The Links Restaurant

Editorial

I adore the gesture of a complimentary amuse bouche to start a meal – it  moistens the mouth, breeds goodwill in the heart of the diner and breaks up the wait between the order-taking and arrival of the entrees. On my visit to Links Restaurant the weather was a rainy mess and when the chef sent out a warm shot glass of saffron-coloured seafood bisque – rich with mussel meat and topped with a kiss of sour cream and chives – I almost sighed with happiness.

For entrees the plump duck ravioli was perfectly matched to a delicate broth laced with white truffle oil, and the main of crisp-skinned ocean trout was precisely cooked, deep pink in the centre, and served swimming in the aforementioned seafood bisque, along with a few potato slices to soak up the sauce. The wine list is fairly priced (always a nice touch) and the meals are large enough that side dishes are unnecessary. Best of all, the golf course stretches out from beneath the wraparound windows; a green vista scattered with golfers chasing balls and pink cockatoos searching for food. Don’t forget the golf club dress code: leave the Havaianas at home and men should wear a collared shirt.

Jennifer Miller, February 2007

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