Oysters

Reine & La Rue – Melbourne, City – Friday 11 August 2023 – Dinner
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Reine & La Rue – Melbourne, City – Friday 11 August 2023 – Dinner

Much has been written already, early in the life of this Queen (Reine) & Street (La Rue) restaurant, that could perhaps become a temple of gastronomy for the Melbourne dining scene. The confidence I had in booking a Friday night weeks out from opening, was almost purely on the reputation of sister Nomad.

Having started to write about our experience at Reine (the restaurant part of this venture) what I’m left with now is a sense of longing for more. More oysters; more Savoie; more Coral Trout; more eye fillet; and more of everything.

We had three courses of food that was supposed to be four. The oysters and hors d’oeuvres are very enticing, and also very expensive. Catherine thought her roasted scallop with black truffle was quite simply astounding. I tried two oysters from Pambula, and I haven’t had oysters that fresh and beautiful since we were in New York at Brooklyn’s Gage & Tollner. Somehow I can say that the elevated price tag ($8 an oyster is about as high as it gets) is actually worth it. I really couldn’t work out which snack I felt like, and even though the confit rabbit sounds fantastic, going with the anchovy pissaladière was excellent. This is a take on a Niçoise pizza.

During the second course was the moment where we realised that service really does need some time to settle. In such a large restaurant, it often is a roll of the dice as to how good your service is going to be, and sometimes one experience is not representative. In our case we had someone who is reasonably competent, but clearly under the pump. She was friendly too, but just not up to the standard showing through in the food and the venue. Besides being very clear about wanting to space out the dishes, we also saw some growing pains in getting glasses of wine, but one of the sommerliers was extremely attentive and helpful.

We had asked for the coral trout as a separate course to share between the entrees and main, but realised all too late that it would end up coming with our eye fillet steak, pomme frites, and beautifully dressed leafy house salad. It didn’t make a massive difference, but we did feel like it on its own. In any case, it was sensationally cooked, taken off the heat at the perfect time, with a beautiful, deeply rich, lobster beurre blanc, and juicy mussels to complete.

The eye fillet steak was superbly treated as well. Whilst it is not necessarily a steak lovers cut, it was beautifully tender, cooked to order as medium rare, with the right amount of seasoning, a beautiful béarnaise, and tremendous Dijon mustard to accompany. For Catherine and I, it is the right amount, but for others you would need to invest in a heftier option.

By this stage we knew the kitchen was operating at a high level already, very early into the life of this restaurant. There is something about doing classic food extremely well, and this is the place to try that very food. With multiple experiences at Nomad, we are big fans of Jacqui Challinor, who cemented our respect with her fund raising efforts at a Starlight Ball, where she and her team managed to pull off the olive oil ice cream sandwich in spectacular fashion to hundreds of diners for the dessert course.

Wine service here is exquisite with a tremendous list by the glass. It is my kind of list. It’s not purely experimental and on the edge as such, but it does have wines that you cannot easily get, especially the ones we tried. The ‘Marestel’ Altesse from Savoie producer Dupasquier is joyful. This 2017 white wine has such gorgeous texture and weight on the palate, with elegance that has you reaching for another mouthful as you finish your current one.

The Malbec, and the Cabernet Franc, straight varietals, were so good! The former, made in Cahor by Chateau du Cedre, is according to our waitperson the best area in the old world for Malbec. The latter by Philippe Alliet in Chinon is also an example of a part of the Loire that specialises in this varietal. Starting off with a glass of champagne is always a treat, and the Ruinart is one of three to enjoy. We had drunk French all evening and there is nothing wrong with that!

When we got to desert, we had some difficult choices to make. Catherine ended up going against the signature soft serve, and tried the ruby grapefruit which she was very happy with. I had a tough decision to make as well foregoing the chocolate espresso tart. Instead, I had the caramelised apple. It was served in a manner I didn’t expect, a little bit of a deconstructed tarte tatin, but still with the perfectly crisp pastry on the bottom, and surrounded by indulgent caramel. The buttermilk ice cream was needed to contrast the sweetness, but this is a nice dessert, and a meal of its own.

