There were options on the menu that appealed and it was hard whittling it down but we got there.
Steve chose the Red Gate Quail, Confit Hen’s Yolk, Morcilla Crumble. I got to try a mouthful of this and it was delicious. The description didn't mention the crispy bacon. Oh, salty bacon, egg, black pudding and tasty quail - what a flavour combination that just has to work and it did.
The dish is pretty with dark, almost black fried kale, green tinged with blush thinly sliced strawberries covering the thick slices of duck breast. The sweetness from the parsnip complement the duck and then the fruity strawberry note cuts through the richness. Definitely a winner.
Steve went with the Flinders Island Milk Fed Lamb, Jerusalem Artichoke and Baby Vegetables. A more classic dish but still a winner. The lamb was well cooked and the different cuts provided textural notes and flavours.
Caramelised Brussel sprouts, Aioli, Jamon Crumb really made the best out of the humble sprout. Perfectly charred and then seasoned with jamon, these were crunchy and far from soggy and so attractive to look at all green and toasty.
The Kipfler potatoes, Mustard, Sage weren't quite the crispy roast potatoes we thought we saw that prompted us to order because although beautifully golden they're more solid than crispy and crunchy. However they were super fluffy and the potatoes themselves had a great flavour to them that they were delicious too.
Steve had the simply entitle Honey, Pine Nuts and it turned out to be a honey cake with a quennelle of ice cream and pine nuts. The cake was warm, moist and buttery and combined with the cool ice cream and then the crunch of the nuts was a delight.
I went with the Yogurt Panna Cotta, Pistachio, Poached Rhubarb, Apple & Sorrel Granita and it came prettily presented in a glass. And I think there was so much more in that glass than that list. There was certainly something citrussy and toasty, sweet, biscuity chunks and crunchy brandy snap like bits. This is a dessert right up my street. I love the cool creaminess of the panna cotta and then all the fruity blasts of flavour finished off with a sweet almost toffee like notes from the biscuit crumbs. Oh how I wish I had more than 2 minutes to enjoy this. Instead I pretty much inhaled it all and it tasted so good that inhalation was easy!
I would heartily recommend Paringa in spite of the dessert delay as the issue was absolved with the goodwill gesture and the quality of the food is really special. Hard to choose between here and Ten Minutes By Tractor....