Published on November 13th, 2013 | by Ann Rickard0
Ebb Waterfront Dining & Cellar – Maroochydore
Effortless luxe summarises Ebb Waterfront Dining & Cellar in Maroochydore.
Once through the doors in Wharf St, the Maroochy CBD with its traffic and buzz is a world away.
The transition is startling. One minute cars, trucks and noise, the next surf kiters skidding across a clear sky over the ocean.Then there is the restful decor: a welcoming bar, private wine room, suede chairs, spotless white cloths and pleasing glassware.
Owner Andrew Flynn opened Ebb in 2005 and has never lowered standards. His brother Paul joined him two years ago and the two work the floor while Chef Zarko Baru makes magic in the kitchen.
Lunch options are excellent: main and dessert, $35, entree and main, $45, or if you’re up for a lazy afternoon by the water, three courses, $55. All options come with a glass of house wine or light beer, bread and sorbet.
We opted for the entree and main deal and contented ourselves vicariously by looking at the desserts around us.
Zucchini flowers, obviously fresh from the ground, were given an artist’s hand. These delicate lovelies were not stuffed with the accompanying creamy goat curd, but decoratively sliced to show off their prettiness. With fresh peas and pureed black olives it was an eye-popper.
Duck rillettes, fine shreds of duck quenelled, encased in breadcrumbs and lightly fried, came with orange segments and a swirl of beetroot puree. They sent the taste buds flying back to France when we bought jars of this sinful concoction (pork or duck cooked slowly in fat and heavily salted) on to crusty baguettes. Ebb’s presentation was far more delicate given the modern Australian twist.
A dish of perfectly pink slices of lamb rump with long slivers of chargrilled eggplant and a puddle of hummus came with squishy roasted tomatoes, a clever pairing of flavours and textures.
The leek tart presented as a small work of art, decorated with just a few delicate petals and a nest of fried leeks. Dainty quail eggs sat on the tart ready to release their runny yolks the moment they were (gently) stabbed with a fork.
It was as fine-dining as it gets but without the pretension or price.
Other offerings we’d go back for include spanner crab with spaghettini, octopus carpaccio, and the beef fillet with polenta, mushrooms and Tuscan cabbage.
Chef Zarko Baru has been at Ebb for five years. “He got married here, bought a house here and had two kids here, so he’s obviously enjoying it,” owner Andrew Flynn said.
Unlike us, if you get to desserts, go for the rocky road or the bombe alaska with pineapple and coconut. Worry about the calories later.
6 Wharf St, Maroochydore.
Telephone: 07 5452 7771