Corner Cook & Wood

We're perhaps not proud, but certainly pleased with the result, for having stalked the chef after learning that he was no longer associated with the restaurant where we 'met' him last time we were back home.  We had learned that he was setting up shop down in Flinders and was aiming to be open a little before Christmas.

As we had plans to be in the general vicinity with the goal of a fine dining experience this seemed like a worthy goal.  A difficult goal, ultimately as the opening date turned out to be quite fluid, but we thank my brother for his perseverance in nailing down the opening date and a reservation (for the record we were in on day 2...).  Technically, this was another A Collection of Articles it-doesn't-matter-where-we-eat get together, but we really, really wanted to dine with Chef Pierre.

As part of a quite significant remodel / upgrade of the Flinders Hotel (which isn't quite finished) you could easily miss that there's a 'fancy' restaurant as part of the complex when you see the Bistro / Bar area spilling out onto the deck (a good sized one, that's for sure) and the I've-just-come-off-the-beach evening wear that is predominantly predominant.  But, once you find it, you know you're somewhere else.  All very modern in style, quite brightly lit there's what seems to be just one room, plus a patio area (which had the heat lamps on this night casting a sort of eerie orange glow).  But, we learned later that there's some moveable walls to give the option of expanding the room, or leaving as is for a private dining area.  It's good to have options, I guess.  There was some sort of gentle jazz type music playing, but subject to how much fun we were having there were times when we couldn't hear / didn't notice it.

We knew they'd only been open a couple of days so we were pretty calm when the Server who greeted us wasn't able to locate our Reservation with out the intervention of the Maître d' (for the record I think our Reservation had been left in the Bistro section) who just took a second to seat us with no dramas - although it was on a table more suited for 6 people, and probably could take 8.  The Servers it seems are still learning and they haven't gotten to the cross training part yet - our Wine Dude got a little flustered when we asked for some more bread; but we did get our bread.  I'd say a little nervous (no chit chat at all), but conscientious so I'm sure by the time you are reading this they are rock'n the joint. 

By no stretch of the imagination are we friends with The Chef, but we did think it appropriate to buy him a beer as a small thank you after a great dinner and also for actually being open.  I guess he was curious who did this because he came out to see us, and actually was able to put 2 and 2 together as to how we had once crossed paths before. He gave us a tour of the place (the kitchen has some pretty swish gadgets), sat with us for awhile and shared his vision for the restaurant.  Thanks Chef Pierre!

The Menu is short and to the point, with a Degustation (although technically correct, I'd prefer Tasting for a less snooty sounding description - but it's not just here as everywhere we went on this trip who offered such a thing went with snooty sounding...) option available.  Had it just been the two of us we almost certainly would have went this route, but with 4 excellent sharers at the table we ordered a unique dish each and passed plates around our [extra large] table.  We're lead to believe the menu will be extended once they've been open a bit longer giving the Kitchen & Serving teams a chance to master Chef Pierre's 'philosophy' and I suspect to see what the customers go for.  We could have gone with everything, given suitable belly space!  Strongly influenced in Morrocan styles there's lots of fun, occasionally in your face, type spices to keep you amused with a good mix of game and seafood in amongst your more common meat type dishes.

Our meal went a little like this:

• 2008 Elgee Park Viognier A Century Club Contributor (family reserve) - we liked it enough to get a second bottle.
• Stuffed Quail, cinnamon & buttermilk gnocchi, dried grape juice - the gnocchi may have been the best part, thanks for boning out the little guy.
• Flinders Golden Beetroot Carpaccio, crab & apple salad, fig & preserved lemon dressing - so so refreshing, beetroot definitely the star, the salad not far behind.
• Ocean Trout Terrine, prawns and preserved lime guacamole - prawns a nice treat, but the terrine with just a touch of guacamole was the best.
• Marinated Yellow Fin Tuna, oyster croquette, eggplant, argan oil - a tartar where all the bits were perhaps a bit yummier on their own.  Oyster probably the most memorable.
• Zucchini Flower & Saffron Risotto, fried ricotta - great risotto, creamy and just a tiny bit of crunch left.  I think there's more than just saffron in there?
• Rabbit with Scampi & Foie Gras Dumpling - quite a lot going on including some unlisted spices, all tasty and mostly quite rich.
• Slow Roasted Rack of Lamb, green tea & almond crust tagine - great piece of lamb and you absolutely should chew every bit off the bones.
• Roasted Duck Breast & Leg Confit, cardamom honey, orange sauce - tasty confit, wonderfully rare breast, both a little better with a little bit of the honey (you can't miss the cardamom) and sauce.
• Roasted Heirloom Carrots, with honey & thyme - a fun side, quite sweet.
• Selection of Cheeses - a brie, a blue, and an aged cheddar (the standard cheese board starting point, it seems).  All fine, interesting condiments.  No idea where they came from.
• Dark Chocolate Fondant, Which Chocolate Mousse, butternut sorbet - a quite rich end.
• Vanilla Flavoured Rhubarb, nectarine compote, creme fraiche ice cream - a refreshing end...
• Kahlua 
• Amaretto 

Clearly some early teething problems, but that's the price we have to pay for stalking The Chef I guess.  We wish Chef Pierre and his team nothing but awesomeness and we absolutely will be back when the opportunity presents - to see everything running with tip top smoothness as well as for the wonderful (and expanded) menu.  We thank Chef Pierre for visiting with us after dinner and for a wonderful meal.  We also thank our dear friends who introduced him to us a couple of years ago - the same friends that found us another dining treat A Previous Article just last week where we'll probably be stalking the chef if he also chooses to relocate....

Stay JOLLY!
DAndrew & Katrina