Elevate European Grill
Editorial
Like a lone gourmet ranger among the plethora of pizza and pasta joints that line Church Street, Elevate European Grill has set out to do exactly what its name implies – elevate the level of quality and taste when it comes to dining on Parramatta’s premier eat street. Elevate stands out from its contemporaries with its sleek design and polished finish which seamlessly translates to the menu of European flavours. Executive chef Joshua Ireland has come directly from a stint on tour cooking for the Rolling Stones to the kitchen at Elevate. Ireland has worked closely with owner, Nader Issa, to produce a stellar, yet labour-intensive, menu that spans the cuisines of Italy, Greece, France, Spain, Morocco and Turkey.
Dining at Elevate is a produce-driven affair. All the dishes are prepared using superior ingredients that can’t help but shine through on the plate. The chef’s choice tapas platter is the ideal way to have it all – crispy zucchini flowers stuffed with cheese, prawn saganaki with crumbly fetta and tender lamb fillet rolled in dukkah with Turkish eggplant salad will get you salivating to start with. Mains from the grill range from rustic dishes such as the veal cutlet with French-style mash to the exotic za’tar-crusted swordfish with skordalia and pomegranate, parsley and green olive salsa. Seafood paella comes on a board to serve either two or four. When teamed with sangria spiked with Midori it might just transport you straight to the back streets of Barcelona. Desserts can’t be avoided at Elevate – Ireland has gotten his hands on an ice-cream maker and has gone to town on the flavours. The gin and tonic sorbet on a hot day is about as close to bliss as you can get.
Amy Looker, April 2008
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