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La Luna Bistro

La Luna Bistro Article Lead - narrow
La Luna Bistro Article Lead - narrowSupplied

14.5/20

Mediterranean$$$

Chef and hands-on meat man Adrian Richardson's easygoing ways and nose-to-tail food philosophy are always on show in his Victorian-era corner shopfront restaurant, where the butcher's block does heavy duty and house-made is the mantra. Illustrations of a pig and steer (each sliced into choice cuts, with tasting notes) feature on a blackboard wall in the lofty-ceilinged space with bentwood chairs, fence-wire chandeliers and much rawhide glam. Sausages are house-made, the charcuterie meats cured upstairs, and cubes of Atlantic salmon in a cucumber and apple salad are wondrously smoked on site. Dry-aged, on-the-bone rib-eye is a standout among well-rested, heavyweight steaks. Rolled pork loin is roasted and ringed in pleasure-giving crackling. But the finer points can delight too - piquant horseradish cream, hand-cut russet burbank fries, the outside herb garden - at this rustic-chic bistro, which charms with its big-hearted take on the food chain, right through to a tasting plate of desserts to share.

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