I've long been a fan of. I was one of their first followers on Facebook when they were based out of Chaguanas. Chef Khalil Ali has been making a name for himself as a bit of magical baker. If you can imagine it, Ali can deliver it. The imagination and craftsmanship that goes into his desserts and baked goods have ensured a loyal following of foodies who flock daily to little Picton St patisserie.

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The Bloggers' Table (,,, and and I) were here to road test some of the more recent additions on the menu. If the rumors were true, we were in for a treat.

Ali seems to have a natural instinct for the luxurious and the sublime. With offerings such a roe for breakfast, a daily lobster bisque, and the most recent addition - lovely big (local!) oysters, Peche is morphing out of its patisserie status and growing up into a heavy weight small bistro. Sourdough foccacia with olive oil, roquefort, cheddar, and fresh herbs It seemed fitting that we'd start off our marathon luncheon with some baked breads (it is, after all, still a patisserie). The foccacia was soon joined by an olive fougasse made with sourdough, organic rye.

And olives of course. Qt plugin for windows. Olive fougasse The rumours were true. Anyone who knows me well is very familiar with my oyster obsession. To say that I love them is an understatement. And these were big, juicy, and cold. Lovely with a briny, salty under note.

Definitely more briny than milky and more to my liking. I like to taste my oysters. Oysters on the half shell. Q politely stopped after two. But when I realized that not everyone at the table shared my oyster passion, I did not politely stop at two.

A mouthful of briny wonderful-ness! The way had been paved for the egg and smoked salmon salmon that was waiting in the wings. The salmon had been rolled and laid on a bed of artisan greens. Tight rolls of smoked salmon make this presentation a feast for the eyes The tight curls of the smoked salmon told me that this salad had been prepared with the same precision that Ali applies to his desserts. An attention to detail that makes the presentation of the dish very much a multi sensory experience. Tasting with the eyes.

I was very taken with the sliced egg which were so perfectly done (with a mandolin maybe?) that I had to look closely to confirm that they were, in fact, eggs. The eggs were perfectly sliced and sprinkled with roasted capsicum. The Parmesan crisps add visual texture as well as provide a necessary 'cracker-like' addition to this salad. But nothing prepared us for the excitement of the Snow Crab Legs. I'm trying to write this as if these dishes came out one after the other. Actually, many of the dishes came out simultaneously, which allowed us to taste and sample and come back to taste again.