Published on 21 April 2022
After nearly 150 grand years on the shores of the Mornington Peninsula, The Continental Sorrento – The Conti – was ready for a lick of paint.
One $100 million lockdown glow-up later and the evergreen jewel of Sorrento is back in business, led this time by a brand-new, brand-perfect Scott Pickett restaurant. His first regional foray, Audrey’s is a seafood-focused fine diner named for his late grandmother, who inspired his love of cooking.
“My grandmother loved lobster and crayfish on that special occasion, so we've represented that with a maroon dish and sauce Marie Rose – an elegant yet nostalgic option.”
From the stately balcony of the hotel’s King Heritage Suite, here’s Pickett, robed, slippered and utterly glowing, with the skinny on what to order at The Continental Sorrento's Audrey's.
How about a drink?
We have an extensive wine selection ranging from Red Hill chardonnay to deep Italian nebbiolo. Our team has been working on interesting, stimulating and fun pairings from over 70 wine suppliers.
I’m here for a good time, not a long time.
The Seafood Bar is the perfect place for walk-ins looking for something quick: four types of oysters, shucked to order by one of our chefs, and beautiful fresh coastal seafood like locally dived sea urchin, abalone, and cured trout.
Got anything light and fresh?
A perfect dish would be one of the newer dishes on the menu: yellowfin tuna, shiso, with white radish and dashi. It’s fresh and fragrant, and paired with a glass of 2020 Gunderloch Jean-Baptiste Riesling it’s a match made in heaven.
What if I like tasty food but don’t eat animals?
For those who prefer to watch the fish swim instead of eating them, the Daniel’s Run tomatoes with local wakame and fresh curds are a highlight.
Name the dish that best captures Audrey's vibe.
Our aged John Dory with fish Bordelaise is a prime example of what Audrey’s is about. An amazing product, prepared simply, beautiful sauce, no fuss, delicious and nostalgic.
Let’s go big. Let’s go crazy. What have you got for me?
On our set menu we give you the option for a few supplementary courses – barbecued abalone and bonito or a lobster and caviar tartlet, for example – so you can really glam up your night, with wine matching on offer to take it to another level. Have a look at both the whites and the reds in the Burgundy section of the menu.
And to close?
My grandmother loved pavlova and rhubarb, so we've created the “Audrey’s vacherin” a French take on a meringue and ice-cream dessert made with spiced rhubarb, apple and ginger vacherin. Sophisticated, classy, and finished with some gold leaf.
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