The venue is magnificent. This is a dining room fit for any truly great dining city. Melbourne has some superb restaurants across the spectrum, and this is a compliment to the offering. Reine feels like it has belonged in Melbourne for a very long time and I really hope it is here to stay. There will need to be a tremendous amount of dedication, and the building blocks laid by the owners and senior staff make it realistic to expect it will continue.

Reine & La Rue
https://reineandlarue.melbourne/
380 Collins Street Melbourne
Tues – Sat lunch and dinner
+61 2 9280 3395
reservations@rlr.melbourne

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Ricky’s River Bar & Restaurant – Noosa – Thursday 25 May 2023 – Lunch

“I never watch the stars, there’s so much down here” is a lyric that has always grabbed me by Lorde. It’s not intuitive, especially since I love looking up at the stars on a clear, dark night, in the country air. In that relaxed, reflective mood, that you only achieve on holiday, I can start to see the point though.

When you are not religious, it can be particularly difficult to navigate the question of “what else?” In the same vein that there’s so much down here, so too are there little moments during your life where heaven is on earth. Perhaps I’m going too far, but for someone whose top hobbies include simply dining at a restaurant, if heaven is supposed to be some form of constant bliss, Ricky’s today is worthy of the afterlife.

On a truly beautiful day, our early lunch booking comes with a bonus as Sydney has fallen asleep as we approach the restaurant on foot. Ricky’s River Bar & Restaurant is right on the Noosa River, with a fitout that is as sleek as the view. Our waitperson is quirky, professional, and largely attentive, with some added touches for Syd that show thought and care is part of the script here. Now all we need is for three courses of great food and we are inside the pearly gates.

My freshly shucked oysters are a nice beginning, coming from South Australia. The scallops in their half shell with cauliflower puree, were good without being as juicy and succulent as you might hope for. However, the Mooloolaba king prawns were wonderful and fresh, beautifully cooked, and nicely paired with the flavoursome roasted cabbage.

There were two local white fish fillets on offer, with Catherine choosing the barramundi. My coral trout has that natural colour that makes presentation a breeze. It is perfectly cooked, sitting atop a celeriac puree, with charred leak, and asparagus to accompany. It’s not cheap, but it is a great piece of fish. With the same accompaniments, Catherine’s barramundi is just as well looked after by the chefs, and we are very pleased with our mains.

We are two very dessert oriented people, and often we find it difficult for the sweet course to equal, or even top the savouries. Here it was a tough call, as the passionfruit soufflé could not have been better executed, and the poached pears and Maravista honey cake, were absolutely superb ways to finish.

Did we linger? Absolutely! We’d started with some subtle but enjoyable cockails (Goodtime is a soft gin, Campri, grapefruit and thyme syrup combination; and I had a Blood Orange Margarita). We then moved into a Clare Valley Riesling by Carousal, and a Petit Chablis by Gueguen, before I finished with a Light Hand Chardonnay, and cleansing Land & Sea Juicebox IPA for good measure.

It wasn’t that this was the best meal of our lives, but it was delightful. It felt like everything came together perfectly, and even though the dining room was effectively full, the spacing of the tables, and the expansive view, made us feel like we had the restaurant to ourselves. It also helped that there was a quiet confidence about the floorstaff, as there should be, with such an impeccable offering.

Ricky’s River Bar & Restaurant
https://www.rickys.com.au/
2 Quamby Place, Noosa Heads
Open Wed to Sun 12pm to late
+61 7 5447 2455

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Gage & Tollner – Brooklyn, NY, USA – Sunday 25 September 2022 – Dinner

There are meals that you can vividly remember. Even though we eat out a fair amount, there are always a handful of meals each year that occupy a precious space in the memory bank, mostly for positive reasons. The space is precious because I have a terrible memory for certain things, names and faces come to mind, and yet I can still recall subtle aspects of certain dishes, and the conversation with the sommelier, at some restaurants.

