It was lucky we had booked early, as there was a large party scheduled shortly after our arrival. We arrived armed with an entertainment card, giving us a little bit of a discount for the night’s dinner.
Bread & butter:
The sourdough on the left is from Iggy’s. The rye is from grain bakery in Alexandria. Really a rye? Perhaps a half rye, half white mix. The butter was an adorable looking pattie from Pepe Saya. It’s not individually wrapped, but there is a little sticker on top. On Mondays there is no bread delivery from Iggy’s, thereby answering the little question I had whilst eating at Three Blue Ducks.
I was tempted by the corned beef ($36.50), which came with kipfler potato salad & English Condiments – ooh a chance for cumberland sauce? I have had corned beef twice in my life. Once at a friend’s place, and she had home cooked I, and I found it a bit meh. The second time as a random occurrence when we were out at a remote National Park near Broken Hill, and were invited by a local aboriginal family to have lunch (Christmas leftovers), back at their place. Oh my god. That was the best tasting meat I have ever tasted. Perhaps I was lacking in salt, being out in 30 deg C + temperatures daily, but my word it was delicious.
I was talked out of this by my mum, who insisted that I get “fresh meat”, rather than pickled meat. So I went full pescetarian.
Gold Band Snapper with roof top cherry tomatoes and Marjoram ($36):
The cherry tomatoes are indeed from this very roof at 52 King Street, and not from one of the other Merivale properties. There is a combination of red cherry, yellow cherry and some other full sized tomatoes chopped into segments. The fish had nice crispy skin, and I really enjoyed the accompanying ‘tomato’ juices which were mopped up very nicely with the leftover bread. I thought the marjoram tasted like oregano – later research told me that they’re in the same family, and in some middle eastern countries, marjoram is synonymous with oregano!
Rump steak ($38):
There was a “parsley and caper” salad, dressed with lemon juice, quite tart/salty in taste.. We had asked for the parsley and garlic butter to be served separate (rather than dripping onto the steak). Perhaps we missed out on some of the flavor by doing it this way…? The steak is perfect at medium rare with a nice crisp edge and red on the inside. It is a nice steak.
Kurobuta Pork Cutlet, Apple Slaw ($38.50):
Kurobuta pork comes from black berkshire pigs, the source of the most delicious (and expensive) ham. I found this pork a tad dry, but there was a little bit of brown juice you could swirl your meat into, as well as a nice peach based relish. The slaw however – radish, apple, spring onion – all fine. But the mayo that it was combined with I found too thick and cloying for my tastes. Perhaps I am too used to my own version of slaw, in which I use yoghurt as the combining ingredient.
Dessert. Can I fit this in?
The honey tart comes highly recommended, as does the brioche french toast. This is the first time that I have seen a book for sale on the dessert menu.
After poking and prodding of our stomachs, we declare that we can possibly share a dessert.
Goats Cheese Cake ($18):
This comes with fresh figs, cured figs, fresh raspberries (1 each), and raspberry puree. This is more like a whipped goat cheese log, rolled in crispy biscuit crumbs. I believe that the goats cheese is from Willowbrae, one of my favourite producers at my farmers markets. The ‘cheese’ feels really light and airy, I could keep eating all day. The cured figs have us intrigued because it isn’t just a simple dried fig, it has been marinated in something else that we can’t quite place our finger on. Our waitress just gives us the hint that the curing process is really involved, and involves balsamic vinegar. Oooh!