Published on October 8th, 2014 | by Ann Rickard0
Pictfork Restaurant in Peregian
It’s classy but casual and it has been recognised as such in the 2014 Savour Australia Restaurant & Catering HostPlus Awards for Excellence.
Pitchfork Restaurant in Peregian won the Modern Australian Restaurant – Sunshine coast and ‘Restaurant of the year 2014 – Sunshine Coast ‘ at the Savour awards and owners/operators Kim and Craig Galea are rightly chuffed.
Awards are recognition for hard work and dedication to your craft and the Galeas have done the hard yards since they opened in Peregian in 2010.
Their considerable experience working in the restaurant industry on the Coast – Craig was head chef at Harvest, Kim pastry chef at Ricky’s – gave them the confidence to open Pitchfork and it’s been quite the triumph.
The setting is perfectly suited to the beachy village square ambience of Peregian with plenty of room in the air-conditioned inside and an open indoor/outdoor design that lets tables and chairs spill out to the park’s edge.
Craig Galea’s food is modern Australian: inventive showing panache and passion.
It’s a fair bet most customers start a meal with the baked goat cheese.
In a pot, it comes with warm honey, walnuts and a truffle dressing. Thick squares of crispy toast to spread this mouth-watering mix on make it a stunning lead-in to a dining experience.
Entrees of beetroot carpaccio with smoked salmon and stuffed zucchini flower, and pan fried garfish with pickled cucumber, labna and pine nut dukkah both show creativity.
Our crumbed buffalo mozzarella with vine-ripened tomato and white anchovy proved a winner, and a pot of sizzling prawns with chilli, garlic and chorizo with a chunk of sourdough to mop it all up, was a highlight.
Craig Galea changes his menu every 12 weeks but always keeping the core essentials of fish, duck, chicken, seafood.
“We have regulars who come in twice a week so we have to change things around,” Kim Galea said. “But we always keep the baked goat cheese on.”
Many devotees will thank them for that. Mains of spanner crab linguini; confit pan-fried spatchcock; and chargrilled beef with skordalia keep everyone happy.
We chose to share another entree: gnocchi with braised Cape Grim brisket, peas and mint.
Filling and generous enough for a main course (unless you are of super-immense appetite) this dish was another champion.
The pan fried fish (barramundi on our visit but it changes every day) came with a whole artichoke, battered and deep fried. It made an interesting arrangement sitting importantly on top of the fish.
An asparagus puree beneath the fish and a green olive salsa on top, meant a flurry of intense flavours in this one dish.
Desserts are no postscript, with five beauties starring in their own right.
The passionfruit roulade topped with Turkish delight ice-cream and a fluff of Persian fairy floss has never come off the menu.
It’s a dazzling sweet finish, as is the chocolate hazelnut parfait with cherry jelly and sour cream ice-cream.
Pitchfork is considerate to vegetarians with their own excellent menu (linguini with asparagus sauce and goat cheese) and those with an intolerance to gluten also have their own menu.
One visit and you can see why so many people return.
This recent award is well-deserved.
This is local neighbourhood eating with a stylish yet easy-going Coast vibe.