I mention memory, because that is exactly what I’m going on (plus some photos) for this review. Life has got in the way of my writing, and life is dominated by our little boy. I prioritise the best meals we have each year to feature, and this was not just a brilliant meal, but an all around convivial experience, shared with friends we only have an opportunity to see every few years.

Gage & Tollner is on the edge of Downtown and Brooklyn Heights, and has a fascinating history in the area, with a Victorian era dining room that is simply beautiful. There is a richness of atmosphere as we arrive, with the restaurant already quite full, and the bar at capacity. We are led to our wooden booth to settle in to a meal that would last over four very enjoyable hours.

Enter Caroline and Wyatt who have lived in the area for a couple of decades. They’ve organised dinner tonight, knowing the penchant we have for great restaurants, and have that sense of pride that comes with having an excellent restaurant in your neighbourhood. With a massive menu we are lucky to be guided by their earlier experiences, and there certainly is a diversity in the selections.

Our waitperson takes the extensive order of a selection of oysters, rib eye steak, prawn cocktail, devils on horseback, crispy mushrooms, grilled tuna, brussel sprouts, hashbrown, mushroom risotto, fried chicken, tatter tots, house rolls, Caesar salad, creamed spinach, and a Barolo to top it off! Cocktails to start too, of course.

Described as an oyster and steak house, but certainly much more, you expect the oysters to be high quality. The diversity in the selection is excellent, and I’ve never had such distinctive but seriously brilliant oysters before. Often in an Australian context I would be having several from the same place, but here they have not given up anything for the wider variety, with four different oysters to try. It’s a hell of a start.

Having enjoyed the prawns, devils, and other early courses, some glorious bread shared the spotlight in the form of the famous Parker House Rolls. After quite a break (helpful from a digestive perspective but perhaps a little protracted), we were on to the main events.

Starting with the rib eye, the steak and oyster game is definitely in the big league. The garlic rub is both effective and adds to the presentation. It’s perfectly cooked as you’d expect, and the potato hash is the perfect partner. The tuna is a surprise, the fish steak fillet paired with a delicious pepper and corn salad.

It is time to use the dessert compartment that we try to keep free for these types of feasts. Knowing the serving sizes have been generous this evening, we elect to all share the bomb Alaska which is growing in its fame here. Sure enough it is sensational, and the best one I’ve ever eaten, including a few goes at Stokehouse’s (Melbourne) which is a superb contender.

As it approaches midnight, we have had a wonderful meal and catch up with friends who we only see sparingly. It’s hard to imagine a better venue for such a reunion. It’s also hard to imagine Gage & Tollner not once again being known as an institution of Brooklyn dining.

Gage & Tollner
https://www.gageandtollner.com/
372 Fulton St, Brooklyn, New York
+1347-689-3677

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Hubert – Sydney, City – Saturday 9 April 2022 – Lunch

Excited. Super excited. For an excitable person this is the most excited I’ve been about dining in some time. Despite the driving rain as we decide to skip our State Library glimpse, waiting 15 minutes for Hubert to open its doors this morning is no issue whatsoever.

By the time the doors open our umbrellas are closed, and we have caught a little glimpse of Circular Quay instead (it is the only classic Sydney glimpse we see today). Downstairs we descend, momentarily held up by the mid-level display of thousands of spirit miniatures, before entering the dining room slash jazz room. It is lit up with long candles on each table and just looks perfectly inviting as no empty room has ever looked.

Perhaps I made a mistake by booking on the bar, with no direct view of the jazz performance, but there are many reasons why it simply didn’t matter. The primary reason is the food which is the most stunning spectrum of traditional French bistro classics I’ve encountered in Australia. Then there is aspects of the service, not entirely perfect, but entirely Sydney, and the maître d’ who is as close to perfect as any restaurant manager could be.

