Tag Archives: Fine Dining

A return to Sage restaurant

IMG_0120 IMG_0119
Inside Sage Dining Rooms

Last Friday night, AWG and his darling wife were fortunate enough to be able to dine again at Sage Restaurant in Braddon, ACT. 

Since we last dined at Sage back in 2012, they’ve made a few changes, such as the introduction of a Chef’s Pick – 5 mystery courses from the menu.  Naturally, we opted for this option in addition to the wine paring option (for one).


As the designated driver, AWG opted for a single glass of Burgundy (above) but sampled tiny tastes during the degustation.

Trip Advisor, at the time of writing, ranks Sage as the #1 restaurant in Canberra, and it’s hard not to agree.  The food is second to none, and the wine pairing by renown sommelier Abel Bariller is simply inspired.

Course 1 – Sugar Cured Ocean Trout, avocado, wasabi, olive, citrus


Perhaps being the first plate of the evening left an indelible impression, this dish was a real triumph – great texture and flavours, complimented by being paired to a light French wine, which I think was a grenache gris (I forgot to note it down).

Course 2 – Butternut Pumpkin Soup, chestnut cream, parsnip crisp


The next course was a delectable pumpkin soup, which had a beautiful silken texture, paired to a local Lark Hill chardonnay.  The soup was very well made, and a perfect addition to a winter menu, I might add!

Course 3 – Glazed Pork Belly, cauliflower, radish, green ginger wine


Pork belly is my achilles heel when done right, and the craftspeople in the kitchen at Sage know exactly how it should be prepared.  This evening was no exception, the serving was succulent and juicy, and well met by a drop of Italian nebbiolo.

Course 4 – Pressed Lamb Neck, gnocchi, charred broccoli, quince, pecorino


Our last savouriy dish was a very impressive serving of pressed lamb, perfectlly complimented with an arrangement of well thought out textures, particularly the gnocchi (an AWG favourite) which absorbed some of the strong flavours from the lamb. 

Does it get any better than this?  Perfectly paired to a surprise – a Brazillian cabernet sauvignon satin, which continued our ‘wine tour of the world’.

Intermission – Peach Sorbet with strawberry snow


A customary palate cleanse arrived not long after, and we were treated to a lovely sorbet in chilled ceramic bowls. 

Course 5 – Caramel Popcorn Parfait, pickled blueberry, peanut, burnt butter snow


To finish the evening, our meal was completed by a texture/flavour explosion of caramel, popcorn and peanut accompanied by a Rutherglen muscat.  The strong muscat sat perfectly with the sugary force from the dessert – a beautiful match both in texture and taste.

A big thanks to the management and staff at Sage for accommodating us at short notice.  We were very late in securing a reservation, and they were kind enough to fit us in.  Although it was a very busy night, the food, the wine and the service were top notch, and as always, we were impressed.

No doubt we will be back to Sage in the (hopefully) not too distant future.

Sage Restaurant on Urbanspoon

An Evening at the Green Herring

Last Saturday night Aussie Wine Guy and his entourage made their way to the delightfully rustic restaurant “The Green Herring” at the Gold Creek area in north Canberra.  The location is perfect, and the setting is even more impressive as the restaurant is housed in an original heritage farm house.

At the door we were seated and provided menus bound in an original wooded menu cover.  The restaurant is split into two large rooms adjoined by a bar, our table located in the front room sat 6 people fairly comfortably, but intimately.

Green Herring  Rustic Menus

Good Atmosphere


Vinification – 2008 Yering Station Shiraz Viognier

For the evening’s wine, we selected a bottle of the 2008 Yering Station Shiraz Viognier.  The wine was quite sweet on the nose, dark plum coloured and savoury.  A medium body which may cellar well over the next 5-10 years was probably still on the young side, as the Shiraz was still a little on the acidic side, complemented with earthy tones and currants.  The aftertaste was a little on the tart side, the viognier not quite imbued enough to restrain the young Shiraz.  I’d recommend a decant as I’m not convinced that we didn’t give the wine long enough to air.

Yering Station  Shiraz Viognier



Everyone ordered an entree, in fact one of our company liked the entree menu so much she ordered entrees for both the initial and main course!

Kangaroo Fillet Scallops
Char Grilled Kangaroo Fillet                                   Pan fried scallops

  • Char grilled kangaroo fillet marinated in lemon myrtle and honey served above vegetable pearl cous-cous dressed with tomato chutney.
  • Pan fried scallops served over carrot puree finished with pickled carrot salad accompanied with yam thins.


Duck Breast Prawns
Confit Duck Breast                           Pan Seared Prawns

  • Confit duck breast served with borlotti beans and chorizo salad garnished with prosciutto crisp.
  • Pan seared prawns served with pancetta gnocchi, a splash of almond puree and sprinkled with almond sand. 


Chicken Tenderloins
Oven Baked Chicken Tenderloins

  • Oven baked chicken tenderloins served over timbales of saffron pilaf rice topped with smoked bacon chutney and bacon dust.


We had a bit of an overlap on the mains, which a number of diners opting for the same main meal selection.

Lamb Rump Eye Fillet
Marinated Lamb Rump                                     Char Grilled Eye Fillet

  • Marinated lamb rump served with potato gnocchi tossed through oyster and enoki mushrooms drizzled with rosemary jus.
  • Char grilled eye fillet (rare/medium rare) served with a potato and apple gallette and pea puree and finished with black truffle jus foam.


 Pork Fillet
Pistachio Filled Pork Fillet

  • Pistachio filled pork fillet served atop a potato pear rosti accompanied with pan seared baby spinach and a splash of marsala sauce.


All mains were well presented, and followed the standard set by the delicious entrees.



There were only a few orders for dessert, however they were wise orders.  The desserts really topped off the night, in particular the tart and the chocolate spring rolls.


Chocolate and Caramel Tart Chocolate Spring Rolls
Chocolate and Caramel Tart                                                    Chocolate and Honeycomb Spring Rolls

  • Chocolate and caramel tart sided with a banana brulee, finished with candied macadamia nuts.
  • Chocolate and honeycomb spring rolls served with coffee dipping sauce finished with vanilla bean mascarpone.


After Dinner Drinks

Once we retired to the Aussie Wine Guy headquarters, we cracked the screwcap on a delightful bottle of Riesling ice wine from the Niagara peninsula in Canada.


Orrefors Dessert Wine Glasses Icewine

As usual, the ice wine impressed with an amazing variety of fruit flavours.  We’ll post some more information on the bottle shortly.

The Green Herring Restaurant on Urbanspoon