PROFILED BY DE GROOTS MEDIAWith six entrees and six mains, this is definitely a compact menu with a focus on finesse. Pasta starters offer ravioli pillows of richly matched flavour: butternut pumpkin, Gorgonzola, sage, macadamias, and nutbrown butter. Chicken fettuccine comes with a citrus bite, with confit of oyster mushrooms and tomatoes, salty Meredith fetta and sweetly hot candied chilli walnuts. It is a zealous combination of flavours and textures. Tuna ceviche is “cooked” in a citrus marinade making for a refreshing dish served with garlic rouille, pickled radishes, and fennel with a blood orange emulsion.
The Lion is known for its rotisserie. The Coorong Angus scotch fillet is a showcase of South Australian produce with Coriole olive oil mash and Beerenberg tomato and beetroot relish. Little wonder travellers claim this is the best beef they have experienced. Cheese lovers will delight in the twice-baked souffle with a pea and Gruyere stuffed zucchini flower, spiced fig relish, and confit of peppers. They will also applaud the cheese list which includes tasting notes – bravo! Sweet tooths can sink their molars into a pie of chocolate, mulberry and pear with marshmallow and coconut ice-cream. Finish with a Hennessy Paradis cognac or a Penelope Sach organic petal tea. It’s great for relieving stress, not that you’ll feel any pressure in this swish yet relaxed dining room.
Roz Taylor