We are excited about a new restaurant opening up in Mosman because the food scene in this up-market suburb is a draw of yesteryear restaurants with hardly any new-comers.
We are also suprised this new kid on the block is fully booked for a week and a table for four can only be accommodated at 6.00pm on a Saturday night with the condition that we needed to be “out of the restaurant by 7.45pm”.
It is Mysaucepan‘s idea to give this restaurant a go even though dinner at 6.00pm was not quite my idea of dinner time. If anything it’s encroaching into happy hour!
There is hardly anyone upon our arrival except for a young family well into their dinner. By the time we were seated and pleasantries exchanged our party figured there was only time for two courses and opted for mains and desserts, forgoing some pretty good sounding entrees on the menu.
Among them, an Asian inspired salad of sauteed prawns, green papaya, purple basil, Vietnamese mint with nahm jim ($17.00) catches Mysaucepan’s attention whilst a tempura ricotta filled zucchini flowers with a basil pesto ($17.00) is enticing, but it was not to be for tonight.
A bottle of 2003 Willespie Merlot Cabernet Sauvignon from Margaret River keeps us company as we waited for our mains. The wine list is quite impressive with a dozen or so by the glass and a selection that spans the best of Australia’s wine regions with a sprinkling of foreign drops.
The Fish of the day was king fish which came with sauteed zucchini flowers, baby capers, wilted spinach and blood orange sauce. This is the overwhelming choice as three of us order this dish. Two to three generous fillets of king fish are nicely seared, its freshness oozing from the firmness of the flesh. The blood orange sauce might have worked better with a gamey meat as the tartness and sour taste was overwhelming the succulent and subtle flavours of the fish.
I could not look past the chargrilled ribeye steak with eschallot butter and shoestring fries which came nicely rested and cooked to medium rare. It was exactly as I had hoped for – a beautiful piece of meat on the bone without the fuss of any tapanade, sauce or the like to complicate wonderful charred flavours. Pinches of sea salt and freshly cracked black pepper with a small dallop of the butter was all I needed for each tantalising morsel of meat.
As the clock ticked closer to our “deadline” we order the baked lime cheesecake topped with a fresh squeeze of orange ($10) for dessert only to be told ten minutes later that a freshly baked batch would take at least 25 minutes and our orders cannot be fulfilled. It’s a pity because we could have had two more courses to sample a promising new restaurant only to be told that we are “out of time”. If this place is really so popular, perhaps a couple more dinner sessions in addition to its current four sessions from Thursday to Sunday would make the dining experience a lot more pleasant.
So dear readers, are there any new restaurants in your neighbourhood that you would recommend?
707 Military road,
New South Wales
(02) 9968 4244