by Janelle (
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I like to participate in life rather than be a spectator. Music, dancing, theatre, travelling, food, cycling and walking are some of my passions. Writing is an enjoyable pastime that allows me to share my experiences.
An iconic building (image JW)
restaurant sits on the ninth floor of the former Newcastle council administration centre which has been converted to a five-star hotel. The 1970s building has been topped with a six-metre glass addition that complements the brutalist architecture.
Entree (image JW)
The
menu focuses on food made with fresh local ingredients with a twist of native flavours. Ingredients such as wattleseed, quandong, rosella and macadamia are paired with high-quality seasonal produce. There are a few options for gluten-free, dairy-free and vegetarian diets. The service is friendly and professional and the atmosphere befits a special occasion.
Luscious lamb ( image JW)
All of our meals were interesting, delicious and artfully presented and we are looking forward to a return visit to try some of the other dishes. The spatchcock had a macadamia and saltbush stuffing and was served with purple cauliflower, white yam fondant and quandong jus. Pukara Estate lamb rack appeared to be a simple dish but was full of complex flavours and was perfectly cooked. The
drinks list is extensive with local wines as well as European, a range of beers (tap and bottled), spirits and cocktails.
Spatchcock (image JW)
has special menus for
group dining and offer a loyalty discount for diners from the local area. Breakfast service is available to hotel guests and there are plans to offer lunch with views in the future.
Always room for dessert (image JW)
Views (image JW)
