In this edition:
- Festive Glamour: When the festive season throws you an occasion, you need to glam it up.
- Andrew McUtchen looks for fun in cricket with former Australian cricketer Damien Fleming.
- Take a look at our Christmas Gift Guide.
The roasted red pepper and walnut dip, muhammara, is case in point. A chunky textural delight, bright with lemon juice and labna, it arrives flattened in a perfect circle and crowned with pops of pomegranate, crunchy walnuts and dainty micro-herbs. It works, beautifully slathered on complimentary sticks of sesame-crusted Zeally Bay sourdough with a spirited dukkah made in-house.
A lone, golden salt-cod croquette is another of the smaller dishes. Its feathery and moist and arrives with a sprinkling of sea salt atop and a thick, lemony aioli that you cant help but drive the croquette through, formula one style.
Even baked molten haloumi is given Whites pared back and considered treatment. A combination of sweet, juicy raisins and lightly roasted pine nuts spooned atop, slices through the saltiness of the cheese.
Itll come as no surprise that it can be hard to secure a table at this contemporary restaurant on Torquays esplanade. Before purchasing Scorched in 2009, owners White and Vanessa Joachim had built a following at Bellbrae Harvest, where White mixed Asian-inspired dishes into the Middle Eastern mix. The Asian influence has been left behind but the duos following has swelled.
Joachim heads-up the front of house and Im yet to see her cheery face wane. Shes instilled equal measures of professionalism, knowledge and fun into the staff; so much so we relinquish all decision-making to our waitress during a pulsating Saturday night service.
We arent disappointed.
Ribbons of cured beef bastourma are subtle and butter soft. Theyre twisted to form a mini-mountain that covers a salad of heirloom tomatoes, ripped basil and whipped ricotta. Its a lesson in simplicity that shines.
Pulled from the weightier part of the menu, a salad of roasted cauliflower heads comes tossed through a mix of toasted almonds, currants, and sumac. A generous dollop of tahini yoghurt with sumac crowns the mound and works wonderfully alongside a spicy local pinot noir that lands in my glass soon after.
A tangle of fresh figs, freekeh, ripped parsley and barberry serves as a palate cleanser alongside rich slow-roasted lamb that collapses and shreds under the slightest fork pressure. My only complaint would be that I want more.
Fittingly, desserts are light and bright. Theres a trifle with berries, rosewater labna and jelly; a coconut granita and lime with watermelon and strawberry salad; or a selection of cheeses. But our waitress has a more decadent finale for us.
A slab of unapologetically intense chocolate torte arrives at the table, lifted by a puff of Persian fairy floss and a pretty scattering of pomegranate seeds, pistachios and orange segments. It has a mousse consistency and is surprisingly light, broken by squirts of pomegranate juice from the fat seeds and the zing of citrus.
My dining companion makes a decision when the last of our dessert has been mopped from the plates late on the Saturday night. Were going to have to come back for lunch, he states. Who am I to object?
Scorched, 17 The Esplanade, Torquay
Cuisine Middle Eastern
Chef James White
Owners James White and Vanessa Joachim
Prices share plate $4-$35; desserts $14
Open Wednesday-Thursday 3-9pm; Friday-Saturday 10.30am-10.30pm; Sunday 10.30am-4pm
Phone 5261 6142
The verdict somewhere special