33 Govetts Leap Road, Blackheath NSW 2785
Phone: (02) 4787 6899
Open: Friday, Saturday & Sunday for lunch & dinner
Blue Mountains long time stayer
Starting with dessert I visually remember the famous Chequerboard ice cream ($19) being one of the signature dishes of this restaurant by Chef Phillipe Searle. It's appearance is subtle and less striking in appearance to what I was expecting. I asked whether it had changed over the years but apparently has remained the same for its 26 year dish life. It's an intricate pattern of star anise, pineapple, liquorice and vanilla anglaise where your taste buds try and work out the flavour subtleties. For entree the Three Tofus in 3 ways with ginger and sesame dressing ($19.50) is a tasty dish for vegetarians and those who aren't simply carnivores. If visiting Sunday the restaurant does a duck special which I believe needs to be ordered in advance but I was lucky some extra ones were made available. The Twice cooked steamed simmer duck breast on the bone spiced with star anise and black pepper ($40) comes at a premium price but my favourite was the generous sized Oyster blade of beef pot roasted with lemon grass and kaffir lime ($36) for its tender meat and lovely flavours. A good dish to have on a cold day and would go well with some Organic Sour Dough ($2) to soak up the juices.
For dessert I thought the Bombe-Milk chocolate & macadamia ice cream and cherry sorbet ($14.50) delivered more punchy flavours for your dollar than the Chequerboard ice cream ($19). The Macchiato ($4) and Cappuccino ($4) were pretty decent. Overall an enjoyable meal worth visiting the Blue Mountains for. It was expensive and I wished the seating was more comfortable and less crowded which would have made it more pleasurable to sit for an extended amount of time. My visit definitely left me wanting to try the other dishes but being located so far away it might be a while until I find the time. If you dined with a party of four you'd probably be able to order everything on the limited menu. With no signage and visible street number on the restaurant I think I must have passed it 3 times in the car trying to work out where it was in the street. It wasn't until I parked and walked down to the street that I finally found the restaurant.
SNAPSHOT REVIEW:
PROS: Tasty dishes, Interesting although limited menu, Long standing restaurant, Plenty of street parking, House wine reasonably priced but limited range by the glass
CONS: Expensive, Seating quite basic and felt crowded in parts of room, Possibly no air con, All the way out in the Blue Mountains
MUST TRY: Oyster blade of beef pot roasted with lemon grass and kaffir lime, Chequerboard ice cream at least once
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Three Tofus in 3 ways with ginger and sesame dressing ($19.50)
Sunday duck special: Twice cooked steamed simmer duck breast on the bone spiced with star anise and black pepper ($40)
Sunday duck special bone factor
Oyster blade of beef pot roasted with lemon grass and kaffir lime ($36)
SIMON FAVOURITE :-)
Green beans ($9)
Bombe-Milk chocolate & macadamia ice cream and cherry sorbet ($14.50)
WORTH TRYING :-)
Chequerboard ice cream with star anise, pineapple, licquorice and vanilla anglaise ($19)
WORTH TRYING :-)
Bantry Grove Orange Sauvignon Blanc 2008 ($8), TSG Canberra district Tempranillo Shiraz Graciano 2008 ($8.50)
Macchiato ($4), Cappuccino ($4)
Bill $171 for two, Chef Phillipe Searle in the kitchen
Menu — nice handwriting. Note credit card payments incur 2.5%
Wine menu
Drinks menu — Single beer choice so hope you like Fat Yak Beer
Cosy seating is bordering on a little squashed
Table setting
Side passage to the toilets — nice walk in Autumn when it's not raining
Extra kitchen area at the back
Seating is perhaps a little classroom — maybe it is or perhaps I've just insulted the furniture designer?
Aesops in the toilet is always a winner when matched with hand towels and pretty flowers
Homemade jams
Understated restaurant front of Vulcans
