Australian
5 SLOW-ROASTED PORK SHOULDER With garlic duck fat potatoes, roasted onion, salsa verde and glaze. The pork here is standard pork, but saltier.
A bit fancy here. Have to dodge the pâté, foie gras, and other filthy offal.
Proper kitchen has closed at 8:15. Have to order from “Casual Menu”. Only one non-pedestrian thing on here. Also not clear here where the restaurant begins in this building
6 RABBIT, PANCETTA, TARRAGON & MUSHROOM PIE Very cold in here. Lucky I’m prepared for anything. :] No warning on hotness of crockery. This pie stayed burningly hot for most
Place is an old house. Decor is 50′s/60′s. Not sure whether crap garage-sale or cool retro. Eavesdropped topic of conversation tonight: “Obamacare.” 7 COQ AU VIN Chicken breast
Place is a warren of different eating areas, ranging from pub to fine dining. So many things here I don’t eat. Ceviche, foie gras, mussels, pork belly, coriander. Enquiring about what
6 CRISP FREE RANGE CHICKEN BREAST wild mushrooms, leek, baby sweetcorn. Brought free alcoholic drink. Something they’re trying out. My response: “DO NOT WANT. Thank
Right next to the Torrens here. 8 SEARED DUCK BREAST Buttered ham hock cabbage, pickled quince and chestnut vinaigrette. The duck was lightly cooked, but very soft and
7 WILD CAUGHT BARRAMUNDI FILLET with Barra & Chilli stuffed zucchini flower, mussels, prawns, served on a black olive and saffron risotto. Glad to see that the barramundi was
Forced to sit on cozy couch by fire until table frees up. Place feels like someone’s kitchen, only much larger. Mismatched old wooden tables, wood floor, paintings on walls. 7