Getting saucy

by RICHARD JONES

AN EVENING out to celebrate a family milestone or a landmark birthday is always a pleasant thing to do.

So even on a central Victorian mid-winter night with the temperature hovering in single digits a fine dining experience is something to look forward to.

Let's Get Saucy in the historic former goldmining Borough of Eaglehawk, on Bendigo's north-western fringe, has been open for about four years. Starting life as a delicatessen catering for cheese fanciers and lovers of other fine fare it's now a licensed café.

As the Bendigo and Heathcote wine regions are well in the forefront of wine drinkers' consciousness these days we started out with a Balgownie sparkling chardonnay. For entrees we settled on the chicken liver, Grand Marnier parfait and slivers of Nashi pear accompanied with crisp bread and the creamy garlic prawn tart with fried leek and a cream, lemon juice and white wine sauce.

With the champagne finished what to drink with the main courses was the dilemma. Let's Get Saucy has an extensive wine list with many of the region's wines available. We opted for a Langanook rose.

Our mains were the pan-seared chicken breast stuffed with bacon and almonds, served with a grilled polenta, asparagus and brie tart, and the fillet of lamb encrusted in cumin seeds accompanied by a cardamon-spiced pumpkin pilaf.

An excellent neighbourhood cafe and restaurant, Let's Get Saucy has been owned by David and Leah Cripps for about three months. Head chef is Melanie Evans formerly of Bazzani's in Bendigo.

Let's Get Saucy, 88A-88B Victoria Street, Eaglehawk Victoria, 3556.

1 August 2007

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