Tallwood

www.misopeckish.comTallwood is located in a newly completed shopping complex along Mollymook beach offering a relaxed, contemporary dining experience that encourages the sharing of foods.  The owner and Executive Chef Matt Upson spent 20 years working in restaurants around South Australia where he trained under some of the best chefs in Australia which includes Maggie Beer, Steven Snow, David Reyner to name a few.

The decor  is clean, simple boasting a selection of  artworks on the walls to purchase.    Tallwood attempts to use as much local ingredients and fresh produced where possible.

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Tallwood is open for breakfast for those wanting a quick coffee on the go, lunch and dinner for those wanting to share a long meal with friends and loved ones.   They have also just started to offer yum cha.

We ordered a number of small and large plates to share.

Lychee and Mint Dacari – flavours of the sweet lychee and subtle mint flavour combination made for a nice refreshing drink.

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Oyster Nebbiolo Granita – half shelled Clive river oysters served on a bed of rock oysters topped with shaved ice with nebbiolo granita (grape granita) were fresh, cold and delicious.

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Portuguese cake with Saffron Mayo – this is basically a bacalhau.   The bacalhau was nicely cooked, crispy on the outside and warm and soft inside.

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The inside contained chunky mashed potato with dried fish and saffron butter sauce. I personally found that the bacalhau to be fairly salty, however with a bit of squeeze of the lemon help cut through the saltiness inside.

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Pork Belly with Black Pudding – Came out looking like a spring roll, definitely not what I was expecting.    It was fairly oily but still hot.  The outside turned out to be the skin which was fairly crispy but not crackling crispy.    Served with two bits of black pudding, greens and tomato salsa.

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This dish had quite a good depth of flavour.  The pork inside was a combination of pulled and chopped pork that  melted in your mouth.

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Seafood Paella with squid, mussels, fish and chorizo provided a great depth of flavour.    The paella was quite salty however with the squeeze of the lemon, help cut through the saltiness.  The rice was a huge disappointment – over cooked, as it had no bite to it.   Quite a large dish where it is recommended for it to be shared.

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Seared flank beef with Carmelised Onion and Mushroom –  the beef was slightly tough for my liking, but then again a flank is quite a tough piece of meat if it is not cooked properly.   It went well with the carmelised onion.   The pearl mushrooms gave the dish extra depth.  Looking at the beef itself, it was nicely seared on the outside and pink in the middle.

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Brocolini – As with every meal, we try to order some vegetables.  The brocolini was cooked perfectly where it still had a bite to it.

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Bombe Alaska – A very appealing dish.  I definitely was not expecting this, but a ball of sorbet covered with a soft meringue that is then torched lightly.     This dish definitely had an artistic feel to it.  The raspberry sorbet went well with the vanilla ice cream and the soft dollops of meringue on top.  There was this interesting item on the dish that was crispy, light and airy which I could not work out what it was until I asked the waitress, which turned out to be crispy sponge.

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Creme Caramel with  Sauternes Granita which is a sweet French wine.   the creme caramel was smooth and silky.  Strange combination of creme caramel and granita, which I thought would not work well together.  After a bite, it immediately took Plus 1 to heaven.   The creme caramel was smooth and silky.  Portion size was just right to top the stomach.

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Coconut Rice Pudding with coconut ice cream and saffron creme – Was quite a large heavy dish.  the rice pudding was creamy and warm.  The sultanas provided natural sweetness.  the saffron cream was light, fluffy and had a subtle saffron flavour that did not over power the dish.   the toffee and chopped hazelnuts provided a good crunch t the dish.

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The dishes here are more flavoursome and more value for money to that at Rick Stein’s Bannisters.  The atmosphere is relaxed and laid back with good service.  The desserts (especially the bombe alaska) here are outstanding and are forever changing to what is in season.

Location:  Shop 2, 480 Tallwood Ave, Mollymook, NSW, Australia

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