It’s not that I ran out if places to eat in Canberra nor was I tired from the restaurant scene that I drove over an hour out of Canberra for a meal but I heard that there was an amazing place that I must try out in Binalong which only happens to open for dinner. So out we drove into the country to see what all the fuss was about at the Royal Tara.
The decor is simple and quaint, with all the effort placed in the food and serving it hot and fresh. This place has a very laid back atmosphere with all the locals wheeling in eskys filled with beer and wine, I even saw a guy bring in a bottle of vodka and casually placed it on the table and added it to his drinks. Tables are rearranged to accommodate large tables and families etc, you gotta love the country hospitality.
Riverport raspberry and lemonade ($4.00). A red slush puppy slushie to the tee!!
Garlic bread 4 large pieces per serve ($5.00). There are some breads that fill you up and there are some other breads make you want more, wet your appetite and then leaving you more hungry than when you started. I had a little smirk when I saw it was topped with cheese. It was so good.
Spanish garlic prawns Chef’s specialty – green prawns cooked in chilli and garlic ($18.00). This tasted like they used minced garlic from a bottle but it still had a good garlic punch to it (on the sweeter side) with a good mix of chilli. I love how this was served piping hot with all the oil, garlic and chilli. Lip smacking.
Crumbed chicken tenderloins with salad greens and sweet chilli ($17.00). Tender crispy chicken morsels that will keep any adult or kid happy.Tempura battered calamari battered calamari rings with salad and lime aoili ($18.00). I didn’t really see much visual difference between the chicken and the calamari. The calamari had a crispy coating while the meat inside was very soft and not chewy at all.
They kept it simple on the menu, there was a choice of fish, chicken or steak and as good as the other options sounded, I knew my stomach was get meal envy if I didn’t get a steak.
Fillet steak tender eye fillet topped with parsley butter – a selection of mustards is available ($28.00). A very tender piece of beef and probably more for the people who didn’t want to have their steak covered in a thick rich sauce.
Pepper steak fillet steak with green peppercorn cream sauce ($30.00). There was a decent amount of peppercorn in that sauce which I loved, this would have been my second choice for a steak but I chose something different so there was no meal overlap.
Steak diane fillet steak with garlic cream sauce ($30.00). Every now and then I would steal a bit of TimmyC’s sauce, it was very nice and I probably would have licked the plate if I wasn’t eating at a restaurant with judging eyes around me.
Fillet steak with mushroom sauce fillet steak with mushroom, tomato and onion sauce ($30.00). All the sauce may have looked ‘brown’ but there was a distinct taste difference between all of them I promise! This was a very good steak, I was worried about not disclosing the size (nothing worse than having a sad little piece of steak on the side of the plate) but it was good decent portion (around 300g?). I also liked how despite everyone having the same vegetables, they didn’t just make it ahead of time and let it sit on a bain marie to get overcooked and mushy, all the vegetables were cooked perfectly. You could really taste the steak and it wasn’t overwhelmed by the sauce of choice. It has been a while since I’ve had a good steak, such a shame this place is so far away!
No matter what the customer wanted (even if it was well done *gasp*), all the steaks were cooked to perfection.
and then back to entrees…
Oysters kilpatrick a dozen oysters cooked with bacon and Chef’s secret sauce ($23.00). Yes, while half way through my steak, I started to have eaters regret for not ordering oysters. Trust me, the waitress was as surprised as you were that I was ordering an entree after my main, but to cancel things out I shared a dessert rather than have one to myself, although I was tempted. They were made very well and I’m always a fan of crisping up the bacon rather than under cooking them under a grill.
Sticky date pudding served warm with caramel sauce and vanilla ice-cream ($11.00). There was a bit of a dessert stand off, three out of four of us wanted sticky date pudding. I looked on with an unapproving blogger eyes. I convinced TimmyC against his will that he did not want this but rather the refreshing tangy taste of a lemon and lime tart. As soon as the sweet smell of caramel hit the air and the warm caramel pooled around a very moist pudding, I got a dirty look. We all had a taste of this dessert but instead of relieving curiosity, it gave us all dessert envy. In short, do not get talked out of getting a sticky date pudding.
Chocolate mudcake served warm with vanilla ice-cream ($11.00). Probably the most unexciting dessert on the table, it was moist and rich but it just didn’t compare with the other desserts.
Lemon and lime tart served with vanilla ice-cream ($11.00). Despite being the second choice, this tart was amazing. I was completely blown away by how smooth the tart filling was with the perfect balance between tangy and sweet. A lovely refreshing way to cleanse the palate after a fabulous meal.
It might be a far way to go for a meal, but I encourage everyone to come out here if you love a good steak. They are supposed to also make fantastic frozen pies (even better than Gum tree pies which is a very big call!) which are usually made on Wednesday but are sold out by the Friday. You wouldn’t think that such a fabulous establishment was attached to a motel out in the sticks.
Venue: Royal Tara
Address: 27-37 Stephens Street, Binalong, NSW 2584
Phone: (02) 6227 4310