Table Manners
Beachside suburban dining gets serious (and a little playful).
Contemporary$$
Minding your manners isn’t much of an issue in sunny, barefoot Bronte, but first time restaurateur Alex Cameron has brought a level of Euro sophistication to the beachside suburb.
The linen-clothed tables, statement lamps, candlelight and silver ice buckets set the scene for civilised wining and dining. Chef Luke Churchill amplifies the elegance with snacks such as horseradish-scented raw tuna on toast and a beef tartare, the hand-chopped sirloin capped with fried quail egg and crisp wisps of pommes allumettes.
Some dishes shout – the Moreton Bay bug club sando with fries, or Puglia’s pan-fried spaghetti all’assassina topped with king prawns. But the more understated main courses are quietly rewarding, such as crisp-skinned red mullet with sauce Americaine and fregola, and lamb rump with baby peas and broad beans.
Mind, with a 400 bottle wine list, you may need to mind those manners after all.
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Original URL: https://www.theage.com.au/goodfood/nsw-good-food-guide/table-manners-20241003-p5kfj8.html