Yes, I’m possibly embellishing, but it has been several days since we were dining here, and I’m still marveling at the experience. We wait a little for Catherine’s Tom Collins, and my (unbeknownst) cheap and delicious gin martini with a twist. Suddenly we are enjoying spanner crab with brioche toast, beautifully presented, alongside half a dozen Merimbula oysters. It is an appealing start.

We move into some Dauvisssat Chablis for Catherine, and some Clusel-Roch Gamay for me. Murray Cod a la Hubert is lashed with brown butter, capers, and lemon; and roasted Wollemi duck is layered on a plate ensconced in a balanced orange sauce that is jazz to my ears. Are we clapping for the performance, or the mains, or both? Even the frites, as you might expect at an exceptional bistro, are addictive. The endive mesclun salad eases the guilt.

Not being big eaters we don’t need dessert, but dessert has never been necessity. Watching Catherine say half way through “that is enough” of the crème caramel, only to continue going back for more is akin to my addictive personality, which includes the horses I’ll be backing a little later at Randwick. For me there is no hesitation in demolishing the passionfruit soufflé with cultured cream. When a soufflé appears on a menu the chances of it getting out alive are extremely remote. Both desserts are first class and it is consistent with the rest of this deliciously indulgent offering by Hubert.

We have four group one races in front of us, and some wine at 10 William Street, but I could easily end this day trip right here. One day I’m going to come here for lunch and stay for dinner. Then I’m going to try to hide upstairs near the many cases of wine and do it all over again the next day.

Restaurant Hubert – https://www.swillhouse.com/venues/restaurant-hubert
15 Bligh Street, Sydney
Lunch Wed-Sat from 12pm; Dinner Mon-Sat 5pm to late
Phone +61292320881
Email reservations@restauranthubert.com

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Osteria Oggi – Adelaide – Saturday 9 September 2017 – Lunch

There is something beautiful about Osteria Oggi. The striking entrance lined with bar stools; the communal style room to the back right that feels like you are dining in a secret cave; the promise of some of Adelaide’s best Italian.

Veal tongue, anchovy, tuna mayonnaise, fried capers

The four of us are here to have a lunch feast prior to the AFL final later tonight at Adelaide Oval between Port Adelaide and the Eagles. There is that finals buzz in the air on a nice sunny day. People are happy here, and the service staff vibrant and enthusiastic.

Coffin Bay oysters

We order a bunch of entrees and mains, some to share, and some to ourselves. Coffin Bay oysters are an absolutely delicious way to start, definitely in tune with the celebratory feel. The veal tongue is rich, served generously, and done like a veal tonnato, but probably best for just a taste.

Bra sausage polpette crostini, pecorino

On the other hand, the sausage polpette was a dish that you could probably keep eating and eating. Meatballs, tomato, pecorino cheese, and bread, is a combination that is always some degree of good. In this case it was exceptional. Not far off were the sardines. Again, something so simple, but so delicious. I was already making plans to come back here the next time we are in Adelaide.

Sardines, charred bread, fennel

In a similar vein, my main of housemade pappardelle with shaved pork liver, is about as rich as it comes. Then pasta is beautiful, and the deep flavour of the liver makes for an incredible dish. Towards the end I was struggling, but that wouldn’t put me off ordering it again. It was a seriously good pasta.

Housemade pappardelle, pork livers

Trav ordered the spaghetti carbonara, which uses guanciale (cheek), to lift the dish to even greater heights. I think it may have been one of the better pastas Trav had eaten. Catherine and Kerry both couldn’t go past the gnocchi with lamb and peas, a parmesan crust, and celeriac puree. While they found our pastas delicious, they really enjoyed their gnocchi. In particular, Catherine had it above Tipo 00’s which is no mean feat.

