Pistachio Dining at Torrens


Bron has bought an Entertainment Book and the plan is to eat our way through the book 🙂 The Entertainment Book provides a substantial discount on a large number of restaurants in Canberra. The value for food lovers is obvious.

On Thursday night Bron and I went to Pistachio Dining at Torrens for dinner. When we arrived for our 8 pm reservation we noticed the restaurant had just under half of its tables occupied and we noticed that night’s service only required one waiter. We were greeted with a friendly smile and shown to a table for two near the back wall of the dining room. The rectangular dining area was very large without any poles or pillars. One wall is the front window panel that reveals the carpark of the Torrens’ shops. At 8 pm on a May evening it’s dark and atmospheric. The restaurant is nicely heated 🙂

The menu is marked by one of my favourite dishes of all time, viz., crumbed lamb brains (I think Dr Offal may reblog this post 🙂 ).

Pistachio Menu April 2014

Pistachio Menu April 2014

It’s no surprise I went for the brains for an entrĂ© while Bron when for the tasting plate.

Crumbed lamb brains with baby spinach, dried prosciutto and split jus

Crumbed lamb brains with baby spinach, dried prosciutto and split jus

Sautéed Sea scallops with smoked salmon, watercress, salmon roe and beurre blanc | Slow cooked lobster tail with pearl barley, chorizo, garlic chips, confit potato and herb oil | Grilled haloumi with buttermilk curd, tomato compote, charred onion and wild rocket

Sautéed Sea scallops with smoked salmon, watercress, salmon roe and beurre blanc | Slow cooked lobster tail with pearl barley, chorizo, garlic chips, confit potato and herb oil | Grilled haloumi with buttermilk curd, tomato compote, charred onion and wild rocket

The brains were delicious, my only negative was the prosciutto not because it tasted bad, quite the contrary it was delicious, but it was dried and difficult to handle with a knife and fork.  I would have used my fingers but that’s not appropriate in a fine dining restaurant.

Bron enjoyed her tasting plate too. I think the tasting plate is the way to go if we eat there again.

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For a main course I chose the lamb shoulder and Bron chose the pork.

Lamb shoulder that has been cooked for 12 hrs and pressed with green cabbage,  bacon lardons, rosemary, turned zucchini and potato

Lamb shoulder that has been cooked for 12 hrs and pressed with green cabbage,
bacon lardons, rosemary, turned zucchini and potato

Roasted pork with mushroom purée, red wine reduction, caramelised onion  and chickpea chip

Roasted pork with mushroom purée, red wine reduction, caramelised onion
and chickpea chip

Both dishes were delicious with easy pull apart flesh. You could just see how tender Bron’s pork was when she used her fork to gently tease a portion of flesh from the piece of pork in the centre of her plate. It sounded like the mushrooms were delicious too.

For me, the lamb was perfect. The lamb came in two parts, on top were thin slices of medium rare meat which was seasoned nicely and delicious. The rest of the meat was a large muscle bundle from the shoulder that was full of flavour and jelly.

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For dessert Bron chose a special which was a Crème brĂ»lĂ©e  with pistachio biscotti and chocolate fondant. I didn’t capture an image sorry. I asked for the passionfruit parfait with vanilla ice cream and pistachio praline. Utterly delicious.

Passionfruit parfait with vanilla ice cream, pistachio praline, syrup and dried flowers

Passionfruit parfait with vanilla ice cream, pistachio praline, syrup and dried flowers

We would happily recommend Pistachio Dining at Torrens. If you live in Canberra, it’s a restaurant worth eating at.

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Pistachio Dining at Torrens

 

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