The White House at Waterford rates itself as “Logan’s best restaurant”.
It’s a big call and a hard one to judge given the amazing diversity Logan has to offer. But it’s definitely up there.
It’s certainly one of the biggest restaurants, and on a lovely winter’s day it’s pleasant to sit on the back deck to take in the Logan River which flows beyond a neatly-kept lawn and a pathway to a Bali hit where weddings have taken place.
Kookaburras fly through the trees, and at night the trees light up to provide a natural backdrop.
Due to its size, the venue is noted as a prime spot for functions, and it does a popular high tea.
The menu is thought through.
Developing a tightly constructed menu with eight mains to choose from isn’t as easy as offering up one chicken dish, one seafood and one beef.
The chefs here put time into thinking through seasonal produce, and catering to diverse palates. They’re also not afraid to take a few risks.
Salted caramel and black pepper pork belly is one example.
There’s a chef’s set menu available at $50 for two courses and $60 for three, which is good value, particularly considering the mains come in at around $38-$39.
Thai duck curry isn’t one of the set offerings, but it’s a terrific choice. It’s not the traditional red curry that Thais would cook with duck, but a slightly spicy yellow curry with fresh flavours of lychees, cashews and fragrant rice – not too heavy if you’re opting for lunch.
Slow-cooked beef brisket melts in your mouth and is accompanied with dried onions and an onion gravy, fresh seasonal vegetables and mashed potato.
While the temptation is always to go with an entree and main when doing a two-course deal, it’s highly advisable to opt for dessert here.
The presentation is top shelf, and some of the flavours are extraordinary.
A neatly presented “mess” of meringue, vanilla mascarpone, berries and edible flowers is as nice to look at as it is to eat.
But if you’ve got room for something a little heavier, the Belgian-style waffles with apple compote, macadamia, and miso caramel comes with two scoops of salt rock ice cream. It’s one of those dishes with a hint of risk, and it really works.
Salted caramel, banana and popcorn pie is listed as the signature dessert.
With lamb ragu, chicken florentine and a Brazilian seafood stew on the menu, the selection has “winter” written all over it, and one great thing about a restaurant which prides itself on seasonal produce is that the menu will be slightly different again in three months.
There were plenty of orders for mini cob loaf and baked camembert as part of the set menu. I just hope they made their way to dessert.
As an added bonus, these guys have put a lot of effort into their bar choices, with a tailored cocktail list, a long list of spirits, including a choice of whiskey, and wines predominantly Australian.
