Several people had recommended The Pitchfork restaurant to us so when it was time to organise Joan’s 89th birthday family lunch, that’s where I put my vote. John looked around as he thought the location might be loud and Joan doesn’t handle loud very well.
He agreed to go when I said if it was loud we’d apologise and find somewhere else. (I have NO idea what plan B would have been.) John went off with his dad to pick Joan up and the rest of us headed to the restaurant with all her gifts and ‘the cake‘ I’d spent hours decorating. I drove alone with the cake beside me in the cooler. If someone had pulled out in front of me, we’d have had mush but luck was on my side and the cake arrived in pristine condition.
We arrived at The Pitchfork and were met by a lovely young man who showed us where we could sit and it would have been fine but there was no place for the baby’s stroller/bed. No problem at all and we were given the entire back section of the restaurant with plenty of room for baby and oldies.
It was as quiet as you’d want it to be, plus we had a great view into the open kitchen where Craig Galea and his wife Kim, chefs and owners make their magic. Not the best photo and my apologies. I only brought the close-up lens and he wasn’t so close. I’ll take another when I visit gain – and I WILL be visiting again.
Our server, Tatiana Nery, looked after us so well. She made sure everyone was happy and even gave Rob a fresh glass of wine when a fly decided to commit suicide by drowning. We did tell him the fly wouldn’t drink much but he was determined not to find out.
I’d been told the food was going to be very good but I didn’t know how good until I took my first bite. When I spied an appetiser on the menu of roasted carrot, ricotta and walnut tortellini with burnt butter, garlic and sage sauce and some goats cheese and parmesan to top it off, I knew that’s what I wanted – and I wanted it for a main. “No problem,” said Tatiana.
This was so good I insisted that everyone at the table have a bite. My tastebuds were thanking me for choosing this exquisite dish. I’ve since made this at home and I’ll share that recipe soon.
Joan wanted a ‘big steak cooked medium rare’ and that’s just what she got along with a caramelised onion tart, jus and a salad. It was a good thing John was sitting next to her or Charlie would have had a nice treat. As it happened, John had the nice treat because he helped his mother finish the steak. All the steaks are 100% grass fed and if they’re like the steaks at our table, extremely tender.
Since you now know I don’t cook much seafood, my husband quite often will order it and he chose the fish and chips with sauce gribiche. He really enjoyed the crunch outside and the soft, flaky fish inside. Not one bit was sent back to the kitchen.
Emily, the mother of baby Sam wanted fish as well and she chose the fish of the day which was swordfish served with peas, baby zucchini, broad beans, mint feta and salsa agresto. She thought it was delicious and she ate the whole thing.
That leaves John’s dad, Rob who will always order duck if it’s on the menu and he chose the confit duck with kipfler potatoes, sprouts and a creamed mustard sauce. He didn’t like the duck. He thought it was tough and stringy and from a duck lover like he is, it was tough to hear. When I told him I was going to blog about our wonderful lunch at The Pitchfork he said, “Well, be honest and tell them I didn’t like the duck.” Job done.
From all the meals I’ve eaten out, there are always going to be times that something is not going to be perfect so we didn’t let that stop the rest of us wanting to visit again.
Once the plates were cleared it was time for Joan’s cake. The restaurant staff brought it out with sparklers and sang happy birthday to her and then plated it up and served it with vanilla bean ice cream. I think I’d like to celebrate my next birthday there too.
Only little Sam didn’t get a taste of anything. Not just yet but soon! I took this as he was ‘talking’ to me. I understood nearly every word. 🙂
The Pitchfork has been open for three years but it only took the chefs two years to earn the coveted best BYO on the Sunshine Coast at the 2012 Restaurant and Catering Awared. The menu changes with the seasons, except for a few favourites that they’d get in trouble for dropping and I hope the tortellini is one of those.
They cater for those needing to be gluten free and they have several vegetarian options – like the dish I had.
Peregian Beach Square
Peregian Beach, Queensland
Reservations requested 07 5471 3697