FLUTES AT THE FORT
Setting; charmingly secreted within a colonial house behind the philatelic museum, flutes offers romantic dinning on the verandah or indoors in an elegant private room.
Food: expect fresh Australian produce prepared with flair and served without fanfare. Seafood includes rock lobster, black cod, mulloway jewfish, scallops and king prawns.
Opt for the tenderly-seared scallops starter or pan-fried foie de gras but pass on the too lean fins de Claire ( oysters ).
Modern Australian food is a blend of ethnic cuisines, thus some aromatic dishes may seem familiar. The black cod with wilted tatsoi balances teriyaki with caramelized pumpkin. Roasted rack of lamb’s robust flavour is suitably teamed with delicate ‘broccolini’.
Highlights include thai-style angus beef ( a kilo for two at $98), grilled roasted quail with riberry sauce and kangaroo served with roasted potatoes and braised endives. Desserts include light banana strudel and heavy, sticky date pudding.
Wine: eighty percent of the wines are from Australia and new Zealand, strongly supported by france and other regions. Wine by the glass is available.
Service: staff are courteous, attentive and able to explain the menu.
Signature dishes
Roasted rack of lamb
Seared sea scallops
Warm pur-caraibe chocolate fondant
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Peluang Usaha
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