Chef Simon Tarlington’s pedigree is evident is his creative paddock-to-plate menu. He has worked with industry icon Peter Gilmore, London’s Clare Smyth and Jason Atherton.
Located upstairs in the Railway Hotel, enter via a concealed door into this intimate restaurant and its relaxing environment. A relatively dark palette has been used throughout, adding to the ambience, and the thoughtful placement of soft lighting focuses on the double-layered linen-covered tables. Skilled, attentive staff can guide you through the menu and perfectly match wines from a comprehensive wine list.
Choose from the à la carte menu or select the seasonal, six-course paddock-to-plate degustation menu. Sea shell with young peas is a creative offering of young peas in pea emulsion, served with scallops and sea urchin that lie hidden under very thinly cut crisps. Lamb loin is served with garlic and artichoke, while a tangy lemon myrtle sauce perfectly highlights this dish, which is presented under potato ‘glass’, lending a sense of mystique.
PSST! With more than 50 wines by the glass, it’s a perfect opportunity to wine graze.