Almost Nose-to-Tail Pork - Lake House Restaurant, Daylesford

Almost Nose-to-Tail Pork - Lake House Restaurant, Daylesford AUD39

 

The Almost Nose-to-Tail pork was a homage to Fergus Henderson and his trend of eating all parts of an animal in his St John Restaurant. I definitely agree with this philosophy! :P

 

The tower that was Slow Braised Scotch Fillet was meltingly tender and flavoursome. The sweet and sour cherry braised red cabbage was a good foil for its richness.

 

Two rounds of rolled belly pork was rolled, poached and given a crisp skin, with a texture like fried Chinese style lardons (肥猪油/猪油渣), but smooth and gelatinous interior. The combination of textures was quite heavenly!

 

Last but not least was the crumbed and fried trotter gallette, with a runny centre not unlike tartare sauce. The trotters had a nice chewy mouth feel, but the tart sauce was a bit jarring after the rich flavours. Perhaps it was meant to cut through the richness, and perhaps I have been spoiled by 猪脚醋Chinese style trotters in black vinegar stew.

 

Unfortunately, the garnish of crispy ear bits were not included, but I was so absorbed in this dish, that I only realised their omission upon writing this description form my notes! :)

Suffice to say, the crispy belly provided enough crunch.

 

- Julia and Alpha by the lake

- The Lake

- Kookaburra

- Julia feeding kookaburra

- Charger Plate by Alla Wolf-Tasker

- Parmesan Panacotta amuse bouche

- Charcuterie Plate

- Blue Eye and Mussels with a Boulliabaise-style Sauce

- Almost Nose-to-Tail Pork

- Lake House restaurant interior

- Chocolate Fondant, Marquise and Sorbet

- Petit Fours

 

Lake House Restaurant

King St Daylesford 3460

(03) 5348 3329

www.lakehouse.com.au/

 

Lake House Restaurant was awarded two chef's hats in The Age Good Food Guide 2006.

Done