheshire and wedge of herbed Kapiti cheese from New Zealand.


Escalators from the galley kitchen up the dining room

Dinner had been preceded by our tour of the galley kitchen, accessed by a private door which, I'm shamelessly excited to discover, leads to two quietly humming escalators. There's a constant flow of traffic up and down the moving stairs, as waiters ferry dishes from the kitchen to the dining room.


Making butter curls

There are 1711 passengers on board our voyage, the ship's captain had told us at our induction, attended by 711 crew. It's estimated that about 80 tonnes of food and drink will be consumed on an average Pacific Pearl cruise.


Waiters at the pass

The galley kitchen prepares food for both the a la carte Waterfront Restaurant and the Plantation buffet. There are 85 chefs on board with 30-40 chefs on shift at any time. The kitchen operates 24 hours a day. A separate kitchen -- located on a different level -- caters for the crew, with six chefs rostered from a dedicated 15-member team.

The kitchen is clearly divided into different sections. Each section is marked with a photo of the dishes prepared at that station so waiters know exactly where to pick up their orders.


Pre-plated entrees

Due to the huge volume of orders, many cold dishes and desserts are pre-plated for efficiency. The kitchen will serve about 700 guests during rush hour. Peak times for dinner are usually about 6.15pm-7pm and then 8.30pm-9.30pm depending on the entertainment scheduled for the day.


Pre-plated desserts

Although the ship will stop at ports throughout the journey, 99% of the time all produce is picked up on embarkation day (day one of the voyage). A key task of the kitchen is to minimise wastage but limiting the amount of leftover food.

Projected meal requirements have been analysed and fine-tuned over the years. Steak is easily the most popular item on the restaurant menu. French fries are another big seller, with 150-200 kilograms of potatoes served to hungry diners every day.


Dishwashers

Who has the toughest job? I say the dishwashers, particularly those on pots and pans. There are 30 dishwashers on the ship, washing 13,000 plates, 10,000 glasses and 15,000 items of cutlery every day.

Grab Your Fork travelled on the Pacific Pearl as a guest of P&O Cruises.

Related Grab Your Fork posts:

On-board the Pacific Pearl, P&O Cruises
Salt Grill by Luke Mangan on the Pacific Pearl, P&O Cruises

El Capo, Surry Hills

EDIT: El Capo has closed

El Capo means "the boss", and there's no question about who's in charge here. From the bad ass murals on the wall, to the pallet-load of dollar bills that doubles as a stool, El Capo feels like a seedy drug den come-to-life comic book-style.


El Capo

The pine tables are set with buckets of help-yourself cutlery and a box of domino tiles. The chairs are a colourful mix of wooden and metal chairs. We're here for lunch, and the restaurant is noticeably quiet, as we spot only three other patrons on a sunny Thursday.


Mural inside El Capo


Stools made from American dollar bills


Corn bread with house made butter $7

Patrons may not have to hand over their wallets, but they do have to surrender their arteries, we realise, as the South American street food menu plays into heavier oilier territory with more influence from Colombia than Mexico. 

Cornbread is unlike the cakey version of its Southern cousin, arriving as egg-sized individual balls that have been deep-fried. The exterior shell is harder to crack apart that we first expect, revealing a dense cumin-studded bread that we spread generously with the house-made cumin butter supplied.


Patacon pisao plantain chips $7

A huge bowl of plantain chips should come with a mandatory order of beer. These deep-fried discs of plantain banana are predictably starchy, with a pleasant hint of sweetness. Their dryness is easily relieved by a dip in the pot of chili sauce, but a swig of beer would probably have been better. Between the three of us, we struggle to get through half the serving.


Colombian empanadas $7

Colombian empanadas are another victory for crunch, the filling of beef and potato encased in a thin shell of cornmeal pastry. The pastry is super crisp, but we find these a little heavy-going, even with a spoonful of refreshing salsa.


