Sprout Cafe
Editorial
Set in a sophisticated, minimalist dining room of white and cream, Sprout is alluring from the beginning. The walls are decorated with thick cream carpets, contrasting nicely with the hardwood floors and rustic tables, giving the feel of a modern art museum. This trendy restaurant is simple and refreshing with a homely feel about it. Sprout came to life in the aptly named suburb of Auchenflower five years ago, and has been spreading its roots ever since.
Chef/owner Richard Webb has 17 years experience in the restaurant business and began Sprout to realise some of his creative dreams in the kitchen. Having lived in Cape York and the Torres Strait, Webb finds Asian flavours inspiring and this is clearly seen in his imaginative dishes. Ingredients such as yam, wombok leaf and banana flower are among the many elements that grace the menu. The dishes are original, tasty and wholly satisfying, combining standard fare such as steak, fish and duck with unique and creative flavours. Try the tempura whiting fillets with nori and ginger prawn mousse topped with a wasabi coriander mayo. Or the maple marinated pork loin with red cabbage marmalade, borlotti beans, fennel and chorizo. While the main meals are exquisite, the desserts are to die for. Make sure you leave room for the chocolate pudding with homemade, brown bread ice-cream.
Meagan Hepworth, October 2006
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