This time, it is the Oakdene Winery Restaurant in Geelong. It is helmed by Executive Chef Marty Chichester who also conducts Master Classes on Monday evenings.
My friend and I ordered the 2 course lunch ($55), with an eye for the dessert if we still have room for it (add another $10 per person). My Eye Fillet Carpaccio that was accompanied by Crispy Potato,
Soft Egg Gribiche, Radish & Watercress Salad, Horseradish Snow was a sublime fusion of flavours and textures. The white fluffy topping is the "Horseradish Snow ". It was so refreshing!
My main was a Pan Roasted Barramundi with Middle Eastern Coleslaw, Cumin Charred Zucchini,
Green Harissa & Mustard Seed Vinaigrette.
Oh, the Barramundi skin was fried to crisp perfection while the flesh was tender and juicy.
Any more room for dessert? No. But yes! We don't do justice to ourselves if we don't see and taste how Chef Marty applies his creativity to desserts. And the best way to do it is to order the tasting plate made up of the Lemon Meringue Gateaux, Banana, Toffee & Espresso Cream Pie,Valrhona Chocolate Delice, strawberry and mango sorbets and the Summer Peach, Kiwi & Passion Fruit Salad (add $5 supplement per person for tasting plate).
Truly, one feels that one can die and go to heaven now.
We walked out of the restaurant stuffed to our nose, but who's complaining? We will be back soon for more.
Oakdene Restaurant is only 1 hour and 10 mins' drive from Point Cook.
255 Grubb Road ,Wallington, Victoria 3221, Australia
Phone 03 5255 1255
No comments:
Post a Comment