Gladioli’s tasting menu peaks with slow-cooked beef from the barbecue, glazed in Granny Smith apple juice and teamed with a rich mix of Japanese mustard, turnips and native succulents, all expertly seasoned. It’s a dish that suits the comfortable, elegant dining room while also reflecting regional produce that chef Matt Dempsey has sourced, hand-picked or grown and worked into a finely crafted dégustation. Other highlights might include sliced shiitake mushrooms over a caramelised cauliflower purée (sorrel adding a citrus note) or new potato resting on crunchy quinoa (served with smoky chunks of eel in an onion broth). Each dish gives a nod to native ingredients, while the drinks list has a local bent complemented by smart picks from Europe. Surrended to the care of well-versed staff as they present summer fruits, both familiar and unusual, presented with candied rose petals in organic cream. Gladioli is a wholly pleasurable experience.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Food: ★
Wine: ★ ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
