What is it with Friday nights right now? The last few have been cold and wet and miserable!
We sought shelter last night chez Bar Liberty where we enjoyed a corner table and a leisurely meal to kick off the long weekend.
I enjoy a house gin and tonic as it changes regularly and it's always made so well with one big ice cube and a lime wedge and Steve usually selects a beer from the extensive list. The last couple of times we've only been in for a drink and always pledge to return for food so last night, food was on the agenda!
I was fascinated by the board on the wall listing the places and people that inspire the owners of Bar Liberty.
We decided to start off with a plate of charcuterie which came out quickly. Wafer thin slices of well seasoned pork enriched with fat. Yum! Already I could feel myself relaxing, The bench seating looks uncomfortable - high backed and rigid but it's surprisingly supportive. No cushions needed.
- Cured scallop, fermented buttermilk, cavalo nero
- Mushroom broth with spelt and Parmesan
The mushroom broth was amazing. Creamy but still light and packed full of umami goodness with some bite from the spelt and I think what was some type of cabbage. I could have eaten a whole massive bowl of this with some bread. Perfect for a Winter dinner. I want some more right now!
We decided to continue on to the large plates and went with the XO pippies and Chinese doughnut. This must be the Supper Inn inspiration! I do love a version from a place in Box Hill, Roast Duck Inn which is authentically Chinese so I wondered how this would compare...
Well flavour wise it was good with the Asian notes quite subtle actually so the salty sea goodness of the clams sung through. The Chinese doughnut was deliciously crunchy with a bit of doughyness that absorbed the beautiful liquor from the shellfish. This is a more refined and elegant representation of the old Chinese family favourite. And I can do elegant as well as a I can do homely.
What was also darn delicious was the hanger steak. It can be tough but this version was not tough but it had texture and most of all lots of flavour with a creamy Jerusalem artichoke puree that was silky and so decadent and then some crunchy Jerusalem artichokes for more texture. This was Winter food at its best.
Bar Liberty is interesting, Great for a drink, great for a meal. It's non traditional and creative but still remains approachable and low key with no pretentiousness. You're my new friend Liberty!