THE RYDGES POST
Booked for dinner at Rydges Esplanade Resort in the Chb restaurant for ‘Fire & Ice’. Fabulous on both extremes! On the ice, an array of seafood, appetisers and salads. The seafood offered fresh oysters, prawns, mussels, crab and smoked salmon. There was a buffet of fried rice, vegetarian fare, and lasagne etc but the ‘star’ of the concept was Jack over the hotplate of fire (photo). Think a cross between a Teppanyaki Bar and a huge Aussie BBQ. You choose what you would like, with what sauce, and chef does the rest. There’s salmon, reef fish, steak, prawns and scallops. I went for garlic prawns and scallops in a light teriyaki-style sauce with a nice chilled glass of Willowglen white – good suggestion from our waiter, Justin, who has a twinkle in his eye that says he has a past that involved a lot more than carrying plates and glasses.
Had a good chat with front-of-house hostess and Executive Chef, Kyle. The staff here reminded me of the Virgin Australia crew – it is obvious that they enjoy their job and enjoy mixing with the guests. The other diners appeared to be a mix of locals, a visiting sporting team, some Japanese tourists and a Christmas function by the pool. The place had a really good vibe and framed poster in the lobby advertising Christmas lunch for $120 including three hour beverage package made me think, “Yep… if I were a local…”