The team at The Cook’s Garden work to a regularly changing menu, which incorporates variations on signature dishes.
The smart decor features a black and white theme, dark timber floors, cane chairs with fabric seats and square tables. There’s a small terrace facing the street for customers with pets and a large outdoor dining area at the rear.
While menu may change regularly, the standard is consistently good. An entree of whitebait creates the impression that the tiny fish have been individually battered and fried. Complementing the crunchy fish is a smooth, deliciously acid lime aioli. The house-made chicken liver parfait is a pot of rosy pink parfait topped with orange preserve, tiny cornichons and the inspired addition of crunchy puffed buckwheat. For mains, there’s the pot pie of the day topped with house-made, light, flaky puff pastry and served with buttery mashed potato. Pork belly, served with black bean puree and Thai salad, cleverly matches the rich pork with the smooth, mild puree and the spicy, fresh salad.
PSST! The dessert ‘tasting trio’ allows you to sample three stunning treats.