December 2016. Three splendid meals in the Highlands –
Biota & Bundanoon Guest House … plus a Chinese connection.
At the risk of being accused of spruiking I bring this to
the attention of friends and relations at the same time as wishing all a happy
and restful holiday period ahead.
Biota in Bowral
is almost my ‘local’. The formal
restaurant is beyond my normal budget so I usually eat in their front-of-house
tapas bar where a new menu is most impressive, now including some full meal
choices. The onion rings were the best I
have ever eaten. Top-notch ‘chips’ are
really baked potatoes with creamy sauce.
Dory roe with home-made crisps (generous serving of both); fried chicken
wedges and pickles. All simply scrumptious. Other dishes included pasta, raw
king fish, leeks, kale and a cheese Mac with chips. “Somm” Ben Shephard knows his wines, local
and exotic (prices modest to mostest).
He also does bespoke non-alcoholic beverages using botanicals. Chef James Viles continues to win prizes for
innovative food and exotic produce, some home grown on the premises and
nearby. The $64 question: can
vegetarians eat caviar?
Another noted Highlands chef Eon Waugh, late of Josh’s Café
and the Exeter Studio Restaurant has now taken over the dining room at the Bundanoon Guest House. And their first week has been a busy one with
many of his signature dishes in evidence – as well as some new ones. Double cooked gruyere soufflé, butter chicken
curry, mandarin duck and pate all exemplary.
Even the bread and butter are special.
A delayed alcohol licence might be considered a benefit (so ring to see
if you can bring your own). And enjoy in
moderation (or excess but rarely).
The Hong Kong
Restaurant in Moss Vale is producing authentic Cantonese cuisine seven days
per week and is great value. Try their
pork mince and green beans; roast duck and sour vegetables; black bean chilli
beef; fried dumplings … all excellent to my taste.
Kind regards, Andrew Byrne .. Burradoo via Redfern
