Worth crossing the bridge for.

Crossing the bridge to dine

There are so many good restaurants in Sydney, so why travel too far? Occasionally though, somewhere makes it worth my while to take a longer trip. So I slog midweek commuter style from Bondi to the the Spit bridge, for Ormeggio and it’s marina views.

We’re here for a special menu. Ormeggio is very much mod Italian, but the special Olé menu is spanish, no doubt influenced by Spanish Head Chef Victor Moya. It’s a cracking location, big glass views over the middle harbour and marina. Sipping our fruity welcome cocktail, the aqua de valencia, we agree there is plenty of alcohol in this.

The wait staff arrive with an attractive selection of small plates to share. Take the ‘sandwich de esqueixada’, all eggplant, red capsicum, onion, and salted cod between two crackers. Or the ‘Mejillón con pipirrana’ a mussel on shell, sprinkled with tomato, cucumber, green capsicum and red onion, so simple and fresh. The croquette de rabo de buéy is a softly delicious wagyu tail croquette with herb mayonnaise. And toasted brioche with chorizo, well thats just perfect chorizo.

Oysters with an apple ice are a refreshing change of pace, even better with a glass of cava.

eggplant-red capsicum-onion-salted cod; wagyu tail croquette-herb mayonnaise; chorizo
eggplant-red capsicum-onion-salted cod; wagyu tail croquette-herb mayonnaise; chorizo
mussel-tomato-cucumber-green capsicum-red onion; chorizo
mussel-tomato-cucumber-green capsicum-red onion; chorizo
oysters with apple ice
oysters with apple ice

Spanish simplicity

Traditional spanish sourdough with olive oil and tomato heralds the next round of plates. The garlic scarlett prawn with ajoblanco soup and grapes is a vibrant blast of flavour, with a glass of verdejo.

I’m fascinated with the egg yolk, green peas and jamon consomme, which needs a good stirring to blend it all together into a creamy soup. It comes with an interestingly sharp amontillado from Andalusia. The final dish is quite gamey, a squab with romesco sauce and confit leek, with a rioja.

 

garlic scarlett prawn, ajoblanco soup, grapes @ Ormeggio
garlic scarlett prawn, ajoblanco soup, grapes @ Ormeggio
egg yolk, green peas, damon consommé @ Ormeggio
egg yolk, green peas, damon consommé @ Ormeggio
squab, romesco sauce, confit leek @ Ormeggio
squab, romesco sauce, confit leek @ Ormeggio

Impressive cheese platters

This is hands down the best cheese platter presentation I’ve seen. The cheeses and pastes are laid out on top, and the crackers are in the little drawers underneath, makes it feel very ceremonial. The two spanish cheeses are Garrotxa (goats milk) and Mahón (cows milk).

Dessert is an arroz con leche – a rich subtle mix of rice, milk, lemon and cinnamon, with a stunning 2010 jorge ordonez “no.2 victoria” moscatel, from Malaga. We think that’s the end and then a final sweet amuse bouche arrives, a tasty little dusted biscuit to send us on our way, replete and happy.

 

impressive cheese board, with spanish garrotxa and mahón
impressive cheese board, with spanish garrotxa and mahón
arroz con leche - rice, milk, lemon, cinnamon
arroz con leche – rice, milk, lemon, cinnamon
an after-dinner amuse bouche @ Ormeggio
an after-dinner amuse bouche @ Ormeggio
Olé menu at Ormeggio
Olé menu at Ormeggio
Sunset on the marina @ Ormeggio
Sunset on the marina @ Ormeggio

Best bits: The garlic scarlett prawn with ajoblanco soup, amazing rush of flavour.

Worst bits: Having to get to the Spit and back, especially the commuter rush.

Where am I? D’Albora Marinas, The Spit, Spit Road, Mosman 2088 NSW Australia

Vicki P Written by:

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