Located in the main building of the Spicers Sangoma Retreat, the restaurant overlooks the swimming pool and local area. Guests staying at the retreat are welcome to dine here as part of their all-inclusive package. With this package you receive a four course menu with a wine pairing, and a pre-dinner cocktail in the lounge.
The food is sensational, and the passion in each creation is evident. We enjoyed each mouthful of every course. The restaurant is small and intimate and looks beautiful in the evenings with candle lit tables and soft classical music. The small tasting menu takes diners through a culinary journey, we had a faultless experience and highly recommend it.
Our first course was Yarramundi Silk Eggplant, with Freekeh, Kale, Chilli, Turmeric, Hummus, Zatar and Syrian Pumpkin Seed Oil. This dish was simply divine, the flavours blended perfectly, and each ingredient was carefully prepared and presented. The dish was paired with a glass of Skillogalee Riesling, 2014, Clare Valley. A lovely wine with some strong floral notes and a pleasing aroma.
"We had an outstanding evening of dining."
Our next dish was the N.T. Barramundi, served with Chickpea, Golden Beets, Orange and Ras Al Hanout. Barramundi is a delicious fish, the seasoning and Golden Beets were delish, it's a complete dish that I can't find a bad word for. It was paired with Brokenwood Semillion, 2014, Hunter Valley, NSW. A wine that complemented very well, and left us rather satisfied.
The next dish was the Wallerwang Lamb Rump, served with Heirloom Carrot, Avjar, Beets and House Preserved Lemon. This Lamb dish is an example of how delicious and tender Lamb is when carefully prepared. The lemon made this dish complete, and was paired with a glass of Maverick Grenache, Shiraz, Mourvedre, 2012, Barossa, SA. A smooth, velvety red wine, a perfect marriage with the Lamb.
We had a serving of Banana Ice Cream delivered to our table. This was a great palate cleanser, and we enjoyed a cup of Green Tea with it. Finally we were served the Willow Brae Goats Curd, with Spiced Bilpin Honey, Rose Petals, Burnt Fig and Persimmon. This brought us to the end of a superb culinary journey, we had an outstanding evening of dining.
The Bill: Inclusive
