ONE STOP CHOP: CITY’S BEST LAMB DISHES TASTE

The Scottish Prince is named for a shipwreck, but there’s no chance of being served galley gruel in this anticipated offering from the creators of The Cambus Wallace, writes Emily Macdonald

WITH its namesake scuttled off the Gold Coast, it would be insulting to the crew of The Scottish Prince not to toast their mission – to transport whiskey down under – with a glass of this restaurant’s finest.

The Scottish Prince had its soft opening on Friday night with curious fans of the owners’ other venture, The Cambus Wallace, the first in the doors.

Co-owners Dave Ferry and Timothy Hoult together with head chef Vitor Ditlef have imagined a venue that transports you to the barnacle-encrusted vessel that met its cruel fate off Main Beach in 1887 in the swanky style to which Palm Beach restaurant-goers have become accustomed.

There are echoes of the Prince’s waterlogged cousin The Cambus Wallace in the menu, the champagne and bacon broth and the arancini balls, yet this latest offering has a style of its own.

Dave says the share-style menu was designed to replicate the conditions onboard a ship where the salty sea dogs would sit down to eat together.

“We’re taking the experience inspired by a galley on a ship where everyone eats together at meal time and modernising it,” Dave says.

“They probably didn’t have much fresh food onboard unlike us, but it’s still that old fashioned tradition of breaking bread.

“Everyone gets a free serve of our in-house sourdough and the food is share-plate style with plenty of saucy meatballs, mussels, lots of olive oil, prawns and chorizo.”

The share plates are sure to sustain sailors on a long voyage or line the bellies of those about to attempt the whiskey tasting.

Marinated sardines served with confit cherry tomatoes and garlic is listed alongside sirloin steak with truffled gherkins, golden shallots and red wine jus.

Dave’s a vegetarian and his fan club are also heartily catered for with pan-fried wild mushrooms and crumbed green olives stuffed with blue cheese. It’s recommended two people order five to six share plates.

To follow are platters with names like The Loaded Musket, Walk the Plank and Captain’s Table, conjuring images of a pirate hacking of a hunk of cured beef with his hook hand.

Instead, diners will be treated to slices of gorgonzola dolce and tarago triple cream.

Timothy, who comes to the Prince after managing Cambus Wallace for the past two years, says it’s after the meal that the whiskey will come into its own.

“There is nothing that goes better with cheese than whiskey,” Timothy says.

“We will have self-guided tastings with three or four half nips brought to the table or you can book ahead for a guided whiskey tasting for groups of six or more.

“We give them a history lesson as well, so it’s an educational tasting with a bit of the production and techniques that go into making different flavours thrown in.

“For the tastings we have a private dining room walled with American oak, which is what whiskey is rested in, so it’s pretty amazing.”

The Scottish Prince, Shop 27, 1176 Gold Coast Highway, Palm Beach. Open Tuesday to Sunday from 6pm until midnight.