Archive for January 15th, 2008

pan fried trevalla  seared springfield venison  rock lobster-spaghetti.jpg

I’ve been wanting to do a review on Angasi Restaurant at Binalong Bay but have not found the inspiration to write! Actually my post on Tassie Guide was initially meant to be a review of Angasi. But I got carried away and decided in the end to do a Tassie guide instead 🙂 .  

One of Alan’s close friends was down here for a visit and being the local hosts, we brought him along the East Coast up to Bay of Fires. It was also our first time up there hence I was all excited and looking forward to it. As I was flipping through the East Coast guide, Angasi Restaurant was highly recommended as a local “must-visit” and being a food lover I knew that no matter what, we were making a visit there. 

We were warned that without a booking, we might have a problem getting a place. Fingers crossed, we decided to take our chances and lady luck indeed was with us. The restaurant is nestled on higher grounds overlooking the Binalong Bay beach. The view, without a doubt, was AWESOME!! Angasi’s not big but not too small either. The setting was comfortable and cosy with a hint of elegance. On a nice summer evening, it would be divine sitting out on the deck, sipping a glass of wine, listening to crashing waves and enjoying a great meal.

A round of applause to the chefs here who work hard coming up with lots of variety in the menu and bringing out the flavours of the dishes created . I absolutely loved my fish of the day – pan fried trevalla with a lemon butter sauce! The fish literally melts in one’s mouth and the sauce complimented it to perfection. Alan’s seared springfield venison, although a little small in portion, was tender, juicy and seared perfectly. As for the other two guys, they had the rock lobster spaghetti. In my opinion it was average, exactly what you’d expect a pasta to taste like, nothing very special. But we had fun picking the lobster meat out! All in all, the food coupled with the fabulous view, was definitely deserving of the many awards Angasi’s received over the years.

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