The Great Provider
Editorial
On weekends, breakfast from 8am 'til midday on apple pikelets with maple syrup and cinnamon ice cream, or sauteed mushrooms on chargrilled sourdough toast with truffle oil. For lunch start with the slow braised pork cheek flavoured with star anise and sweet soy served with an apple and cress salad followed by a char grilled cutlet or whole fish of the day served with lemon and rocket. For dinner start with salt and pepper fried calamari, tossed Asian cress, Spanish onion and preserved lemon aioli, followed by a main of roast chicken breast with spiced puy lentils, cotechino sausage and jus. Finish with the espresso brulee served with a chocolate and hazelnut biscotti or the warm banana date and nut pudding served with butterscotch sauce and ice-cream. The predominantly Australian wine list varies greatly in price with several offered by the glass.
Veda Wickens, October 2006
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