Roast duck breast, heirloom carrot, aged balsamic and bergamot, beetroot, kohlrabi
I initially mistook the carrots for chillies. Those tricky carrots.
Ocean farmed cobia, green beans, miso and black garlic, sweet potato, ice plant, fermented chili and bisque
Rare Wagyu sirloin, smoked olive and Parmesan, lemon, thyme, potato beignet, beef gratin pastry, fennel
Lemon and vanilla wild rice, black pepper ice cream, caramel popcorn, apricot syrup
The ice cream on its own was very peppery and needed to be eaten with the sweetened rice to balance the flavours out.
Located in what was once Castlemaine’s original fire station, Public Inn is a charming bistro and bar that offers marvellous food and exceptional service. Certainly worth a visit if you are in the Castlemaine area.
26a Templeton St, Castlemaine, VIC
(03) 5472 3568