Let’s face it, after months in lockdown pretending we had a grasp on the intricacies of culinary mastery, our collective sigh of relief that we could leave the cooking to the experts was heard as soon as we could dine out again.
We will always find joy and satisfaction in ordering the dishes that never let us down, from tried-and-true favourites to more recent delicious additions.
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Crudo from L’Americano
Raw market fish combines with finger lime caviar, pickled cucumber and fresh chilli for a beautiful fresh crudo, harmoniously finished with aged balsamic vinegar and extra virgin olive oil.
West Coast Whitebait Fritter with Lemon Butter from Soul Bar & Bistro
We’ll never tire of Soul’s famous, delicate whitebait cooked to just-done perfection. But what really makes this dish sing is the deceptively simple lemon butter sauce.
Ravioli from Cotto
From the pasta experts, a new highlight on Cotto’s winter menu, is delectable ravioli. The parcels are stuffed with smoked ricotta and puréed beetroot, finished with brown sage butter, poppy seeds, balsamic and parmesan.
Woodfired Octopus from Lilian
This special dish lets whole octopus tentacles shine. Braised then finished over the wood fired grill, they’re served on a celeriac purée with olive and preserved lemon gremolata, finished with a small herb salad, basil oil and grated bottarga (salted fish roe).
Chicken Liver Parfait Waffle from Little Culprit
The best bar snack in town comes from intimate inner-city bar Little Culprit. Its ingenious savoury waffle pairs creamy chicken liver parfait with tart cherry relish and dried blackberry — the perfect accompaniment to its excellent cocktails.
Charcuterie from Cazador
It’s common knowledge that Cazador’s deli charcuterie selection is unparalleled. The current offering includes boar and pistachio salami, heritage pork pancetta with pimenton, game terrine, duck parfait with red onion marmalade, all served with house made pickles, preserves, bread and crackers.
