05 May Galah, Prahran
If you’re wondering why this bar is named after a species of cockatoo, it’s because they apparently lead you to the nearest watering hole if you happen to be in the dessert. Windsor isn’t exactly devoid of bars, but Galah isn’t one that should be passed over.
Galah has a special focus on Australian spirits and natural wines. High ceilings, exposed brick and leather booths make it a fine place to have a drink. The Fig Jam with Archie Rose white rye, Le Figuier fig liquor, rosella jam, rosemary and thyme honey is not as sweet as it may sound on paper. The Botanique with Archie Rose sour, Native citrus blend, sweet aniseed myrtle foam, strawberry gum dust is an option if you prefer more tart flavours.
Oysters and some firm, Mountain Pepper Gin-cured Snapper begins proceedings. The Coyo Terrine surprises. The light and fresh coconut yoghurt sandwiches thinly sliced eggplant and piquolo peppers. The sweet grape jam is needed to balance the flavours, and it seems to really bring out the coconut flavour further.
My favourite is the the Octopus, which is ridiculously soft in texture. The Ancho chilli sauce has plenty of flavour to go around, and the apple and turnip are thoughtfully added in to bring refreshment to the dish.
Kangaroo Loin is coated in a peppery Wattleseed rub. The tender meat is a good team player with the candied macadamias, pea puree and pickled baby carrots.
I don’t usually walk into bars expecting too much of their food menu, but we were impressed by the creativity of both the cocktail and the dishes here today.
Disclaimer: I was invited to Galah as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time
216 High St
Windsor, VIC, 3181
(03) 9521 5325