I have long wanted to eat at this pub known for its fine food. Expecting an early 20th century collonaded greek style formal building, like the North Melbourne Town Hall opposite, I was surprised to see an almost nouveau style perhaps early 50's place which, apparently, never was a court house. The interior wood panelling and art nouveau chandeliers fit quite well without any sort of pretentions.
As usual we selected the tasting menu which you could call seven courses, coffee and petit fours for $85/person (must be taken by the whole table, minimum 2)
Long Nose Point (near Coffin Bay) Oyster yes one oyster looked green because of the water - cress emulsion and the apple and cucumber sorbet however neither that nor the few specks of oscietra caviar did anything to much effect the taste of the oyster itself.
The steamed King George Whiting stuffed with crab with leek puree and crisp pancetta was quite excellent followed by a pan fried bream fillet fricassee (sic) of chorizo, squid and haricot blanc which was just OK.
I did very much like the pan fried chicken livers lyonnaise onions with thyme, deep fried truffle egg and French onion soup.
The lightly cured Korubuta pork fillet was quite good too with pan fried boudin noir, pumpkin, broccoli and almonds
For the life of me I could not taste the calvados in the Livarot affine au Calvados -a Cow's washed rind cheese from Normandy but it was a lovely cheese served with fruit bread and crisp biscuit bread.
The Spring fruit soup was dominated by the sweet taste despite the champagne and yoghurt sorbet.
It was OK but not up to my expectations with only one outstanding dish - the King George Whiting.
Sunday, November 11, 2007
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