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.
Seasonal set price menus, full of high-quality food, are on offer at Veldt Restaurant Dubbo. The menu is diverse with some dishes able to made gluten-free and some entree dishes can serve as mains. Two courses are $55 per head and $70 if you opt for a third course. They serve a complimentary appetiser of creamy tarragon veloute and moreish bread.
The entree of seared scallops with prawn beignets, apple, red radish, scallop velouté & fresh herb oil was very popular with diners but my gruyere, parmesan & goats cheese soufflé was definitely worth the twenty-minute wait.
Scotch fillet with mushroom ragout and duck fat roasted potatoes (image JW)
Our chosen mains of charred duck breast and scotch fillet were of similar high quality, they were full of flavour and mouth meltingly tender. We added a side of broccoli, beans and almonds. The drinks list contains some interesting local and regional wines as well as beers, cocktails and spirits.
The slow-cooked lamb dish for two people looked hearty and delicious and the diners near us struggled to eat it all. Although quite satisfied, I couldn't leave without trying a dessert. The vanilla creme brûlée was almost too pretty to eat, but I'm glad I did. The colourful raspberry sorbet was tangy and complemented the rich creaminess of the brûlée and the bitterness of the crunchy caramelised sugar crust.