Northern Ground
144 Main Street, Bairnsdale, VIC
03 5152 1544
Australian
$$
Food
- Portarlington Mussels
- Caramelised Onion and Cheddar Tart
- Lidenow Greens
- Lyonnaise Salad
The Good
We were off to a flawless start with the Mussels. Freshly delivered from Portarlington and having simply been prepared in a tomato, chilli and Tambo Chardonnay base, the mussels simply shone thanks to their freshness. The sizeable, meaty mussels were so plump and juicy. Offering a hint of sweetness and rounded off by the delicious buttery and slightly spicy sauce, this dish is bound to impress even non seafood eaters!
The Caramelised Onion and Cheddar Tart was simply delicious. The sweetness of caramelised onions were perfectly accompanied by the creamy richness of the cheddar. The pastry holding it altogether was simply just oh so buttery and crumbly. Just perfect.
We also enjoyed the Lidenow Greens. The gorgeous presentation made way for an utterly irresistible dish. The delectable carrot pesto offered a delicious sweetness throughout, nicely paired with the pamesan crumb creating an excellent crunch throughout. Paired with thick, silky smooth pappardelle and such fresh, crisp greens including beans and broccolini, this was one veggie dish that delivered a full flavour hit!
We rounded off with the Lyonnaise Salad. Borrowing from his French background, this dish takes inspiration by utilising traditional French ingredients like Ox Heart and smokey bacon. The Ox heart was just sensational. The thin, lightly grilled slices were almost crunchy and very juicy. A hint of chewiness leads to a bold, gamey sensation that takes centre stage. Paired with the crisp bitter leaves and chunks of smokey bacon, all tied together thanks to the perfectly poached free range egg.
The Mediocre
Nothing.
The Bad
Nothing.
The Verdict
It was an utterly flawless and thoroughly enjoyable feast from start to finish.
Simple, flawless preparation paired with such fresh, local produce has undoubtedly created such exquisite flavours and a scrumptious meal that’s truly, hard to come by these days.
Would Penguin Eat Again?
Most definitely!
Penguineats would like to thank the generous hospitality of Chef Rob Turner, and East Gippsland Marketing Inc. for organising our visit.