After selling The Wolfe, owner/Chef Paul McGivern is taking a more hands-off role at Corella and has made Callum Gray (also ex-The Wolfe) the Head Chef. They make a hard-hitting team and it shows in the range, design and quality of the food.
Corella is warm and welcoming. The pillars and exposed ceiling give an industrial feel, which is offset by well-spaced, dark wood tables, black leather banquettes and pale walls.
You can order à la carte, but to appreciate the skill and range of this kitchen, the well-priced tasting menu is the way to go. Early courses include kangaroo tartare and raw kingfish, both of which are excellent. The menu really starts to hit its stride in the perfectly seasoned warrigal risotto with stracciatella and olive crumb. The market fish follows, served with roasted, pickled and pureed parsnip and a rich, fragrant saffron sauce. Duck rounds out the savoury offerings. Served two ways, a rare, well-rendered breast and a tender confit leg sit atop a mound of lentils and an impossibly smooth walnut puree.
PSST! They offer a three-course prix fixe lunch menu for just $39.