Zaih’s

1 Reviews on “Zaih’s”

• TrufflePig

  Despite now being open for more than a year, Zaih’s still seems to be one of those hidden Hunter secrets. The lush, low-lying creek flats, and shady glades surround Emma’s Cottage, to which Zaih’s have now occupied for the last six months. It hosts a mixed vibe, with local artwork adorning clean, bare walls, the furniture a charming mix of reclaimed french-provincial wannabe pieces. Its clean, classic, country charm, with a polished and refined line.Alana is the perfect host. Wines are well explored and recommendations are easy. The menu holds the whole farm and thus is protein heavy, that said, there a few options here which can be strung together if looking for something vegetarian. We start with breads and a split serve of the potato risotto. A surprise for expectations it’s not your usual risotto, instead made of micro julienne potato in a creamy sauce with blue cheese. Paperthin crisps hover above, trying to keep it’s secret under wraps. Scallop Ceviche seems too dainty to digest. Slivers of scallop are topped with curled and folded discs of dressed apple and radish. Unassuming flowers give a subtle garlic flavour and beautiful savoury ending. The venison tartare omits the usual crisps in place of baby witlof – perfect for scooping up the mix of venison, pepperberry and hazlenut. There’s crunch and the odd hint of bitterness from the cumquat. Salt baked prawns arrive in three. The salt-bake cooks these very gently so stick to the main body. The prawns are subtle in flavour and the rich reduction holds hints of cinnamon/cassia. Mutton tomahawk takes over a much larger plate and is dressed in a lighter, cleaner version of a piperade dressing. The mutton has a beautiful char and the piperade dressing balances out any meaty flavours you may have been expecting, that said, the mutton alone doesn’t have any rich lamb-like flavour you might usually assign to this. The desserts are a sight to be seen. The yoghurt parfait delivered as a white, wintery snow-blizzard in a bowl – there are white lemony flakes adorning the hidden tangy parfait. The dark chocolate cremeaux is a rich quinelle, emblazoned with a rugged mix of oat, flakes of coconut and a deep peach jelly. Creme Fraiche softens the richness of the chocolate, although overall the dish isn’t overly sweet. The newest addition of goats cheese and watermelon is another surprise package. Oblongs of compressed watermelon meet with goats cheese marshmallows. No flavour is lost and its an exciting different texture I’d never associate. There’s crunch from pistachio and smashed toffee crumb, and the granita makes it a good option for a warm day.

  July 4, 2017, 2:22 am

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