First Floor
Editorial
Despite being tucked away, above a bar, First Floor restaurant is hard to miss. As you wander across leafy Green Square, you might detect a scent of something piquant and delicious in the air. Perhaps you'll hear the gentle sounds of people enjoying their dinner - glasses clinking, voices bubbling, bottles opening. At first glance, you note that the ground floor shops are closed and quiet, and the Belgian Beer Cafe is further down the road. Then you notice the light and sound are emanating from above you - from the First Floor restaurant to be precise. After a quiet trip in the lift, the walls open to a spacious floor filled with tables and diners - full, but not packed in.
The raw brickwork and exposed ceiling gives the space an edgy, converted-warehouse feel. However, there is nothing half-finished about the food. Feel assured and in safe hands as you order Darren Perryman's five-course degustation menu (a National Winner at the AHA's awards for excellence in 2008), reasonably priced and accompanied with hand-selected boutique wines. The menu showcases the fantastic ingredients Australia has on offer, while adding a fresh modern twist that First Floor is famous for. Start with one of Perryman's favourites: golden fried calamari dusted with chilli salt, and served with a light salad and “sticky” dipping sauce that is simultaneously sweet and umami. Move on to the beautifully cooked, rich kangaroo pastry, served with salad and an interesting eggplant relish. For those of you with a sweet tooth, finish the evening with a slice of the magical cold-set cheesecake. And for those who like their deserts cheesy, look no further than the house cheese plate - the piece-de-resistance is a magical slice of delice de Bourgogne. Next time you're in Kingston, and looking for something a little different, look upstairs!
Russell Buzby, June 2009
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