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One glance at Razor's Bistro's chalkboard
menu reveals this is no ordinary pub diner
nor does it ser ve ordinary pub grub... but
when you consider the pedigree of this eatery,
ensconced in the newly refurbished ueen
Victoria Hotel in Enmore, it's not surprising.
Partners Wayne and Ray ran the hugely popular
restaurant, Razor's Edge, just a few blocks down
the road for some 15 years, before pulling up
stumps to make themselves a new home at the
ueen Vic - once an 'old man's pub' - that has
now been shuzzied up for a younger clientele.
It must have been another shock for the pub's
old punters to nd the frozen pies and sausage
rolls of old replaced with what can only be
described as a ne dining experience.
With an eclectic menu that includes the likes
of pork belly con t and barramundi goujons
crumbed with panko and sesame served with
a sweet and sour lemon sauce, you're sure to
nd something to delight the tastebuds of your
gastronomically inclined friends.
is evening four of us set out to dine, including
a vego -- who is pleased by the great o erings
straight o the menu and we are immediately
struck by the wonderful ambience of this joint,
thanks to the cruise-y jazz infused e orts of Ali
and the ieves (who have a Sunday residency at
the ueen Vic) and some pleasing cocktails.
But dinner is what we're here for -- so on to
the main event. We opt to go straight for mains
and dessert. e meat lovers amongst us order the
lamb shanks which eschew the traditional tomato
based stew to instead braise the meat in a gorgeous
white wine, lemon and thyme concoction that
adds a lightness and delicacy to this normally
hearty dish. It arrives served atop a bed of Razor's
famous parmesan risotto and is absolutely delish.
e vego delights at the butternut pumpkin
and potato marmalade coconut curry with rice
noodles which is fragrant and sweet with just
a hint of bite. While the bistro provides a new
take on the old favourite of chicken schnitzel by
stu ng it with Brie and ser ving it with a fresh
rocket salad with parmesan and balsamic and a
side of sweet cranberry sauce to add some zing.
Desserts are equally decadent. e Cinnamon
and Orange Chocolate Mousse is to die for -- a
mountain of rich dark semi sweet chocolate that
is given a touch of heat thanks to the cinnamon,
while a hit of Grand Marnier ser ves to bring out
the richness of the chocolate.
To ee Pudding proves the undoing of my
companion whose love for this sticky pud is
unsurpassed but even she cannot manage to eat the
full serve (did we mention the generous portions).
Defeated, we waddle towards the street,
vowing to return to tackle this pudding at a
167 Enmore Rd, Enmore
Lunch: Mon -- Fri, midday til 3pm
Dinner: Mon -- Fri, 5pm - late
Saturday: midday til late
Sunday: midday til 9pm
A la carte dining available Friday and Saturday
6-10pm on level one.
With pork belly con t
goujons you're sure
to nd something
to delight the
tastebuds of your
Taking pub dining to the next level. By Cec Busby
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