Gnocchi with lamb and peas, celeriac puree

As satisfied as we were, nothing was going to get in the way of our dessert. Front and centre, the Oggi take on tiramisu, with coffee anglaise, chocolate parfait and vanilla zabaione, was as delicious and decadent as it looks. A heavenly end to a heavenly meal!

Tiramisu affogato, coffee anglaise, chocolate parfait, vanilla zabaione

Osteria Oggi is a very impressive place to dine. There are obviously a lot of Italian restaurants in all the capitals of Australia. This one is in the top echelon and wouldn’t be out of place in Italy itself.

Osteria Oggi Menu, Reviews, Photos, Location and Info - Zomato

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Bar Lourinha – Melbourne, City – Monday 17 April 2017 – Dinner

Yellowtail kingfish ‘pancetta’ & lemon oil

Great places do not get old. They have a personality. Like people, some personalities wear thin after many years, and some become old friends.

While I’ve been many times, it wouldn’t add up to once a year since opening. I’m pretty sure the staff have turned-over in their entirety several times. Yet, there is something about this simply furnished restaurant with a dominant bar, that stays fresh.

At the time Bar Lourinha opened, it was a trend setter. Spanish tapas was not new, but it was waiting for a further push. Add to this novel concepts of the time like “no bookings”, the unusual location on Little Collins Street, and that added ingredient of intrigue, and you have a recipe for a hot restaurant.

Merimbula oysters

It has now been open for over a decade. While Bar Lourinha is no longer the trend setter, it is now part of a restaurant culture that makes Melbourne one of the best CBDs in the world to eat in. It is a part of my personal restaurant folklore, and I’m sure many other Melburnians.

Tonight it is yet another meal here, spending the evening with friends after a performance by Stephen K Amos during the Comedy Festival. Natalie is a pescetarian and there are heaps of non-meat options so we are covered. Her other half, Jason, thankfully chooses one meat dish after I twist his arm!

We share several plates that include some Merimbula oysters, fritters of salted cod (bacalau), kingfish, mussels, pumpkin, mushrooms, and chorizo. The Merimbula oysters are fantastic; but the fritters are a bit too dominated by the potato, to fully appreciate the flavour of the cod.

Roasted mushrooms & garlic cream

In a flash we have one of my long time favourite dishes here. The kingfish is simply plated, but always has a glorious flavour, like they get access to some of the best cuts. At the time it became a signature, you would not find kingfish on every second menu, and incredibly it is no less special here. The mushrooms are the other “everytime” dish. Sitting in a garlic cream sauce, they are always beautifully cooked, keeping firm and juicy.

Mussels, pimenton ‘El Angel’, burnt butter & bread

The mussels were recommended by one of our several waitpersons. Funnily, one of them was always about 20 seconds behind another one, sounding like a round musical composition of “row your boat”. We were asked for water twice, given the specials twice (which was fun trying to remember the ingredients), and eventually the entire system broke down literally. It seems they couldn’t catch a break as when we asked for the bill, they asked for us to wait a little (please). This does not mean the staff were bad, it was actually decent service, but there was a lack of coordination.

Back to the mussels, and the sweet paprika (pimenton) with burnt butter, and they are superb. A terrific recommendation, and a special dish. Like most tapas you are left wanting more. On the flip side, the heirloom pumpkin dish just didn’t work for me, even with some texture from the freekeh and chestnuts. A return came with the chorizo which was served as two sausages and a tenderly cooked potato. While the potato was nice, it was more of a filler, but the chorizo had the richness that we all love it for.

Cheese selection

With some great wines on both the by the glass and the longer list, we ordered a bottle of the Vinho Verde from Portugal by Quinta do Ameal. Catherine and I had come in for a drink the week before (which is where we got the idea to return for dinner) and this is a wonderful white wine with great mouthfeel and balance. I also tried the cabernet franc by the glass which I’d had my eye on the week before, and I’m keen to try some more!

