In the heart of the Hunter Valley within Roche Estate(formerly known as Tempus Two) is The Goldfish restaurant and bar. The restaurant has alfesco dining with a pleasant outlook into the vineyard, with vines also clinging to the pergola, providing shade and giving the feel of enjoing your meal in the vineyard. The internal dining space is suave with a vintage feel, filled with dark wood and leather furniture. The bar taking centre stage, with bottles nicely arranged decorating the space.
We popped in for Sunday lunch. On arrival we were greeted by the friendly staff and seated outside. It was a very hot day, but there the area was shaded and there was a nice breeze blowing. We perused the drink menu and there was plenty to choose from with an award winning wine list, a plethora of cocktails and mocktails, as well as a range of beer, spirits. Something cold and wet was our only requirement. White wine and mocktails were the choice. With a drive back to Sydney ahead of me after lunch I opted for a mocktail called cool as a cucumber, made with its namesake, flavoured with mint and lime, very refreshing. The staff also happy to assist with recommendatios to pair with your food.
From the shared plates the flavour packed flathead tacos, quickly disappeared as did the crisp wonton wrapper topped with Alaskan king crab, mayo and foie gras from the specials menu.
We were excited for what arrived next, a plate stacked with quality ingredients including house made foccacia served with the creamy buratta, San Daniele Proscuitto, black fig , vino cotto and olive oil.
With chef delivering one of his creations from the specials menu, being the made up of classic flavour combinations Crumbed pork cutlet with a brown butter anchovy and caper sauce served with crisp sage and a side of fennel slaw and lemon to cut through the rich flavours. The avocado side salad with cos lettuce was freshly made and another good option for a hot day.
Channeling the dessert stomach, we shared the decadent Jaffa mousse a rich dessert with the puffed rice crackle adding texture. We loved the goatscheese cheesecake with passionfruit sorbet, served with ground almond, brown butter and keffir lime, a stunning dish.
Thankyou to Clive Morley from I.am.Strategist for arranging