2012 Sydney Morning Herald Good Food Guide. 14 / 20 Contemporary. It's
gloriously serene up here at the Whale, with a spectacular view over Narooma's
busy ...
2012 Sydney Morning Herald Good Food Guide 14 / 20 Contemporary It's gloriously serene up here at the Whale, with a spectacular view over Narooma's busy wharf, and sunburnt diners' faces glowing in the gentle, flattering light of votive candles. The food, happily, matches the mood. Strong flavours characterise the menu, with greens sourced directly from the herb garden out the back, the fish from the sea beyond, and the rabbits from the hills behind. A rabbit terrine is mild and meaty, happily served with pickles and fig. Sichuan-peppered calamari is robust, while a tasting plate is tasty indeed, delivering the likes of a kingfish samosa with a wham-bam chilli sauce, grilled fig with blue cheese, and the most delicate of scallop terrines. Bermagui kingfish is beautifully done, seared to a gentle, golden brown. This is food cooked by someone who really cares, with pretty much everything made in-house-right down to the cones and the excellent ice-cream inside them, and the lavosh with the cheese, for heaven's sake. To make an enquiry or to book please call the Whale Restaurant on 02 4476 2411 or email us at
[email protected]
