A special guest post today from a dear friend, M, who loves his food as much as I do. His lovely wife A, treated him to a surprise birthday lunch at this hatted regional restaurant in the Souther Highlands.
Situated in an old sandstone cottage, customers can order dishes A La Carte, opt for a $110 tasting menu or choose the “Chef’s Favourites Menu” which apparently includes perennial favourites like Gruyere and Goat’s Cheese soufflé, Thirlmere Duck Confit and Rose Creme Brûlée. We opted for the latter course, but instructed them to hold off on the brûlée, as A was keen to peruse the dessert menu in a bit more detail.
A delightful amuse bouche of tomato consommé and basil oil was presented to us on arrival.
The soufflé was situated on a bed of goat’s curd, surrounded by a veritable moat of Gruyere sauce and topped with some crushed almonds. The sauce had an intense cheese flavour, which complemented the light soufflé well. Wonderful entree!
The supremely delicious Thirlmere duck arrived next on a slab of slate, which gives a nice modern look but may not be entirely necessary. The breast was cooked sous vide and legs slowly roasted. It’s an awesomely rich main course that is best accompanied by an awesomely rich South Australian Shiraz.
Due to the awesome richness of the previous two courses, we avoided some of the heavier dessert options and opted for a deconstructed carrot cake. It was an organised mess of carrot sponge, carrot gel, strips of candied purple carrot and some candied greens. We appreciated the work that went into this, but would have been just as satisfied with a slice of fully-constructed carrot cake.
Bravo Restaurant Eschalot, you fully deserve the accolades you’ve received and we’d gladly return to try more of your offerings.
M’s rating: 8/10
24 Old Hume Highway
Ph: +61 2 4877 1977