It was our last lunch at Vulcan's as Phillip Searle is retiring next week on 25th.
Not that he doesn't deserve an alternative life as he has been looking after people like myself for many decades.
While fads may come and go, Phillip Searle's cooking will remain in my memory forever whether I think of his early Adelaide days or Oasis Seros in Centennial Park or his home for the past 20 years in Blackheath.
Each meal is a delight and to be treasured forever.
The choices are limited, only 3 options for entree or main but each is a delight.
I had chosen my selection for the entree too early as the waiter then said "sorry, but this has gone" - his suggestion of the salmon entree sounded just ok but it turned out to be a wonderful dish - the produce is first class.
It was such a contrast to our other entree, the duck sausage - one fresh with a wonderful spice character, the other more filling but full of flavour.
Loved the mains but was more focussed on dessert - this was to be our last taste of the famed chequerboard dessert - can't believe this was our final time.
The bad news though was that the special old "noble" dessert wine kept for a special occasion (and what could be more special than the chequerboard) had turned into a fortified wine.
Barry suggested that I should just dump it but after some 16 years, I couldn't dump an old friend so easily.
A wonderful day and I will always treasure our memories of our visits to Blackheath even though it took us 3 hours to get home through the traffic.
No other restaurant would be worth such an horrendous drive back but if anyone is thinking of the pilgrimage, do it quickly.
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