A Gault&Millau Australia TOP 100 restaurant
With experienced Head Chef Simonn Hawke at the helm of Lolli Redini, this stalwart of regional cuisine has been consistently delivering exceptional fare.
The stylishly appointed and distinctive interior has undeniable warmth that provides a convivial ambience where diners set their own pace while the personable service team look after their every need.
The produce-driven menu sensibly avoids tricky techniques, letting the clarity of the wholesome flavour profiles deliver on its promise. The classic twice-baked Heidi gruyère cheese soufflé – garnished with a chiffonade salad of spinach with chardonnay dressing, Granny Smith apples and roasted hazelnuts for texture – is nicely balanced, with the acidity and sweetness cutting across the richness. The two large pasta rotolo of roasted butternut pumpkin with Cremona mustard fruits, fetta, lemon, sage and pine nuts are brought together with a more-ish amaretti–browned butter sauce that wows, along with truffled pecorino to seal the deal.
PSST! The wine list features offerings from some of the more interesting and smaller local vineyards.
Reviewed for the 2019 Guide