Churros y dulce de laeche

Not quite completely full, we shared a cheeseboard and some churros to finish. The cheeseboard featured some gorgonzola, manchego, and a softer offering that I can’t recall. It is great to enjoy some cheese while still having an appetite. The churros on the other hand don’t require an appetite. I could keep going on these expertly prepared doughnuts in dulce de leche until the restaurant runs out.

I call Bar Lourinha an institution. That might be wrong, but to me it feels like one. I feel comfortable here and everything is familiar and fantastic. Sure, if this were my first visit it might not have that same exact character, but to me it is a favourite.

Bar Lourinhã Menu, Reviews, Photos, Location and Info - Zomato

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Stokehouse – St Kilda – Thursday 23 March 2017 – Dinner

There are a host of reasons we love to go out to eat. In a relative sense, there are not many restaurants that create more than the experience itself. Every now and then though, something more comes out of a visit. For Catherine and I, our first date at Stokehouse continued through to marriage!

Yellowfin tuna ceviche

I remember our lunch far better than I normally would. It was an incredibly hot November day. So hot that I brought a backpack with a towel so I could have a swim afterwards. St Kilda was pumping, and my taxi took at least 20 minutes just to get down Fitzroy Street. Catherine looked beautiful and had gone to a heap of effort.

We started off with oysters and I had no idea it was the first time for my guest. The things you do on first dates! The restaurant had a celebratory feel the day after Stakes Day at Flemington. Every aspect was wonderful and it goes without saying that it was the best first date (and the last) I’ll ever have.

Poached marron salad

When we found it had been razed by fire there was a sudden sadness. We knew with such an iconic place, rebuilding was likely, and that is why we are here tonight, a few months after the reopening. It is modern. These days, recreating the original would probably be as difficult and expensive as making a bold new statement. The design is stylish, making great use of the beach view, with enough detail inside to keep interest in both.

Our greeting, through to the goodbye, were warm and friendly. It seems the floor has found its feet. We took up the offering for a drink on the terrace to begin. Watching the sun go down is one of those added extras that is difficult to value. As long as the view doesn’t outshine the food, or give the restaurant something to hide behind, it is extremely valuable to the way you are feeling as you begin your meal.

Heirloom tomato salad

Once seated and reading through the menu, I realised that Stokehouse wasn’t primarily about seafood anymore. In fact, only two of the six mains are fish. I was in the mood for seafood and ordered both the special ceviche of yellowfin tuna, and a couple of Sydney Rock oysters to begin, plus the fish and chips for my main. Catherine ordered the marron salad which would have been my choice, and also the market fish of Barramundi. We were undoubtedly going to try dessert too.

Fish and chips

Our sommelier was particularly helpful at providing alternatives to the bottle I was thinking of, but in the end we stayed on course with the Louis Michel Premier Cru Chablis. He was right that the wine is quite light for a chardonnay, but it is exquisitely made, and was a pleasure to drink, especially with our entrees. The yellowfin tuna ceviche showed off the star ingredient. It had a pleasant amount of citrus, and was superbly presented. Interestingly the dusting on top was bayleaf, and that worked too. The Sydney Rock oysters were exactly what you want to eat on the beach and would be a great entree alone this evening. Catherine’s poached marron salad with a motley of fresh vegetables, was a brilliant way to start. The marron beautifully cooked and working nicely with the finger lime cream and rhubarb vinaigrette.

Barramundi with smoked almond puree, beurre noisette and carrot reduction

The fish and chips are not my usual order at a restaurant like Stokehouse but tonight I really felt like fish, and I wanted to try something different to Catherine. Her Barramundi was a perfect serve with a good fillet of fish, perfectly cooked, in a smoked almond puree, with a beurre noisette (brown butter) sauce, and carrot reduction. Each bite I tried was delicious, though I was very happy with my own choice. The lightly battered whiting, on top of a picket fence of thick chips in a pool of tartare sauce, was exactly how fish and chips should be, but rarely are. Our waitperson had suggested the heirloom tomato salad to cut through the oil, and that was a good idea, with several kinds of tomatoes all exhibiting good flavour. A simple enhancement would be some more basil throughout.

