Our neighbourhood restaurant Pulp Kitchen reopened in mid-May to much excitement.
Here’s a link to the hotplate article I wrote for GT
Pulp Kitchen, Ainslie
Eschalot, Berrima NSW
There’s a serious step up in the food at Eschalot these days with the arrival of Nick Gardner in the kitchen. Some aspects of the service could be refined to match the fine cuisine.
Highlights
#1 Beautiful new crockery and precision cooking and meticulous presentation
#2 Some serious dessert skills – particularly the bombe alaska with espresso ice-cream centre
#3 Awesome duck breast and duck confit main course – beautifully balanced plum sauce and duck jus on the side.
Clementine, Yass
Clementine is the latest project of Adam Bantock (ex Dieci e Mezzo, A Baker, Temporada) . It also represents something of a lifestyle change, with Adam leaving behind the pans in Canberra to create a cosy little country restaurant (in part of his own house) in Yass. Great portions, stylish presentation, refined technique, no attitude or pretensions!
Highlights
Absolutely loved the fish pie – perfect pastry lid helped gently steam the fish within a white-wine based jus. Stunning.
Beef flank perfectly seared – still rare and juicy.
Loved the hazelnut cake dessert – reminder of times in Piedmont!
Great to see the wine list focussed on local drops – including the more experimental part of the range.
