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2014-10-04
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With all the buzz on sustainably sourced and seasonal ingredients, nose-to-tail dining, farm-to-table produce, grass-fed/pasturised/free range meat, it's not wonder that restaurants catering to the socially aware and health conscious crowd are popping up all over town. We had a look at Wild Grass' website and were sold on their philosophy that contained all the right words. To spill the beans early, we weren't disappointed with the food, which was all well cooked and presented, and the portions
As I forgot to take photos of the appetizers, I have forgotten already what they were, which means they were decent but unmemorable. The mains fared better, with my smooth butter basted plaice served with a small fresh salad, and my hubby's chicken was tender and well seasoned. For dessert we shared a cheese platter with fig jam, and the waitress kindly brought us some crusty thin bread on request to smother the cheese on.
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