In the food mecca that is Chatswood, if you’re looking for a change from the abundance of Asian options, then venture down the road a little further and you’ll come across Good Vibes Organic. Modern European where everything, bar the seafood, is Australian Certified Organic.
By day, Good Vibes Organic acts as a cafe and dishes up your standard brunch fare, ranging from your traditional eggs benny and french toast, through to mushroom arancini and cripsy skin chicken. More on that crispy skin chicken later!
By night, Good Vibes Organic evolves into the Modern European restaurant, which is their true calling. Owner and Head Chef Huey has a seasonal menu which he changes regularly. When you get seasonal organic produce, you know you’re in for a quality meal.
Chef Huey himself brings out a small bowl of soup to whet our appetite. A talented chef without doubt, but also very charismatic and down to earth. We thoroughly enjoyed the short snippets of conversation between courses.
We started our meal with the seafood chowder with croutons. A deliciously fragrant chowder with an abundance of fresh seafood. There was a liberal serving of katsuobushi over the top which lent a very smokiness to the chowder.
Our favourite savoury dish of the day was definitely this twice cooked crispy skin chicken, yorkshire pudding and veloute. Wow what a dish! And thankfully, one that has a permanent place on the evolving menu! Cooked in masterstock and then deep fried to perfection. It has amazing crunch with some beautiful deep flavours.
We were then served the Hoppin Johns with slow braised lamb shank. Chef Huey’s take on the American/Southern hoppin john rice dish using jasmine rice. Topped with a ridiculously tender lamb shank that literally fell off the bone at the slightest touch. Delicious!
Now what’s better than lasagna I hear you ask? Well, deep fried lasagna of course! Next was the lasagna napolitana croquette with polpette. Vegetarian lasagna cubes, crumbed, and then deep fried. Served with delicious meatballs. This dish also has a vegan option. In fact there are a number of vegan options on the menu.
We then had a slight reprieve from the absolute epic feast and had some soothing green tea. They make their own mix of teas using organic loose leaf tea, and this green tea we tried was one of the tastiest we’ve had.
We then moved on to some sweet dishes. The french toast was out of this world. Coconut french toast, maple bacon and caramelised banana. The sweet and savoury elements were so complimentary, and the coconut gave it a slight Thai feel. Another favourite dish.
Our next dessert was the Good Vibes Bar. Peanut, coconut, chocolate, sorbet. Chef Huey aptly described it as a marriage between a Bounty Bar and a Snickers Bar. It was sweet, decadent and delicious. Best shared as it is a large portion!
Our last dessert was the tart tatin and it was our favourite of the sweet dishes. The caramelised pastry was so incredibly caramelised, it was chewy. A delight on the palate as well as having that fantastic textural element, this was a cracking dessert.
Suffice it to say, we had an epic feast at Good Vibes Organic, sampling from both their brunch and dinner menus. Between the fabulous dishes churned out from the talented kitchen, the knowledge that we were consuming quality certified organic produce, and Chef Huey’s engaging personality, we had a very enjoyable lunch. Good Vibes Organic is a very welcome addition to the Chatswood dining scene.
Good Vibes Organic
172 Victoria Avenue,
Chatswood, NSW 2067
Contributed by Susan, who dined as a guest on behalf of 2 Hungry Guys