Lachlan's Old Government House Restaurant
Editorial
On balmy days there is no better seat in the house than on the veranda, shaded by the overhanging grapevine. Three private dining rooms run the length of the building, furnished in period pieces that transport guests back in time to days gone by. Executive chef, Bobby Lachlan, has designed a seasonal menu that draws upon Australian influences. Begin with the soup of the day, served in a hollowed out crusty damper that you can tear apart and sink your teeth into once you’ve spooned up the last drop of soup. Kangaroo fillet wrapped in a pastry “tuckerbag” and finished with a rich glaze competes with lamb rump on garlic mash with rosemary jus for a main. For dessert, the chilled creme brulee with shaved white chocolate offers a satisfying crack when you drop your spoon onto it. Lachlan’s is open for lunch throughout the week and on Friday and Saturday evenings the menu is the chef’s choice. Don’t be surprised if you see a beautiful bride wandering nearby – Lachlan’s stunning location makes it a natural choice for weddings.
Amy Looker, March 2008
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