LOCATIONPort Melbourne
PROFILED BY DE GROOTSThis waterfront venue is the perfect location for a seafood starter such as traditional mornay oysters from the Southern regions. Alternatively opt for an entrée of char grilled boneless quail on a warm Mediterranean lentil ragu. For main don’t go past the steak selection with a choice of cuts like eye fillet or rump from certified Australian beef such as Wagyu or Angus. Cooked to your liking and served on a bed of potato gratin, choose from a variety of sauces including green peppercorn or classic béarnaise. If steak isn’t your thing try the crispy skinned Tasmanian salmon served over garlic, spinach and potato puree with a salsa of kalamata olives, caperberries, tomato and basil. Vegetarians are also well catered for with options like fettuccini tossed with wilted spinach, mushrooms and black olives with a white wine and blue cheese sauce. Finish with hot chocolate molten pudding served with vanilla ice cream and a rich chocolate sauce. The fair sized Australian wine list includes many steak friendly options.
Veda Wickens, September 2006