For starters from the new menu, we had the Stuffed Jalapenos Poppers (with a delightful bite) stuffed with three cheeses and served with sour cream and pimentos. Then there were Arancini Balls filled with roast pumpkin, feta, mozzarella with pesto, pecorino cheese and balsamic glaze and lastly a divine Bruschetta, made with toasted sourdough topped with heirloom tomatoes, goat’s cheese, avocado and balsamic glaze. (Yum!) We enjoyed the Pepperjack Malbec that complimented the food well.
For main course we had the Asian Crispy Salmon – served with wok fried greens, Funghi Pasta – Linguine served with assorted mushrooms, cherry tomatoes, baby spinach, toasted pine nuts, truffle oil, herbs and pecorino cheese and the Slow Braised Beef Cheeks (which was so tender, it melted in the mouth) served with steamed broccolini creamy mash with a cinnamon and honey jus.
After the generous portions, we did not think there would be room for dessert, but chef Dan excelled himself with the dark Chocolate Lava Pudding served with ice cream, Bread and Butter Pudding and the Cheesecake served with raspberry mousse. Well done to Frank and Marney, on the great New Look, Line Up and Menu of the Royal Hotel, we thoroughly enjoyed our evening!
40-44 Pacific Highway, Wyong | Ph 4352 1012
www.royalhotelwyong.com.au
Review by Emilia Krumm
