Inspired

During our week of first anniversary celebration, we were very happy to have dined at two rather special restaurants. The first being Fort Denison Restaurant with the second at Rose Bay, Catalina.
At Catalina, Jen's choice of entree' was the Char Grilled Quail Salad. I have only ever used quail in a Masterstock. Having been given a taste by Jen, my instant thought was how delicious it tasted. The second thought was............you guessed it, I'm going to have a shot at a char grilled quail dish.
Today was the day I enacted on that thought. The decision was also to serve it with a Quinoa and Wild Rocket Salad. I could not purchase any quail so spatchcock became the backup.