It’s been a few years since we visited Must, and last time was a great experience, so we were really looking forward to a classy meal.
The first thing that we noticed was that the layout had changed and the area was divided into a restaurant and a busy noisy winebar. There was a DJ playing and the noise of the music was intermittently loud, then quieter, and impossible to escape, so it was really hard to have a conversation during the meal.
Anyhow, we started with a glass of Margaret River Riesling which was zesty and fruity. We perused the menu which is modern Australian, and felt good about the range of tempting choices.
I chose scallops for my entree, and they were very tasty with a pork shoulder contrast. I would have liked the corals to be left on though.
My partner chose the manna crab pasta, which was a larger portion than it looks like in this picture – the bowl is deeper than it looks. This was lovely and he really enjoyed it.
Shortly after the starters, the lights were turned down, hence the poor quality of the next pictures, and the music continued to be loud along with very noisy chatter from the wine bar next door.
For main I chose salmon with seasonal vegetables, a very nice plate of food.
My partner chose the confit Wagin Duck Leg, with braised lentils, radicchio, grapes, and pickled raisins. Again, he really enjoyed the nice combination of flavours.
For a side dish we chose the charred sesame broccoli with shichimi (a chilli dressing) – this was nicely cooked and tasty. One of my pet hates though – there were 3 pieces! Why do chefs give portions of 3 to tables for 2? I like our food to be easy to divide.
So was Must a hit? The food was nice, but probably not amazing enough to warrant the top notch prices being charged. The ambience was a complete let down though, and I think they really need to decide if they are a wine bar or a classy restaurant – maybe a gastropub would be a better option for this establishment.
Last Visit Date – April 2019
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Photos from a previous visit:
Oysters to start with a lime and cucumber dressing:
Chicken liver parfait with Riesling jelly:
Seared Huon Tasmanian salmon with a fennel and orange salad and
Arkady slow cooked lamb shoulder with couscous, fennel puree,
tomato confit and olives:
Cognac chocolate truffle:
Pears with vanilla caramel, spiced gingerbread and cream:
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