Mushroom skewer is sticky, textural and umami all in one bite. Photo: Sophia Brady.
Smack bang in the middle of Lonsdale Street in Braddon, Corella Restaurant and Bar is a place I must have walked past more times than I can remember since it opened in 2021.
The pretty exterior, framed by the green arched windows and panels, always caught my attention. Diners propped up at the window, bench seating inside in the same green, and the place’s intimate size made it look inviting, along with a menu I kept hearing about, peppered with native ingredients.
Each time I passed, the same thought came to mind: I really want to try that place.
Eventually, I got organised and booked in for their newly launched BYO Sundays.
When we sat down, I asked about the inspiration behind offering a BYO night. It’s new, designed to entice people out on a Sunday with a more casual service and the option to bring a special bottle from home. Corkage is $20, and they suggest bringing something you have been waiting to open.
An early 5 pm reservation meant we saw the place go from nearly empty to full. There is something satisfying about watching a restaurant come alive for the evening.
As the room filled, most tables ordered cocktails or wine from the curated menu. The cocktails delivered around the room looked very enticing. A mental note for next time to skip BYO and try the offerings on their list.
They refer to the food as tucker. There is a set menu, but we opted for à la carte. Snacks, small plates, larger plates, sides and sweets are on offer. We went snack-heavy. I like a table full of things you can eat with your hands.
Big juicy crispy prawn bun to start the meal. Photo: Sophia Brady.
The prawn bun was first out and much larger than expected. It must have been a big prawn! Battered and fried, in the best way, and the smell when it hit the table was straight up nostalgia, very much a fisherman’s basket from the local. Crisp, hot, and with tangy fermented mayo dripping down your hand. Very satisfying. An excellent start.
Next up, lamb ribs in a native rub with lemon aspen labneh. Nicely charred and fatty, with a dollop of sour labneh, it was a perfect bite.
To round out the snacks, the mushroom skewer was a standout. Oyster, shiitake and enoki, all with different textures. Glazed in soy, just slightly sticky, and with that deep savoury, almost meaty umami flavour.
From there, the small plates followed: mussels in nduja cream, served with focaccia. The Jervis Bay mussels were on the smaller side and took a back seat to the sauce. Glossy, oily, spiked with nduja in all its funky, spicy spreadable salume glory. It left a bit of heat on the lips. There was no way we were leaving any behind, so we dutifully mopped it all up with the focaccia, which was a perfect vessel for the sauce.
The BBQ cauliflower came next, with native chimichurri, stracciatella and almond and chilli oil. It was spicy, properly spicy. Seductively smoky, the char across the top transformed the humble vegetable into a stellar dish. The salty, gooey cheese gives you a bit of relief from the heat, and the almonds add crunch.
Some like it hot! Mussels and BBQ Cauliflower bring the heat.
We finished with something sweet. The Manuka honey crème brûlée was fragrant and nicely spiced, but a little runny. It did not quite hit the same highs as the rest of what we had eaten.
It took me a while to get here, but Corella Restaurant and Bar is firmly on the return list.
Along with trying some of the cocktails, I am already thinking about what to order next time: the 1.5 kg tomahawk with pepper sauce. It is already making my mouth water.
A few hours after getting home, I realised the smell of Corella had followed me. My hair had picked up a light smoky edge; it was actually kind of wonderful.
Corella Restaurant and Bar is located at 14 Lonsdale Street, Braddon. Visit the Corella Bar to book online and follow Corella on Instagram.
Original Article published by Sophia Brady on Region Canberra.
