n o rt h
c a n b e r r a
/
m o d
a u s
/
d i n i n g
52
Sage Restaurant C ANBERRA’ S RESTAURANT OF THE YEAR C AN BE FOUND RI G HT NEXT TO THE C ITY, IN ONE OF THE C APITAL’ S OLDEST BUILDIN G S , OFFERIN G A REFINED MENU OF IMMA C ULATELY PRESENTED C ONTEMPORARY AUSTRALIAN C UISINE
H
eritage listed Gorman House is the home of Sage, a sophisticated little restaurant with a smart dining room for around forty, and shady courtyard for sunny days and warm nights. Owner and chef Kyle Prowse has been working the pans here since this restaurant won a Chef ’s Hat (then as sous chef), and resists the temptation to deviate too far from a winning formula. That said, since buying the place he has introduced his own style and flair to great success, taking
out a number of awards– including Restaurant Of The Year. His “Sage Signature Series” is a clever way for diners to create their own personal degustation from any item on the menu. Starters, mains or desserts may be selected, and the emphasis here is definitely on immaculate presentation regardless. Typical dishes include seared scallops and sauteed squid, with macadamia milk and delicately scattered black pearl caviar; or roasted Riverina lamb with celeriac puree, sage macaroons,
ashed goat’s cheese and a delightful mint and apple jelly. Sweet tooths may be sated by a pineapple panacotta with coconut sorbet, orange powder and mojito. Whilst Kyle and his team have high ambition – ensuring that Sage takes its place among the city’s best– the menu is very reasonably priced and the feel is comfortable and accessible. Floor staff are knowledgeable and inviting, so expect attentive service to complement this exciting and innovative menu.