Sardine Eatery & Bar
3/69A Esplanade, Paynesville, VIC
03 5156 7135
- Barbecued Whole Lakes Entrance Sardines
- Miso Glazed Black Figs
- Pig Head Croquette
- Fish Stew
- Skylor Park Pork Loin
- Chocolate & Carmael Fondant
It was a pleasant start to our dinner at Sardine with the Sourdough. The lightly toasted slices of thick cut sourdough were spongy yet crisp. The very aromatic seaweed butter and beach herbs offered an ocean-y, creamy sensation. Quite interesting indeed.
We then moved on to the signature dish, the Barbecued Whole Lakes Entrance Sardines. The sizeable fishes were grilled to a nice crisp outer that enclosed a juicy, meaty inner. The fresh sardine protein was unmistakeable, flakey and tender with a bold flavour, nicely paired by the smoked cherry tomatoes and sage.
We also enjoyed the Miso Glazed Black Figs. The figs were beautifully sweet and slightly savoury thanks to the miso. This was directly juxtaposed by the saltiness of the wagyu bresaola and creamy goat’s cheese. A soft, heavenly combination and the perfect comfort food.
The Pig Head Croquette also impressed. Topped with a sunny fried egg, the croquette had a golden brown, crunchy crumbed outer that held together a beautifully tender pig head inner. The devil sauce was rich and creamy, adding great flavour and depth to the already tasty pork.
Our Fish Stew replaced the Gurnard for the night, and boy did it not disappoint. Not dissimilar to a bouillabaisse, the dish was loaded with amazingly fresh seafood ranging from gurnard and king prawns, to mussels and various clams. All incredibly fresh and cooked just right, served with a beautiful, fragrant broth full of seafood flavours. A seafood lover’s dream come true!
The Skylor Park Pork Loin was also tasty. The exceptionally lean cuts of pork loin were tender though slightly chewy, providing a salivating, porky flavour with each bite. Served alongside were cute parcels of charred onion swimming in a sweet onion broth, as well as a refreshing shallot puree.
Our evening was rounded off with the Chocolate & Caramel Fondant. The fondant was baked to perfection. Fresh out of the oven, the crusty outer cracks open to reveal a beautifully melty, still-liquid inner. The combination of sweet chocolate and slightly salted caramel was heavenly, while a hint of gingerbread flavour from the gingerbread ice cream definitely created an extra depth in flavour. Amazing.
With an ever-evolving menu characterised by fresh, local produce, Sardine is an upscale venue located in the sleepy town of Paynesville.
While a few of the dishes were overly salty, we found our meal enjoyable nonetheless and situated right by the seaside, it’s a great venue to experience the freshest on offer in East Gippsland.
Would Penguin Eat Again?
Penguineats would like to thank Sardine, and East Gippsland Marketing Inc. for organising our visit.