The Garden
Wests Ashfield Leagues Club
115 Liverpool Rd
Ashfield, Sydney
The Garden – within the West Ashfield Leagues Club - is a beautiful oasis – if not one of the best we have ever had the pleasure of visiting. To say it is “pretty” is an understatement. It is ethereal and romantic and family friendly all in one.
Executive Chef Oliver Heath adopts a farm to fork approach and sources the food from farms in NSW and Tasmania. Oliver himself has worked at Blue Hill, still rated in the top 50 restaurants in the world at www.theworlds50best.com.
The cocktails here have all been created by Jason Wright. They were delicious and ever so refreshing. We tried a nectarine mojito cocktail which was very similar to the classic mojito – lovely!
Sir also had a few glasses of the Redman Cabernet Sauvignon from Coonawarra S.A which went down nicely with his meals.
Also on the menu was a Pierro LTC Semillon Sauvignon Blanc from Margaret River WA and Just Beer and American Pale Ale – Batch Brewery Marrickville NSW. These went down a treat too with the delectable food.
We started with small plates. These consisted of –
Oysters with tartar sauce – fried Sydney pacific oysters breaded in panko and served with house-made tartar sauce.
Bone marrow on toast – oven roasted bone marrow from Linga longa farm served with onion, parsley and lemon juice relish with Sonoma sourdough toast.
Blue corn bread – corn bread made with a hint of super blue cheese from Tilba Real Dairy, baked in their wood fired oven and served with jalapeno butter.
Pork roll ups – Ancho chilli braised pork rolled up in a mini flour pitta, accompanied by house-made pickles and chilli dip.
Lamb ribs – BBQ lamb ribs from Mundroola Farm served with a tzatziki dip.
The Sides were –
The Garden salad – A selection of pickled, raw and roasted seasonal vegetables, quinoa, highland organic feta cheese, toasted walnuts and summer berry vinaigrette.
Foraged salad – Beets, pickled onions, seasonal vegetables, Tilba Real Dairy halloumi, pearly barley, mung beans and a selection of handpicked leaves.
Luigi’s carrots and parsley.
Hillview seasonal sautéed vegetables with toasted nuts.
For mains –
Market Fish – Tasmanian ocean trout served with the chef’s choice of seasonal vegetables from local farms.
The farmer’s plate – Cuts of pasture raised pork from Toolangatta farm, served with the chef’s selection of seasonal vegetables and a house-made gravy.
Dessert was –
Apple and nectarine pie – Hillview Fine Foods apple and nectarine pie with vanilla bean ice-cream.
Chocolate tart – Chocolate tart with Wombat Heights Orchard cherry compote and cherry ice-cream.
There was also tea, coffee and petit fours. We indulged with a yummy soft centred “truffle”.
Seriously – where to begin? The food or should we say the feast was amazing. From the combinations of tasty flavours, to the vibrancy of colour, elegant presentations, mesmerising aromas and the generous servings – a totally divine feast! There was something for everyone. This amazing menu really was incredible. It was also innovative – and all the more special in knowing exactly where everything was sourced.
Executive Chef Oliver utilises all parts of his food, he even pickles. The food is seasonal and there is no waste.
Sir and Mlady dined as guests of The Garden located in Wests Ashfield Leagues Club.
Special Thanks to Executive Chef Oliver Heath for sharing his vision with us. Big thank you to our hosts Catherine Slogrove of Papaya PR and Renata. Thanks to Matt (pastry-chef. We loved your pastry (the chocolate tart was scrumptious!) Thanks also to Ben, manager and Eduardo and Andre for looking after us.