Lunch (at 14:45!)
This is a dining experience not unlike the marvellous Colonial Tramcar Restaurant in Melbourne.
Patrons are seated in bays of four people, so for groups of less than four chances are that you will be making pleasant conversation with strangers, so have your 'small talk' ready!
For starters a plate of individual damper rolls with olive oil and spices was placed on the table and everyone was provided with a glass of water. (Other beverages are available at a cost.)
There were four mains to choose from (steak, salmon, chicken and goats cheese) and three desserts (lemon meringue tart, pannacotta or fruit). Service was very prompt, but no choice was offered with regard to the cooking of the steak, which universally arrived 'well done'.
The Angus Beef Medallions were served with some potato mash (sweetened by the addition of small pieces of caramellised onion), a tangy tomato chutney, a rich jus and a piece of bacon and a sprig of rosemary atop the steak.
Coffee and tea followed. This was a very pleasant meal, especially considering the limitations of the context.
Dinner
(19:15)
This was a three-course affair. For entree there was a choice of minestrone soup, blue swimmer crab and mushrooms with haloumi cheese.
The main course options consisted of beef cheek, lamb, pork, kangaroo, fish and vegetarian lasagne. For dessert the options were cheese, chocolate berry cake and apple tart.
The macerated blue swimmer crab was served on a piece of sourdough bread and accompanied by some leafy greens, guacamole, cucumber and thinly sliced pickled ginger.
In some ways it is a little unsettling to think about eating one of our national emblems A.K.A. the dearly beloved "Skippy the Bush Kangaroo" of childhood days, but it also seemed churlish to pass up the opportunity to try some unique Australian cuisine which was fully paid for as part of the package.
I must digress and tell the story of the brush tailed possum, protected in Australia but reviled in New Zealand as a toxic import. Anyone who has ever had a possum in their roof knows just how annoying and ornery these fluffy little critters can be, but woe betide you if you should set out to harm them in any way. It is a completely different story in New Zealand. On tour of the South Island several years back, I saw all manner of clothing items made out of possum fur (apparently gloves and socks are ever so soft and warm!) and on a tour was caused to visit Pete's Possum Shop, which sells all manner of possum paraphernalia, including possum pies. Yes, dear reader, in the interests of scientific curiosity, I consumed a possum pie. The meat was a bit like a greyish combination of chicken and lamb, but quite palatable. It is difficult to go past a nice old-fashioned pie with meat, gravy and melt-in-the mouth pastry. Oh, the irony of it! In Australia one might be jailed for making and eating such a pie, but in NZ it is encouraged!
Back to Skippy ... Two generous chunks of Nullabor Plains Kangaroo loin mignon were seared on the outside (served 'medium') wrapped in somewhat fatty pancetta and served with 'broken potatoes' (skin on), spiced quandong sauce and some fresh green broccoli. The pieces of kangaroo were a little tough and stringy in parts, and the dish would have benefited from being able to use a steak knife rather than an ordinary blunt knife. However, the majority of the meat was of a good consistency. The quandong (native berry) sauce was quite delicious.
The highlight of the meal was the Belgian Chocolate Muntries Pudding. This was presented as a warm flourless chocolate cake containing dried fruit, berries and streaks of chocolate ganache and a quenelle of double cream. The cake was light, fluffy and very yummy and the juicy berries combined well with the chocolate.
Once again water, tea and coffee were made available. Out the window to the west a beautiful sunset gradually evolved, with the golden sun shining through streaks of cirrus clouds low to the horizon and deepening hues of pink and purple.
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