220 Great Eastern Highway
Phone: 9470 3778
This one is going to be a bit of a mixed review. I have dined here on three or four occasions previously and always had a fantastic meal. I really like that the menu isn't extensive as it usually means that what is served is well practised and fine tuned. It also features some semi-unusual ingredients (lotus root, quinoa, etc.) and I admit, I had to ask for an explanation about the pork, but I appreciate the fact that it's not your typical pub food. I can happily recommend the Goldband Snapper, the Quinoa risotto from previous dining experiences.
I ordered the special this time around; Dukkah crusted Barramundi with Eggplant Kassundi, couscous with tomato and parsley plus yoghurt. Sounds good hey!? Not so much... There was far too much going on - the eggplant would have been enough with the fish. The Barramundi tasted really fishy and I am of the opinion that fish shouldn't actually taste fishy. There was too many flavours competing with each other. Also stole a mouthful of the Saffron poached chicken salad with toasted hazelnuts, chunks of avocado, shaved fennel and crisp poached egg - very creamy, it was lacking any 'zing' and the egg was overcooked, so I was feeling a little disheartened by the whole experience.
Then our waitress - who was absolutely fantastic, the service was great! (If only she had brushed her hair before shift) Anyway, she described the Frozen Brigadeiro, salted hazelnut, dulce de leche and kibbled milk... there was absolutely no way on this earth I was walking out without trying it. It was SPECTACULAR. Smooth, cold ice-cream, crunchy, salty hazelnuts, hot chocolate and caramel sauces, a few dehydrated strawberries provided some tartness against the sweetness of everything else. Everything had a perfect compliment - sweet, salty, sour, crunchy, smooth, it was all there. Hands down, best dessert I've had in a long, long time.
Can't wait to go back to give half price pizza night a go and get some more Brigadeiro, cannot stop thinking about how good it was!!
From the top:
Hand cut black olive pasta, puttanesca with chilli prawn and shaved cuttlefish
Saffron poached chicken salad with toasted hazelnuts, chunks of avocado, shaved fennel and crisp poached egg
Frozen Brigadeiro, salted hazelnut, dulce de leche and kibbled milk