Revolver, Annandale

Forgive me readers for I have sinned; it’s been nearly a month since my last blog post!! And oh my goodness I’ve missed it! So, on with the show…

I really needed to go into the city at lunch time on Tuesday to do some last-minute birthday shopping for Mr T, but instead I was arm-twisted to go for lunch, with the lovely ladies in my pod at work, to Revolver in Annandale. Boy am I glad that I did!

This beautiful building was originally intended to be a pub, back when it was constructed in the late 19th Century, and it’s clear why with its big corner site and wrap-around balcony. In a terrible state of disrepair when they bought it, the current owners have lovingly restored it – don’t you just adore them already? Inside it’s all dark wood and warm tones with a fire in one corner and a sliding library-style ladder, which I covet, attached to the produce-laden shelves. I could seriously move in for the Winter!

Two of my companions have been here before and there’s much oo’ing and ah’ing as we study the menu and choose food as well as tea all round. Apart from the wide selection of delicious premium teas it’s the genteel ritual of it that we can’t get enough of – our infusions arrive in individual delicate glass teapots with pretty, assorted bone china cups and saucers.

Boost: echinacea, Siberian ginseng, spearmint, ginger and yuzu citron honey

Boost: Echinacea, Siberian ginseng, spearmint, ginger and yuzu citron honey, Revolver

Food arrives shortly after, also on mismatched china plates. My lemon myrtle cured, house smoked ocean trout on sweet corn rosti with chilli, capsicum relish and avocado is simply delicious, although the rosti does get a bit soggy and I could have done with a little more of the very succulent trout to go with the generous amounts of the other elements.

Lemon myrtle cured, house smoked ocean trout on sweet corn rosti with chilli, capsicum relish and avocado

Lemon myrtle cured, house smoked ocean trout on sweet corn rosti with chilli, capsicum relish and avocado, Revolver

Everyone else declares their meals divine too: Amanda goes for the veggie stack with sweet potato, roast capsicum, zucchini, spiced eggplant, grilled haloumi and a mixed seed and rocket salad;…

veggie stack with sweet potato, roast capsicum, zucchini, spiced eggplant, grilled haloumi and a mixed seed and rocket salad

Veggie stack with sweet potato, roast capsicum, zucchini, spiced eggplant, grilled haloumi and a mixed seed and rocket salad, Revolver

Clare has harissa poached chicken breast on a green pea, mint, baby spinach and organic red quinoa salad with tarragon buttermilk dressing;…

harissa poached chicken breast on a green pea, mint, baby spinach and organic red quinoa salad with tarragon buttermilk dressing

Harissa poached chicken breast on a green pea, mint, baby spinach and organic red quinoa salad with tarragon buttermilk dressing, Revolver

…and Ann decides on the Revolver veggie big breakie: baked eggs in housemade beans with buttered mushrooms, roast tomato, avocado, Danish feta, hummus and toast, plus a side of honey-cured bacon. Are you salivating yet?!

Baked eggs in housmade beans with buttered mushrooms, roast tomato, avocado, danish fetta, hummus and toast, plus a side of honey-cured bacon

Baked eggs in housemade beans with buttered mushrooms, roast tomato, avocado, Danish feta, hummus and toast, plus a side of honey-cured bacon, Revolver

I seriously can’t wait to take Mr T here, although I will be heeding the advice of the terribly friendly and enthusiastic guy who served us (possibly one of the owners?): on the weekend, arrive before 8am or after 2pm if you want any chance of getting a table. That’s one hell of a popular place!

Revolver
291 Annandale Street, Annandale
Visited 31 July 2012

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