New Hampton Bar, the latest hot spot in Bayswater Road, Kings Cross is where you’ll find HARVEST @ New Hampton, a restaurant that’s a great dining experience and well worth a visit. Giving off an air of charm and warmth, with a touch of sophistication, in a rustic setting of sandstone clad walls and exposed wooden beams, this venue is perfect for food lovers.

Citrus Cured Ocean Trout

Citrus Cured Ocean Trout

Arriving in Australia seven years ago from England,Chef Ben Palmer prides himself on his flavoursome, tasty mouth-watering dishes. Using cuts that other restaurants don’t often use means the menu can range from lambs’ brains to Duck Liver Parfait. Ben said “When you are passionate about what you do you’ll always make sure that what you create is the very best quality. I am always the last person to see the plates go out and make sure they are to my standards”.

The night we decided to try Ben’s cooking, there was a live jazz band playing in the bar beside the restaurant, which provided a lovely vibe and pleasant atmosphere. The music did not overpower the room but it enhanced our enjoyment of the evening.

Roasted Duck Breast

Roasted Duck Breast

As we perused the menu, which had an interesting and varied choice of dishes in each category, we began with a glass of Ruinart Champagne, selected from their extensive wine and cocktail list.

For entrée I chose the Potato Gnocchi, Cauliflower, Sultanas, Pine Nuts & Parmesan. The gnocchi was beautifully soft and literally melted in my mouth. I also liked the flavours of the pine nuts and parmesan, which were a perfect match for the dish.

My partner chose the Citrus Cured Ocean Trout, Pickled Fennel, Cucumber & Radish Salad. I could not take my eyes off this colourful dish and I must confess, my fork gravitated to the plate, as I had to try it. Verdict – delicious.

The mains lived up to the excellent standard of the entrées.

Palmers Island Mulloway

Palmers Island Mulloway

I had the Palmers Island Mulloway with Pea Puree, Zucchini & Buerre Blanc. When served, the portion of crispy skinned fish looked very impressive, sitting on the bed of vegetables. Cutting into the soft white flesh, I found it to be one of the most flavoursome fish I had eaten. Definitely one I would order again.

My partner chose the Roasted Duck Breast
served with Duck Sausage, Kale & Lentil Sauce. This is one of Chef Ben Palmer’s most popular dishes. After eating the beautifully cooked duck, my partner could see why it was so popular.

The only disappointment was the side order we shared of Handcut Triple Cooked Chips & Saffron Aioli. These had a greasy consistency, but would have been perfect had they been crispy.

Sandra Tiltman   Photos: John Pond

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