Located on the ground floor of the William Inglis Hotel in Warwick Farm, is a fancy restaurant named Newmarket Room. This was our second visit, enjoyed on Australia Day so we had to pay for a surcharge 😅.
Entrée
Our first entrée was the seared scallops with fennel & citrus salad, watercress, mango salsa for $24. This would have been really satisfying if the scallops were more creamy or buttery. These were a bit dry with a gritty texture; probably from the searing high heats. The corns were a nice, sweet touch.
I was forced against my free will to eat this grilled Portobello mushroom, baby bocconcini, heirloom tomatoes, fresh basil, balsamic. $21. The texture of mushroom always gets me 😣 but the flavours were delicious. The sharp sweetness of the balsamic vinegar combined with the refreshing tomato juices really balanced out the savouriness of the mushroom.
This pretty thang was the Hiramasa Kingfish ceviche, finger lime, avocado, chilli & fresh herbs for $24. It was a well seasoned lean kingfish with flavours elevated by the lime zest and chilli pieces. The squirts of avocado were perfect in balancing the acidity with its buttery taste.
Our last entrée was the peppered beef carpaccio, wild rocket, horseradish cream, parmesan & caper berry $23. The rocket had a very strong, earthy taste that dominated most of the beef flavour. The section I had was also mostly veggies and parmesan so my review may be skewed 😅.
Main Course
The market fish for the day was barramundi for $34. To be honest, the market fish is probably always a barramundi at any restaurant and they put the label ‘market fish’ to overcharge their customers 🤔. This was a simple and delicious dish with the fish’s mild and succulent flesh, seasoned with salt and grilled for that nice charred flavour. It was a little basic in gastronomy but well executed.
Next was the BBQ chicken Maryland, baby carrots, homemade hummus & pita bread for $35. The chicken skin was moist and savoury, paired perfectly with the juicy, tender meat. The baby carrots were a little tough to cut however once divided, they added a sweet touch. We all enjoyed the accompanied hummus and pita bread but it was nothing like homemade Lebanese hummus.
This fresh seafood linguine pasta, cherry tomato, herbs, chilli & garlic butter for $34 was a very clean tasting pasta. It was not drenched heavily in oils or cheese or cream. The pasta was soft, with a light coating of that addicting garlic butter. The portion of seafood was reasonable. Overall it was great.
Our last main dish was from the grill, a 450 gram dry-aged NSW Riverina Black Angus T-bone for $48. This was served with compound butter, green peppercorn mustard and red wine jus. A perfectly cooked medium rare T-Bone, with tenderised meat and a touch of fattening butter. It was well loved around the table, with A finishing off our bone for us 😄.
Side
We ordered the hand-cut chips with rosemary salt and steamed seasonal vegetables with extra virgin olive oil, both $14. Quite straight forward, these were simple and seasoned dishes.
Service
The service was friendly and attentive, keeping up an elegant vibe in ‘da hood’. Seriously, who would have thought there was such a restaurant in Warwick Farm, a suburb that constantly smells like horse poop? 😂 The restaurant and attached hotel really made us feel like we had transported to another realm of class.
Review
It was a little sad for T and me because we were weighing everything we were eating LOL. Diet life is hard 😭. In regards to the food, everything was cooked right but there was nothing amazing about the dishes. We often eat here because it’s close to home.
Thanks for reading, happy eating 😎.
Thanks for reading, happy eating 😎.
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