Number One Restaurant and Wine Bar

Located on the second floor of the RACV Torquay Resort, Number One Restaurant and Wine Bar offers delicious modern Australian cuisine in a relaxed space of cavernous proportions.

With executive chef Michael Bannerman the helm (previously head chef at Bacash, Crown Casino’s Number 8 and Philippe Mouchel’s right-hand man at Melbourne’s PM24) the kitchen serves up simple, elegant dishes which showcase seasonal, local ingredients. 

From left: Executive Chef Michael Bannerman and Food and Beverage Manager Andre Smaniotto

Originally from Tasmania, Michael has also worked with British chefs Rowley Leigh at Launceston Place and Phil Vickery and Richard Guest at the Castle Hotel in Somerset and gained experience at exclusive private clubs in London. This broad experience is evident in the dishes that flow from the kitchen. 

The expansive dining area is lined on one side with floor to ceiling windows showcasing the picturesque view over the manicured golf course out to Bass Strait. On the other side of the dining room sits the open kitchen, allowing you to observe the kitchen team at work. The relaxed ambience is underscored by generous spacing between tables. 

Clear thought has gone into the wine offering (courtesy of food and beverage manager Andre Smaniotto), making it comprehensive but manageable and with the bulk of the wines on offer over delivering in their price bracket. The emphasis on local produce also extends to the wine list, which incorporates a high proportion of local wines. 

We were lucky enough to dine at Number One two nights in a row to really get a real feel for the culinary offering.  

Left: Crab tortellini with tomato consommé and gazpacho foam 

Right: Risotto of creamed fennel with house cured Petuna ocean trout 

Left: Kennedy Creek beef carpaccio with celeriac remoulade,rocket leaves and herb grissini

Right: Beef cheek ragu parpadelle

Warm confit duck salad with Meredith goats cheese, beetroot, watercress and hazelnuts

More accurately described as duck with salad rather than a duck salad, the warm confit duck salad entrée was cleverly constructed and executed perfectly. The well seasoned, tender duck paired beautifully with the creamy goats cheese and the beetroot and watercress provided freshness. The addition of hazelnuts was a masterstroke and elevated this dish immensely. 

O’Connor grass fed 500gr rib eye

This dish showed the kitchen team's mastery over simplicity. The wonderfully earthy, tender grass fed rib eye was perfectly char grilled and caramelised on the exterior, and the accompanying red wine jus was rich and concentrated – a sublime steak. 

We ordered a side dish of macaroni cheese with the steak. Again, this seemingly simple dish was executed perfectly and was one of the best macaroni cheeses we have ever tasted. With a crisp top and clearly made with high quality, full flavoured cheeses this side was elevated far above its humble origins. 

Roasted Moreton Bay bugs with confit garlic and lemon beurre blanc

The Moreton Bay bugs were stunning and cooked to perfection. The lemon beurre blanc with confit garlic accompanied the sweet Moreton Bay bugs perfectly resulting in a dish that was flavoursome, rich and complex.

Half roast Bannockburn chicken with asparagus, broad beans, fresh tarragon and wild mushroom oil

This dish did justice to the naturally flavoursome Bannockburn chicken which was moist and silky. The freshness of the asparagus, broad beans, tarragon paired well and the aromatic mushroom oil and richly flavoured jus tied the dish together.

Free-range Del Rios lamb with butternut pumpkin, shallot and oregano leaves

Featuring a selection of different cuts of lamb, each beautifully pink on the inside, this dish exhibited nuance and textural diversity. The accompanying butternut pumpkin was tender and moreish - an excellent dish.

Pineapple and coconut bombe Alaska with mango salad

Left: 

Rhubarb ice cream wrapped in vanilla sponge with limoncello jelly

Right: Sour cherry tart with blood orange sorbet

White chocolate and cardamom mousse with milk chocolate and Turkish delight ice cream

Pleasing to both the eyes and palate, this dessert of white chocolate and cardamom mousse with milk chocolate and Turkish delight ice cream was simply outstanding. The mellow, milkiness of the white chocolate paired exceptionally well with the subtle infusion of cardamom. Eaten together with the Turkish delight ice-cream, this dessert was the most balanced of flavour explosions. 

Combining simple, excellently executed and flavoursome food with warm, knowledgeable service and a well judged wine list, Number One provides a superb dining experience. Number One is a compelling proposition which showcases a wide variety of elegant, seasonal dishes prepared with skill and restraint. And it just so happens to be located in a resort if you fancy staying the night – read more about the

RACV Torquay Resort here

.

Location: 

Racv Torquay Resort (2nd Floor) 1 Great Ocean Road, Torquay

Phone:

03 5261 1600

Link:

RACV Torquay Resort

Cuisine:

Steakhouse, Modern Australian

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Gastrology bloggers dined courtesy of RACV Torquay.