Head Chef Tom Gillett (ex-Circa, Melbourne) has focused on a menu with flavour-filled, modern Australian interpretations, seasonal in nature, and showcasing his extensive culinary expertise.
During the day, the restaurant is bathed in light, and has been tastefully decorated, oozing every bit of a beachside cottage: white walls, double-clothed white-linen tables, wooden tones, fresh flowers, and just an overall airy, breezy coolness reminiscent of a coastal retreat miles from metropolitan Sydney.
Begin with poached rainbow trout and pickled vegetables in a coconut broth. The trout is expertly cooked, the piquant vegetables providing an ideal counterpoint, adorned with a julienne of pickled beetroot, all nestled in a vibrant, Thai-inspired coconut broth packing a real punch of flavours. Follow with the sublime, flavour-charged duck breast with pear, beetroot and blue cheese crumb. Cooked to a blushing pink perfection, the duck is served with an intense combination of pear presented two ways, freshly shaved pickled beetroot and gloriously creamy blue cheese crumbled around the plate. A delicious duck jus harmonises the entire dish.
PSST! BYO on Wednesday and Thursday evenings – outstanding value at just $6pp corkage!