Entrance2

The heat of the midday sun beams down onto my skin as the shadows of palm trees dance on the concrete next to me. It is a Sunday afternoon and I have spent the morning cruising past the creamy white bays and emerald cliffs of Sydney’s Northern Beaches. Now sitting at newly renovated ‘The 2107’ in the seaside of town of Avalon, I am utterly impressed by the menu and completely stuck on what to order. From dishes ranging from fresh seafood to crispy salads and prime meats, what is a hungry girl to do with so much delicious choice? The 2107 is a modern Australian Restaurant who prides itself on fresh, hand selected produce and beverages from around the country. Owned by Andrew and Amy Towner, a local couple with nearly two decades of hospitality experience, have transformed the building into a modern high quality eatery with the aim to impress customers with creative twists on Aussie favourites.

A handcrafted sunset ale is placed in front of me, the bubbles vibrating their way to the top of the glass. I sip at the beer which was sourced from the hills of South Australia. The autumn-coloured beer sweetens my palate with rich flavours of toffee and citrus. I look up at the waiter and the inevitable question is asked “Have you decided what you would like to order?” I have been reading over the appetizing menu and I just cannot decide, is it socially unacceptable to ask for one of everything?

Andrew comes out and announces he will choose the courses for me and I drop my jaw with excitement as I see the entrée come out.

Squid 1
Salt and Pepper Squid Flash Fried with Toasted Szechuan Pepper and Chilli Sambal ($16)

Internationally trained chefs Frank Wolber and Robert Labour marinated the seafood overnight and the tender squid melts in my mouth. Being the signature entrée dish, The 2107’s aim is to provide this beloved Australian seafood dish with a Chinese feel. The squid wears prickly ash chilli sambal finished with homemade lime aioli on the side, the perfect combination of spice and fragrant garlic mayonnaise. It is a big call, but I can whole heartedly say this is the best squid I have ever had.

Prawn
Creamy Chilli Lobster and Prawn, Parsley and Chive Linguine with Peas and Roasted Vine Tomatoes with Shaved Parmesan ($33)

The el dente linguine and fresh seafood go hand in hand; the texture, summery colours and flavoursome combination is lifted by the small squeeze of a lemon. Usually complimented by white wine, I try a red wine which is smooth and sweet and brings out the rich creaminess of parmesan cheese sprinkled throughout the plate.

Ravioli
Pumpkin, Caramelised Onion and Goat Cheese Ravioli with Sauteed Root Vegetables and Sage Beurre Noistte ($24)

This next dish is my favourite. Homemade and skilfully filled with pumpkin, caramelised onion and goat cheese, the sweet ravoli is like nothing I have ever tried before. I feel like the critic on Ratatoulie who is taken back to his childhood with one dish. Flash backs of sneaking into my mothers pantry and licking a spoon of maple syrup come flooding back. This special main is gluten free and the light carefully crafted pasta is infused with natural sweetness in the root vegetables. This teamed with the chefs cooking technique is the reason I will be returning to The 2107.

The Mains

When I thought I could not fit anything else into my belly, Daniel the Manager comes out with the dessert menu. Reading through the selections, I cannot go past his recommendation. Feeling extra indulgent, I decide to order two desserts.

IMG_8474
Orange and Almond Cake glazed in Ginger with Vanilla Bean Ice Cream

brownieChocolate Macadamia Brownie with Vanilla Bean Ice Cream

For the coffee connoisseurs do not leave ;without having a legendary cappuccino! The full bodied cocoa coffee has a thick bed of foam, pure happiness.

coffee

Before I head off, Daniel and Andrew both insist I try the sticky wine and let me tell you, do not leave without ordering this. There should be a hidden camera to take a photo of each guests reactions to this dessert wine. The 2014 Piggs Peake Suckling Pig is a deep purple wine which glows in the sun rays. When the sweet nectar touches your lips, it is instant love. Andrew handpicks all of his lustful liquors on the menu, personally collecting crates from wineries around the country. For this reason, make sure you check out the express L90 bus schedule to the city to make a day well spent indulging in the exquisite wine and delicious dishes of The 2107. Bask in the sunshine and make a long lunch last until dinner.

The 2107
57 Avalon Parade, Avalon, NSW
Phone: (02) 9918 4007
Website: the2107.com.au

I Ate My Way Through dined as guests of The 2107

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Sammy is a kiwi who is obsessed with writing and exploring. Her addiction to adventure travel and exotic food has taken her to remote corners of the earth. In every country she has absorbed herself into local life, experiencing authentic food and cooking first hand. From eating in a small village in Nicaragua to 5 star dining in the Maldives, Sammy just loves flavours. Always being told off for licking the plate at restaurants, she has an intense passion for food and knows an extra foam cappuccino can be life changing. When she isn’t on the road, she can be found either in the ocean or dancing at a music festival.