There is no doubt that Magenta Shores is a great location for rest, relaxation and a good meal. Barretts Restaurant is another culinary showpiece from Executive Chef Paul Clune. It offers a wide variety of locally sourced food and both local and international beverages.
Our party of three began our adventure with a glass of Veuve Ambal French champagne, recommended by our knowledgeable waitress Rebekah to complement the magnificent sunset viewed from our table. We had to have oysters to go with our champagne and they came with a choice of natural, wasabi gel with toasted sesame seeds or finger lime vinaigrette.
For entrees we decided on the smoked Atlantic trout, with horseradish panna cotta, green apple gel and pickled cucumber (which melted in the mouth). The locally sourced and grown heirloom tomatoes in a consumé with fennel salad and sherry vinegar was delicious and my favourite was definitely the pan-seared scallops, braised baby gem, roasted speck with parmesan foam which was just the right combination of flavours.
Rebekah selected a fabulous ‘In Dreams’ Pinot Noir from the Yarra Valley to accompany our main courses. We chose Grilled barramundi in a shellfish broth with fondant potatoes and watercress. (Klara was more than content with this dish, as being gluten intolerant, she was able to enjoy it without a care.) There are so many delicious gluten free choices on this menu although Barretts do cater for many intolerences. Emma chose the medium roasted lamb with salt baked celeriac, bonito smoked provolone cheese, broad beans and jus gras. It was tender and married well with the celeriac. I was delighted with the beef tenderloin with onion puree, Parisienne potatoes, turnip, carrot and zucchini, beef jus and very tasty puffed barley, it was a good example of the fine produce that we have locally.
Desserts are always our favourite and we were not disappointed. There was the coconut and Thai tea panna cotta, mango salsa, lime and palm sugar syrup. An outstanding passionfruit curd with chocolate short bread, mandarin sorbet and freeze dried mandarins which was an experience for the taste buds. The last dessert was a delicious take on date pudding, with caramel sauce, vanilla bean ice cream and cinnamon crunch.
While sipping hot coffee we concluded that Barretts was a truly wonderful dining experience and worth travelling for! The team of well trained staff led by Stephanie Van Loon is a credit to the establishment.
Barretts current opening times are Fri and Sat nights 6 – 9.30pm and lunch 12.30 – 3pm Sat and Sun. However, just for the school holiday period it will open Mon – Sun for dinner 6 – 9.30pm and for lunch on Sat & Sun 12.30 – 3pm.