‘The Bombe’

We definitely had room for dessert, and we needed it! Catherine’s ‘The Bombe’ was a terrific take on the classic dish. The white chocolate parfait in the centre, next to the strawberry sorbet, all housed in a well executed meringue, were all delicious and beyond. We like desserts that don’t hide the fact that they are sweet and this was a prime example, without being sickly (though it is a large serving). On the flip side, my dried lime cheesecake, was more restrained on the sweetness, but still delivered in spades. This version wasn’t your classic, but it wasn’t so much deconstructed as just not having a base. The mango and coconut curd are friends with the creamy cheesy lime, and while again it was a good serving, I could have kept going.

Dried lime cheesecake

The original Stokehouse felt a bit more sleek at times, but the new version is still finding its feet. One thing is for sure, all the floorstaff were eager to make our night memorable, and they succeeded. The food we ate was up to scratch for what you expect of a place with the reputation Stokehouse must carry. That reputation creates expectation so we were careful, but it is impossible to not be excited by the potential embodied by this restaurant. Thinking about the experience brings a smile to my face.

Stokehouse St Kilda Beach Menu, Reviews, Photos, Location and Info - Zomato

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Saxon + Parole – Bowery, New York – Saturday 25 October 2014 – Dinner

40oz ribeye with bone marrow béarnaise

40oz ribeye with bone marrow béarnaise

Early reservations is something I do so regularly that there is a good proposition I’m going to have a smooth transition into my older years. Normally it is to secure a booking or have time to go out later. This time I’m second guessing myself as we walk through a pumping bar area and front dining room to an almost completely empty room at the back.

The four of us sit down and by the time we’ve ordered some drinks and are having a chat reading the menu, the back dining room at Saxon + Parole is pretty much full and the second guessing is gone. It seems the airconditioning is either on (freezing) or off (okay) rather than temperature controlled, but that will be my one and only criticism of the entire evening. Food, wine, service, and company, could not have been better for our catch up and celebration with friends.

Oysters

Oysters

The menu is focussed on meat options for entrée and several modern starters that can be easily shared, including an impressive list of oysters. That is what takes my fancy and I try two sets of three from different places on the East Coast that produce smaller, more flavoursome, and less creamy varieties. They are so good I forget to even once try the vinegar, lemon or chilli accompaniments. The others try tuna tartare and grilled octopus which is definitely enjoyed.

Grilled octopus & calamari, potatoes, celery, lemon, chili spice, capers

Grilled octopus & calamari, potatoes, celery, lemon, chili spice, capers

There is an option for a 40 ounce rib eye that we all immediately want to try, so entrée is sorted. While the rib eye is $140, it comes with several sides of potatoes, salad, mushrooms and a rich bone marrow béarnaise. The rib eye, cooked medium rare, and chargrilled perfectly, just tasted incredible. Add some of the béarnaise and the flavour was turned up a further notch. It was serious steak heaven. Even greater a match was a ripper of a Chianti by Pacina, which had the earthy nose I love, leading to savoury, tobacco notes and a fine but rich berry, lingering on the palate.

Carrot cake

Carrot cake

Carrot cake is something I’ve rarely had for dessert outside of family get togethers at relatives houses as a child. Just like me, the carrot cake at S+P is all grown up! Absolutely divine is the best way I can think to describe it. Even Alana who doesn’t really eat dessert, thought it was amazing. Georg ordered the deconstructed cheese cake, which was tasty, but we expected something completely different.

Eggnog cheesecake

Eggnog cheesecake

It was one of those meals that had highlights that you do not forget quickly. When I hear ribeye and carrot cake I’m sure I’ll think of Saxon + Parole in years to come.

Saxon and Parole on Urbanspoon