Icebergs Restaurant and Bar
After our cocktails, we were escorted to our table. I was surprised by how small the restaurant is—probably only 30-40 tables. There is a quiet energy to the dining room—100 or so people who are very excited to be there, but are on their best behaviour and trying to keep their voices down. I was very impressed by the variety on the menu (one of the reasons I chose Icebergs for this dinner). They have a beef menu and a fish menu plus lots of off-menu specials.
Yarra Valley, Pinot Noir ($68). I forget the name of the winemaker but I’m quickly learning that Yarra Valley is a great Pinot region. This wine was very flavourful. One thing that was GREAT about this restaurant was their price range for wine. Usually at a swanky restaurant, they only have swanky prices. But at Icebergs their entry bottles were $36 and champagne topped off at $9,000 (I shit you not, you can buy a French champagne there for $9,200 if you’re so inclined… maybe next year).
Four cheese risotto. Esther is a big risotto lover and she gives this her risotto seal of approval, despite that it was a little too al dente for her personal preference.
Sea Scallops. The scallops were very meaty and cooked properly, but Esther thought they were a little too salty.
Ribeye Steak. I was dying to try the ribeye because Timeout Sydney has it ranked #2 on their “best steaks in Sydney” list. I have to say, it was outstanding. A thick cut rubbed with salt and pepper, char-grilled, and served rare. It comes with a sauce (I don’t remember exactly what it was, but it was oily and herby) as well as 3 kinds of mustard. To be honest, the sauce and mustards were very tasty, but I ended up eating the steak without them—it didn’t need anything. I have a hard time ranking “best ever” foods and although I wouldn’t put this #1, it’s certainly a memorable steak and I’ll order this again if I find myself back at Icebergs.
Asparagus (side). Yum.
Yogurt cheese cake w/ mango. This was an off menu special that the waiter recommended to us. I forget what it was called but he described it like the texture of a cheesecake except made with yogurt. That’s exactly what it tasted like, so if you like cheesecake, I think you’ll like this too. Although it was very yummy, it’s not one of those desserts you’ll never forget.