A classy start

As many of you already know from my travel blog last year that focussed hugely on food, my constant food related Facebook uploads, tweets and Instagram photos, I am food obsessed. Did someone say food?

In order to provide an outlet for my fixation, I am writing this blog to help save my friends from constant uploads, lengthy discussions and related statuses – unless of course they opt to tune into my blog and be inspired with me by the wonders of food and quality cooking. Lets be honest, I’ll probably do both….sozza!

So, now I will commence my first post which centres around Echuca’s top restaurant Oscar W’s Wharfside. Classy!

In celebration of our three year milestone, Rils & I treated ourselves to a Sunday night dinner at this sophisticated restaurant that features in The Age Good Food Guide 2012 and is the recipient of the prestigious chef’s hat.

Once seated, we began reminiscing on the ‘good ol days’ of complementary bread. We soon realised that this wasn’t as common in the past as we imagined and instead we were dreaming about life overseas in Europe where almost every café or restaurant insisted on offering bread and sometimes olives on the house. Ahhh..I miss traveling! To our surprise this delicious dinner addition appeared after our orders had been taken. Oscar, are you a mind reader? We are all encouraged to break bread and this is the perfect start to any meal and even something so small, really sets the standard for the evening ahead. Crusty bread, a dash of olive oil, cracked pepper, a pinch of salt and voila’, amazing – my taste buds are ready to go!

For main I had the kangaroo which is served rare with ‘pacdon park’ bacon, beetroot, mizuna, feta, tomato chutney and garlic toast. This is a hearty and homey meal – perfect for a chilly autumn night. Teamed with a glass of red wine this meal will warm you up and hug you from the inside out. Being such a lean meat you can feel good knowing that all this hugging won’t sit on your backside for too long.

Rils had the succulent duck which is twice cooked and complemented by cooked spinach, sweet quince, kipfler potatoes and grappa jus. This dish is my personal favourite of Oscars and never disappoints. Juicy, flavoursome and filling, it is a constant winner that maintains quality throughout the year with subtle but effective changes for the various seasons.

To harmonize our meal we also had a side of hand cut chips with Murray River salt. Served with garlic aioli, these little babies will leave your mouth watering and wanting more!

Crusty bread, delicious main and salty chips filled us up and left us so satisfied that we decided to pass on dessert – for once! Oscar W’s you never disappoint. Creative food, a cosy setting and picturesque surrounds on the Murray River, you are assured to have a brilliant night with high quality food and friendly, professional waiters.

Duck twice cooked

Beautiful wooden decor, open fire & mood lighting

Oscar W's Wharfside              Restaurant