I chose the besaola. The thinly sliced air-dried beef was served with lemon dressed rocket, truffled honey hazelnuts and shaved pepper pecorino ($24.00). I couldn’t believe how much flavour this produced for what was relatively a simple dish. The combination of all the elements was stunning.
For mains Claude chose the confit of duck leg with pearl barley succotash, spiced peach chutney and goats curd ($42.00) with a side dish of creamy mashed buttermilk potatoes ($10.00).The duck was cooked beautifully and once again the combination of flavours were very well thought out.
The fish of the day was gold band snapper and this was served with crushed potatoes, fennel and fried capers with an orange dressing ($48.00). My fish was very moist and delicious and I loved the side dish being a big fan of fennel.
Service throughout the evening was very friendly and efficient and the wait between courses was perfect. When the dessert menu came out it was a hard choice but Claude can’t go past a creme brûlée. This was a vanilla bean brûlée with cardamom sugar, muddled raspberries and a filo cigar. ($18.00). Very pleasing with a smooth custard, no scrambled eggs here.
My choice of banana churros with cinnamon sugar, buttered rum caramels and vanilla ice cream ($18.00) was amazing. My only regret is it didn’t come with a chocolate dipping sauce, then I would have been in heaven. The churros were soft but not doughy inside with a crispy outside and the caramels were enjoyable but I couldn’t see the connection of these with the dish.
Matilda Bay offers a wonderful menu of beautifully executed food with excellent service. As it is fine dining it is a little on the pricey side so I think it is very suited to a special celebration or romantic dinner. With the Entertainment Card it becomes more affordable and I would love to come again.