NOSA: I don't know why I did it.
FOLLY: And I don't know why I didn't stop you, I guess part of me thought you were joking.
NOSA: Definitely not one of my better ideas. Just know Nosa did this so you don't have to.
I tastes chicken-y though. With more muscle.
FOLLY: Tastes a lot like chicken, like if it was in cubes and not so froggy I would probably just have thought it was agric chicken.
"Where do you get your frogs from?" "It's imported frog" 😂😂😂— Eat.Drink.Lagos (@EatDrinkLagos) November 19, 2015
NOSA: Just look at it. Soooooo froggy.
Yeah, frog legs aren't for me, fam. I kept thinking about froggy things.
FOLLY: Yeah, Nosa what are froggy things ? I just kept imagining that I was eating the frogs in the dirty gutter outside.
Anyways, I got the calamari that looked like chin chin (tell me you agree with me ?). It also didn't taste like any calamari I have ever known.
NOSA: After the frog leg debacle, I had to get another starter because...yeah...I just had to. I went with the firecracker prawn, which was pretty decent. Had this tang or something to it. Can't quite put my finger to it.
NOSA: Because Medici take style expensive, Folly and I split a main. I let Folly pick and she went with the Sea Bass, which came with the most godawful sauce.
FOLLY: I, in turn, let the waiter pick from two Sea Bass options and this is the shit he came up with. The sauce was butter, cream and coconut.
FOLLY: I liked the side of veggies
NOSA: The fish itself wasn't bad, but I just couldn't do the sauce at all.
FOLLY: I couldn't do much of either cause cream is a mortal enemy of mine. I selected the two options on the menu without cream sauces - or so I thought, for the waiter to choose and yet I still got this.
Not one to be defeated, I wanted to get dessert to give Medici a chance to win me over but Nosa said no as we'd already spent so much money already which was fair.
NOSA: Waste of money. Now, I have to soak garri until December. Look, I'm tired of fine dining restaurants scamming me.
FOLLY: Budget has been exhausted, I'm adding a donate button to the site at this point.
Saffron Seabass - N6200
Firecracker Prawn - N3150
Tempura Calamari - N3100
Frog Legs - N4300