REVIEW
Megalong looks well on its way to cementing itself as a marquee player in Australia's destination dining stakes. From the offer of raw baby vegetables harvested just before service to a flawless fig tarte Tatin come dessert, chef and co-owner Colin Barker keeps produce front of mind inside this smartly restored homestead. And why wouldn't he, when nearly every ingredient featured across the five-ish courses is organically reared on the surrounding 600 hectares? A frothy soup speckled with crisp saltbush leaves furthers the argument for potatoes and leeks, with an expertly poached egg lending creamy and buttery ballast. Fatty slices of roast lamb contain magnitudes of flavour, needing no more than a dab of black garlic and a tart braise of fennel and puntarelle for emphasis. Invested service and spectacular escarpment views will keep you pinned to your seat, but a roam around the grounds encapsulates the whole experience: a much welcome breath of fresh mountain air.
ABOUT
Chef Colin Barker
Price guide $$$
Bookings Essential
Wheelchair access Yes
Open Lunch Sat-Sun; Dinner Thu-Sat
Price guide $$$
Bookings Essential
Wheelchair access Yes
Open Lunch Sat-Sun; Dinner Thu-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
