REVIEW
Fresh from a stint at Maxwell Wines' Ellen Street Restaurant, chef Tom Boden has a new home among the vines and paddocks at Penny's Hill. In keeping with the rural vibe, Boden's food is honest, rustic and bound to sate the hungriest of appetites. A slab of slow-roasted lamb is meltingly tender and delicious with eggplant, chickpea and roast cumin seeds; pork belly is an equally generous serve, teamed simply with chunks of carrot and a handful of dill. There's more finesse in a stack of apple cucumber, smoked kingfish and pink grapefruit topped with a perfectly charred king prawn. Tempura-style zucchini flowers are light and fresh on a salad of pickled zucchini and baked ricotta. It all adds up to a hearty lunch, although more variety on a list heavy on Penny's Hill wines would be a welcome touch. Crème anglaise is the star of a strawberry summer trifle, while fuzzy peach wedges on clotted cream seal the deal on perfectly turned-out tart.
Phone:
(08) 8557 0840
(08) 8557 0840
Website:
https://pennyshill.com.au
https://pennyshill.com.au
Bookings:
Bookings recommended
Bookings recommended
Features:
- BYO
- Licensed
- Bar
- Wheelchair Access
- Outdoor dining
- Private room
Accepted card types:
- Eftpos
- MasterCard
- Visa
Chef(s):
Tom Boden
Tom Boden
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.