Since we decided to head back to Melbourne early, we worked out that we could arrive at Yarck just in time for lunch! Any excuse to try out this Sardinian outpost in country Victoria. :)
Yarck is one of those blink-and-you'll-miss-it towns, with not much more than a fire station and pub. Why chef/owner, Sardinian-born Pietro Porcu decided to open up here is a mystery to me, but on a Sunday afternoon, it was filled with well-dressed Melbourne types. Not a farmer in sight. His other restaurant is Da Noi in South Yarra.
As was recommended by The Age Good Food Guide 2009 and our friendly waitress, the best option is to leave the meal up to the kitchen, which we did. At AUD75 per head for 4 courses, it's not cheap, but not terribly expensive either, especially considering we were rolling out the door after coffees!
The food was simple, unpretentious, and very good, focusing on good produce and good cooking. The highlight was the Crab Spaghettini with saffron and a hint of chilli bound together with a rich crab stock and good olive oil. I suspected that the sauce had a drizzle of crab-shell oil as well, just to give t that extra whack of crab and the smokiness of burnt grilled shellfish. After that, eating the blue swimmer crab itself was a bit of an anticlimax, despite being superbly fresh.
The baked eggplant parmigiana was also superb. Silky smooth eggplant with a hint of charring with an intense tomato sauce and the cheesy hit of aged parmesan.
We were eyeing the Capretto Arrosto (roasted kid goat) on the menu as well and lo and behold we were served an interesting mix of ribs, neck and leg. I'm quite partial to the sticky gooeyness that usually goes with slow roasting and there was a bit of it around the ribs but the rest of the meat seemed a bit dry. Although there were some burnt bits that really had an intense goat flavour.
Tea Rooms of Yarck
6585 Maroondah Hwy
Yarck VIC 3719
- Tea Rooms at Yarck - Mietta's
- Tea Rooms at Yarck, The Age Good Food Guide 2009 September 15, 2008 - 15/20 2 hat The only way you could be disappointed by a visit to these Tea Rooms might be to turn up expecting scones.
- Tea Rooms at Yarck, Jane Faulkner, Reviewer, The Age Epicure, July 3, 2007 15.5/20
- Bread, Olives and Olive Oil
- Wine list cover
- Empty dining room
- Filled Dining Room
- Empty sun room
- Blackboard Menu
- Asparagus and Spinach Fritatta
- Swordfish Carpaccio, Poached Ocean Trout with Aioli
- Roasted Zucchini antipasti
- Roasted Red and Green Capsicums antipasti
- Eggplant Parmigiana
- Salad of Lamb Shanks
- Chef and wood-fired overn
- Crab Spaghettini with Saffron and Chilli
- Capretto Arrosto (Wet-roasted Kid Goat)
- Chocolate Tart, Vanilla Gelato, Almond Praline
- Amaretto cookies and Crostoli
- Julia, Alpha, dessert
- Genovese Caffe Lungo
- Business cards front
- Business cards back