Rice 'n' beans 'n' fried egg $15

There aren't many available options for our resident pescatarian, Ms Veg, but rice, beans and fried egg fits the bill. Beans and rice is a staple across South America, and a comfort dish for many. The fried egg is perfectly cooked, and pepita seeds add a lovely texture, but Ms Brazil and I both wish the beans were a little more cooked, and saucier too.


Hot tamale $15
Mexican steamed pork bun with chilli, tamarind, shallots, coriander and sesame seeds

We round out our meal with the hot tamale, two parcels of masa dough stuffed with tender shreds of pork. Here we find the steamed tamale have been unwrapped and then pan-fried so the surface is crisp. It adds another level of richness, especially with the tamarind cream sauce that is fiery with spice. We're thankful we're sharing the beans and rice dish, which provides a welcome palate cleanser between mouthfuls.

Horchata almond milk $4

Horchata almond milk is the best antidote for soothing a chill-afflicted tongue, the nutty drink made by blending together ground almonds and water.

The lunch menu includes a couple of dishes we'd love to go back and try, like the twice-cooked duck with black oaxacan mole sauce served with steamed tortillas ($15), porky chorizo with puffed white corn and cholo ($10) and the arroz con pollo Caribbean chicken rice ($10). But then again, the dinner menu comes with tempting dessert options like three milk cake and hijo de imigrante immigrant pavlova (each $15).

When we make a motion to pay, the bill is delivered with several loose American dollar notes on the tray. It's a cute touch, but we know that somewhere, the Boss is watching. El Capo wouldn't have it any other way.

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El Capo CLOSED
52 Waterloo Street, Surry Hills, Sydney
Tel: +61 (02) 9699 2518


Opening hours:
Lunch Tuesday to Saturday from 12pm
Dinner Tuesday to Saturday from 6pm


Related Grab Your Fork posts:
Brazilian - Boteco, Surry Hills
Brazilian - Cafecito, Sydney
Brazilian - Casa Brasil, Petersham
Brazilian - Churrasco, Coogee
Chilean - La Paula, Fairfield
Mexican - El Loco, Surry Hills
Mexican - Flying Fajita Sisters, Glebe
Mexican - La Parrillada, Petersham

Olka Polka Bakery & Deli, Campbelltown

It's a long journey on the train out to Campbelltown, but the trip is well worth it when there's freshly baked rye bread at the other end. For my latest column for Time Out Sydney I headed to Olka Polka, a Polish bakery and deli that's been a godsend for homesick ex-pats for almost a decade. 

The business has no relation to Sammy and Bella Jakubiak, the NSW sisters who used the same name for their home restaurant in the TV series My Kitchen Rules. The shop is a popular stop on local food tours - just make sure you get there early to nab a square of authentic cheesecake or a sugary jam-filled donut.


Sernik Polish baked cheesecake

Eat this...

Sernik

WHAT IS IT?
Wherever you are in Poland, you'll always find sernik, the national dessert of baked cheesecake. The filling is rich with egg and sweet cheese curd, creating a light, fluffy topping.

WHERE CAN I GET IT?
Olka Polka in Campbelltown, a specialist in Polish food. Owner Andrzej Luczak trained in Poland as a baker. The shop started almost ten years ago as a bakery but has since expanded to include deli and grocery lines for homesick Poles. The shop is small but neat and clean, with baking down out the back. They have all kinds of sernik Polish cheesecake ($3 for a square), including plain, variations with peach or raisins, and a traditional version layered with a thick paste of ground poppy seeds and butter. The cheesecake squares come covered in a thin layer of icing or dusted with icing sugar.


Drozdzowka yeast cake $3 

WHAT ELSE?
You can get into all your Polish favourites here, like makowiec ($10), a sweet bread stuffed with poppy-seed paste and smothered in icing. If poppy seeds aren't your style, try the soft and spongy drozdzowka yeast cake ($3 for a slice, $7.50 for a slab) with a crumble topping. Paczek Polish donuts ($1.50) filled with a squirt of plum jam are the most popular, often sold out by mid-morning.


