Risotto made with barley? Yeah I was skeptical too. Unlike rice, these were less chewy and gave more of a crunch. It made for a curious, but not unpalatable dish. Flavour-wise, I couldn't discern it's base, which I assume was lobster, or crustacean in nature, thanks to the fat chunks sitting atop the slop. But it was just lacking in character, a calefare rather than the star of the dish. Even after mixing with the dollop of cream, it still had no body. The lobster meat was tasty though, robust and strong in flavour, the barley paled in comparison. Still hungry, I asked for Marmalade Pantry's special - cupcakes. That was, no surprises here, delicious. More on that next time... on the chronicles of #disappointingdishes.