09 October, 2006

The Deanery

13 Bligh Pl (off Flinders Lane); 03 9629 5599

Some different fare for us on this dining occasion. A generous relative, and his even more generous financial employer (trust me, I have no qualms taking a good meal off one of those evils!) made us happy to settle into the Deanery restaurant, rather than settle for bar snacks and a couple of beers (mind you, the bar food looked none too shabby either). The Deanery restaurant is more cellary than Deanery - low ceilings, ruby-brown and beige walls, and a room-length window separating diners from the rent-a-space wine cellar.

The mainly Moroccan-style menu is extremely approachable - one page, of around ten each of entrees and mains. And they all look fabulous. The food menu is contrasted with the wine ‘book’, with a full page of wines by the glass, and those by the bottle priced from $25-$1000. We settled on a 2005 Brokenwood Semillon for $35. Were we having entrees as well as mains, I couldn’t have gone past the slow roast lamb with dukkah crust, green olive tapenade and parsnip whip.

My main of king prawns in chickpea batter, with lentil tabouleh and feta looked a little insignificant on arrival, in comparison with the pork belly with cannellini beans and mustard labne; and the Porterhouse steak with parmesan polenta and porcini relish. However, the very fleshy prawns and legume accompaniment proved equally filling. The light batter was almost fizzy on the tongue, and the feta was a great complement - lending both saltiness and creaminess to the prawn flesh.

With the exception of the chocolate petit pots, all the desserts feature fruit. We shared a pear and apple crumble, with wonderul nutty ice cream, and indulged in some dessert wines, conveniently offered by the glass alongside the desserts.

Our empty plates testified to the quality of the food, but what also impressed me was that I came away with lots of cooking ideas - they weren’t off-puttingly complicated choices, instead just tempting combinations of tastes and ingredients.


No comments:

Post a Comment