European smallgoods

WHAT ABOUT SAVOURIES?
The display cabinet is chock-full of Polish smallgoods, including black pudding ($15.60/kg), cold smoked hams ($24.90/kg) and the lightly smoked mysliwska Hunter's sausage ($24.50/kg), made with pork, pepper and juniper. Eat with a thick slice of their famous rye bread ($4.30 for a 900g loaf), sold under the Olka Polka label at a dozen Polish delis across Sydney. For a takeaway feed, they'll make up a bread roll with cheese, lettuce and your choice of meat for $3.80.


Meatloaf, sausages and black pudding


Mysliwska Hunter's sausage $24.50 per kg 

WHAT'S IN THE FREEZER?
Bags of homemade pierogi dumplings ($8 for 16 pieces) will cover you for your next dinner party, available with potato and cheese, meat or cabbage and mushroom fillings. You can also pick up boxes of bigos hunter's stew ($8), golabki cabbage rolls ($8 for three) and flaki tripe soup ($9), generous with beef tripe, carrot and marjoram - all homemade by Hanna Luczak. Krokiet ($6 for 3) are deep-fried croquettes filled with minced meat and vermicelli noodles that make an easy, reheatable snack.


Rye bread 900g $4.30


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Olka Polka Bakery & Deli

Shop 4, 100 Queen Street, Campbelltown, Sydney

Tel: +61 (02) 4626 3726

Opening hours:

Tuesday to Friday 9am–5pm

Saturday 8am–1pm

This article appears in the August 2011 issue of Time Out Sydney in my monthly Food & Drink column Eat This!  [read online]


More Time Out Sydney reviews:
Akash Pacific Cuisine, Liverpool (Fiji Indian cuisine)
ATL Marantha, Kensington (Indonesian fried chicken with edible bones)
Balkan Oven, Rockdale (Macedonian burek)
Durban Dish, Baulkham Hills (South African cuisine)
Good Kitchen, Hurstville (Hong Kong cafe)
Hijazi's Falafel, Arncliffe (Lebanese breakfast)
Island Dreams Cafe, Lakemba (Christmas Islands cuisine)
Kambozza, Parramatta (Burmese cuisine)
La Paula, Fairfield (Chilean empanadas, lomitos and sweets)
Sea Sweet, Parramatta (Lebanese sweet kashta cheese burger)
Sizzling Fillo, Lidcombe (Filipino pork hock crackling)
Tehran, Granville (Persian cuisine)
Tuong Lai, Cabramatta (Vietnamese sugar cane prawns)

Salt Grill by Luke Mangan

It's true. The main thing you have to look forward to on a cruise is the food. With four days at sea on-board the P&O Pacific Pearl, our seemingly endless hours of idleness were broken only by meal times. Our visits to Salt Grill by Luke Mangan were a particular highlight.


Salt Grill by Luke Mangan

Dining at Salt Grill incurs a nominal surcharge for passengers ($30 at lunch and $40 at dinner), but it's a relatively small price to pay given the level of service inside the private enclosed restaurant. Salt Grill is the only dining establishment on the ship which has its own kitchen (the Plantation buffet and the Waterfront Restaurant both share the same giant galley kitchen downstairs) and like every outlet, you can order and eat as much as you like (only a small number of dishes come with a surcharge).


Dinner table setting

The concept of Salt Grill was first floated by Sture Myrmell, vice president of hotel operations for Carnival Australia, owners of several international cruise liners including P&O Cruises. It works as a licensing deal, where Luke owns the brand "Salt Grill". Senior chefs who work with P&O Cruises are trained at Luke's Sydney restaurant Glass Brasserie and Salt Tokyo in Japan. The first Salt Grill by Luke Mangan was launched on the Pacific Jewel in 2009, followed shortly by openings on the Pacific Dawn and then the Pacific Pearl.


