We started off with bread - sunflower seed bread stick, warm and crusty but with soft innards. I love mushrooms so the moment I saw the portabello appetizer, I was sold. It was topped with a poached egg and served with tomato confit and a brown sauce that could be marmite. In any case, I thought this dish was really well executed where everything complemented one other, including that strip of cream foam that usually served nothing but a decorative purpose. The meaty cap of funghi was delicious but then I could be biased. If I had to nit-pick, the egg yolk could be runnier; I suspect it suffered under the warmer but gosh, I still can't believe egg yolk and mushroom goes together!
For the main course, there was only 1 seafood option, stated as "seafood of the day" and it was this capellini pasta tossed with garlic, chunks of shrimp, crab and lobster (or maybe it was crayfish?). Initially I was rather dismayed at having pasta at a French restaurant. Luckily, the pasta was well done - al dente and the sauce, simple but tasty, and seafood, fresh.
For dessert, it was a decent wild berry sorbet. I have to say the food servings were pretty generous and we were all quite satisfied at the end of the meal. I am glad I have another option to Garibaldi in future.
I also got to try the apple tart. Gunther's version was rather unique. Instead of a thick crust topped with apple chunks, it was a very thin layer made of apple slices laid between thin and buttery pastry. This pastry taste a little bit like 'prata' but was much thinner and more pliable. On top of this 'tart' was a sprinkling of chopped almond bits mixed with meringue crumbs. Notable was the accompanying gelato. It could be some sort of praline but in any case, it was milky and delicious.
The restaurant is already enjoying brisk business despite being in operations only less than a month. The place was packed during lunch and there was a lot of servers on duty. Tables are packed pretty closely. With all the people, workers etc, acoustics aren't exactly the greatest for making conversation. Oh well, when the food is good, people will probably be focused on eating anyway.
36 Purvis St.
Tel: 6338 8955