The Little Snail
Editorial
The Little Snail is anything but small and is, in fact, a robust two storey restaurant. However, its circular shape, complete with a winding staircase, tips its cap to its namesake. With expansive windows giving previews of the Darling Harbour action and flexible function spaces, The Little Snail is ideal for intimate occasions and lively parties. Whether the cuisine is modern Australian with a Parisian twist or French with an Aussie twang, you be the judge but most is created using fresh produce typical to our homeland using European cooking methods and techniques.
While guests can opt to choose from the a la carte menu, the set menus are the way to go and are incredibly good value. The lunch special is $32 and the dinner special is $52 – each are three courses and give diners a varied choice of meals to choose from. Begin with the signature dish of a dozen snails marinated in wine and herbs and oven-baked in garlic butter or, if escargots aren’t your thing, perhaps the traditional French bouillabaisse with mussels, prawns and fish in a tomato broth will have your spoon at the ready. For the main course, kangaroo fillet on mashed potato with Dijon mustard and honey demi-glaze is a fine example of the kitchen philosophy, as is the fillet of barramundi with creamed asparagus, leeks and prawn mousse. Finish on a sweet note with a classic dessert such as hand-made chocolate profiteroles, and vanilla crepes with mascarpone, strawberry compote and chocolate sauce. A jazz band rocks the house on Friday nights and there is a special cocktail for $8 every night.
Annabel Wise, December 2008
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