Pollastrini sardines (Italy) served from the tin with garlic toast; and
chilled chopped prawns with cos lettuce, avocado and mango salsa

We have dinner at Salt Grill on our first night, quickly impressed by the elegant intimacy of the dining room and the sense of quiet escape from the cruise ship distractions of bingo and off-key karaoke at the bar.

Luke Mangan is on-board the initial stages of our cruise, delivering a cooking demonstration for all passengers in the main theatre, and providing a welcome presence in the Salt Grill dining room for most meals.

We're happy to let Luke choose our courses for dinner, which arrive as a multi-course banquet over the next four hours.


Prawn toast with smoked corn salsa; 

kingfish sashimi with ginger, eschallot and Persian feta; and

coconut broth with Sydney spice 

Prawn toast with smoked corn salsa is the first to arrive, the prawn a little hard to detect beneath the rubble of sweet corn. We sip on demitasse cups holding a sweet coconut broth with "Sydney spice" - a blend that Luke revealed includes kaffir lime, curry and cinnamon.

Kingfish sashimi with ginger and eschallot is surprisingly sweet, refreshed with dabs of creamy Persian feta. We devour whole Italian pollastrini sardines on garlic toast and dive into a haystack of cos lettuce, chopped prawns, avocado and fresh mango salsa.


Glass Sydney crab omelette with miso mustard broth

Much of the Salt Grill menu replicates dishes available at Glass Brasserie, Salt Tokyo and the Palace Hotel in Melbourne. The crab omelette is one of Luke's signature dishes at Glass, a pillow of fluffy egg filled with crab and sweetened with a miso broth.


Rocket, blue cheese, pear and walnuts; crushed peas and mint sauce; 
truffle mashed potatoes; and roast curried pumpkin with feta and coriander


Rangers Valley sirloin, 300 days grain-fed Black Angus with Moroccan spice

There is barely any conversation when we tuck into our mains - the table falling into an ecstatic silence with each eye-widening chew of the soft and juicy Rangers Valley sirloin, cooked to a perfect state of rare.

Our myriad of sides include truffle mashed potatoes, minted peas, roasted curried pumpkin with feta and coriander, and a lively salad of rocket with blue cheese, pear and candied walnut pieces.


Luke's liquorice parfait with lime syrup and tuile

This was my first time trying Luke's signature liquorice parfait, a dessert which Luke claims will sway even the most ardent liquorice despisers. I love liquorice, particularly the Darrel Lea soft liquorice which Luke's recipe uses. It's an addictive dessert, the richness of the sabayon made more complex by the inclusion of liquorice and Pernod.


Floating island with fresh fruit and Frangelico anglaise; cheese platter;

Meredith sheep's milk yoghurt cheesecake with textures of passionfruit;

and the cheese trolley

We also have the Meredith sheep's milk yoghurt cheesecake as well as the floating island with fresh fruit and Franglico anglaise. And because gluttony loves company we manage to find room for a cheese platter as well, a decadent assortment of cheeses served with crackers, red grapes and lashings of truffled honey.


Salt Grill setting for lunch

Barely two days later we're back again for lunch. We had squeezed in another sneaky cheese platter at 11pm the night before, but really, who's counting?


House-baked bread; natural and tempura oysters ($2 surcharge each); and
charcuterie plate of bresaola, cappicola and prosciutto

It's surprising how easy it is to get used to three course lunches and dinners every day. We feast like royalty. Because we could. I mean, because we had to. Lunch commences with a mix of dishes to share, and we slide plump briny oysters down our throats followed by oysters coated in a crunchy tempura batter. There are shavings of bresaola, cappicola and prosciutto to savour and then delicate fillets of Ortiz sardines which we perch on rounds of garlic toast.


Spanish Ortiz Ondarroa anchovies served from the tin with garlic toast


Roasted beetroot with white anchovy and buffalo mozzarella panzanella

Here we move onto entrees, and between us all we've managed to cover almost the entire menu. Fat succulent scallops are seared to a caramelised crust and served on a bed of creamy blue cheese polenta. Char-grilled quail is crisp but tender, and tempura Spencer Gulf prawns are audibly crunchy.

