Gladioli
In terms of tiny towns that punch above their weight in the eat-drink stakes, Port Fairy stands above all others.
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22 Sackville St, Port Fairy
(03) 5539 7523
In terms of tiny towns that punch above their weight in the eat-drink stakes, Port Fairy stands above all others.
And much of that deliciousness is thanks to chef-restaurateur Matt Dempsey, who has a trio of venues in town, including the newly reborn fine diner, Gladioli.
In historic Seacombe House you’ll find one of the state’s best-value degustations – it tops out at $100 for seven courses – but where three courses of a la carte is just $65 a head.
It makes such plates as confit Great Ocean duck served with beetroot many ways – roasted, cubed, curled, puree – taste even better, where country-style generosity is teamed with city-style smarts.
A simple dish of radish served with excellent Schulz quark is a win for team veg – though, for many, a perfectly cooked piece of Rangers Valley wagyu with pickled onions and crisp kale will be the definition of happiness.
Teamed with a local-loving selection of Grampians goodies and other central Victorian drops at very fair markups, service that’s charmingly professional and a finale of Shaw River buffalo milk cheese from just down the road, and you have a lovely little regional restaurant. Port Fairy’s folk have much to sing about.
Must-eat dish: Great ocean duck confit
Cuisine: Contemporary
Chef: Matt Dempsey, Matthew Murphy
Open: Dinner Wed-Sat; lunch Fri-Sat
Bookings: Yes
BYO: No
Price: $$
Instagram: @gladioli1