Spensley and I keep extremely full schedules but after lengthy discussions we came to the conclusion that we ought to take a holiday during the May long weekend. So after shooing out all the Rosencrantz and Guildenstern actors and patrons with a long handled broom from the Brisbane Art Theatre courtyard, we jumped into the car to Caloundra. In return for Spensley doing the driving, I offered to buy him dinner and after some research and decided to book us in for dinner at David Rayner's Thomas Corner Eatery. Thomas Corner is stylish establishment but has a relaxed atmosphere helped along by the friendly but efficient staff who quickly seated us despite running late.
We had a late lunch so we decided to start with mains. Spensley selected the papardelle with cultivated mushrooms, shallots, english spinach, pecorino, topped with a hot poached egg and dressed with olive oil and parsley. The pasta was perfected cooked and aromatic as the smell of the pecorino instantly perked up the appetite upon arrival. I was also impressed to note the inclusion of enoki in the mix. These delicate mushrooms have a wonderful crispy texture and are amazing stir fried.
While I was disappointed to learn that the rabbit was unavailable, this was quickly dissipated by the arrival of the grilled Bangalow pork chop, celeriac, apple and fennel remoulade, crackling and white wine jus. The pork was rich, fatty and tender and offset by the celeriac, apple and fennel remoulade accented by pieces of crackling.
For dessert we both selected the poached pear, chocolate sable, pistachio cream and chocolate sorbet. While we were both were expecting the pear to be warm as it was a fairly cool evening, but it was served ice cold which we believe was intentional. The chocolate sorbet was strictly for adult tastes with a rich, deep 80% dark chocolate accent and the pistachio cream bordered on savoury with pieces of roasted nuts. It was a lovely meal and it had to be as I had asked Spensley to drive an hour from Caloundra. On the way home he asked me, "did you have any concept of the distance when you made the booking?" I replied, "not really, I assumed the Sunshine Coast was all together." "I thought was much," he said. So, now I know.
Address: 1/201 Gympie Terrace, Noosaville QLD 4566.
Open: Monday - Friday: 11.30am, Saturday: 9am, Sunday: 8.30am. Breakfast/lunch/dinner.
Phone: (07) 5470 2224.
Price: Entree: $16 - $24. Mains: $29 - $35. Dessert: $3.50 - $14.