I tuck into my salad of seasonal vegetables with a runny poached egg on top, but Minh's roasted beetroot salad with white anchovies, buffalo mozzarella and croutons is the table favourite.


Seared sea scallops with blue cheese polenta and truffle oil;
char-grilled quail with zucchini, currants, pinenuts and basil;

Salt salad with seasonal vegetables and poached hen's egg; and

tempura Spencer Gulf prawns with carrot, daikon and watercress


Grilled barramundi with mushroom sauce

Luke arrives at the table to serve up the two portions of grilled barramundi with mushroom sauce.


Sides: truffle and parmesan french fries; curried pumpkin with feta and coriander; rocket, blue cheese, pear and walnut salad; zucchini, bacon, parmesan and basil; green beans and shallots

Mains: Nolan Charolais T-bone steak (400g) grain fed and bbq rubbed;

grilled lobster tail with Moroccan spices ($22 surcharge); and

150 days grain-fed Black Angus fillet steak (200g)

I've gone for the T-bone steak, which comes with as many mustards as you like. I naturally ask for some of each. Our orders are rounded out with a Black Angus fillet steak, lobster tails and more side dishes than you can poke a fork at.


Pouring red wine jus onto the steak


Coconut rice pudding and mango

There's only five minutes until the start of Luke's stage show, but we still manage to find time -- and space -- for dessert. The coconut rice pudding with mango provides the perfect conclusion, splodges of comforting rice pudding scattered with fresh mango and a fruity mango sorbet.

We roll out the door and ponder... how long until dinner?

Grab Your Fork travelled on the Pacific Pearl as a guest of P&O Cruises.

Related Grab Your Fork posts:
Behind-the-scenes kitchen galley tour on the Pacific Pearl, P&O Cruises

On-board the Pacific Pearl, P&O Cruises

El Loco, Surry Hills

Food should always be fun, which probably explains why I've taken such a shining to El Loco of late. There's nothing fancy, with Mexican-style street food served in takeaway trays and margaritas dispensed in plastic cups, but that's half the appeal - chowing down on messy deliciousness as you perch on a metal stool at a table covered in plastic prints.


El Loco Mexican cantina y barra

El Loco sits at the back of the Excelsior Hotel, a splash of bright blue bordered by a herb garden and assorted cacti. Milk crate stools topped with colourful padded cushions are a quirky touch.


Milk crate stools

The cantina

You can order and eat from within the main bar area, but the cantina offers the most buzz, the bare floors livened with a rainbow of stools, spray-painted walls and an eclectic assortment of music.


La Cerveza del Pacifico Clara $8

There are 26 different tequilas available from the tequila shack, but we've stuck to the Mexican beers so far. Choose from Corona, Pacifico Clara and Dos Equis (each $8) or cans of Tecate for $6. Margaritas (classic and jalapeno) come in plastic cups rimmed with salt ($13.50).


El Loco menu

Head chef and Merivale golden child Dan Hong travelled to Mexico and LA with Justin Hemmes earlier this year, undertaking some heavy edible research from street stalls and taco trucks before heading back to Sydney. The resulting El Loco menu is surprisingly thorough, offering a broad selection of proteins. Even vegetarians have been catered for, with queso de soya tofu tacos on the board.


Prepping tacos in the kitchen


Corn chips with guacamole and salsa $5

I've visited El Loco several times now, and the corn chips have become a mandatory order. They always arrive quickly, the thick corn chips perfect for dipping into the rich guacamole and a salsa that is vibrant with chilli and herbs.


'Al Pastor' pork 'torta' sandwich $10

The Al Pastor pork torta sandwich is impossible to eat gracefully. Jammed between two halves of a soft sesame seed bun are chunky slices of marinated pork -- grilled on a spit -- with shredded cabbage, coriander, spring onion and a scoop of pico de gallo salsa. A generous dollop of mayonnaise on top will squelch its way everywhere.

