Address: 27 King Street, Newcastle
TAYLOR-MADE: Lesley Taylor in her revamped restaurant. Picture: Anita Jones
Open: Tuesday to Saturday, lunch and dinner
Head chef: Lesley Taylor
HER name has been synonymous with Newcastle dining for years and now Lesley Taylor has stamped her mark on the city more than ever with the opening of Made By Lesley Taylor.
The chef began her apprenticeship working under Robert Molines at The Cellar Restaurant before cheffing at Cafe Albion where she earned Newcastle’s first chef’s hat in the Sydney Morning Herald Good Food Guide.
She then took the helm at Restaurant Deux, before merging the restaurant with the French bistro Le Petit Deux. A year later, Taylor was ready for a new challenge, renovating and relaunching the restaurant with a new menu and feel. Gone is the ramp at the front of the restaurant, which increases the size of the dining area.
But for Taylor the focus remains the food.
‘‘I think this is the best menu I have ever written, even back to Restaurant Deux days,’’ Taylor said.
‘‘I have been able to be more creative and haven’t been restricted by any labels.’’
Below is a selection from the Made By Lesley Taylor dinner menu.
To start: All $20. Seared scallops, sweetcorn dumplings, Jerusalem artichoke, prawn crisp, shimeji jus; blue swimmer crab tortellini, avruga, avocado, bisque; seared duck hearts, cumin, snow peas, braised witlof, glazed onions, capers.
To continue: All $38. Roast snapper,
white beans, leeks, local samphire, clam veloute, crumbed razor clams; seared duck breast, parsnip, hazelnut mayonnaise,
crisp kale, stuffed neck, red wine jam; pheasant, beetroot, cocoa, pistachio
and vanilla crumble, smoked goats
To finish: All $15. White chocolate custard, liquorice ice-cream, poached pear, deep-fried meringue; dark chocolate marquise, flavoured toffee shards, berries, coulis; apple fritters, almond cake, apple sorbet, spiced crumble, whipped cream.