Rising from the ashes of what was formerly Rubira's and then Ginters, Ink Bar & Restaurant continues the tradition of serving fine seafood to its customers.
The elegant dining room is dimly lit, with the three French inspired chandeliers adding a sense of warmth and occasion. A mural on the back wall features a squid with the definition of "Ink"below it. One of the things I really like about the dining room is the generous amount space between tables, which provides a more relaxed, private dining experience.
As seafood is their game, seafood platters are the main focus of their menu. At Ink, they offer three options - the Traditional at $50.00 per head, The Bomb at $70.00 and the Ink Lovers including half a cooked lobster for $120.00 per head, all of which are served with chips and salad.
Their a la carte options change according to seasonal availability and their specials are scribbled on the mirrored wall which quite frankly is hard to read from certain tables.
I ordered a dozen natural oysters, from Coffin Bay. (Note to the restaurant, Coffin Bay is in SA not NSW) They were great- enough said. For main course I ordered the pan seared salmon served on a salad of potato, crab, capers, caramelised shallots and green olives. The salmon was perfectly cooked, as one would expect from a seafood restaurant, however the there was just too much potato salad and in all honesty, you needed a magnifying glass to see the crab, much less taste it. Also I found the caramelised shallots one flavour too many - don't get me wrong I love the whole agrodolce thing, just not with my potato salad. For dessert, I opted for the mixed berry creme brulee, which was served with vanilla bean ice cream and biscotti. The creme brulee was soupy and clearly hadn't set and there was no biscotti. The house churned ice cream was lovely. On personal note, I hate fanned strawberries on desserts
In summary, the menu reads well and the food is good, but I feel the kitchen just needs to watch the execution and attention to detail, I mean messing up a classic dessert like a brulee is a big no-no. The service is efficient and when all things are said and done, Ink is definitely worth a visit.http://www.inkrestaurant.com.au
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