Thursday, March 18, 2010

To Mollymook ( Berry Sourdough cafe, Cupitt's Kitchen, Pilgrim, Rick Stein)

Just a few days before the start of the Australian day long weekend, R decided to go to Mollymook for a weekend trip away. I was happy. Happy to be away from Sydney. What's even better is that R initiated to have a holiday away. The next thing I know I was researching what cafe and restaurants around the area.

First stop, Berry Sourdough bakery and cafe. Just about 2 hours drive from Sydney, Berry is the perfect place to have a rest. A small little town with lots of cafes and boutique shops. One thing for sure is that the Berry sourdough bakery and cafe could be easily miss when driving towards town as it is not located on the main street.

Orecchiette with honey and thyme baked ricotta, peas, spinach and hazelnut crumble
Oxtail terrine with soft boiled egg, radish and celery

I had the pasta dish while R had terrine for lunch. Although it's a vegetarian pasta, it was beautiful. Something light with a bit of character brought out by the texture of the hazelnut crumble. After lunch, I was thinking of having some of their tart that was on display but thought I might get some on our way back home. Unfortunately, they were closed on the day we head back to Sydney. Next time, when I do travel to south coast I will definitely come back again. This trip to Mollymook, having lunch at this cafe certainly start the trip on the right note.

A further hour of driving , we finally reached our destination- Mollymook. We stayed at one of the motels with a walking distance to the beach. Later the same night, we went to Cupitt's Vineyard Kitchen.

Cupitt's Winery in Ulladulla is only 5 mins drive from Mollymook . When we first arrived, I was totally amazed by the view. From the restaurant, you could view the Burrill Lake. A beautiful background settings for this county home like interior restaurant.

When I was researching about this restaurant, on their website , it mentioned that they are based on the philosophy of slow food movement where food are sourced locally which has been produce in an environmentally friendly way . I love this concept knowing there are restaurants do pay attention on sourcing local produced food

Smoked ham hock and rabbit terrine,pear and saffron relish, rustic bread with smoked ham hock butter
Blue Eye trevalla with pommes noisettes, cauliflower puree, baby vegetables & lemon oil veloute
Pasture fed beef eye fillet (200gms) served with muscatel puree, potato galette, walnut and mushroom veloute
Chocolate cake

The dinner was lovely. I had the Blue Eye trevalla and it was cook to perfection. Writing about it now and thinking of it, make my mouth water and wish I could have some of it now. Overall fine dinning restaurant with a casual layback. Staffs were friendly, and I am please to see they are kids friendly as not a lot of fine dinning restaurants cater for children.

Second day , we went to Milton, a small town 10 minutes away from Mollymook. Had brunch at Pilgrims cafe. When we arrived, the cafe was full. Luckily we only waited for 5 minutes and was able to get a table.
Egg Omelet with mushrooms on toast
Berry pancake

The brunch was disappointing, my pancake was really dry while R found that his brunch was really oily. I think it could be during the holiday weekend, there were more people in town and they were short staff staff to run the place.

Had a scroll around town after brunch. Went into some art galleries with beautiful paintings on display, some home ware shop with interesting products on sell. Then head back to Mollymook and relax on the beach.

Dinner time, we head to Rick Stein at Bannisters. The restaurant that I most looking forward to dine at out of the whole trip. They were awarded Suoth Coast Restaurant of the Year 2009 and Winner restaurant in a resort 2009. With these awards, I come with high expectation.

The view from the restaurant

Grilled tasmanian scallops in shell with toasted hazelnut and coriander butter
Marinated tuna with passion fruit, lime and coriander

For entree, the scallops were nice but nothing out of the ordinary. The tuna was different having it marinated with passion fruit , lime and coriander. However, I find the taste a bit strange. The passion fruit have a really strong flavor which does not seems to go well with the tuna.
Escalopes of Tasmanian Salmon with Sorrel Sauce
Fillet of Blue Eye Trevalla with Tasmaniam Summer truffles, silvers of potato, mushrooms

As I had the beautiful Blue eye trevalla at Cupitt's kitchen, R would like to try it at Rick Stein and compare the difference. Certainly the way both restaurants approach to cook the fish is different, but we both agree Cupitt's style of cooking is our preference. More simpler , yet able to bring out the flavor of the dish better.

Red wine poached pears with raspberry and chocolate ice cream
Panna Cotta with Poached rhubarb

Dessert time. I had the Panna cotta with poached rhubarb. The panna cotta was really smooth and delicious. Although I am not overwhelming satisfy with the meal, it is overall a very nice dining experience.

Having dine at Cupitt's Kitchen and Rick Stein was certainly my highlight of the trip. Who knows a last minute plan for a weekend getaway turns out to be a gastronomy trip for me.

Berry Sourdough bakery & cafe
23 Prince Alfred St ,
Berry , NSW 2535
Phone (02) 4464 1617

Cupitt's Vineyard Kitchen
60Washburton Rd,
Ulladulla NSW 2539
Phone (02) 4455 7888

Pilgrims cafe
Shop 8, The settlement
Princess Hwy,
Milton NSW2538
Phone (02) 4455 3421

Rick Stein at Bannisters
191 Mitchell Pde,
Mollymook NSW2539
Phone (02) 4455 3044

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