We started off with a dozen royal Miyagi oysters from Tasmania with a pepper berry vinaigrette. The oysters had a creamy flavour, and were plumper than the usual Sydney rocks we have. The vinaigrette complimented the fresh flavours of the oysters making it a greater starter.
Next up we had the next entrees with the Fraser island spanner crab, tomato, and bullhorn tartlets. Together with mayonnaise, roasted peppers, dried tomato and jelly of tomato water and Lirah Shiraz vinegar, the filling had so much umami which was divine.
The next little dish was the pâté parfait. The chicken liver parfait tart was topped with a thin layer of rhubi mistelle jelly and dusted with davidson plum on the top to present a beautifully prepared dish. On the underside of the jelly, I could taste a slight spicy chilliness which I found balanced all the flavours well and cut through any heaviness from the pâté.
We had a warm Akoya oyster dish which came with the bush tomato xo. I personally felt the XO sauce was lacking in some of the smokey flavours that I'm used to, but overall was a delightful dish to have as part of the entree.
The next warm dish we had was the zucchini flower, stuffed with Flinders island scallop mousseline mixed with sea spaghetti, fermented garlic scapes and finely diced stems of the flower. The moment this dish was placed on our table I could smell the beautiful buttery flavours. The scallop stuffing had a wonderful blend of flavours that had a burst of zest and butteriness.
Right after I devoured the zucchini flower, the most beautifully presented dish was then placed which was their yellowfin, with macadamia dressing and finger limes. This was refreshing and delightful to have right after a buttery dish.
Our wholemeal sourdough with cultured butter topped with saltbush was absolutely delicious. The saltbush reminded me of the taste of seaweed flakes. The bread was super warm and fluffy too. I love the smell of freshly baked warm bread.
Nearing the main, we had the Coral trout with a native curry which is made up of lemon myrtle, saltbush, macadamia and fermented green chilli. It was one of my favourite dishes of the night, and for any leftover curry we licked the plate clean with an extra serving of sourdough that the staff kindly found some extras for us.
Moving onto the final dish before dessert, we had their Gundagai lamb with bush tomato and spring greens. The lamb came in a sausage form, which was not what I was expecting, however, the flavours were pleasant but I definitely thought I was being served a lamb chop so was a little disappointed in that sense.
We decided to get the Nimbim Valley cheese tart, which looks amazing. However flavour-wise, it was not cheesy enough! I was expecting a full-on heavy hit of cheese, which unfortunately did not happen.
The last two desserts were the passionfruit pavlova with fresh mangoes and lemon myrtle. It was such a refreshing and delicious treat and I needed more. The final dessert was their multilayer ball of heaven. It had a cocoa and hazelnut shortbread with caramelised white chocolate truffle with macadamia praline, mascarpone vanilla cream all wrapped in a dark chocolate shell with honeycomb and macadamia crumb. This was my favourite dish of the night and needed a second serving!
Overall, I thoroughly enjoyed my dining experience at Arthur, and maybe my new favourite restaurant as I felt satisfyingly full (and not the usual about to explode full). I highly recommend coming here if you're celebrating something, date night or a birthday. They have a great selection of cocktails and wines too. They also offer vegetarian options too.
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