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L'avis de Gault&Millau
UPDATE: In early 2019, John Speranza (ex-Italian Food Restaurant) took over as Executive Chef at Malt Dining.
With Head Chef Andy Birse (ex-e’cco bistro) at the helm, you know that there will be some amazing creations on offer. Inspired by his father’s interest in organic farming, his menu naturally boasts fresh, organic produce.
Malt Dining is housed over three levels of historic Wenley House. You’ll find the bar on the ground floor; upstairs is a refined dining space, The Attic; and, of course, downstairs, you’ll discover the cellar. The spaces are elegant yet homey, with a rustic charm.
Dishes are nicely presented and cooked exquisitely. The salt fish croquettes are delectable and flavoursome with the spiced ketchup a perfect accompaniment. The charred octopus is melt-in-the-mouth tender with the smoky charred flavour complemented by potato salad and charred green salsa verde. Heartier meals on offer are the charcoal beef with beetroot, horseradish and wattleseed or the free-range pork with charred cauliflower, turnip and pear. If room allows, be sure to have a peek at the dessert menu.
PSST! If you want a quick meal for lunch or dinner, be sure to check out the bar menu.
Reviewed for the 2019 Guide