Papa Goose
Editorial
Papa Goose has made a stylish entry into the dining scene for owner and chef Neale White. White has worked with Gordon Ramsey and Marcus Wareing at London's Aubergine and more recently lifted Melbourne's Pure South restaurant to hatted status as awarded by The Age.
The exposed brick walls, long communal dining tables and warm brown shades of the decor combine to create a warm and inviting space of casual fine dining. Papa Goose has a sophisticated style that resonates from the artistically presented food and unified fashion of the interior, with a quirky charm that comes from the name. The restaurant is located downstairs with the more intimate Loose Goose bar above. Two private dining rooms and the upstairs bar are available for functions, making Papa Goose an ideal option for anything from a business lunch to a special celebration. White's modern Australian food is inspired by slow food that is sourced from local producers. He focuses on careful culinary techniques that let the natural flavours stand for themselves, and each dish ties the tastes of the ingredients together harmoniously.
Start with a charcuterie selection which features camembert fondue with confit baby vegetables, truffle oil and lemon thyme, or twice cooked quail with puy lentils, radicchio, saffron quince and pomegranate reduction. The mains are robust with earthy characters as found in the dish of braised, spiced venison wrapped in flat bread and baked. It is served with parsnip and salad of red cabbage, parsley and raisins, with chestnut and pomegranate to splice the flavours. The potato gnocchi with Jerusalem artichokes, mushrooms, porcini dust and truffle oil is a dish of comforting characters.
The lunch special for $30 encourages new diners to become regulars as they can sample a range of the restaurant's favourite dishes. The wine list offers Antipodean and European wines, with a well considered selection available by the glass.
Papa Goose has entered the Melbourne dining scene with ease and quickly become an eatery of relaxed sophistication.
Angela Costanzo, September 2010
User Feedback
Your Feedback
0 User review (add yours)