When I sit at Middle Green at Greenbank, I can’t help but wonder how many drink coasters and diagrams were required to reach the final design for the restaurant seating.
They probably had limited budget and a bar tab. And the space they were presented with consisted of a large slab of concrete, slightly elevated and overlooking a sports field on one side, and looking up at a sports field on the other.
It must have been a cool night when diagrams and ideas were being jotted down. A fireplace came to mind – the natural type, with real wood, that needs to be stoked every couple of hours. Genius.
Such appeal, yet so simple. The fireplace is an absolute treat on a chilly night.
Middle Green is a club, but doesn’t have a club-like atmosphere. Sure, there are a few pokies. And there’s a bar. But this place is really about community and sport.
Inside, there area few tables which are for diners.
But outside, where the fireplace is, has a hybrid feel to it. Some people are perched against high tables with a drink and a bowl of hot chips.
Others are clearly happy with the drink as they wait for their offspring to finish their game of footy.
Yet, there are also those like us who are there for a decent meal.
And that’s what the menu provides.
It’s not a complicated menu, but it’s not a boring pub template either. It’s how the dish comes that adds the element of surprise to the food.
Pork cordon bleu is crumbed and golden fried as promised in the menu, but the crumb which surrounds a rolled piece of tenderloin has slight hints of herb, as does the meat.
There’s not a huge amount of cheese, but the brie adds a subtle flavour which complements the herbs nicely.
I used to think that you couldn’t go wrong with chips and salad, but I’ve since changed my mind. And the ones that come with the meal here earn a good pass mark.
The chips are well cooked, and the salad topped with a simple, tasty dressing.
Duck breast is slow roasted and comes topped with an orange cranberry glaze, while mango chicken is topped with a mango chutney – proving that the chef is keen to take flavours to the next level.
A thumbs up also goes to the chef for the vegetarian options, a zucchini pasta and Mexican filo. A few of the entrees could no doubt be ordered as mains, such as the crumbed brie cheese which is quite a heavy dish.
Calamari is lighter, and flash fried as every good serve of squid should be.
Linguini marinara has a generous serve of fresh seafood.
If you haven’t become mesmerised by the fire, the only downside with this place is perhaps that the smoking area connects to the outdoor dining area.
Depending on the breeze, it would be impossible to stop some of the cigarette smoke from drifting into the main area. Call me old school, but I prefer my meal nicotine-free.
On the upside, it’s a family atmosphere, with a menu to match. And what family menu wouldn’t be complete without some old favourite desserts such as a self-saucing chocolate pudding or a dark chocolate mousse.
Feel like doing it a little bit fancy? Go the white chocolate creme brulee.
