Royal on the Park, which used to be known as the Park Royal for those old enough to remember, has a new chef and a new menu that promises 'an avant-garde approach to food' and 'modernism mixed with a little orthodox'. Executive Chef and Director of Food and Beverage, Gary Farrell is highly awarded and has lead the Australian National Culinary Team for 10 years.Gary opened the restaurant to local food media today and served us all a pared down version of his new menu. It was interesting food with a surprising combination of flavours to tickle the palette. We started with a poached free range bullet egg, roasted potato foam, maple bacon chip with caviar, Manjimup truffle souffle and winter
mushrooms. Wow - just love those truffles.Next was Atlantic salmon poached in star anise with big, fat tapioca pearls. I couldn't taste much of the star anise, which is great because its not my fave, but I loved the poached Coffin Bay oyster and Sirromet Rose Essence.
The ballontine of free range Moya Valley Chicken was well balanced by a pancetta lemon curd, blue cheese mascarpone and soft parmesan polenta. I particularly liked the Orlando St Hilary Chardonnay 06.
Dessert was a selection of Buderim Ginger poached pear, tonka bean mousse, red wine pear relish, vanilla crepe and almond and lemon emulsion.
Royal on the Park has other interesting dining concepts planned. There's dining in the dark in a blacked out restaurant where the wait staff wear infra red goggles and a $36 ladies lunch menu.
With a new chef and new menu it's time to try Royal on the Park again. Find it on the corner of Alice and Edward Streets, ph 3221 4311. www.royalonthepark.com.au
