PROFILE BY BEST RESTAURANTS
Perch at the brown tiled bar and check out the “wine wall”. Its bottles are from the 300 The Pot is known to have on hand. Choose something spesh – it is only fitting considering the tasty morsels you are soon to enjoy. Not literally morsel-sized, the portions here are however known for their restraint. This is either resented or respected – while you could never question dish quality, value for money is debatable. On the plus side, small tapas serves provide a (necessary) opportunity to taste a wider array. Enough stirring of The Pot.
Ultimately the menu spoils for choice. It would be so easy to order every one of the tapas, as each look delectable – pan seared scallops with morcilla, pork crackling and pea puree, tempura Moreton Bay bugs with chilli salt and ponzu dressing, and chargrilled octopus with soy, lime and chilli get things started with seafood. “A bit bigger” plates offer twice cooked caramel pork belly, Hay Valley lamb macaroni and cheese, and The Pot’s burger with gorgonzola and paprika fries. Should you be in a bun mood, try the Pot’s foursome with mushroom and truffle, prawn and kimchi, pork and kewpie, and duck with hoi sin fillings. If not already blown up like one, finish with the passionfruit soufflé.