It's almost ten years since we last came here but it has been on our mind to come back time and again. That's because we enjoyed it so much. See: https://1001dinners.blogspot.com.au/search?q=La+Luna
It's different now. The meat room has been moved and the restaurant has been enlarged but it retains the sort of basic Bistro character. Plain bare wood tables, simple settings and not very comfortable chairs.
Glassware is marked with this sort of cosmic symbol.
We got through a variety of dishes.
Freshly shucked oysters, champagne vinaigrette, $4 each
House smoked salmon, beetroot, horseradish cream.
Adrian Richardson, chef, meat and sausage officiando and TV host of Secret Meat Business, the proprietor of La luna has made his recipe for this spicy sausage available on the internet. Unfortunately I found the sausage rather dry and dull.
On to the mains.
Fish, rock flathead
was delicate, sweet, moist unexpected in a meat specialty restaurant.
Rib Eye, confit carrot, bearnaise sauce
was another perfectly cooked excellent dish. Unfortunately the jus was very reduced, heavy and salty.
came with the same jus and carrot.
The slow cooked lamb shoulder doesn't look as good as it should here.
It's a substantial serve.
Crushed potato with garlic and lemon (Kipfler)
were great, as were the house fries.
Vanilla pannacotta, poached rhubarb, strawberries was pleasant
but the vanilla bean creme brulee
This is not a sophisticated venue but more a relaxed style bistro marked by really excellent meat cooked simply and really well. Service is friendly and not obtrusive. Fully licenced you can have BYO with $25 corkage.
We'll be back!