Fioretto… chunks of pecorino and the vegetable fastidiously positioned on high of a romesco sauce. Picture: Wendy Johnson
Gradual-cooked lamb shoulder… with a mixture of beans, sage, garlic and tomato. Picture: Wendy Johnson
Burnt cheesecake… creamy. Picture: Wendy Johnson
Spatchcock… tender and succulent with complete child carrots (orange, yellow and crimson), chickpeas and chermoula butter. Picture: Wendy Johnson
“Patatas bravas”… tiny, spherical potatoes filled with chilli, saffron aioli, chives and citrus salt. Picture: Wendy Johnson
“Tabla de Embutidos”… Spanish smallgoods, together with thinly sliced, spicy meats, house-made pickles, olives and manchego. Picture: Wendy Johnson
The tastes, sounds and really feel of the Mediterranean mix fantastically at a brand new restaurant Saint Malo, which opened on London Circuit, Civic, a few weeks in the past, says eating reviewer WENDY JOHNSON.
THE meals at Saint Malo was glorious and sooo tasty. We’ll be again for these distinctive flavours, which have been celebrated over centuries, and with good purpose.
It was Father’s Day, and the set menu was $95 for 2 programs and $110 for 3.
We began with a sangria, created with Spanish flare ($16). Saint Malo makes its sangria with both crimson, white or rose and the depth of citrus fruits, brandy, triple sec and orange juice was gorgeously balanced. We liked the marginally fizzy end.
For entrée, Saint Malo supplied the “Tabla de Embutidos”, a choice of Spanish smallgoods, together with thinly sliced, spicy meats, house-made pickles, olives, manchego and extra. It definitely stimulated our style buds.
We opted for the meats for mains, over the vegetarian choice. The tender and succulent spatchcock was successful with complete child carrots (orange, yellow and crimson), chickpeas and an thrilling chermoula butter. Our solely advice can be to incorporate a carrot for every visitor (the dish got here with three and we had been a desk of 5). Equally tender was the slow-cooked lamb shoulder with a beautiful mixture of beans, sage, garlic and tomato. It fell off the bone.
Mains for the vegetarian part of the menu included Spanish-style vegan meatballs and a paella, which sounded scrumptious.
The set menu included fabulous “patatas bravas”, tiny spherical potatoes filled with chilli, saffron aioli, chives and citrus salt. A successful dish and creatively completely different. We additionally liked the “fioretto” with chunks of pecorino and the vegetable fastidiously positioned on high of a romesco sauce.
Dessert was fairly on the plate and never overwhelmingly candy. The burnt cheesecake was creamy, and a glass biscuit was set in a dollop of Chantilly cream.
The wine checklist is intensive. We had been shocked to search out solely a few Spanish choices.
Saint Malo’s décor is mild, vibrant and ethereal with loads of daylight streaming by means of huge home windows. The out of doors space will likely be fabulous when the climate warms up.
As with all new restaurant, kinks must be ironed out. I booked on-line however there was no point out of a set menu that I discovered, so we had been shocked on arrival. Confusion took over with seating. I booked to sit down within the arches space, however we initially landed in a piece of the restaurant at a desk giant sufficient to seat 10 close to the entrance door. We requested to maneuver.
Terribly annoying was the employees checking out cutlery within the open-concept kitchen. It was so loud and disruptive we requested our waiter to have it stopped. Not nice for atmosphere.
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Ian Meikle, editor