PROFILED BY DEGROOTS MEDIAD’Browes is a return to the good old days of restaurants with simple style and sophisticated dishes featuring European dishes with a hint of Asian influence. From the classical paintings to the rich cream walls and dim lighting, chef Damien Browes has strived to create a warm, welcoming atmosphere that is cosy without being too homely. The large windows frame a perfect view of the ample outdoor dining area which is lined with flowering cherry blossoms.
The menu is best described as eclectic, and ranges from Asian-inspired dishes to European classics. The entrees include favourites such as duck liver, cooked in a mushroom, bacon and red wine sauce, and served with pasta, or tempura prawns with watermelon, mint and Spanish onion. If you have to share with friends, a plate of crisp and salty whitebait won’t go astray. Moving on to mains, the osso bucco is the chef’s speciality, although the cotechino (large peppery Italian sausage, poached then grilled and served with traditional sauerkraut) is very flavoursome. The dessert list includes the usual suspects of chocolate tart, sticky date pudding and creme caramel, but the standout is the pears with zabagalione – a rich egg custard topped with roasted almonds and cream. With a winning combination of good food and a great atmosphere, D’Browes is perfect for both romantic dinners or your next party.
Russell Buzby, December 2008