Tapas Macauleys Restaurant -Coffs Harbour
Tapas Macauleys Restaurant -Coffs Harbour

Tapas Macauleys Restaurant -Coffs Harbour

Macualey’s Restaurant in Coffs Harbour is one of a handful  of special places that Mr GG and I find ourselves returning often. The menu changes seasonally, and the venue hosts a variety of events, such as the recently attended “Fabulous Ladies Wine Soiree” and tonight’s Tapas themed evening.

Macauleys Tapas Evening

Macauleys Tapas Evening

The Spanish atmosphere was enhanced by Miel Crudo who provided Latino inspired acoustic entertainment in the background.

Miel Crude @ Macauley's Restaurant

Miel Crude @ Macauley’s Restaurant

Mr GG and I relaxed into the ambiance and perused the drinks menu.  For the occasion Macauley’s had added the Spanish Estrella Damm Lager to the menu and was featuring a Sangria which I was anxious to try.

Sangria and Spanish Estrella Damm Lager

Sangria and Spanish Estrella Damm Lager

It was the perfect choice and a great start to the evening. My Sangria was red wine based, but also included ginger ale and fruits such as apple, orange, and some sweet strawberries. The sangria was spiced with cinnamon and other aromatics and was a truly unique and flavorsome drink; perfect for the upcoming menu.

Macualey's Restaurant

Macualey’s Restaurant

After agonizing over all the delicious sounding dishes we decided to leave the tapas selection to the chefs discretion. Everything on the menu looked so luscious, it would have been an impossible task to choose favourites.

Duck Liver Pate & Grilled Brioche

Duck Liver Pate & Grilled Brioche

The first dish out was the Duck Liver Pate served with grilled Brioche. I was sure the chef had read my mind! My eyes had fixed on this dish when we looked at the menu, and now it had materialised before me in all its rich, velvety, glory! So smooth and buttery in texture but so gamey and truly duck flavoured.  The spread was finished with a thin layer of sweet sherry jelly, such a flavoursome pate, and a very generous serve too. The grilled Brioche provided the perfect smokey, crisp accompaniment.

Chorizo Platter & White Bean Dip w Toasted Sourdough

Chorizo Platter & White Bean Dip w Toasted Sourdough

We were off to a delicious start, the next dish was a grilled chorizo with a white bean dip. The chorizo had a lovely pork flavour and a nice amount of hot spices and smokey herbs. We dipped the chorizo in the smooth, silky, white bean dip and found that it was just sublime.

Crumbed Garfish with Salsa

Crumbed Garfish with Salsa

Crumbed Garfish with Salsa

The Garfish was served in a crisp herb crumb and topped with a tabbouleh styled salsa which was lovely and tangy, there were hints of basil which also helped to fresh and the dish and give it an even more interesting flavour.

Salt & Pepper Calamari w Aioli

Salt & Pepper Calamari w Aioli

The Salt & Pepper Calamari was another winning dish! The calamari had a lovely light coating of salt and pepper seasoning and was served with the creamiest, tangy, garlic aioli.  Brett was scraping every last smear of the dressing from the dish; absolutely lush!

Meatball w Grilled Chorizo

Meatball w Grilled Chorizo

The waiter then announced that he would be serving the “Plato de Carne,” or the mixed meat platter. This is designed as a sharing platter and the dishes started to appear one after another,  including this delicious pot of meaty goodness.  The Flamingo meatballs were a moist, soft and garlicky ball, smothered in a rich tomato sauce. To the side was another serving of chorizo, you know… you can never have too much chorizo in my opinion!

The Plato De Carne is served with some non meat side dishes, my favourite being the Patatas Bravas.  These crispy baked potato cubes were sublime served with a tasty tomato relish and topped with a cheese and parsley layer.

Potato Side w Cous Cous

Potato Side w Cous Cous

Whilst speaking to the waiter I learned that Macauleys Restaurant had achieved recent success at the Savour Australia Restaurant & Catering Awards. It had been announced as a winner for the Best Contemporary Australian Restaurant NSW  – Informal.

Savour Award for Excellence

Savour Award for Excellence

So a big congratulations to the team at Macauleys! It is always great to see local business excelling, especially in the area of food.

Lamb & Polenta Pie and Slow Cooked Ribs

Lamb & Polenta Pie and Slow Cooked Ribs

Back to the food and more dishes from the tasting platter arrived. I don’t know quite how to do justice to the Costillas de Res. These beef ribs were the epitome of sticky, melt in the mouth deliciousness. Marinated in paprika, sweet sherry, vinegar, garlic and oregano the meat was rich and full of flavour.

Also included on this platter was a Slow Cooked Lamb Shoulder Pie which was served topped with a crispy polenta crust. The lamb filling was delicious and moist, distinctly lamb but in a rich sauce which carried the flavours beautifully. Mr GG took pleasure in using the polenta biscuit to “sop up” all the delicious sauces and wipe the dish clean.

Spicy Chicken Wings w Harrisa

Spicy Chicken Wings w Harrisa

Harrissa relish is a favourite of both Mr GG and myself, I love the robust flavours and the complex balance between hot, spicy and tasty. The relish served with these Crispy fried chicken wings was amazing. The perfect combination of smokey, sweet and hot! The flavour of the peppers shone through nicely and it was a fitting accompaniment to the chicken.

A Trio of Tapas Desserts

A Trio of Tapas Desserts

I would love to report that I devoured all the desserts above and below, but alas I couldn’t manage another bite.  We decided to sit and enjoy the music of Miel Crudo a little longer with a glass of Gemtree Blood Stone Shiraz from MacLarenVale instead. It was a lovely choice, a delicious smooth, full bodied Shiraz, lovely peppery flavours, and well suited to picking at the last remaining meaty morsels on the table.

So whilst the Churros were calling my name,  I reluctantly had to bid dessert adios.

Churros w Chocolate Sauce

Churros w Chocolate Sauce

So readers, do you have a favourite restaurant, one which you return to often? What are your plans for the weekend?

Gourmet Getaways dined as invited guests of Macauleys Restaurant.

Gourmet Getaways

About Julie

Comments

  1. A night out in Spain in Australia. A very tasty one by your description and photos. The calamari with the aioli looks like something I’d have to ask for seconds…And the trio of desserts and churros do look delicious. (Do they have take-away doggie bags in Australia? Just wondering if you could have brought the churros home.) How lovely to have been able to share a date night with Mr. GG at such a lovely place!

  2. Looks like a great spot for tapas!

  3. Hmmm, you’re giving me some ideas for my next post (particularly I’d like to make the churros dipped in chocolate!) Everything looks so good. I know that going to a Tapas restaurant, the bill can really add up with ordering all those plates!

  4. That’s great to have a regular place to return to! I wish I could say I do but I’m always trying to eat somewhere new. My husband does crave dumpling places though 🙂

  5. Oh what lovely photos… I’m salivating, and I’m already stuffed full tonight. Now then we did go out last night, to a Greek place at Manly which was very good indeed… I’m a terrible restaurant critic though. I eat everything with great joy and never criticise as I’m so very grateful not to have to wash up.

  6. Like Lorraine I don’t really have a place that I go to very often except for our local Malaysian restaurants because I’m always trying new places but I don’t think I’d mind revisiting Macualey’s Restaurant! Everything looks great and even though I don’t eat lamb the ribs look so delicious and the polenta pie looks just like a souffle! Definitely on my list when I make it to Coffs Harbour!

  7. What a great sounding evening with good music, food and drinks.

Speak Your Mind

*

Google+