the marvellous Mr McDivitt (and team) at the restaurant at the three weeds

The name "restaurant at the three weeds" always makes me smile - not just because of the simplicity of stating the obvious, but to me, there are also echoes of Douglas Adams' restaurant at the end of the universe.  Under the steady hand and growing confidence of Head Chef Leigh McDivitt, there's also a sense of Mr McDivitt's Magic Emporium.  Over the past 12 months, Leigh has really come into his own. He's having fun in that kitchen and the playful note that has entered his dishes makes you oooh, ahh, and reach across the table to taste the dishes of your fellow diners.

Case in point #1 - a delicate creamy rocquefort mousse prettily sandwiched between thin sliced pickled beetroot.  Crispy caramelised walnuts accentuate the flavour and provide a delightful textural contrast.  this is food you want to play with, to dip your finger into, and paint different flavours across your palette.

The venison carpaccio is equally as pretty (albeit in a masculine way) and the chocolate sorbet adds an almost cigar like depth.



Despite a late lunch, and an early start to dinner (don't you hate it when your local find is "discovered" and you have to start planning to book!), we can't stop at entrees.  Ah Gluttony, my favourite vice!

I am, and have always been a sucker for (and sucker of) bone marrow - so the Black Angus with pea puree and bone marrow jus is the only option for me.  Leigh has quite a reputation for his fine tortellini combinations and the wagyu short rib tortellini, dusted with pea powder and morsels of bone marrow is a meal in itself.  The fillet is just cooked (sous vide Leigh?), tender, full of flavour and dancing to the bone marrow jus.  Oh, and the homer-simpson-must-have truffled mash - trust me, this is one of those mashed moments that has every one nodding knowingly at the fact that you will eat very few mashes this good.

look at that crown of pasta magic.  the pea powder adds crunch and a definite greenness, almost like a crumble.  i can't manage it all as it's a big serve but as my nanna would say i definitely "gave it a go"

Had i not been swayed by the bone marrow, my choice would have been the duck.  Luckily, P. has similar tastes so i end up with the best of both worlds.

I love duck, crispy on the outside, juicy on the inside.  This comes with a duck liver, confit leg sausage which screams "start with me", nestled in a bed of tasty lentils and a port reduction.  Again, perfect but a huge serve (particularly when you're ladling truffled creamy potato mash "take me take me i'm yours" on as a side)...but, of course, we're not complaining... and we somehow manage to force ourselves to eat it all...  such hardship - not!

,

Wine recommendations to pair as always were spot on.  It was our Last Supper of our shared holiday and an appropriately decadent celebration of time well spent, calories well ingested, and livers indulged.