Barcham and I lunched at Edgars in Ainslie today.
A touch north of $50 secured two pints of Squire’s Golden ale a charcuterie plate and some wings.
So it’s a bit more pricey than chowing down for Burmese curry. On the other hand you don’t put your used plates into a garbage bin at Edgar’s either.
The beer garden, it should be noted, remains a joy post fortification.
Wikipedia has this to say about Charcuterie: the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.
In practice around town it seems to be French for “ploughman’s lunch”.
The highlight of this particular plate is the confit of duck leg (delicious as one would expect) but the olives, pickles, onion jam, ham, blue cheese, and salami (nothing special about the salami) all combined very pleasantly.
If you like your meats, and a pint, for lunch then it’s definitely a goer.