The Agrarian Kitchen Eatery Revisited

We drive from my house to our local town of New Norfolk. Snow has dusted the peaks. The main difference is the addition of my best friend Dizzle, who has blessed me with her presence on a visit from Brisbane. Another blessing: she is taking me on a belated birthday lunch to one of my favourite restaurants.

She has let me choose the venue, the wonderful Agrarian Kitchen Eatery. I first visited the year before for my birthday. I promise her it will be a lovely time. I think she trusts me.

The menu, as always is a set lunch menu. All food is locally sourced and/or grown or made on site. 

Dizz selects a local sparkling Rose. I say I am feeling like something tart and refreshing and without ado they make me a gin fizz cocktail.

Before long, our first, beautifully presented morsels arrive: Oyster sandwich, little potato cubes, fresh veg with an umtious mayo and the most pretty Danish you'll ever see.

turnip, kohrabi and burnt onion

Vegetables are garden fresh and the mayonnaise is velvety. 

Danish, broad bean flowers and cured egg

Buttery flaky pastry. Rich cured egg yolk.

potato, lamb salt and thyme | angasi oyster sandwich 

The oyster sandwich has a lovely tempura style oyster, mayo in white bread. There is a Japanese essence and something very comforting about this little mouthful. The potato is layer upon layer of paper-thin potato which I think was confit and was simple and elegant and went beautifully with a smear of mayo.

Next round is burrata, sourdough and cured cold cut made from the pig's head.

burrata and smoked paprika

Beautiful mild mozzarella style cheese with a cream filling.

coppa di testa, blood orange and parsley

The coppa di testa is beautiful, however I thought the dressing of blood orange was slightly too strong for the very delcate flabour of the meat. However the love and respect shown for this animal is clear.

kefir butter

I love when butter is presented as a work of art.

mushrooms, fermented parsnip and egg yolk

Our main plates are brought out one at a time, the mushroom and parsnip, broad beans and asparagus and pork, garlic and corn and initially we question this.
However we realise that each one of these dishes is exceptional. I've heard people express their love for in-season asparagus and thought to myself, how can someone love a vegetable so much. But now I know. Each one of these dishes could have been an amazing main by itself and it they all came out together I don't feel that I could have appreciated the perfection of each individual element on each plate.

broad beans, asparagus and hot sauce

braised pork, green garlic and corn

Rich, tender, juicy pork with an sumtuous fattiness. The corn was a bit surreal. It had been dried and then rehydrated and the texture was something else.

yoghurt and honey tart

Beautiful creamy tart with a sharp honey sauce.

coffee liqueur

elderflower pate de fruit

Jubes!

buttermilk gelato and rhubarb

Creamy, lovely finish to a gorgeous meal.

 

I just love the unpretentiousness of this restaurant, locally sourced, made with love fine dining.

This post is dedicated to my best friend, Carly (Dizzle)