The Whistlestop is open every single day, from 10am, for coffee, cakes, brunch, lunch, drinks and dinner. I'd heard a whisper around town that chef, Andy Burt, had put together an enticing winter menu and that he cooks a mean steak. An excellent chef and an enticing menu are certainly incentives but, as fickle as I am, I had also heard of another incentive; a roaring fire.
My husband ordered a bottle of Pertaringa Shiraz from McLaren Vale and enjoyed a glass each while considering the menu.
We decided to share the salad of marinated, chargrilled octopus and chorizo, dressed with a red wine vinaigrette. Although the octopus was a little too tangy for my palate, the chargrill flavour matched well with the chorizo and the salad was delightful.
Marinated chargrilled octopus with chorizo and red wine vinaigrette
Indecisive at the best of times, I had difficulty choosing between the confit of duck breast with quinoa and goats cheese or the pork cutlet, marinated in char siu and maple syrup with wild black rice and roasted cashews. I liked the idea of the Cantonese-style char siu flavour so I settled on the pork cutlet which was accompanied by a crisp salad with orange and ginger dressing.