Lamb Rack – lamb rack on spinach and feta cheese filo pastry with a roasted tomato and capsicum sauce ($39.50)
A really great main. After seeing the beautiful tender hunk of lamb resting on a deliciously flakey spinach and feta pastry I was somehow transported back to my grandmother’s kitchen; me as a little (very hungry) Greek boy waiting for her to set down a large slice of homemade spanakopita and me scoffing it down in about 3 seconds. Fortunately for the diners around me, I was a tad more civil as I ate my way through this dish. The capsican and tomato sauce really livened up the dish adding a spash of colour and a unique flavour.
Scallops – seared scallops with a cauliflower puree and gruyere crisps ($22.50)
For entrée, try the scallops. To be honest, I try to stay away from scallops as an entrée because I know you only get a few. However these scallop’s was quite plump in size. The perfect size to whet the palate but not ruin the main. On top of that they were perfectly seared on the outside keeping them buttery and tender on the inside. I really did enjoy smearing them with the creamy cauliflower puree and the gruyere chips added a lovely crunch and flavour.
Crème Brulee for dessert
Who doesn’t love a good crème brulee? Personally for me its not just about the velvety creaminess of the desert, it’s the immense pleasure of being able to get your spoon, crack through that hard caramazlied top and scoop both the delicate shards of the burnt sugar and rich custard into my mouth. The sheer textural contrast of both elements was enought to make me demolish the whole thing. I thought the raspberries and blue berries are a lovely side as their tartness gives a much needed balance to the creaminess of the brulee.
Amandas on the Edge Restaurant
Pokolbin, NSW 2320