Top Paddock was a much bigger cafe than I was anticipating. It was high-ceilinged and light-filled with a mix of both small and communal tables. We got there at around 12:40 and it was bustling with customers, but we got a table for two straight away. I ordered the gin and lime cured ocean trout fillet with pickled baby beetroot, potato galette, poached eggs, leaves, goats curd and toast. All the different ingredients were done very well. The combination of flavours was generally good; I wasn't too sure...

B'stilla's menu is designed around sharing plates. With the two of us, we were recommended to order two small plates, a large plate and a side or salad. It sounded like quite a lot of food, but since we were there we may as well try a wider variety of dishes. [caption id="attachment_5885" align="aligncenter" width="1000"] B’stilla - duck & chicken pie, almond, cinnamon, saffron ($14)[/caption] [caption id="attachment_5886" align="aligncenter" width="1000"] B’stilla - duck & chicken pie, almond, cinnamon, saffron ($14)[/caption] Coming to B'stilla for the first time, of course we had to...

Being a function space as well as a restaurant, The Boulevard has a simple but modern open space next to the wine bar. It's next to the 9-hole Studley Park Golf Course and has a nice view of the city, or at least whatever is visible above the tree line. Mum and I ordered two courses each: Entrees: - Chorizo, Prawn, Tomato and Basil Risotto - Prosciutto-Wrapped Scallops, Mushy Peas and Lemon Butter Mains: - Crispy Skin Barramundi, King Prawn, Sauteed Spinach and Prawn Bisque - Slow-braised Beef Cheeks in Red Wine Sauce, White Bean...

[caption id="attachment_5803" align="aligncenter" width="700"] Worker's Lunch Menu[/caption] Our group booking was for more than 8 people, so we had to either choose the $45 banquet menu or go for the $15 worker's lunch. We opted for the latter. The menu has changed since I last visited. [caption id="attachment_5804" align="aligncenter" width="700"] Charcoal Grilled Corn w. Dried Maize[/caption] The topping on the grilled corn was maize rather than paprika, but like last time, the corn was juicy and was even more delicious with the crunchy topping. The cauliflower and freekeh salad was also...

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