Caboose Kitchen

PROFILED BY DE GROOTS MEDIA
Leaving the comfort of your local surroundings in search of fine food can be a bit risky, particularly when there are no guarantees when it comes to trying new restaurants. A disappointing dining experience makes for a very long drive home!

Caboose Kitchen in Glen Forrest is here to inspire you to take a scenic drive. After an evening of fine modern Australian cuisine and smart service you'll not only enjoy the journey home, you'll probably be planning a return visit.

After taking over the historic Smiths Mill site last year, owners Mitchell Cork and Judith Howlett set out to create a venue that would provide diners with great food, service and wine in a relaxed modern atmosphere. Mission accomplished.

The small yet smartly decorated restaurant complete with warm undertones and feature walls is intimate and contemporary, much like Mitchell's cuisine. Described as 'wholesome, honest and full of flavour', the driving force behind the food is undoubtedly the use of fresh seasonal produce.

Ingredients like Spanish jamon, sheep's fetta and gnudi ('nude' gnocchi made with flour and ricotta cheese) are whipped into an entrée with the likes of herb-crusted sardines, beetroot, and rocket. This dish begs to be eaten with toasted garlic and parmesan bread, so any last fetta crumb can be swiped up and devoured.

The mains menu had us in an indecisive state, having to choose between the chicken pistachio and sage ballotine having been de-boned, stuffed, rolled and tied in a bundle, or the beef fillet with braised cheek and fried marrow. The wonderful thing is that there are no bad choices at Caboose Kitchen.

All you need to do is book your table, leave your comfort zone and head for the hills for an evening of pure indulgence and clean fresh air. Easy!

Karen Bilsby