Must eat

Top End chef David Tay­lor gives you a taste of the good tucker to be found in the Ter­ri­tory

Sunday Territorian - - FRONTIER - DAVID TAY­LOR

AD­DRESS: 89 Mitchell Street, Dar­win PHONE: 8942 0873 MAN­AGER: Giuseppe Pinna CHEFS: Trent Men­zies and Ja­cob Lowe EN­TREES: $7 to $12 MAINS: $15 to $40 OPEN: Ev­ery day for lunch and din­ner STAR QUAL­ITY: 4.1/5

What do you do with a guy who is so pas­sion­ate about food he drops out of a Foren­sic Sci­ence de­gree to fol­low his love of cook­ing? You praise this young man’s wise de­ci­sion and eat lots of his food. Chef Trent Men­zies is worth fol­low­ing. Leav­ing uni to go to the Gor­don In­sti­tute of Culi­nary Arts didn’t please his folks, but Dar­win is a hap­pier place be­cause of that de­ci­sion.

This is one of the smaller pub venues on the Mitchell Street strip. It’s an in­ti­mate place and a great spot for a de­cent lunch or pub-style din­ner. The usual rules ap­ply — or­der and pay at the bar, and meals will be brought to the ta­ble.

I was im­pressed at the se­lec­tion on the menu. Ev­ery­thing from light snacks, mini burg­ers, chips and sand­wiches to a full-blown 500g rib-eye steak that has trou­ble fit­ting on a plate, al­though you would ex­pect that with a $40 tag. But don’t fear; full meals start at just $15 for lasagne and most dishes are in the mid $20s, so it’s good value.

I was also im­pressed with the small but wellthought-out wine list, with a good choice at non-goug­ing prices. We set­tled into a Gen­tle­man’s Col­lec­tion Cab Sav, which was right on the money

We dined on a Thurs­day evening. We noted that our ta­ble was to be moved by 8.30pm to make room for salsa night. I was glad we left enough time to en­joy our meal, as it does tend to get busy on spe­cial nights.

This place is at­tached to Dis­cov­ery Night­club, so week­ends are full of fun and rev­ellers. But if you are go­ing to a show, it’s the per­fect spot to get in an early pre-show feast.

I or­dered the oblig­a­tory T-Bone. This was a full and gen­er­ous cut cooked to a per­fect medium. I like pink and no blood for this cut. Chef Trent did a ster­ling job. Served with chips, a beau­ti­fully dressed salad and one of the best pep­per sauces I’ve had in a while.

The lamb shanks here are big, and boldly flavoured with a chunky rich, dark onion gravy. They sit proudly on creamy mashed potato, which works a treat with the green beans and broc­coli. Fit to quell the hun­gri­est beast.

Mr Steak Sand­wich Man did not dis­ap­point, and his usual pub meal did not dis­ap­point ei­ther. Hap­pi­est with a face full of sauce and a mouth full of “the lot”, it was de­clared pretty damned good. Judg­ing by the clean plate, he meant it.

We en­joyed our meal here and will re­turn when we go to Dar­win En­ter­tain­ment Cen­tre again. Give this place a go, if for noth­ing else than to praise Chef Trent for his al­tru­is­tic life choices.

Trent Men­zies dishes up a hefty por­tion of slow-cooked lamb shanks at The Lost Arc

Left: steak sanga. Top: lamb shank. Above: T-bone steak

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