Sage restaurant at Gorman house, Canberra


Sage has a new chef with a French-sounding name. The internal and  surrounds has definitely had a make over for the better. The mains and entrees we ordered reminded  me of Biota restaurant in the Southern Highlands.
Fresh bread on the house.
Excellent fresh bread!
      
Peckish
Crispy whitebait, lemon & white pepper dipping sauce.
It was ok–did smell fishy  🙂

Entree 1
Smoked Rainbow trout
eucalyptus snow, carrot granita, pea mouse, potato glass
Picture perfect!

Entree 2:
Slow cooked pork belly
Compressed nashi, cucumber, crackling, cider jelly.
I enjoyed the main as the nashi and cucumber and cider jelly worked well with pork.

Main 1:
Duck a l’orange
Crispy skin breast, duck leg terrine, pickled red cabbage, licorice
A bit disappointing as the skin was not crispy as suggested on the menu.
And we would have prefered a crispy duck leg instead of the terrine.

Main 2:
Roasted lamb rump
Smoked eggplant, baby capsicum (stuffed with smoked eggplant), preserved lemon and rosemary jus. I could not work out what the black looking crumbs were. It tasted very salty, almost like freeze dried black olives. The lamb was perfectly cooked and tender.

We would have liked to try their desserts but we were too full to appreciate it.

Advertisements