Our patience has been rewarded with the new and improved WATT opening its doors once more, revealing a complete redesign of both venue and menu.
WATT also houses the new restaurant, New Farmer’s Kitchen, which has a focus on rustic, seasonal produce from the sea, farm and garden.
New head chef Michael Harris uses a paddock to plate philosophy which shines throughout both the restaurant’s breakfast and dinner menus.
Breakfast is served on weekends from 8am. Morning meals include poached free range eggs with hummus, Persian feta and dukkah, or the chia pudding with toasted coconut and berries.
Wash this down with a healthy green smoothie, containing green juice, fresh coconut water, banana and almond milk.
For dinner, we like the seafood chowder which is packed-full of clams and mussels. This dish is wonderfully creamy without smothering the delicate flavours of the sea.
Also on offer is a colourful antipasto platter, which is great for a nibble before a show at the Powerhouse. This comprises roasted carrots, pea bruschetta, marinated beetroots, grilled asparagus, radish salad and sourdough.
A range of desserts are on the menu too, including the must-try lemon zest doughnuts with milk chocolate, freeze dried plums and fairy floss. This dish is both decadent and light at the same time and is very difficult to share between two people; we recommend ordering your own.
Located on Lamington St in New Farm, WATT is open seven days from 8am – late, while New Farmer’s Kitchen is open during the week from midday – 10pm, and on weekends from 8am – 10pm.