The Melting Pot Restaurant has recently changed food direction from a modern French classical menu (think buerre blanc, morel, sauce vierge and savarin) to a creative take on Mediterranean and Asian fusion. Typical items on the menu now include tortellini; green mango; polenta; and Parmesan. How does the new ‘Pot’ compare?
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A visit to the Grange Restaurant it is often accompanied with high expectations. After all, Cheong Liew – consultant chef to Grange – and the restaurant itself has received many awards, medals and recognition including an OAM (Medal for the Order of Australia) for service to the food and restaurant industry. Dining on Saturday night - often the most unpredictable night of the week – sounded like a recipe to be disappointed, even if only a little.
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Today is a glorious Autumn day, 24oC and beautiful blue skies - what could be better than a short drive down to the Fleurieu for lunch, wine and a walk along the nearby beaches to burn (some of) it off? The hardest part was deciding between the quality restaurants in the area: Salopian Inn; Star of Greece; Lake Coolangatta Cafe (reviews coming soon!). We decided on D’Arry’s Verandah.

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It is with excitement I became aware of Zen Chinese Restaurant at Magill having tanks of live fish and eels from The Advertiser. For me, Chinese is one of the world’s greatest cuisines - and for a restaurant to go through the difficulty of maintaining live produce shows effort beyond most other local suburbans.
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