Diners who decide to step outside the usual restaurant precincts will truly be rewarded if they make their way to Ainslie’s newest dining destination, Pulp Kitchen. Here is an inner north eatery with an unfussed atmosphere–slightly distressed café chairs and tables, polished concrete floors and muted browns create the landscape in which unpretentious waiting staff navigate the room, always friendly yet non intrusive. The open kitchen shares the space with the diners, in a way communicating the fact that this is no show pony. Having done his time in some of the finest restaurants around the world, owner and chef Christian Hauberg now outright rejects million dollar fitouts in favour of rustic simplicity; and shuns haute cuisine in favour of real, flavoursome food and masterful technique. The menu highlights all that is good about European food by staying close to its rural roots. One may find octopus braised in red wine, with asparagus, kipfler potatoes and dill; or rare beef salad with basil ricotta, burnt lemon and chilli. Heartier dishes may include braised lamb shanks with parsley puree and red onion confit. A great selection is also available on the blackboard and almost always features a perfect dry-aged sirloin. Desserts get a little more urbane with offerings such as bitter chocolate terrine on a pistachio and vodka milkshake. Most dishes are available in either entrée or main, and prices can only be described as sensible. A small and interesting wine list features local labels and complements the menu.
