I haven’t yet been told that I trot, but with Rosemount Australian Fashion Week kicking off today, there might be a whole lot of trotting, on and off the catwalk, down Circular Quay way.
|The very natural interior of Pony Lounge and Dining, Argyle Street, The Rocks, Sydney|
Rather, the menu consists of seasonally-driven, modern share plates and a wood fire grill selection. That’s probably where I got the steak connation from, but there are only a couple of beefy mains among other tantalising proteins off the grill that’s fired by iron bark timber.
Yearning for meat, yet drawn to the share plates, a pair of us compromise on a selection of the smaller plates and a shared main meal. And I guess that’s the kind of flexibility this menu allows.
|Grilled Italian flat bread with smoky eggplant and white bean dip|
Not the prettiest dip ever, with clumps, lumps and white beans throughout, the flavours were big and enjoyed slathered generously on the flat, grill-marked bread.
|Duck liver parfait, toasted sourdough baguette, cornichons|
Wonderfully smooth and light even, I couldn't enjoy the livery bitterness as much as my dining partner, even with the thinly sliced cornichons, though the toasted slices of sourdough worked just as well with the eggplant dip.
|Buffalo mozzarella, eggplant, capsicum, caper and olive salsa|
Gorgeous cheese it was, soft and quite salty; thus bringing out more of the creamy flavours (as opposed to so many bland bocconcinis I've had). I wish this came in a main size.
|Sashimi yellowfin tuna spring roll, green soy bean sauce|
It comes as a slightly warmed piece of sashimi that doesn't have quite the same smooth texture anymore, but still contrasts with the crispy skin and soft cabbage.
I loved the bright red fish on soft green puree, but thought it could have used more of the tart dot of sauce atop each piece to make the overall flavours pop just that little bit more.
|Seared sirloin - soy, lime, chilli and lemongrass dressing|
The flavours partied on the palate although some slices of the sirloin required a little more chewing than others. I can imagine this dish with wagyu might be pretty darned good.
|Roasted loin of pork with crackling, roast potatoes, parsnip, onion, carrot |
and red wine jus
But there's nothing quite like a propellor of pork crackling on top of a dish to get the appetite going.
|Alternate view of the roasted loin of pork|
The vegetables were reminiscent of a Sunday roast: halved chat potatoes, mushy parsnip, softened onions and a baby carrot each. And of course, a piece of heavenly crackly each - crunchy, savoury and all the good things about pork.
Time unfortunately did not allow for desserts, so the quick service with the bill at the end was appreciated. As we galloped out of there, I reconsidered my position on the share plates - I'm rather like them and am looking forward to weekend lunch opportunities out on the long lounge table outside.