Where: 407 Glebe Point Road, Glebe 2037
Opening Hours: Mon – Sat dinner, Fri – Sun lunch & dinner
Phone: 02 9660 2646
Tucked amongst Glebe's lush residential precinct, Glebe Point Diner has cemented itself as a neighbourhood favourite. The crowd is a mix on a Saturday night with couples, families and large groups generating a gentle hum of chatter throughout the restaurant. Think dim lighting, an open plan and atmosphere aplenty and you've got the picture.
In summer, diners are sure to fight over the tables outside, complete with comfy cushions, but you can't go wrong with a seat at the bar where you can watch the chefs in action. Food wise, Glebe Point Diner focuses on quality not quantity. The menu is small, with only a handful of entrees, mains and desserts, but this helps you narrow down the choices. The fare offered is shaped around seasonal produce.
To start, the Thirlmere duck liver pate with pear preserve and toast ($18) is a triumph. For something lighter, the cured petuna ocean trout with frisee ($18) is delicious. Also, try the lamb ribs with coriander, chilli and lime juice ($6) if it's on the specials board that day.
For the mains, it's hard to go past the Barossa Valley Berkshire pork shoulder, slow roasted for 12 hours with apple slaw and crackling ($32). The pork falls apart when you prise it gently with your fork and it's damn succulent. Combined with the fresh apple slaw and crunch of the crackling, it's an impressive offering. For poultry enthusiasts, there's the roasted chicken with rosemary butter, sugarsnap peas and corn ($32).
What really made the night was the doughnut with salted dulce de leche ice cream and chocolate fudge sauce for dessert ($15). And the good news is that it's big enough to share. The serving size of the dishes reflects the neighbourhood diner theme. It's a place to go to have a homemade meal, drizzled with fine dining but without all the pretension.
Glebe Point Diner is perfect for a casual graze, an intimate first date or a well-overdue catch up with mates. The place might be a little wallet-heavy, but hey we reckon it's worth it.
By Lisa Omagari
Barossa Valley Berkshire pork shoulder
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