Sounds like a brilliant idea, right? And it is if environment and atmosphere matter to your dining experience. Walking up the sand into a highly rated restaurant, practically touching the water, is pure bliss and may I suggest you try the same. Although it is an extra special experience when it takes place in Australia, on Manly Beach, at The Pantry Manly glass box establishment.
Appetizer 1- a boyfriend selection I thought we could do without when looking at the menu. The Caramelized Garlic Bread, char-grilled with butter and parsley. Garlic bread is good, sure, but to be enjoyed with pasta, not seafood. After it was dropped off at the table, I could not be more thankful that we had ordered this version of garlic bread. Just look at the soaked and oozing slices above. This was not your typical baguette slice with some butter and minced garlic baked into it. This was completely enveloped in a butter, caramelized over every inch of each slice. Then garlic slivers placed throughout each piece so you did not just have a hint or taste of garlic, you fully were wrapped up in garlic. For those who love the flavor, this is going to be hands down the best garlic bread you’ve ever had. Personally, I think to double or triple the amount of garlic a recipe calls for so it was right up my alley and then some. From thinking the 15 AUD price tag was excessive to wanting nothing but more platefuls of this, it is a must in for sharing around the table. I am just happy there were only 2 of us and not more, so I could have as many pieces as possible.
Appetizer 2- another boyfriend selection, the Duck & Shiraz Pâte. I love pâte. In Bosnian culture we have pasteta, which is similar enough. Just think of a poor man’s pâte more so- affordable to most and enjoyed often, almost every breakfast even. It is so tasty and buttery though, I crave it daily. So, having duck pâte brings my Balkan self right to my mom’s breakfast table with some homemade kifle (bread sticks). While this version reigns supreme because of how close it is to my heart, of course the duck pâte was very good. Meatier and heavier than other pâte’s, the taste was interesting to the point where it had you coming back for more. The shiraz buttered on top, rather than jelly, is more common in Australia and can even be found in grocery stores. I’d venture to say for the average American tourist, it is quite new and worth exploring. Not to be overlooked, an onion jam added the exact right flavors to compliment the pâte, and the baguette was fresh and crunchy, providing the perfect vessel for this starter.
With a heavier set of appetizers, something light was needed to not overdo it before the mains. Of course, not overdo-ing it with appetizers is not one of my strong suits. A bit of a lesson Hiramasa– “Hiramasa Kingfish is also known as the Yellow Kingfish. It is called such because it is the Japanese term for this type of Kingfish, and it is considered highly regarded in their country. In Australia, where it is also often farmed, it is regarded as a sashimi-grade fish of the highest quality.” Much cleaner, this dish did not necessarily compliment those above, but it did provide a palette cleanse from the carbs to the mains.
The Hiramasa Kingfish Sashimi caught my eye because of a recent love for kingfish combined with the freshness of the seafoods in Australia. Sprinkled with cucumber, chorizo crumble, radish, cider dressing and herbs, the light and delicate balance here was incredibly refreshing. None of these overpower the kingfish, the shashimi comes across bright and mild. Excellent with a glass of white wine.
Speaking of the fresh offerings from the sea, my main had to be the Crispy Skin Atlantic Salmon. Served on top of a medley of potato mash, radish, leaf and herb salad with bearnaise sauce. Call it safe or boring, I love salmon and especially take praise in a well made and fresh piece of fish. Looking out directly into the ocean from the restaurant, you just know you are getting that here. The crispy skin is not as easy to achieve as it may seem, especially while keeping the rest of the salmon flaky. A dry piece of fish and plenty of oil need to be used while switching between broiling and baking. At home, it does not come across as beautiful as the finished product you see above. Here the skin is breakable from the crisp, while the meat slides right onto your fork. Milder in flavor than Pacific salmon, it still is as fishy as you expect and holds its own on a plate. Then add the vegetable and potato medley and you have such a fragrant and true to the earth meal. For an acidic and unexpected kick, everything sits on top of a generous portion of bearnaise sauce. Most comparable to a Hollandaise (and even known as the “little brother” sauce of it), bearnaise consists of clarified butter, egg yolks and white wine vinegar whisked with herbs like tarragon. With such simple preparation of the protein and vegetables, the sauce adds a creamy texture and spiced flavor that does not overpower. Hands down a dish to order.
Pair with a lovely wine and unbeatable beachside view and you have one of the best dining experiences in the city. For me, having this just once is not enough, I will be back!
