How many Zest restaurants are there? And how many don’t live up to their Zesty image? Well here is one chef who has accepted the challenge to put that zest into his menu. Guy Nathan’s Zest restaurant at Leura is well worth a visit.
There were 4 of us so we decided to share the entrees. We later realised that we had made a great decision! Balsamic mushrooms, grilled marinated haloumi, patatas bravas (a Catalan dish of smoked paprika and chilli coated fried potatoes with aioli), gambas pil pil (tiger prawns in olive oil, paprika, garlic & chilli) and just for good measure squid and chorizo with lemon & herbs. So many unique flavours gave the Chef a chance to show his wares and he triumphed. Incidentally all the entrees are available from 4pm so if you want a post-Leura Mall afternoon snack then this would fit the bill.
The wine list is proudly local. But given that local includes Orange and Mudgee then it’s a good list covering all bases. We settled for a Windowrie Reserve pinot gris from Orange. Beer and cider are available too. BYO is available.
For mains the boys chose the Paella Mariscos (seafood) and the girls chose Scallops in champagne cream sauce on linguini. The paella was just a little too spicy for my palate but for those with a stronger constitution it may well be just right. The champagne cream sauce was elegant and provided a delicate dressing for the scallops.
The dessert tasting plate for 2 was a great way to finish up, ginger & lime infused panna cotta, strawberries with a decadent chocolate sauce and peach & coconut crumble with cardamom ice cream. Although the Baileys affogato did get a run too.
There was one last surprise. Marshall Williams the Chef who treated us to such fine fare is definitely one to watch. He is only 18 and yet has such an understanding and control over his flavours and presentation. We will be going back as there are a few entrees we missed and some mains still to tempt my palate.
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