Review - The Governor's Table
Cease your search for the quintessential place to bring visitors and introduce them to modern Australian cuisine.
Blonde wood, part of an understated Scandinavian design aesthetic, makes for a beautiful dining room that allows the sandstone architecture, staghorns and Australian native table decorations to shine.
Earthenware plates arrive bearing a good cross-section of contemporary Australian cooking, with plenty of accessible choices.
While it’s hard to beat seasonally appropriate local Asparagus ($18) grilled and dressed with Parmesan custard, nettle and shiso...
...gently cooked Confit Salmon ($22) with broad beans and blood orange curd also curried favour.
Seared Kangaroo ($24) will give your guests the opportunity to eat half our Coat of Arms against horseradish and lightly pickled beetroot.
With lamb practically a national past time, they do it here as tasty Lamb Ribs ($22) tarted up with pomegranate and Hunter Valley Binnorie feta, and also as...
...a Lamb Backstrap and Belly ($38) combination under peas and mint.
Team either with a hark-back to our British ancestry: Baby Gem Hearts ($10) with toasted pepitas and salad cream.
A jammy 2011 Fruits of the Vine Grenache Mouvedre ($65) should illustrate the Barossa’s bounty, while...
...the White Chocolate Cream, Puffed Black Rice, Mango and Lime Sorbet ($15) will highlight our proximity to Asia.
Yep, this is Australia in a macadamia nutshell.
The Governor’s Table
Museum of Sydney, Corner Phillip & Bridge Streets, Sydney
Ph: (02) 9241 1788
