Bookings are essential and can be made from 5pm. Cost is $35 per person. Dinner includes pasta, side & glass of wine. Our a la carte menu is also offered on Pasta Night.

Ingredients

• 4 x 180gram kingfish fillets with skin on
• 2 tbls extra virgin olive oil
• sea salt and pepper
• 6 cooked globe artichokes

For the sauce

• 4 red peppers, roasted and peeled, cut into chunks
• 1 small desiree potato, chopped
• 6 cloves garlic, peeled
• 1 red chilli, finely chopped
• pinch saffron
• 3 cups water
• ½ cup extra virgin olive oil
• salt to taste

Make the sauce

To make the sauce, place all ingredients except the olive oil in a saucepan and add good pinch of salt. Bring to the boil, then turn down to a simmer and cook until potatoes are tender. Remove saucepan from the heat and remove half the liquid, keeping it to adjust the consistency of the sauce later. In a blender, puree mixture, adding the olive oil and a little of the spare liquid if it’s too thick. Season to taste and set aside.

Cooking the kingfish

Heat oven to 160C. Halve the artichokes and set aside. Place kingfish fillets on a plate, coat with oil and season to taste. Heat fry pan over medium heat. Place fillets skin side down and cook for 3-4 minutes until the skin forms a golden brown crust. Place fillets on a tray and cook in the oven for 9 mins. Meanwhile add a little olive oil to the frypan and pan fry the artichokes, cut side down, until golden and heated through. Remove the fillets from the oven. To serve, spoon the sauce onto four dinner plates, place the fillet on top and scatter the artichokes around the fish.

Call on (02) 43 811 436 for a reservation. $35 per person. The kids are welcome too – $15 per child (children 12 years and under)

Ingredients

• 200g eggs
• 100g sugar
• 40g flour
• 30g cornflour
• 30g cocoa

Method

Preheat oven to 200C fan-forced. Line two baking trays with silicon paper. Beat the eggs and sugar until very thick. Meanwhile sift all the dry ingredients together. Sprinkle the dry ingredients over the egg mixture and fold through. Spread batter onto the baking trays to 5mm thick. Bake for 8-10 minutes until cakes are spongy and spring back.

Chocolate ganache ingredients

• 250mls milk
• 250mls double cream
• 1 vanilla pod, split and scraped
• 3 egg yolks
• 6 tbls caster sugar
• 1500g 70% Amedei dark chocolate, chopped
• 100g Amedei milk chocolate

Soaking syrup

• ½ cup sugar syrup (1:1 ratio sugar and water brought to the boil and cooled)
• ½ cup nocello liquer

Method

Scald the milk, cream and vanilla. Meanwhile beat the egg yolks with the sugar until light and fluffy. Add the milk mixture to the egg mixture and stir until combined. Cook the Anglaise to 82C so the mixture coats the back of the spoon. Once thickened add the chocolate, stirring so mixture is smooth, then pour into a container with lid ajar and place in the refrigerator to set.

To assemble:

• 1 cup soaking syrup (½ cup sugar syrup – 1:1 ratio sugar and water brought to the boil and cooled – combined with ½ cup nocello liqueur.)
• ½ cup sour cherries in syrup
• 2 tbls chopped walnuts
• 3 tbls raw cacoa nibs
• cocoa to dust

Cut each sponge to 4 rounds or squares. Soak the first piece of sponge using a pastry brush until it is moist. Spread an even layer ganache over the soaked sponge and scatter over a tbls of sour cherries. Place another piece of sponge on top, repeat the soaking with syrup, a layer of ganache and then the cherries. Repeat with the third piece of sponge. With the fourth piece of sponge, soak with the syrup and place on top. Put the finished cake into the refrigerator to set for 2 hours. Serve dusted with cocoa, chopped walnuts, cacoa nibs and some walnut cream.

Walnut cream

In a large bowl, whisk egg yolks with caster sugar until the mixture is pale and thick. Add nocello and moscato, mixing well, then add the vanilla. Place the bowl over a pot filled to a third with simmering water, over a medium heat. The bowl should sit snugly on the pot but the bottom of the bowl should not touch the water. Keep whisking the zabaglione mix until it thickens and doubles in volume. Cool the zabaglione then fold through the cream. Pour into glass goblets and shave some good quality, bitter chocolate on top before serving.

Amedei chocolate, cherry and walnut cake by Cameron Cansdell