Sage
14/20
Modern Australian$$
With its handsome heritage-listed surroundings, fabulous garden bar and air of solid conviviality, Sage makes a great work-schmoozey lunch place or romantic liaison location. Service is schmick and savvy. And while first impressions are of rather a lot happening on the plate, an array of flavours and textures manages to hold its own. Cured ocean trout combines silky dabs of horseradish cream, just-crisp horseradish meringue, preserved lemon gel, cubed lemon jelly, hazelnut crumbs and a wisp of dehydrated fennel. Braidwood lamb neck falls off the bone, alongside cracking lamb bacon, zucchini puree, olive dust and tapenade. A good proportion of ingredients comes from Sage's own farm, where the chefs also spend a little quality digging and planting time. For dessert, try banana semifreddo with copious dollops of salted caramel, candied pistachios and house-made honeycomb shards. Sweeeeeet.
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Original URL: https://www.theage.com.au/goodfood/eating-out/sage-20130903-32c8z.html