By Leigh O’Connor.
Putting an exciting spin on British classics in
sophisticated warehouse-style dining, Papa
Goose in Melbourne’s CBD is where the city crowd gathers for drinks and
With rustic wooden floors, leather seating and dangling
light fixtures, Papa Goose is the dream and concept of Chef and Owner Neale
White, who takes diners on a journey back to his days in London, when he worked
with the likes of Gordon Ramsay and Richard Corrigan.
Launching Papa Goose in 2010, Neale’s focus
is on seasonal produce and contemporary techniques, using a philosophy where
traditional British recipes are tweaked with the addition of herbs and spices
from exotic, global destinations.
Tapping into his years of experience in London, Sydney and
Melbourne, Neale’s motto is simple – ‘our best food, our best service; each
time, every time.’
Those stopping by Papa Goose for a two or three course lunch
from their Winter menu will be spoilt for choice, with temptations such as a spiced cauliflower and
cheddar pastie with sweet tomato pickle to start, or perhaps dip a spoon into a
warming seafood chowder with fennel veloute and olive toast.
For a modern nod to a robust roast, try Neale’s pork belly
with black butter, roasted potatoes and root vegetables, or tuck into the big,
bold flavours of lamb shoulder with mint sauce, charred broccolini, almond
sauce and spiced nuts.
Pasta lovers can satisfy cravings with pine mushroom and
ricotta tortellini, pecorino, burnt butter and mushroom dust (we have the recipe, just for you); while for a sweet
finish don’t go past divine creations like strawberry doughnuts with almond
custard and leather wood honey, or a peanut butter cup, covered in white
chocolate, coco crumb and chocolate sorbet.
With a glass of wine included in these lunch options, diners
will be satisfied on all fronts and leave with a smile on the dial and an
appreciation of Neale’s fare with flair.