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Vic Harbour

Editorial Review

Editorial Review

After the success of his other Docklands waterfront bar and eatery, Liquid, restaurateur Joseph Campisi has done it again, this time with Vic Harbour Kitchen and Bar. Housed on the promenade level of the Nolan Tower in New Quay, Vic Harbour Kitchen and Bar captures a feeling of warmth with its unique decor of polished concrete, high ceilings, exposed beams and an emphasis on steel and timber. Executive chef Sunny Gilbert has also made the transition from Liquid, turning his attention to Vic Harbour Kitchen and Bar to create a bistro-style menu that dishes up classic favourites that are bound to please. Breakfast is served daily until 2pm with tempters such as pancakes with maple syrup and banana, or sweet corn fritters with roasted tomatoes and streaky bacon. For lunch or dinner start with an entree of fresh oysters (natural or Kilpatrick), or homemade dips with grilled Turkish bread. For a main course, sample the kangaroo fillet served on sweet potato aioli finished with beetroot jus, or the crocodile burger with coriander, iceberg lettuce, sweet chilli and lime mayonnaise. Finish with the chocolate mud cake with berry coulis and cream. A kids menu is also offered with child-friendly options such as chicken nuggets and smiley fries. The concise wine list of mostly Australian varieties offers several by the glass.

Veda Wickens, May 2007