Leaves and Fishes restaurant is a hidden gem in the Hunter Valley with amazing, tranquil views and colourful meals that are simply heavenly.
Surrounded by soothing sounds of trickling water, views of luscious greenery and comfortable, modern, contemporary furnishings the unique features of Leaves and Fishes restaurant are one to experience.
I cannot begin to describe how serene and relaxing the environment really is. It’s like an escape from reality, like being transported to an exotic island location far away from the hustle and bustle of everyday life. I could have sat their staring off into the calming scenery for hours.
I took a seat at a waterside table after being greeted by some extremely friendly service. I couldn’t wait to see if the food was as incredible as my surroundings.
The menu offers a range of seafood selections along with some Asian inspired dishes. Paired with some great Hunter Valley wine and some quality company, it’s the perfect location for a tasty lunch or a full-flavoured moonlit dinner.
Following a crisp glass of bercini bolla sparkling Semillon, my beautifully presented entrée of fried Cyprian haloumi, pickled Thai eggplant chutney and puffed wild rice arrived.
The wild flavour of the pickled chutney was absolutely divine. A mouthful of the warm haloumi paired with the blissful taste of the chutney and topped with a crunch of the puffed rice created a celebration of flavour in my mouth. This unique dish was one of my all-time favourite entrées.
My main then followed, the Malaysian spiced chicken with coconut cream, candle nuts and kipfler potatoes. Again, the presentation of the dish was gorgeous.
This dish was just as good as my entrée, if not better. These little fiery red peppers that topped the dish gave every mouthful a tangy explosion of pleasant, exotic flavour. The chicken was cooked to absolute perfection and I polished off the plate to devour every last bite.
It was time to loosen my belt as I made room for dessert. I rarely push myself to eat this much, but I couldn’t resist after two courses of delectable goodness.
To finish, I had the tapioca with pandam, caramelised pineapple and roasted coconut. The fresh taste of this dish was the perfect ending to a perfect lunch. After eating so much food, it was great to have a refreshing dessert that felt light and fruity.
The Lovedale restaurant is open for lunch Wednesday to Sunday and dinner Friday and Saturday evenings. If you’re trying to impress your next date or a client or just looking for a memorable dining experience, book a table at Leaves and Fishes.
|For more information, to view the full menu or book a table visit www.leavesandfishes.com.au