The 240-hectare Sage Farm, just outside the Canberra city limits, provides produce for the restaurant and demonstrates the commitment of Executive Chef Johnon MacDonald and Head Chef Thomas Heinrich to the use of sustainable, local, seasonal produce.
Set in the Gorman House Arts Centre, you pass through the garden courtyard bar to the restaurant. Dark tones and splashes of colour add a sense of luxury to the linen-topped tables and plush seats.
A striking amuse-bouche of green pea mousse, puffed rice and crab salad, tickled with wasabi, whets the appetite. Garlic and ginger prawns, blanketed in a sharp, Thai-inspired, chilli-redolent green curry and tamarind sauce is a tempting entree choice, as is the silky mushroom agnolotti, lounging in a broth spiked with black-pepper oil and nasturtium. With a nod to Mexico, a darkly rouge slice of duck breast rests on a blueberry mole with coconut and quinoa, crowned with mini tortillas.
PSST! Sage holds twice-yearly ‘taste and test’ events, where diners can try newly created dishes and score them. The best make it onto the menu.