I returned to Rozelle’s gastro-pub hero to try the cuisine of current head chef, Leigh McDivitt; and if you haven’t been back recently, you probably should too. My smile began with an amuse bouche of Sweetcorn Soup with Basil Oil - really outstanding, and definitely the standout of the sweetcorn soup category for me thus far.
I was also pretty impressed with the stand-out Sommelier (and Restaurant Manager) Nicholas Luhman who triangulated from two people's (differing) personal preferences a superb wine in the Central Otago 2007 Rippon Riesling ($55). It matched our entrees rather well too! And it doesn’t get much better than the Rabbit, Chestnut and Foie Gras Terrine ($23)...
That is until you try the Seared Scallops with Morcilla, Chorizo, Truffled White Bean Puree and Coriander ($22). Both the produce and the cooking helped make this the best scallop dish I’ve had so far this year. Look at 'em fat, golden beauties, so succulent and moist inside!
Eye-catching plating in mains like the Thirlmere Duck Breast with Lentils, Beetroot, Parsnip, Orange and Pistachio ($38)...
...and the Pan Roasted John Dory with Squid Ink and Lemon Gnocchi, Confit Cuttlefish and Shellfish Bisque ($34) reminded me of Thomas Johns’ now defunct Pello, where McDivitt spent some time in the kitchen. My only quibble would be their high level of salt and the way portion sizes feel inadequate unless you order three courses plus sides.
However, our decadent side of Truffle and Parmesan Potato Puree ($10) lived up to our server’s enticement: “It’s the naughtiest thing, especially when you eat it on bread rolls at 11pm at night!” That was gobbled up so quickly you'll have to suffice with a photo of our half-side of Green Beans with Preserved Lemons and Almonds ($8/ full serve) which was also quite delicious.
All up the meal was pricey, but certainly very memorable - I predict I will return.
The Restaurant at 3 Weeds
197 Evans Street, Rozelle
Ph: (02) 9818 2788