We are shown to a great corner table even though we initially say we just want a drink. We're then tempted by the menu and the charry smells coming from the kitchen behind. The tables are mostly full and there's a pleasant laid back kind of buzz to the place.
The small menu does tempt us so we start off with some Spanish charcuterie which comes with some bread and pickled vegetables. They meat is salty and spicy and the pickles wonderfully fresh, zingy and crunchy. We also have the anchovy on toast which is bite sized with delicious salty anchovy and capers, some zingy pickled onion and fresh parsley to clean the plate from that intense briny saltiness.
The charred broccoli and stracciatella is exactly what we need as our next dish and goes down well.
As we ponder whether to continue to eat or call it quits until the next stop, the chef is out and about and points me to the blackboard of specials which has a rabbit and black pudding cassoulet on it which he describes as having delicious chunks of bacon in it. He also recommends the Clarence River Prawns grilled with romesco sauce so we go with those two dishes.
The prawns are delicious made that way because of the sauce. The cassoulet comes with a salad that we have a courtesy few bites of but it's more about fishing for the bacon chunks!
Definitely a tasty cassoulet but at $30 we think it should be at least 10% cheaper.