Casey Jones

It might seem like an odd statement to make considering I live on the other side of town but I have been waiting for Casey’s gastropub Casey Jones to open since before they started building the shops. I was lucky enough to be invited to a preview event and they showed us everything! A kitchen tour, the fit out of the whole funky place, a sneak peek and taste of their breakfast menu, mains, snacks, dessert as well as their wicked cocktail and mocktail menu. If the preview is anything to go by, Canberra hold onto your metaphorical hats, you’re in for a real treat!I really like the set up; it is really spacious, the tables which are made from old railroad sleepers are gorgeous and in the summer time there is opportunity to extend dining and perhaps a beer garden outside. I think open area near the bar is going to be versatile for functions and large groups.Next up: the staff. We had an opportunity to catch up with all the staff including owner Josh, maître d’ Sorrel, head chef Abel and head barman/mixologist Jamie. Each and every one of them were all very passionate about what they are doing and what they want to achieve here at Casey Jones. Their commitment and talents are showcased through their fabulous service, delectable food, awesome drinks and amazing atmosphere.

Jamie gave a few cocktail making demonstrations and even though I don’t drink, even I was tempted and sampled some of his champagne cocktails, affogatos, cocktails and a large range of his non-alcoholic spritzers.

That is a lot of beer on tap!How pretty are the champagne cocktails!I would be tempted to order the affogato instead of dessert! This was incredible.You should try one of their signature cocktails Casey Jones smoked maple bacon and cherry infused old fashioned ($24.00). It will sure to impress with the added theatrics when it is served, plus it comes with  a strip of delicious maple bacon. YUM!
Salted caramel espresso martini with vanilla foam ($18.00).Their espresso martini smelled so so so good.Mocktails: I had had my fill of alcohol for the night and wanted to test Jamie’s skills with non-alcoholic beverages. We got a large variety and it was hard to choose a favourite between the raspberry + basil, lemon + pineapple spritzer and virgin passionfruit mojito. They were really really really good (I’ve had a fair few non-alcoholic beverages in my time). Blood orange spritzer was our least favourite because it wasn’t as sweet as the others which might suit some.Now onto more important things: the food. We naturally started with breakfast and progressed our way through the menu. I am very much a savoury girl but even I swooned over the pretty sweet options. We were lucky enough to try these with compliments of the establishment but I have included prices for your reference.

Breakfast~ starting from top left- clockwise.

Chia seeds, organic quinoa, almond milk bircher, compressed and fresh fruit, seeds ($14.00). A healthy start to the day begins with this bowl of superfood which is sweetened only with fruit.

Sourdough, local poached eggs, Pialligo award winning bacon or smoked rainbow trout, pickled red cabbage, aerated hollandaise ($18.00). These were bang on perfectly poached eggs and I’ve never had Pialligo’s smoked rainbow trout but now I’m wondering where has it been all my life. This was my pick of the breakfast dishes that we sampled but I have my eye on their egg and bacon roll (milk bun, award winning Pialligo bacon, fried eggs, ranchero relish, Iberico cheese $14.00).

Ancient grain sourdough, local poached eggs, avocado, fennel, garden kale, dukka, grana padano ($18.00). Between running around taking photos and trying to eat as much rainbow trout as I could, I completely forgot to sample this one. Ooopsie!

Citrus hotcake, pickled rhubarb, compressed honeydew, organic maple syrup, macadamias, pistachio ($16.50). I had to double take on the hotcake as I thought there were multiple, no this was one thick fluffy hotcake with a delicious crusty exterior. Upon reading the description, I wasn’t sure how this one was going to taste. Call me a traditionalist, but I like my pancakes with ice cream and maple syrup but I am glad I tried this because the Pepe Saya’s mascarpone cheese with the compressed honeydew made this my very close second breakfast choice during the preview event.Snacks~ starting from top left- clockwise.

Cherry Cola chicken wings, scallions, sriracha aioli, celery (8 pieces $15.90). Okay, confession time. I had read their menu well before the preview event and my heart skipped a beat when I read about this dish. Don’t be put off by the name, despite having Cola, housemade cherry jam and also cherry Cola, this dish isn’t sweet at all; instead they are sticky, moreish and definitely not for sharing. Order a plate each. 🙂

Chorizo, onions, kiss peppers, garlic, chilli ($14.00). A nice flavoursome chorizo balanced out by the onions and peppers.

Homeleigh Grove olives, orange, thyme, assorted petite bread ($10.90). The olives were great and the bread was served piping hot, but I felt that the bread either needed a good EVOO or butter.

Crispy spiced okra, smetana, dukkah, lemon ($12.00). This was a surprising favourite. We don’t get much exposure to okra except for overcooked ones in curries but this reminded me of zucchini flowers but with a different texture.Mains~

Belly of pork, fennel, apple, watermelon, mustard fruit, watercress ($23.90). I really enjoyed the pork belly which had the right amount of meat to fat ratio, but I don’t think this portion would have filled me as my main. I prefer my pork belly with a side of cauliflower puree but the fruit keeps the whole dish light and refreshing.‘Po Boy’ charcoaled brioche, crispy soft shell crab, sriracha aioli, pickled sesame slaw, coriander, hand cut potatoes ($22.90). Everything was perfect about this Po Boy. The brioche was soft and had a striking appearance, the crab was crispy without being oily and the sauce and slaw was the perfect accompaniment on the bun. This was a very close second pick from the mains.Gumbo, prawns, vongole, calamaretti, pork sausage, chilli, okra, black barley ($24.90). I haven’t had many gumbos in my life and it isn’t a dish I usually gravitate towards but the smell was intoxicating and the broth had lots of depth. We should have saved some bread to mop up the bowl.Salad of burrata cheese, romesco emulsion, heirloom carrots, beets, radish, black salt ($20.90). A very picturesque plate with beautiful root vegetables on showcase but the star for me was that cheese.Wagyu rump, onions, cauliflower, mojo verde, aioli, smoked butter ($31.90). We almost broke out into a fight at the table as I was willing to duel anyone for this dish. The wagyu meat was so tender and so flavoursome, it didn’t really need anything else at on the plate, although I did love watching the generous amount of butter melt all over. I would happily come back and order this again and again and again. This would be awesome with a side of fries.Dessert~

Citrus panna cotta with a berry sauce and chocolate soil. I really enjoyed the texture of the panna cotta, it passed the jiggle test and it was perfectly smooth. I found it disappointing though that the sweetness only came from the compote and the soil. We gave feedback that the panna cotta needed to be sweeter.Cakes~

One of the first things to catch my eye was that gorgeous cake cabinet. My pick would be that mango/orange cake on the bottom left hand side.I thinkI think it is incredible with what they have done with the space, menu and drinks out in the suburbs. I really enjoyed their food and them using Pepe Saya, Pialligo Estate products, Three Mills Bakery bread and Gunning Bumnut eggs is just a bonus!

They will open tomorrow morning at 7am for breakfast and with their highly anticipated opening, I hear they are booked out this Saturday and Sunday. 

Venue: Casey Jones

Address: 15 Kingsland Parade, Casey, 2913

Phone: (02) 6253 8961

Bookings: They have a handy booking system on their website

Websitehttp://caseyjones.pub/

Opening hours: 7 days a week starting from 7am
Casey Jones Menu, Reviews, Photos, Location and Info - Zomato

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