AGT Restaurant Guide 2008

Wong’s intelligent food has integrity, flavour and balance

Here’s a restaurant that gives destination dining a sense of purpose in eco-aware times when we’re conscious of food miles. Resonating regional, Neila is a vibrant bistro committed to local produce – some even home-grown, sourced from the proprietor’s own nearby farm. Chef Anna Wong includes first-name producer credits on an innovative menu studded with subtle Chinese influences. That means an ever-changing selection: sticky five-spice caramelised pork belly, rabbit galangal soup, tender slow-cooked duck with chestnuts, or textured polenta custard with spiced cherries. Wong’s intelligent food has integrity, flavour and balance, a winning combination that attracts loyal locals for convivial celebrations and travellers who have made the worthwhile detour. As a bonus, the coffee is roasted in the Central West, and Neila grows and blends its herbal teas