AWARDSAwarded one chef's hats 2009, Good Food Guide.
PROFILED BY DEGROOTS MEDIAThe name confirms the Gallic leaning; Assiette (meaning plate in French) is the home to ex-Cruise chef Warren Turnbull’s exceptional French cuisine. The dining room is simply decorated with neutral tones and a wooden screen set up to diffuse the sights and sounds of the open kitchen. An oversized painting of a knife and fork completes the table setting theme.
The menu offers a succinct choice of dishes (there are five options for each course) at very reasonable prices. Entrees such as the salmon gravlax with fennel fritters and citrus butter or the pappiotte of goat’s cheese with beetroot salad and pine nut vinaigrette illustrate the beautiful simplicity of Turnbull’s dishes. Main courses may include roasted barramundi with parsnip puree, smoked eel, lardons and sauce matelote or stuffed quail with braised cabbage served with a garlic bread and butter pudding. Inventive dishes such as the mushroom lasagne and asparagus risotto with parmesan ice-cream cone will intrigue the more adventurous diners. A sable of poached quince with white chocolate and honeycomb ice-cream is a lovely way to finish off the meal. The wine list offers a good selection of Australian wines, with a couple of French wines in each varietal.
