MissDissent (missdissent) wrote,
MissDissent
missdissent

Review - Liquidity (CLOSED)

Since I last dined at Liquidity* they have made some changes - the most notable being a new chef. At the helm now is the talented Ricky Keeley, who spent some time at Grappa, which shows in the menu. They have dropped the prices (slightly) and overall it feels more Mediterranean and more cohesive.

There's also a new and enthusiastic new general manager called David Luppino who takes care of guests with personality and flair. He’s understandably proud of the new menu, which is served at both lunch and dinner.



Start with a bowl of warm marinated Sicilian and Ligurian Olives ($6.50) enhanced with lemon peel - they were excellent, and the serve was large.




Progress to a lovely fresh Risotto of Cavalo Nero, Hervey Bay Prawns, semi-dried Tomatoes and Garlic ($22/entrée, $33/main). They used carnaroli rice, which I prefer (a better grain, less likely to go to slop than arborio); and this is an entrée serving (which was more than enough).



The fish of the day ($32) when I dined was a whole baby snapper – it was an impressively large well-cooked fish served with fresh lemon, eggplant and caper salsa.  We also had a Rocket, White Bean and Parmesan Salad with Aged Balsamic ($9) which I really liked.



Their version of Chips come with Smoked Paprika and Lemon Thyme Aioli ($9) and they needed to be put out of reach of my dining companion (they were that good).



For lunch David recommends you skip the steaks - Black Angus ($43) or Wagyu Sirloin ($46) – unless of course your boss is particularly understanding. They’re cooked from scratch and take about twenty minutes for a medium. If the sun is shining, David suggests booking. He also suggested a wickedly rich Chocolate Tiramisu ($16.50) with sweet and sour cherries – who was I to argue?



However I will say, it was actually too rich for my taste!

Liquidity
Superyacht Marina, 1 James Craig Road, Rozelle Bay
Ph: (02) 9810 7630

* Here is my last review: http://missdissent.livejournal.com/128457.html

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Tags: food, wine
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