Australian Gourmet Traveller Restaurant Guide 2011

Neila chef Anna Wong continues to turn out some of country New South Wales's most interesting fare

Neila chef Anna Wong continues to turn out some of country New South Wales's most interesting fare. Her braised hock is rapidly approaching regional pork-star status; its unctuous, sticky, spicy and balanced by the acidity of a citrus glaze and coleslaw. It's an act that can only be followed with a cigar - in this case, soft pumpkin puree wrapped in crisp filo pastry partnered with a coffee-flavoured ice-cream. Wong is no Heston Blumenthal wannabe - her methods are simple, with a focus on honest flavours and the integrity of ingredients. Small touches such as fennel preserved with turmeric and mustard seeds highlight her good taste. A BYO policy leaves wine pairings to patrons (it pays to think ahead here; Cowra's bottle-shops are not amazing), but co-owner Jerry Mouzakis attends to other needs on the floor with a professional but personal touch.

“…Neila chef Anna Wong continues to turn out some of country New South Wales's most interesting fare...”

"... a focus on honest flavours and the integrity of ingredients..."


"...Small touches such as fennel preserved with turmeric and mustard seeds highlight her good taste..."

"...co-owner Jerry Mouzakis attends to other needs on the floor with a professional but personal touch..."