Chef Scott Pickett has finally opened Matilda, his newest southside venture, with Tim Young in the role of Head Chef. Boasting open flames and hot coals, the restaurant focuses on local produce and uses many native Australian ingredients.
To match the elemental theme of earth and fire, the dining room is dark, sultry and sophisticated, while service is polished and friendly. It’s a perfect venue for a date night, a business lunch or dinner with friends.
The interesting menu starts with snacks, such as a bite-size tartlet of salmon roe. Lakes Entrance octopus is perfectly charred, and comes with scorched bay leaf and shaved macadamia. For a unique spin on a tartare, the kangaroo is served with bush pears and fermented red pepper, and topped with crunchy seeds. A highlight is smoked spanner crab, served in its shell, with prawn butter and charred flatbread. The whole baby barramundi is accompanied by a native grenobloise, while the 1kg rib eye of 28-day dry-aged beef is cooked on the coals and has a beautiful charred flavour.
PSST! After dinner, head downstairs for a drink at Oscar’s Bar, which can convert to a private dining room.