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Mobys Restaurant
Boomerang Beach, Pacific Palms, NSW.
Out There magazine - Issue 19
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Styled to look like 1950s beach cottages, Mobys Beachside Retreat cleverly combines a modern luxury feel with a relaxed ambience. At the heart of the resort is a restaurant overlooking the pool, with a deck for alfresco dining and a contemporary interior with stylish white chairs and colourful flowers on the tables. The menu is impressive in its versatility, appealing to both outside guests and to inhouse diners who might want just a snack or even a children’s menu. Chef David Walker uses fresh, seasonal and, wherever possible, local produce.
The oysters, served either natural or eight ways, come from nearby Wallis Lake, while the deliciously tender Wingham beef is served with wilted spinach and celeriac mash. Local seafood goes into the bouillabaisse, served as a main and suitable only for those willing to don bib and appropriate tools. Was the effort worth it? A resounding yes. Desserts are very generous – blueberry bread and butter pudding with “drunken” cherries and strawberries especially so – but the highlight remains the entrée of twice-baked Milawa blue cheese souffle with orange and walnut salad, which like the resort itself, manages to achieve a perfect balance of style and restraint.
© Christine Salins
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