LOCATIONAlbert Park
PROFILED BY DEGROOTS MEDIAFood here is cooked on a custom-made mallee root grill allowing fat to drip away and imparting a distinct flavour from the wood smoke. Only the highest quality ingredients, and seafood netted in the daily catch, are used, resulting in cuisine best enjoyed in the Mediterranean-influenced surroundings.
Start with a main of chargrilled, marinated quail served on wilted rocket and Mediterranean vegetables, or garlic prawns sizzling in extra virgin olive oil with parsley and a pinch of chilli. For a main, choose from a selection of pasture-fed beef, aged for a minimum of 28 days, cooked to your liking and served on roasted potatoes with red wine beef jus. Alternatively, try the platters for two like the mixed chargrilled meat platter comprising the chef’s own selection including eye fillet shasliks and lamb cutlets. Seafood fans must try the seafood kebab, simply chargrilled and served on paella rice and seasonal vegetables. Finish with lemon lime tart with poached pear and King Island cream. The fair sized wine list is filled with Australian favourites as well as a few European imports well suited to the menu.
Veda Wickens, January 2007
