Our recent trip to Orange was made more memorable because of so many great restaurants, serving good, honest food with the freshest of local ingredients.
One such restaurant is Lolli Redini, which has been award with a Chef’s hat in the Sydney Morning Herald Good Food Guide. Mysaucepan booked this restaurant well ahead of our trip to ensure we got to sample the dishes which have been the talk of Sydney town.
We were deciding whether to dine outside under a beautiful magnolia but looming clouds overhead and a slightly windy day made us opt for a cosy table in the warm interiors of the dining room.
The waitress gave us a table with seats along the wall and we had big lush cushions for added comfort. We were surprised to be the first party at around noon and thought it might be a less busy lunch session. Within the next 45 minutes, diners started streaming in and by 1 pm, the restaurant was in full throttle.
A starter of squid ink risotto with seared ocean trout was a great introduction to the skill and artistry of the chef – the intensity of the squid ink beautifully balanced with the lightness of the seared ocean trout and deep fried shredded leeks.
A beef cheeks and potato gratin were tender and unctuous, the potato gratin firm yet creamy and ending with kick of horseradish cream.
Roasted pork belly could do with a bigger portion but the skin was crisp and the meat yielding, with just the right vegetables to ring in spring – broad beans.
The turkish delight was a surprising tower of rose-syrup spiced parfait, sandwiched between two sweet and crunchy meringue, topped with tart raspberry ice cream.
The baileys and chocolate mousse was a rich finish to the meal, topped with a layer of peanut toffee crunch.
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48 Sale street
Orange, New South Wales 2800
(02) 6361 7748