Looking for a different and stylish taste sensation at lunch? Take a run out Linden Rd and try Mark Elliott’s prix fixe for $15.95. The current menu features the choice of a beet and fennel salad or feta and pistachio cheese for Course 1. The feta and pistachio cheese layered onto ciabatta proves an intriguing surprise. Scallop and pork belly or gnocchi with buttnernut squash and wild mushrooms is Course 2. Dessert is Affogato, four dollops of coffee-based mousse offset by an oblong of ice cream.
Small but intensive flavors produced by the new lunch cook John. The by-the-glass wine list offers plenty of choice. Today, I went for a Dr. Loosen Riesling, providing good fruit with a bit of backbone. $8 for a six-ounce pour.
Chef Elliott changes the offerings every six weeks or so. The service can be leisurely, not least because the restaurant’s catering business is booming, but if you have the time the prix fixe is both the best lunch deal around and a delightful change from run-of-the-mill golfie fare.
By Hugh Menzies