Loaves & The Dishes

Visited this restaurant on my last night in New South Wales and Australia - it did not disappoint. We visited as a walk-in and despite being quite busy for a Monday night, the staff managed to find my family and I a space. The drinks were delicious and so was the food. It did not disappoint. If I'm back in the blue mountains I'll be sure to visit again!

First of all, I take my hat off to ANYONE still operating after the binfire that was the last few years, and secondly, I am really intrigued to observe how eateries of all sorts have adapted their menus and services to the general economic landscape out there for their surrounding communities. You’ll find that like so many other high-profile restaurants, Leura Garage has broadened their offerings to cater to the casual diner as well as those like my friend and I who stopped by for the full Leura Garage experience. As I waited for my beef ragu, I saw perfectly proficient (and cute) burgers being bussed to the next table, and rather than lament some sort of imagined death of fine dining, I sympathised with the owners, hoping that it wasn’t any sort of painful acquiescence that led to the addition of burgers and fries to the menu. The diners next to me were happy and they were able to enjoy a meal at a well-established eatery that has survived a recession. That is fine. Burgers and fries will keep doors open and that’s okay with me. For me, a $150 lunch is not a regular thing. I have never been able to afford to eat where I’m paid to cook. However, today was about celebrating food made with great love and great care, and encouraging floor staff that deserve all the encouragement in the world. No, the waiters clearly don’t have the five-star flair I’ve had in similarly-priced establishments, but I’m just glad they’re there at all, and they have obviously tasted the food. They are being trained with some care. I like to see floor staff who are well fed and given a little love. Gosh knows I’ve worked in places that don’t understand why this is so important. For my (MasterChef alumni) companion and I, today was about supporting local and choosing to hand our money to a team that has done well to keep the doors open. Lashings of garlic and peak-of-the-season lemon brought the best out of our little shared skillet of prawns that were so fresh they burst between the teeth. With seafood that good, you can confidently serve it in a classic style that needs no more fuss than that. The beef ragu was a simple homestyle joy from start to finish with flat, perfectly-worked ribbons of pasta woven through just enough saucy brisket. Kath’s fish - although very slightly on the dry side - was a study in the subtly-creative meeting of ocean and earth; the highlight being the delicious, crispy, well seasoned skin! Bottom line… Leura Garage is still open, still great, and you should tip generously. Thanks guys - can’t wait to come back sometime soon.