The March lunch was held in the iconic restaurant at the art gallery and with the good position and lots of windows, the airy restaurant provided great views of the city and harbour. Matt Moran’s passion of quality fresh produce, cooked simply, was on the menu today.
The food was to be shared, which some members do not like, but shared plates is the only way restaurants can deal with a large number with the staff shortages they are all experiencing at the present time.
The menu consisted of 2 entrees, 3 mains and 2 desserts and was a good cross section of the food the restaurant provides.
On arrival the ladies were handed something a little different – a glass of Apple Cider from Pink Lady apples sourced from Apple Thief, Batlow, NSW. A refreshing starter.
Apple Cider on Ice
Entrees:
We started with Herb Focaccia which was light, contained minimal herbs and good quality olive oil
La Stella Burrata, new season figs, toasted sourdough and Beef Carpaccio with witloff and smoked caeser dressing
The burrata was fresh and so were the seasonal figs and were married together with a slightly sweet sauce.
The carpaccio was a large serve and the smoked caesar dressing was unusual and along with the witlof, rocket and parmesan accompanied the dish well..
Mains : Grilled swordfish, asparagus and salsa crudo, Brick Chicken, charred Cos, peas, and sobrasada butter, and to accompany, a bowl of grilled vegetables and potato gnocchi
Swordfish can be dry sometimes but this was very moist and may have been brined or steamed before grilling. Tender fish and tasty grilled vegetables.
The Chicken was moist and tasty with the addition of the sobrasada butter. The charred cos was a surprise winner and the peas and greens were a perfect balance.
A great way to serve vegetables, especially the crisp zucchini, greens and the clouds of Gnocchi.
This was rated as an outstanding dish.
Desserts were served alternately and were Watermelon granita, strawberry, rose and a chocolate tart with creme fraiche.
A lovely combination and a palate cleanser but the watermelon did loose it’s flavour having been frozen.
A very rich chocolate tart and a great finish to the meal.
The white wine was a 2021 Dal Zotto Pinot Grigio from King Valley, Vic
A crisp wine that matched the starters and the mains.
The red wine was a 2021 Stargazer ‘Rada’ Pinot Noir Meunier from Coal and Pipers Rivers, Tasmania
This wine was light, contained no tannin and suitable for a lunch time meal.
All the ladies enjoyed the venue, the quality of the produce and very generous portions. Comments on the dishes were “easy to share with plenty of food on the platters”. “It was noted that the plates handed out for the main dishes were a little too small”.
The ambience was a little noisy but such a beautiful location to have an open restaurant overlooking the city of Sydney.
The service was efficient and friendly.
Sydney Ladies Wine & Food Society 