Underbar

L'avis de Gault&Millau

A Gault&Millau Australia TOP 100 restaurant After fulfilling a dream of working in New York, including time at renowned Per Se, owner/chef Derek Boath is now pursuing a new dream at Underbar, inspired by his travels and experiences. From the location in the grand goldfields city of Ballarat, to the intimate mid-century-inspired dining room, everything about Underbar is a considered choice. Seating only 12 at a bespoke communal table, this fine dining experience is distilled down to the essential elements: a chef, superb food and carefully selected wine. The set-course degustation starts with a sophisticated ‘snack’. An amuse-bouche, four courses, a pre-dessert, dessert and petit fours follow, so make sure you have an appetite! Tender confit duck presse comes topped with a crisp hazelnut panade, served with a contrasting mustard jus and lightly pickled heirloom carrots, delivering a harmonious combination of flavours and textures. A satisfying dish of sweet spanner crab, paired with earthy cauliflower and golden raisins, rests on a delicate cauliflower custard, bejewelled with candied blood orange. PSST! Be sure to book in advance. Bookings open on the first of the month for the following month. Reviewed for the 2019 Guide

Adresse

3 Doveton Street North, Cnr Pencilmark Lane, Ballarat
Central Highlands

Contact

Voir le site web

Horaires

Lundi 
Mardi 
Mercredi 
Jeudi 
Vendredi  / 19:00 - 23:00
Samedi  / 19:00 - 23:00
Dimanche 

Equipe

  • Derek Boath,  Chef

Catégories

Pop Sans gluten Moderne

Publicité

Formules

Publicité