Roberto's
Editorial
If you’re still for a moment, you can actually sense the history of The Royal Oak Hotel. This Double Bay institution has stood proudly upon Bay Street for more than a century, so step inside to discover this unwavering local favourite. Drawing upon the affluence of the suburb while still emanating a chilled environment, Roberto’s restaurant has been pleasing the neighbourhood with a fresh and flavoursome menu which dabbles with Italian, French and modern Australian influences. The dining room is simple but elegant and is especially lovely when the floor-to-ceiling windows are swung open letting the fresh air and sunlight filter through. A handful of outdoor tables provide the ideal spot for sipping upon a flute of Champagne, some oysters by your side, as the passing parade struts by. Meanwhile, the leafy courtyard towards the back of the hotel caters for a more casual crowd with a bistro menu and comfy lounge chairs.
From a Gucci girls’ lunch to a fun family occasion, Roberto’s can accommodate for all, which reiterates its firm grasp upon its reigning position. Carpaccio of beef with parmesan flakes, rocket, lemon juice, extra virgin olive oil and rosemary grissini is a delicious teaser to help slide you into your meal. A succulent 300g sirloin thinly coated with black pepper served with spinach and creamy cognac sauce is the pick of a terrific crop of mains, or twirl a fork through the farfalle with ling fish, prawns, eggplant, chilli and white wine. The chocolate fondant is a self-saucing, gooey centred pudding which, when served with vanilla bean ice-cream, really is something special. With a wine list that pans Australia and Europe, a meal at Roberto’s is always an exceptional affair and a scrumptious treat.
Annabel Wise, November 2008
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