Sails at Robe
Editorial
Sweet southern rock lobster, butter-soft squid and juicy octopus . Every beachside locale should have a noshery that encapsulates the brilliance of dining near, with produce from, the ocean. In its previous incarnation, Sails at Robe was quaint with nautical flotsam jetsam, including prerequisite plastic crustaceans crawling across netted walls. With two menus, one titled Oriental Flavour, it was also a little confused. Now under new ownership, local chef and caterer Adam Brooks has been at the helm. The décor has been styled, and the (one) menu, simplified and sophisticated.
In a contemporary room of muted tones, you will find discerning diners and those looking not to see beachside boardies and thongs in a restaurant. That said, the staff make all feel welcome and serve with casual flair, in one of Robe’s fine-food-focussed eateries. Local girl, Kate Napper from Cape Jaffa, is an educated foodie who, when not fishing for snapper from nearby seas, loves to recommend which dishes she feels are the best on Brooks’ menu.
Sharing a round of entrées is good advice. The pickled octopus salad ignites a sense of excitement for things to come. It presents portions of soft, meaty tentacle as opposed to tough, chewy, babies. Scrolls of salt and chilli fried calamari further prove how the experts handle sensitive cephalopods. The calamari’s lime aioli is so good you could drink it, as is the citrus version accompanying macadamia crumbed South Australian Pacific oysters. These guys are moist, moorish, bursting bundles of briny goodness – once again, soft as silk and tickled with flavour. The only downfall on this occasion is slightly dry sushi rice in the crayfish yaki nori rolls (and battery-operated candles on the tables).
Otherwise, ready yourself for cracker mains including roast duck breast with a shredded duck spring roll, sautéed spinach and duck jus, and of course, some of Robe’s prized Southern rock lobster – served natural with lemon, or as lobster thermidor with chilli and coriander or garlic and parmesan. Sail in soon.
Roz Taylor, February 2011
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