Ezard is a fine dining restaurant offering a delightful culinary journey. Teage Ezard is the head chef, and recognised as one of Australia's leading chefs. He has a talent for building interesting and innovative menu's that impress diners, and that was certainly the case with us. We sampled their eight course tasting menu, and each dish was simply superb.
Our first course was Western Australian Marron with Mushroom and Truffle. A seafood dish native to Western Australia. This dish was paired with a fine glass of NV Henriques and Henriques 15 year old Sercial, Madeira, Portugal. A perfect marriage.
For our second course we were served Cured Swordfish, with Pickled Cucumber, Wasabi, and Native Finger Lime. The Swordfish was prepared perfectly, and paired with a glass of Chikuma Nishiki, ‘Kizan Sanban’, Junmai Ginjo Nama Genshu, Nagano, Japan, 2014.
Moving on we were served Spiced Quail with Wilted Greens, Beetroot, Cocoa, Onion Rings and Smoked Beetroot Sauce. Another superb dish with perfectly blended flavours. Paired with Levantine Hill Cabernet Sauvignon Rose, Yarra Valley, Victoria, 2014. A lovely smooth wine with a medium body and floral notes.
Our forth offering was a Salad of Heirloom Beetroot and Rhubarb, with Smoked Ricotta, Air Dried Beef, Olive, and a Shallot and Nut Dressing. The Beetroot and Rhubarb is both an interesting and enjoyable mix of flavours. Again, the dish was paired perfectly with a glass of Bella Ridge Chenin Blanc, Swan Balley, Western Australis, 2010.
"Each dish was simply superb."
Next we were served King George Whiting, a delicious fish served with Roasted Jerusalem Artichoke, Cauliflower, Sorrel Sauce, Lemon and Seasonal Herbs. The Artichoke was beautiful and worked very well with this dish. This was paired with a glass of Denis Pommier 1er Cru ‘Beauroy’ Chardonnay, Burgundy, France, 2011.
Next up we were served Twice Cooked Pork Belly with a Mustard Glaze, Black Pudding, Apple, and a Celeriac and Fennel Pollen. The pork was prepared perfectly, very tender and flavoursome. It was served with a glass of Massolino Dolcetto d’Alba, Piedmont, Italy, 2013. An enjoyable Italian wine with good character, sweet with subtle fruit.
Our seventh dish was Eight Score Sher Wagyu Beef, with Crisp Potatoes, Caramelised Cauliflower, Beetroot, Smoked Ox Tongue and Pepper Jus. The Beef was superb, we really enjoyed the accompaniment of the Caramelised Cauliflower. This was served with a glass of Callejo ‘Majuelos de Callejo’, Tempranillo, Ribiera del Duero, Spain, 2009.
For our final dish we were served the Ezard Dessert Tasting Plate to share. A delicious plate of different deserts with my personal favourite being the Coconut Milk Parfait with Lemongrass and Kaffir Lime, Banana Mousse and Basil Sorbet, paired with a glass of Delatite ‘Catherine’ Gewurztraminer, Mansfield, Victoria, NV Dumangin, Champagne, France, 2012. The perfect end to an evening of incredible food.
The menu is superbly designed, and each dish arrived with the care and attention you would expect from such an establishment. We thoroughly recommend Ezard as a fine dining experience.
The Bill: £97 per head