Fish 'torta' sandwich $10

One of my surprise favourites has been the fish 'torta' sandwich, the grilled fish fillets sweet and slightly smoky, dressed with the cabbage, coriander and stripes of creamy mayonnaise.

 

El hot dog $9

It's hard to go past the El hot dog though, a monster of a grilled pork frankfurt cloaked in a cloud of finely grated queso fresca cheese. The fresh cheese is amazing -- fairy-like strings that melt at first contact on the tongue, draped over frankfurt, spicy jalapenos, pico de gallo salsa and, oh yes, more lashings of mayonnaise.

'El Loco salad' $12

The menu ambitiously describes the El Loco salad as a "healthy salad", my kinda nutritionist when we're talking about a dish that includes shards of deep-fried tortilla chips and a snowstorm of queso fresca fresh cheese. Cubes of deep-fried tofu are smothered in chilli sauce and tumbled with shaved fennel, wafer-thin slices of radish, cabbage, coriander, spring onion and avocado.


Skull salt and pepper shakers


View into the open kitchen


Pollo chicken taco with sweet corn salsa $5

The $5 tacos offer a tasty little snack -- order two and share the corn chips and you'll usually be right for lunch or dinner. Picking up and eating these soft tacos requires some hand-eye coordination.


Camaron prawn taco with salsa verde and pico de gallo $5

The pollo chicken taco is a mild mouthful of seared chicken, livened with a sweet corn salsa. The Camaron prawn taco revealed a surprise bed of plump prawns, smoky and caramelised from the grill.

Five spice pork belly taco $5

Blackboard specials change daily, ranging from one-off taco fillings to quesadillas. On my last visit the five spice pork belly taco packed a welcomed chilli hit, dusted with a sesame and habanero salt mix and refreshed by sprigs of Vietnamese basil. The roast pork belly came with layers of pork crackling too.

Secret taco $5

Every day a secret taco is available, the components of which are rarely revealed by staff until it is delivered to your table. The first time I ordered the secret taco, they delivered it and still wouldn't tell me what was in it, asking me to eat it first and guess.

It was lambs tongue, wondrously tender with its trademark slight resistance. On top was a pile of cabbage and pico de gallo salsa, but the trail of chicharrón deep-fried pork crackling was another highlight.


Secret taco $5

The second secret taco I ordered revealed itself to be chicken liver, this time dressed with a trail of popcorn tempura, nubbins of sweet corn dipped in batter and deep-fried. Popcorn tempura should be a snack on its own. I could have eaten a bowlful.


The pass at El Loco


Churros $5

Dessert changes regularly too. We've tried the churros which were delivered piping hot from the fryer, the crunchy fluffy donuts made even more desireable after a dip in the pot of thick and bittersweet chocolate sauce.


Softgel 112 soft serve ice cream maker

One of the latest additions to the kitchen has been a Softgel 112 soft serve ice cream maker.


Soft serve ice cream with roasted macadamia nut crumble, homemade honeycomb and chocolate fudge sauce

The first time we had the soft serve ice cream it came out with an orgy of roasted macadamia nut crumble, slabs of homemade honeycomb and drowned in a river of chocolate fudge sauce.


Cinnamon bun soft serve ice cream

The latest flavour (last week) is cinnamon bun soft serve - it tastes like cinnamon and butter and sugar. It's the stuff kids dreams are made of, but veers toward incredibly sweet by the time you're halfway through.




And oh, who's that at the pass?

Dan Hong says hola

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El Loco at The Excelsior Hotel

64 Foveaux Street, Surry Hills, Sydney

Tel: +61 (02) 9211 4945

Opening hours:

Monday and Tuesday 12pm until late

Wednesday 12pm-1am

Thursday to Saturday 12pm – 3am

Sunday 12pm -10pm

No bookings

Related Grab Your Fork posts:
Mexican - Flying Fajita Sisters, Glebe