Karinyas Restaurant at Mercure Kooindah Waters Resort
40 Kooindah Blvd., Wyong. Phone: 02 4355 5888
The impressive renovations at Karinyas restaurant comes with an equally inspiring new menu. Chef Chris Schmid and his team have done a great job creating the variety of delicious choices that Klara, Emma and I tried tonight.
The cocktail menu had a great selection that made it difficult for us to choose just one. Klara chose an Espresso Martini (that she enjoyed so much that she even had another one!) I had a Chai cocktail made with butterscotch schnapps and Baileys that was served hot; it was a good choice for a cold night! Emma chose a Norfolk Rise Merlot that was smooth and she said that it complimented her meal well.
Georgia, our Maître D recommended that we try the slow roasted garlic sourdough bread with Pepe Saya cultured butter; it was a delicious alternative to regular garlic bread.
For Entrees we chose an Apple Cider Pork Belly with sweet and spicy potato foam and fresh apple salad. There was also my favourite, Southern Crab Hash made with bacon, crisp potato, shallots, tomato jus and toasted bread and the last starter was a salad that Klara said that she would definitely come back to have again, it was a Charred Tomato Octopus and Rocket Salad with a bite.
For main course Emma chose the Papardelle Pasta with mushrooms, prosciutto and pumpkin cream. Klara had the Braised Beef Cheek with Truffle polenta cake, butternut puree and pancetta crisp, it was deliciously tender, and it just melted in the mouth. I enjoyed the Pan Roasted Natural Chicken with seasonal mushrooms, spinach, kipfler potatoes and roasted chicken jus.
For dessert we had the Sticky date Pudding made with house made vanilla whiskey ice cream, toasted brioche with date infused custard. The House Signature 20 Layer Cake was made with cinnamon and caramel and the last delectable choice of the evening, was the Traditional French Baked Lemon Cheesecake with a pecan crust and white chocolate ice cream.
The service was great and we now understand why the restaurant was so busy with people enjoying the great atmosphere and good food!
by Emilia Krumm