Cutty Sark Restaurant & Bar

If you are looking for a truly authentic, melt-in-your-mouth, cannot fault it dining experience, you need to reserve a table at Cutty Sark Restaurant & Bar immediately.

Recently, my fabulous foodie friend Fiona & I were invited to check out Cutty Sark Restaurant & Bar in Teneriffe, which opened six months ago and is situated right on the water with incredible restaurant views.

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You can see Fiona’s review of Cutty Sark here.

Ushered to the very best seat in the house, we were delighted to enjoy a “Chef’s Choice” meal, sampling several signature dishes from the menu, including entrees and desserts.

Our menu consisted of the following:

  • Freshly shucked Sydney rock oysters with signature lemon and herb citrus dressing
  • 8 hour sous vide Australian octopus with house-made pimenton aioli & a fresh fennel salad
  • Tempura softshell crab with rocket & fennel salad, picked cucumber & mango salsa
  • Crispy pork belly with cucumber, apple & tomato salad with pepper dressing & cauliflower puree
  • Chargrilled lamb with sous vide baby beetroot, marinated feta, ajo blanco & balsamic jus
  • Tempura stuffed goats cheese zucchini flowers with sweet potato, smoked eggplant, pickled cabbage, toasted almond in pimenton salt
  • Ricotta & spinach malfatti with truffle cream, wild mushrooms, broccolini & kale chips
  • Gluten free chocolate hazelnut cake with signature chocolate sauce, meringue, berry compote, vanilla ice-cream, chocolate & orange mousse
  • Mango panacotta with khaffir lime crumb, marinated pineapple, meringue, fresh berries, coconut gel, ginger crisp & mango sorbet.

We also ordered a jug of delicious red wine sangria. My Spanish roots never let me miss out on Sangria when it’s on the menu.

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Red Wine Sangria with apple, orange, kiwi & pineapple.

We began our “Chef’s Choice” menu with an entree.

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Freshly shucked Sydney rock oysters with signature lemon & herb citrus dressing.

The oysters were beautiful and fresh, the perfect way to start the meal, and the lemon & herb dressing complimented them nicely, adding just a little kick of zest.

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8hr sous vide Australian octopus w/ house made pimenton aioli & fresh fennel salad + tempura softshell crab w/ rocket & fennel salad, pickled cucumber & mango salsa.

The octopus was heavenly. So juicy and absolutely bursting with flavour! And this was by far the best softshell crab I have ever tasted! It was absolutely melt in your mouth divine! Very little tempura, just enough to enhance the dish and keep the crab together. You barely noticed it was there, and the mango salsa added a unique freshness to the dish which counteracted the tempura superbly.

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Chargrilled lamb w/ sous vide baby beetroot, marinated feta, ajo blanco & balsamic jus.

The lamb was so tender, juicy and lean. Not an ounce of fat in sight. Combined with the feta to add creaminess and the baby beetroot this was an extremely flavoursome, well balanced dish.

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Crispy pork belly w/ cucumber, apple & tomato salad w/ pepper dressing & cauliflower puree.

I was extremely apprehensive about this dish when it was presented to us. Pork belly is never something I would order from any menu. Sean absolutely adores it but I tend to be put off by the fat to meat ratio. This was definitely an exception to my stance. It was incredibly crispy, crunchy and flavoursome. Bursting with delicious, mouth-watering juice and complimented perfectly by the crunchy salad. I didn’t feel like I was eating any fat, it was that tender! And the cauliflower mash…WOW!!! This made the dish truly phenomenal. It was so buttery and delicious I may never eat mash potato again!

Then out came the vegetarian options.

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Tempura stuffed goats cheese zucchini flowers with sweet potato, smoked eggplant, pickled cabbage, toasted almond in pimenton salt.

This was an incredibly tasty and wholesome dish. The tempura was not remotely overwhelming, merely holding the zucchini flowers together, enhancing the flavour and absorbing some moisture to give the dish a hardier texture. The sweet potato was cooked through and I adored the smoked eggplant mash. I’m a little bit obsessed with goats cheese however, and I think this dish could have used a little more.

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Ricotta & Spinach malfatti with truffle cream, wild mushrooms, broccolini & kale chips.

This had to be one of the best lick-your-plate clean dishes I have ever tasted. So ridiculously creamy with the perfect balance of salt and spice. The ricotta & spinach malfatti started a flavour explosion in my mouth, I had to close my eyes and savour every tiny bite. The truffle cream put a standard white sauce to shame, light but not runny, complimenting the malfatti exquisitely and enhancing the flavour of the broccolini as it absorbed the sauce. This dish was honestly enough to turn any meat eater to vegetarianism. If I had to eat one thing for the rest of my life, this would probably be it.

Then finally, it was time for dessert.

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Mango panacotta with khaffir lime crumb, marinated pineapple, meringue, fresh berries, coconut gel, ginger crisp & mango sorbet.

If you’re looking for something fresh and a little bit tropical or fruity, this was the way to go.The sorbet and panacotta were light and fresh, but I love mango so I think I’m very biased. The khaffir lime crumb and meringue added a nice crunch and a little more substance to the dish. I didn’t love the ginger crisp, but I’m not overly fond of ginger, so perhaps that is why – it had a relatively strong ginger taste.

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Gluten Free Chocolate Hazelnut cake with signature chocolate sauce, meringue, berry compote, vanilla ice-cream, chocolate & orange mousse.

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“Oh. My. God.” Was all Fiona & I could say as we bit into our first spoonful of this dish. So deliciously chocolately and warm. It was not overly sweet and the vanilla icecream worked perfectly to even out the flavour and add the hot/cold element I love in desserts. The mousse seemed nice but the little dobs were too small for me to comment much on their taste. The chocolate sauce was wonderful, and tasted especially good when you dipped the raspberries in it. This was a really lovely dessert choice, however I do recommend sharing, especially if you’ve just enjoyed a delicious meal. It’s definitely something you don’t want to miss out on, but I definitely think it’s one you appreciate more if you share – and you won’t feel sick afterward!

Cutty Sark Restaurant & Bar is definitely a must-do spot for all food lovers who want to enjoy gorgeous views and eat absolutely heavenly food with family, partners or friends.

You can access the menu here.

Website: http://cuttysark.com.au/

[The following has been extracted from the Cutty Sark Bar & Restaurant website]

LOCATION & CONTACT DETAILS

Cutty Sark Riverside Bar and Restaurant is located at Goldsborough Place on Vernon Terrace. We are 200m away from the Teneriffe City Cat terminal and Route 60 City Glider bus stop.

39 Vernon Terrace, Teneriffe, QLD 4005.

Tel: (07) 3257 2266

email: hello@cuttysark.com.au

OPENING TIMES

MONDAY – Closed

TUESDAY 6:00pm – 10:00pm

WEDNESDAY 12:00pm – 10:00pm

THURSDAY 12:00pm – 10:00pm

FRIDAY 12:00pm – 11:00pm

SATURDAY 12:00pm – 11:00pm

SUNDAY 8:00am – 4:00pm (Sunday Breakfast starts 8:00am; Brunch and Live Music starts 12:00pm)

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