This was another day trip to the Dandenongs. We came up here specifically for some wild birds after a great lunch at Wild Oak Restaurant and Wine Bar
There were quite a number of restaurants listed on our Greater Melbourne 2011 | 2012 Entertainment™ Book. We picked Wild Oak Restaurant and Wine Bar where a complimentary Main Course (up to a $50 value) was offered when another Main Course of equal or greater value is purchased (or when dine alone, one Main Course at 50% off the regular price up to $20).
Wild Oak Restaurant and Wine Bar has a very cozy interior. We were the first customer that afternoon and were seated next to the fire place. The open kitchen setup here allowed us to watch the chef and cook in action while deciding on what to order. As part of the Christmas in July celebration, set menus (3 courses and 2 courses) were available but were not eligible to go with Entertainment™ Book‘s offer.
Ms. L. ordered a mixed vegetable soup and bread ($8) for Lil’ M.. The soup was alright but I felt that some of the diced veggie were still on a raw side.
I was drawn to the Pan Seared Kangaroo Fillet with Native Spice Dukkah, Parsnip Tartlet and Roasted Fig Jus ($34.5). This was my first time eating kangaroo meat. My first impression was that the meat might be tough, but it turned out to be juicy and tender. The sauce was very good and suited well with the red meat. The tasty parsnip tart at the side was quite unique as well, as oppose to the common sides of chips or spuds.
I also had a red wine, Norton Estate Cabernet ($8.9), which was matched to the main course ordered – loved it!
Ms. L. felt like having a steak that afternoon and went ahead with the day’s special – MSA Grade 3 Porterhouse with pesto, roasted chats, wilted spinach and garlic butter sauce ($34.5), after consulting our wait staff on the weight of the steak. (I was curious about what MSA is all about and found lots of information about the Meat Standards Australian system on the internet.) We were told that it will be around 250 – 300 grams but it looked more like a 300 – 450 grams when the porterhouse arrived. The steak was cooked to a perfect medium-rare and melted easily when consumed with the garlic butter sauce – man, there I thought that Wagyu was the best, now I found a ‘cheaper’ option!
After a great lunch at Wild Oak Restaurant and Wine Bar, we made our way to Grant’s Picnic Ground to visit some wild birds – Parrots, Lil’ M.’s favourite.
Olinda, 3788 Victoria, Australia.
70 Monbulk Road, Kalista, 3791 Victoria, Australia. 61-3-9755-2888 www.grantsonsherbrooke.com.au