|Inside Public Dining Room, The Esplanade, Balmoral Beach|
|Fried whitebait, aioli, lemon|
We started with an Aussie sauvignon blanc that tasted a little too young and acidic, although this was placated by the pretty display of lightly fried whole whitebait in a fryer basket.
From the snacks menu, these little fish were fantastically fresh on their own in a pale, crisp batter, lifted to great heights with fresh lemon and a dip into thick, creamy aioli.
|Seared scallops, chorizo, red pepper, pickled cauliflower|
|'Melting' Huon Valley Tasmanian salmon (sous vide), snow pea puree, shimeji mushroom, beurre blanc and hazelnut|
The fish fillet was served with its own skin – artfully deep fried to golden crisps – a chlorophyl-green snow pea puree and a salad of shimeji mushrooms, snow peas and baby spinach leaves. A foamy beurre blanc butter sauce brought additional flavour to the fish, while a trail of crumbled hazelnuts added texture, perhaps unnecessarily.
|Brodetto - Italian seafood soup, NZ clams, octopus, white fish, prawns, scallops, bruschetta|
Heavily fragrant with fresh dill, the dish featured a wonderful showcase of Australasian seafood: New Zealand clams and mussels, tender slices of octopus tentacles, pieces of salmon and a white fish, a couple of scallops and a large peeled prawn. To me, it represented a bowl of Australian waterside dining.
Too eager to check out the beach, we skipped dessert in favour of Gaytimes and Calippos later in the day on the beach. On a perfect Sydney beach day, I'm more than open to the idea of returning to Public Dining Room.