Euro: judging the master chef

EuroIt’s been a few years since I darkened the door of Euro on Princes Wharf and The Bloke had never been so we decided to go there for my birthday dinner. Master Chef judge Simon Gault has always had me at ‘signature chicken’ and this night would be no exception, but it was the tastes before that had me swooning.

Happily for us we were shown to the private champagne booth down in the Pasha end of the expanded and busy restaurant. Two large groups were booked for 7.30 so we’d been advised to slide our order in before they sat they well heeled selves down. And you do need to be reasonably well-heeled to sit down here. Sadly Mr Gault’s restaurants (he also own Jervois Steak House) are not featured in my Entertainment Guide, not that The Bloke was going to let me clip a coupon on this auspicious night anyway…

The Peking duck

The paper menus have been replaced by bright yellow laminated posters which belie the quality of what is written on it. Our waiter introduced himself as Raz and gave us typically great Euro service – attentive, an ability to banter with my attempts at engaging him, and a thorough knowledge of every tiny nuance on the yellow sheet.

Being the birthday girl, I wanted to share entrees (do guys do that?) so we started with Peking Duck on a platter with 5 little Chinese pancakes that arrived in a dumpling basket, a heap of shredded duck and pieces of crispy skin, a little dish of crunchy coleslaw, another of cashew dukka, and a bowl of hoisin. Make yourself a little burrito and eat in two bites. Outstanding.

S.G's crab and prawn delight

We also went for S.G’s crab and prawn which is a thick and rich chowder with jalapeno creme fraiche sauce and tuna wafers which are sliced so thinly they wave about on the plate looking like they’re alive. Two spoons thank you and I was happy as a clam.

You already know what I ordered for my main, and in fact could have placed my order from the car on the way there, but here is why I do love Euro’s signature chicken.

The 'signature chicken'

It is rubbed with herbs, slow cooked on the rotisserie and served with a ridiculously creamy and flavoursome mash with a crunchy slaw sprinkled with roasted peanuts. (I try this at home.) The portion was generous – a breast and little drumstick.

The eye fillet with extra morsels

Wagyu was on the menu for $65, but The Bloke went for a medium rare eye fillet which was also a generous serve accompanied by some melt-in-your-mouth braised rib and a slice of mushroom and bone marrow terrine. We added a side dish of green beans with sliced almonds and goats cheese.

Just enough room to share....

And yes we did manage to keep our pudding stomachs free. Well relatively so – we shared a hot and melty chocolate pudding (which took 15 minutes to bake, just enough time to finish our bottle of Church Road), served with bannoffee icecream and a sweep of raspberry couli.

No coffee thanks, not even a wafer thin mint.

Total bill, including breads and dips to start and that bottle of red – $235