AGT Restaurant Guide 2010

Neila continues to draw city folk inland for smart regional dining

Neila continues to draw city folk inland for smart regional dining. In the hands of chef Anna Wong, quality ingredients, such as Millthorpe truffles, Bumbaldry rabbit and Mandagery Creek venison, are celebrated with a judicious use of spice. Clove, cinnamon and fennel seeds enliven preserved fennel. Desserts, too, present surprises such as cumin in a spiced caramel ice-cream. There is finesse in ginger pudding and sorbet made from local cider, and a rich ouzo rice pudding will have you smashing plates. A BYO policy allows patrons to put the finishing touches on the dining experience, and some local wine makers are usually on hand amid a loyal local crowd. Soft furnishings retain the intimacy in a modest space, where co-owner Jerry Mouzakis offers professional and personal service.

“…Neila continues to draw city folk inland for smart regional dining..”