Public Dining

Thanks to Dimmi for the amazing half price promotion! Many bellies have been filled constantly.

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Seared scallops, crisp pancetta, pea puree, goats curd, black pepper caramel
Seared scallops, crisp pancetta, carrot puree, goats curd, black pepper caramel

Plump, juicy and perfectly cooked scallops. The crispy and slightly salty pancetta just seemed to bring out the freshness of the scallops, with the carrot puree kicking a bit of spice and heat onto the palate.

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Fried zucchini flowers, ricotta, parmesan, provolone dolce, pink pepper, celeriac & savoy cabbage salad, lemon pangrattato
Fried zucchini flowers, ricotta, parmesan, provolone dolce, pink pepper, celeriac & savoy cabbage salad, lemon pangrattato

The weaker out of the entrees, the zucchini flowers had a slight oily after taste but the filling was smooth and cheesy. The salad was a little bitter but the dressing most certainly balanced that out with its citrus flavour.

Melting huon valley Tasmanian salmon (sous vide) scampi tortellini, jerusalem artichoke, broad beans, salmon roe, verjus butter sauce
Melting huon valley Tasmanian salmon (sous vide) scampi tortellini, jerusalem artichoke, broad beans, salmon roe, verjus butter sauce

Guys. This was the perfect salmon. I’ve never had salmon as good as this. No. 1 on my list. It was ‘melting’ for sure. Bad writing 101 but it certainly did not have that ‘fishy’ taste you seem to get. The skin was crispy but unfortunately the tortellini was a miss. Overcooked, hard and the filling itself lacked flavour and depth.

Duck confit, pan seared breast, puy lentils, celeriac puree, smoked hock jus
Duck confit, pan seared breast, puy lentils, celeriac puree, smoked hock jus

The duck confit could have been more tender and was just a tad salty. The lentils were soft and cooked well but the overall depth of this dish didn’t have what the others did.

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Valrhona chocolate textures, hazelnut dacquoise, creme fraiche, passionfruit sorbet
Valrhona chocolate textures, hazelnut dacquoise, creme fraiche, passionfruit sorbet
Orange and grand marnier souffle, warm chocolate sauce, orange sorbet, chocolate crumble
Orange and grand marnier souffle, warm chocolate sauce, orange sorbet, chocolate crumble

I think I might sum up the desserts with….AMAZING. Chocolate textures were smooth, delectable and the passionfruit sorbet had the perfect balance between sweet and sour. The souffle was light and airy, the orange sorbet extremely refreshing.

I was extremely impressed with Public Dining’s dessert. Very impressed.

I’ll be back for the rest of the menu.

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Public Dining Room Menu, Reviews, Photos, Location and Info - Zomato

Til next time,

Alice

(Aesthetic Communications)

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