Since launching a cooler weather menu last week, the Huskisson restaurant, Sandbar, has the tick of approval from diners including locals who have heard snippets of the new menu over the past few weeks that whet the appetite.
Good news for those of you who are already missing the lamb backstrap at Sandbar Restaurant, chef Jason Wilkinson has included a lamb rump dish in the new season menu that will make you forget all about it.
The salt-crusted smoked lamb rump is one of the standout starters on the new lineup that landed last week. It’s rich, tender and full of flavour served up with sweet potato risotto and just the right amount of goat’s cheese to cut through. It’s one of those dishes you think about long after the plate’s cleared.
Jason and Tyler admit they have spent countless hours in the restaurant kitchen perfecting the delicate balance of flavour for the dishes on this menu, which are presented simply so they can pair with the diners’ choice of side dishes.
Jason says: “The new dishes have been put together after way more trial dishes than I’d care to keep count of!” We know he is being humble about the care and skill that go into each dish.
He adds about the menu: “It’s a recreation of some dishes I’ve done in the past with a modern spin that came about from a lot of conversations between myself and Tyler in the kitchen. The idea is to try and capture the flavour of the main component of each dish and then just put enough on the plate to compliment it without drowning it.”
They have structured the menu so diners can choose sides that suit their preference, which Jason says is becoming a common theme of restaurant menus over the past few years.
The concentrated effort shines through in dishes like another starter, the fried baby squid – crispy, golden, and paired with a fermented garlic mayo that’s got just the right kick, rounded out by preserved lemon oil for a zesty finish.
On the main side of things, the confit duck with mushroom jus is hearty and satisfying with a silky depth of flavour that feels right as the evenings cool down. The crispy-skinned cod, served in a tomato and ouzo broth with green olives and skordalia is light but full of soul, like something you’d order on a Greek island.
Jason tells us the favourites remain firm, with local Merimbula oysters, kingfish ceviche with a fresh update, and scallops finished with a touch of salmon roe and Phukka, the seaweed dukkah from another Huskisson business, PhycoHealth.
Two Special Mentions
Special mention of the pumpkin hummus with house-made flatbread. It’s simple, moreish and an instant favourite. If you’re popping into Sandbar for a drink and a bite, this is a perfect accompaniment. Chef Jason says this hummus has been a massive hit.
Another special mention goes to a dairy-free dessert that joins the classic crème brulée among the sweets, a chocolate mousse made with coconut cream. That brulée is, of course, crackly, creamy and comfortingly familiar.
The classic pizzas are here to stay, and in the coming months, a few mains will make way for seasonal dishes shaped by the cooler weather and what’s fresh locally. Sandbar makes relaxed Mediterranean-style dining look effortless and taste even better.
