We’ve been to the award winning Uluru Bistro in Armagh a few times, and I think it’s about time we did a write up. So, while going to the Planetarium last week we stopped by this Australian restaurant on the way for some delicious food.
Once you’ve navigated the winding, cobbled streets of Armagh you will find Uluru at 16 Market Street in a modest little building that wouldn’t strike you at first as a restaurant. Inside, the decor is distinctly Australian, a lot of earthy colours and quirky wall art and there are awards pretty much everywhere.
The lunch menu looks bit like this:
There’s also an early bird menu and a dinner menu available, alongside vegetarian options and a Sunday saver menu.
To start, we had the Bread Platter, Goats Cheese and a Ham and Pea Risotto which was on the menu at the time. The bread platter consisted of warm wheaten and white bread served with pesto, hand churned butter and a red pepper salsa – all of which were delicious. The goats cheese with poached pears came presented beautifully and the risotto was some of the nicest that I’ve tasted in months.
For main course we had the Kangaroo, Bondi Burger, Cod, and Snapper. Like its namesake, Ayers rock, the menu at Uluru varies with season and time so the menu may be slightly different depending on when you go. However there are what seem to be a few staples. The Kangaroo is always a winner – ribbon cut and pan seared this is pretty much the one you have to taste when you go to an Australian restaurant for the first time, it’s succulent and tasty, a bit like a gamier steak. The burger was excellent too, very beefy which compliments the creamy brie and crispy bacon perfectly. The kumera (sweet potato) chips are also a must try.
For dessert we had Eggnog Baked Cheesecake (a favourite form the Christmas Menu), Créme Brûlée and Apple Crumble. Presentation for all three was superb, served on slate and garnished in interesting and unique ways. There’s also a wide selection of Sukí teas on offer to finish your meal.
Dinning at Uluru is always a delightful culinary experience and I urge everyone to try it. Presentation and innovation is always key to the experience, the place has atmosphere and Dean Coppard’s Aussie presence never goes unnoticed.
