My first visit to @saintpeterpaddo in its new home . And the experience has stepped up on many levels , the new dining room and adjoining bar and hotel are stunning , and the food is refined and clearly confident . Only service needs growth to match that standard ,the dish descriptions are great but service pace and organisation seem a little chaotic.
After a gorgeous fish soup that beautifully welcomes you with deep roasted oceanic flavours . The first course is a showcase of Fish Butchery charcuterie , this includes a dozen preparations served either on a skewer or in tart and pate form , as listed below .
Murray Cod Toulouse
2. Murray Cod Chorizo
3. Yellowfin Tuna Castellano Salami
4. Yellowfin Tuna Loukániko
5. Striped Marlin Ham
6. Swordfish Belly Bacon -
7. Yellowfin Tuna Sujuk
8. Rock Flathead Mortadella
9. Yellowfin Tuna ‘Nduja Olive
10. Smoked Bar Cod Roe
Celeriac Consommé Jelly
11. Coral Trout Head Terrine
Curry, Nasturtium & Verjuice Jelly
12. John Dory Liver Pâte
Plum & Port Jelly.
In general , I loved the “softer “ preparations , like the flathead mortadella and the coral trout head terrine .
Salt & Vinegar line caught Blue Mackerel encourages dipping with Fiore Sourdough and cultured butter , the salted mackerel itself is a burst of freshness .
My favourite course was perhaps not as technical as some of the others but beautifully clean and focus . The hood of Corner Inlet calamari is lightly set on chargrill and served as noodles , along with a nduja made of yellowfin tuna . The Nduja has just the right amount of heat and the calamari provides perfect structured texture .
Coral trout has the rainbow gleam of immaculately cooked fish , served alongside cruciferous vegetables, kumquat and Vadouvan sauce .
Aged tuna and swordfish are rolled in nori and mimic lamb loin, served with mushroom, smoked potato and green garlic, this dish smells and tastes of a beef or lamb course .
Pre dessert is a cracker , 5 sorbets of various native fruits , acidity and floral notes abound . Particularly like the Lemon Aspen and Quandong .
Custard tart is a great finale, made with milk rather than cream , this utilises plenty of vanilla and nutmeg . A classic !
