TOP 100 QUEST: TERRACE RESTAURANT, Wahgunyah, Victoria

Seared yellow fin tuna, salt cod fritter, Lombardo peppers and saffron dressing

 

As soon as you turn off onto the tree-lined road leading up to All Saints Estate you get the feeling that you’re about to have a quality experience.  You walk through a huge rustic tasting room into a lovely covered outdoor dining area where, when you sit, you’re at eye level to the grass which is something a bit different.  Everyone you pass is smiling and obviously having a good time and the staff are friendy.

We decide to have the three course menu and I am delighted that, not being a sweet tooth, I can have three savoury and no dessert.  I choose two entrees and a main.

I wouldn’t normally order tuna but I’m glad I did.  It was quickly seared and served with salt cod fritters, Lombardo peppers and a saffron dressing.  The fritters had great flavor and the peppers weren’t hot at all but added a really interesting texture to the dish.  Next, the scallops which were seared and served with smoked corn puree and grilled baby corn.  I love a good scallop!  Then my main – the duck breast with Jerusalem artichoke, pickled cherries and black pudding.  A mighty fine dish.  It came with a fondant potato.  I don’t normally like potatoes but this was so well done – creamy on the inside and crispy on the outside, flavoured with thyme and a hint of rosemary.  I was compelled to eat the whole thing.

My dining partner ordered a dessert and it was beautifully presented – a rose water panna cotta with poached rhubarb, berries and spiced blackberry sorbet, and thankfully, the rose water was nice and subtle.

The food was excellent and everything looked so appealing.  Definitely a great dining experience.

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