For the last seven years, owner/Executive Chef John Leverink has maintained Pod Food at the forefront of culinary innovation with his clever use of ingredients. Head Chef Jack Gould presents a changing menu that embodies a contemporary approach to produce coupled with a hint of Asian inspiration.
Enter through a rustic gate into a leafy courtyard that’s home to a pretty cottage containing a whiff of gastronomic magic. Sit on the deck, in the garden or inside the elegant pared-back dining room.
Start with an okonomiyaki waffle that packs in bold flavours and is scattered with a confetti of chorizo, fried shallot and green onion, paired with an ingot of slow-cooked soy–maple brisket. The main course offering of gemfish is served with a rich potato fondant, complemented by the heavenly flavour and aroma of charred broccoli atop a lake of sweet fish fumet. The charred beef rump is flanked by a lush leek fondant and punched up a notch with Japanese togarashi seasoning and crispy eggplant dice.
PSST! Don’t miss the creative desserts at Pod Food – they are well worth leaving room for!