Salt, Pepper, Nutmeg says it produces authentic home-made European style food. It is the brainchild of Marion and Paul (the Wookiee) Desmet who originates from South Africa.
Paul has worked in kitchens in England, Belgium & Switzerland and has spent time in Borneo, Malaysia and Singapore. Marion and Paul bring a love of generous, traditional home-style cooking which has a depth and quality not generally seen on the North Shore.
For me, it is the moniker of locally sourced and freshly made which appeals. I love hyper-local and hand made. Who wouldn’t?
Marion adds to the experience with her skills in fashion and interior design. The slightly eclectic mix has created a warm and inviting restaurant characterised by big tables, lots of plants and walls filled with shelves of books, paintings and drawings. This really is a pleasant place to spend an evening with friends.
Their menu is wide and interesting but their best stuff is on the blackboards which changes daily and run out quickly. Fresh pasta is made on the day and you can tell by its delicacy and texture.
Taste Test
The Bowl of the Sea is a good, substantial meal with fusilli pasta coupled with crab, prawn, snapper and the occasional piece of smoked haddock. Topped with a chervil herbed white wine sauce it was strong in flavour, a mix of textures, perfectly cooked and well presented.
Ragu Guiancia Di Manzo is a ragout of beef cheeks with home-made gnocchi. The beef cheeks have been slowly braised with porcini mushrooms and red wine to give them a depth of flavour and falling-apart texture. The gnocchi has a light, springy texture which stops this meal from being overly heavy. This would be a great winter warmer dish.
The Spatchcock is tender and juicy, rubbed in rosemary and lemon juice before being char-grilled. It is served on a bed of Paris Mash and local vegetables it is the simplest of the dishes, but a great choice for someone looking for a gluten free option.
If you have only one dish at Salt Pepper Nutmeg, make it the Flan Catalan. Vanilla bean flavoured, baked egg-custard topped with a sugar Broulee, citrus segments and pistachio nuts. This really is a treat. Ultra-smooth egg-custard is a delight and contrasts perfectly with the nuts and fruit. My dish came with a couple of blue berries as well which is typical of the restaurant; they supply what is fresh and best.
This is a warm, friendly, accessible and interesting restaurant. The big broad tables make it a great spot to share food with friends and the quality of the dishes turn the meal in to a memorable experience.
Expect to pay around $120/couple
BYO
Salt, Pepper, Nutmeg
110 Pacific Hwy
Roseville NSW 2069
(02) 9880 9994
