PROFILED BY DEGROOTS MEDIAThis gorgeous Kensington inn is 165 years old with cosy rooms, fireplaces and softly glowing wall-lamps. Chesterfields, wine barrels and exposed-brick walls with leadlight windows complete its charm. The mezze selection is perfect with after work drinks. Duck pate is a highlight served with The Rising Sun’s port jelly, and Peking duck pies with dipping sauce are lip-smacking. Grilled asparagus gets up close and personal with Persian fetta in filo parcels while chorizo sausage comes on ciabatta bread with piquant Dijon mustard. Salt and pepper calamari with aioli should be a definite inclusion in your spread – twice.
Entrees boast some stunning seafood dishes like the grilled scallops in their half-shell with citrus crumbs, polenta and Riccadonna sabayon. Proprietor Tom Savis’ Greek influence is apparent in the dish of baby squid tubes stuffed with green olives, preserved lemon and Pernod-infused cous cous. Its rich tomato sauce begs to be sponged up with roasted garlic and King Island smoked cheddar bread. Greek spinach and cheese pie entices with fresh nutmeg, lemon and baked olives. Mains cover fish, chicken, lamb, beef, duck and kangaroo. Those resisting the pleasures of the flesh will be rewarded with the risotto of mushroom, asparagus and toasted walnut gremolata. The signature duck dish consists of a pan-seared breast and braised leg with polenta, while Kangaroo is also pan-seared with African spices and presented with sweet potato, roasted garlic mash and caramelised beetroot glaze. Red goes well with these so make yours a bottle of 1992 Penfolds Grange Hermitage, thank you kindly.
Roz Taylor