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Glowing in its blue hazy soft
lighting, the Bluegrass Restaurant attracts patrons like bees
to honey with its tempting
and softly lit atmosphere.
If you combine the historical elements of
the heritage listed building, large leafy trees in the alfresco
area, the obvious central location, gourmet cuisine and a variety
of over 100 wines. There's definitely a reason as to why
80% of patrons are locals coming back occasion after occasion,
or just simply because they can…
Listed by the Australian Gourmet Traveler Restaurant Guide 2003
the Bluegrass Restaurant gained the honour of being one of only
two restaurants in the Northern Territory selected for the special
review.
Guests are swept away with the alive yet
somewhat mood atmosphere, the décor lovingly created into a kaleidoscope of glowing
colour. If you are looking for the romantic hideaway setting,
book early for a private traditional ‘booth’ seating
or enjoy dining in the Mediterranean influenced interior. Winter
warmth and fresh air in the cooler months is provided with the
toasty tall gas heaters, so enjoy dining under the stars surrounded
in an attractive tropical atmosphere even in the heart of July.
The only ‘blackboard’ menu in
the Centre, the freshest foods creates constant menu changes
imaginatively to match the
seasons monthly, weekly and even nightly. No frozen products
are used in the culinary preparation, seafood on ice is flown
in from the Adelaide markets, pesto is blended to perfection
and the delicious and always in demand traditional pavlovas are
whipped up continuously.
One of the constant dishes on the blackboard
is the Bluegrass’s
signature dish …the 500gram giant rib-eye steak! Prime
rib-eye cooked to your liking served over paris mash w/- vegetables
and a choice of peppercorn or mushroom sauce.
Other popular main-stayers are the Seafood
antipasto…prawns,
oysters, bugs, smoked salmon, calamari and taromasalata. Baked
mushrooms filled w/- goats cheese and pesto. Chargrilled kangaroo
w/- coriander chats, bok choy served with a red wine sauce. Piri
piri seasoned calamari rings with spicy tartare sauce. Double
baked herbed ricotta with homemade dolmades. A variety of tasty
vegetarian meals are always available and the chefs are happy
to cater for specific diets.
Complement your taste buds with a matching tipple from the extensive
wine list. Over 100 varieties to be chosen from, ranging from
the best of the small boutique wineries to the perfected blends
of the more commercial estates. Think Barossa Valley, Margaret
River, Adelaide Hills, the Riverina, imported wines from Europe
including an American style wine, the Zinfandel.
Top shelf spirits are available as well as Schnapps and Grappa
to make the European travelers feel more at home. Then finish
the evening with a tempting housemade dessert, such as the pavlova
stack w/- seasonal fruits and cream or the chocolate sticky date
pudding w/- caramel sauce, cream and ice cream. Fine liquors,
cognacs and lavazza coffee are ready to finish your dining experience.
Visitors:
17690
Last update: 13 Oct 06
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