SMH Good Food Guide 2010

Neila continues to draw city folk inland for smart regional dining

Warmth prevails in this long narrow restaurant, its dark wooden tables set simply with white napery and glassware. Colourful artworks by a local artist, Ngari, adorn stone hued walls, and a comfortable banquette stretches the length of one wall. The service led by the gently affable Jerry Mouzakis, is efficient and wonderfully hospitable. In the kitchen his partner Anna Wong, works wonders with produce from Neila’s farm paddocks and the local area. Bumbaldry rabbit tortellini, tender meat encased in fine pasta, is accompanied by sweet carrot puree and coconut foam, which compliments and adds another dimension to the dish. Confit duck with tender saltwater duck breast is served with both a salad and a puree of apple and cauliflower. Also enjoyable is lamb sirloin with splinantero (spleen and heart sausage) with fresh pea puree and wilted lettuce. Chocolate mousse, salted peanuts and spiced caramel ice-cream is just one of the desserts not to be missed