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We had dinner at Woodland Kitchen & Bar at Neutral Bay last weekend for our anniversary. I probably would not have known this place had it not been a wine voucher I received (l0l yes the free wine was the draw card), but it turned out to be a really lovely restaurant with delicious food and attentive service, I’d definitely come again.
We ordered 3 courses but skipped dessert; I preferred the entree / starter dishes over the main options (as is generally the case for me), but the bf really enjoyed the steak he ordered, more so than usual. Even though we had 3 courses, they were all relatively light, so I didn’t feel awfully bloated afterwards which was nice. But perhaps because we didn’t order any carbs, the Mongolian did feel hungry later into the night (haha)
Duck liver parfait, cornichons, sourdough croutons ($16) – anything liver related will generally be on the order list for the Mongolian, and this piece was gorgeous, rich and creamy, with very little liver smell. It did need some additional salt and pepper to draw out its flavours, and could have done with a few more extra pieces of cornichons and croutons, as I like a relatively thin smear of liver.
Sydney oysters, freshly shucked to order ($15)
Tempura zucchini flowers, lemon ricotta filling, green peas, snow pea tendrils, radish – lightly flavoured overall, the pea puree was very tasty. I like that they used tempura as batter to keep the dish nice and airy. However we weren’t fans of the raw green bean salad – it was just too hard, it felt like they had used some old unfresh beans.
Because I can never skip a scallop dish, we also ordered the very Vietnamese inspired seared scallop salad, green paw paw, cucumber, chilli, lime, peanuts. They weren’t too stingy with the scallops, which were fat, sweet and slightly bouncy (in a good way) and the salad was really light and refreshing.
Woodfire grilled Tasmanian salmon, artichoke, asparagus, green olive, fetta
350g Rib eye on the bone from Gippsland Vic, served with roasted baby carrots, eshallots, salsa verde and jus. As I said above, the Mongolian really enjoyed his steak, it had a slight smokiness from the woodfire grill and perfectly tender. He ordered medium rare, but we think it turned out to be more medium, not that it seemed to damage the steak at all.