Part one of this review is here. My dish of the night would have to be the next plate – if you’re going over the next couple of days, please be brave and try the sichuan wallaby tartare! The meat was out-of-this-world good, tender and coated in a complex dressing that was elevated to a whole new level with the crisp garlic flakes. The garlic actually created a creamy coating in the inside of your mouth, which made each mouthful of meat just that bit better. Our last savoury plate was the sweet & sour lamb, which we ordered because we kept getting wafts of as it was plated in front of us! The flavour packed into the masterstock was really something else. I told Christine how much we were enjoying it and she summed it up perfectly with a knowing smile -“finger licking good!”. The lamb was amazingly tender and the perfect note to finish on. Well, until dessert! We picked the ‘sugar daddy’ – a chocolate praline mousse and candied cumquats. The mousse was inside a chocolate pastry tart shell, and overall the chocolate part of the dessert wasn’t as sweet as I expected, but that was ideal as the cumquats, both syrup and freeze-dried versions, added a great tart-sweetness. It was a real privelige not only to enjoy such a diverse yet complementary meal, but also to watch a real master at work in the kitchen. I stick by our comment in the guest book – “make her stay!!!”.
eightysix, 11 Elouera Street, Braddon ACT http://eightysix.com.au/
