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Magazines : Breakaway Summer 2010
Lambys Restaurant, National Wool Museum, Cnr Moorabool and Brougham Streets, Geelong www.lambys.com.au | email@example.com | 5223 2536 Located in the National Wool Museum on the corner of Moorabool and Brougham Streets... in the city centre and only a hop, skip and jump from the waterfront. Lambys Restaurant is open 7 days a week for breakfast and lunch and from Wednesday to Sunday for dinner. Pop in any time for great coffee and delectable house made cakes and slices! Lambys Bar is open Friday, Saturday and Sunday nights. This iconic bar will set the scene for an unforgettable night! We also cater for functions -- big or small -- birthdays, engagements, weddings, networking events and special occasions. Ask us! Present this advert at Lambys Restaurant and your first beer, house wine or soft drink is on us!* *Upon purchase of a main meal from our lunch or dinner menu. BELLARINE Breakfast: The Dunes Cafe Restaurant, Ocean Grove. Many venues could trade on the breathtaking panoramic views from The Dunes' Surf Beach Rd digs but, as it opens at 6.30am, seven days a week, it has a reliability that makes it a lock as a great brekkie venue. It's morning menu is anchored by a decent big brekkie with bacon, eggs, kransky and lonsdale tomato on sourdough or vienna. Or, for something a bit funkier, try the onion and dill bagel with smoked salmon, guacamole, rocket and harissa. The Geelong Advertiser's food writer JEFF WHALLEY has all the top tips on some of the best places to go in the region, no matter what time of day your tummy starts rumbling Oakdene's Queenscliff snapper with samphire, sauce gribiche. Dinner: Loam, Drysdale. Loam is the rising star of Victorian regional cookery, as dictated by its Good Food Guide award of best new country restaurant this year (and best dish and the awarding of two chefs hats in its first year). Chef Aaron Turner dispenses with menus - instead you get a list of regional ingredients and are asked what you don't want. From then on it's all in the hands and mind of Aaron, who can draw on his experiences working at international Michelin starred places such as Noma. Lunch: Oakdene winery and restaurant, Wallington. Marty Chichester should not need any introduction to those passionate about ambitious and interesting fine dining on the Bellarine. From the entrees with the Lara rabbit terrine and Mrs Riley's Wallington poached bantam egg, the menu sings of regionality. But the menu really announces itself with the mains, which include local snapper fillet with braised baby fennel, enoki, parsley and sauce gribiche. Loam's Astrid and Aaron Turner. SURF COAST Breakfast: Swell, Jan Juc. Swell is the time capsule of what many people still want Torquay to be. Hippy types behind the register making good coffee, we can see into the kitchen, local art on the walls, not a hint of pretension. The battle has probably been lost against yuppifying Torquay and Juc but many see Swell as the final refuge. World surf champ Stephanie Gilmore never misses Swell's chocolate raspberry muffins when catching waves locally. Lunch: A La Grecque, Aireys Inlet The Talimanidis family has loomed large over the restaurant scene on the Great Ocean Road for the last 30 years. Kosta and his wife Pam opened A La Grecque in November 2004 with a simple menu and with son Alex on board as a partner and chef. The mezze menu allows you to graze for hours (try fried kalamari and beetroot tzatziki or the pickled octopus with caperi, smoked paprika and olive oil) in the sun with friends exploring the extensive wine list. get on the FOOD TRAIL Dinner: Scorched, Torquay. Chef James White and front-of-house Vanessa Joachim are garnering enormous respect for what they are doing at Scorched. With its stunning views over Torquay's Esplanade they could sit back and serve a generic a la carte but are far more daring. The Middle Eastern slant is a unique touch for the region. Berber roasted chicken, tomato and avocado or the brik of confit rabbit, sweet cinnamon, apple and walnut tabbouleh are fine examples. Scorched's slow cooked lamb, smoked fish with green apple quinoa, beetroot and sour dough sticks with olive oil. 20 I geelongadvertiser.com.au
Breakaway Autumn 2011