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| Located on the waterfront of Corio Bay in the city of Geelong just one hour south of Melbourne, Corio Sands Restaurant & Bar is an ideal place to meet friends, family and colleagues for a social drink or relaxing dinner. The restaurant has panoramic views over Corio Bay and features magnificent food and wine, contemporary dishes combining locally sourced fresh produce, including quality meats, seafood and homemade pasta. |  | |
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Corio Sands Restaurant & Bar Geelong's dining scene has got a little bigger with the opening of the new Corio Sands Bar & Restaurant on The Esplanade. The decor is warm and sophisticated. The view is unbeatable. And the executive chef Andrew Grugger will set your taste buds watering over the delicious new menu. The restaurant is set within the sylish Chifley on the Esplanade hotel which is the new incarnation of the old Sundowner Geelong. Andrew Grugger has worked for some of Australia's top hotels including the Grand Hyatt Melbourne and the Menzies at the Rialto and says the Corio Sands Restaurant cuisine is tasteful, elegant and designed to appeal to Chifley's discerning clientele and local residents. |
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A recipe from Corio Sands Executive Chef
White beah mash 660g canellini beans, 20 ml olive oil. 1 small clove fresh garlic, juice of 1/2 lemon Pepperonata Sauce 100g green capsicum, 100g red capsicum, 100g yellow capsicum, 80g brown onion. 3 small cloves of sliced garlic, 160g diced tomatoes, 25g tomato paste, 20ml red wine, salt and pepper Braised red cabbage 300g red sliced cabbage, 100ml red wine, 50ml white vinegar, 60g White bean mash: Soak canellini beans overnight in water. Cook in salted water until soft. Drain and blend in food processor with the garlic, olive oil and lemon juice to a smooth paste. Season with salt and pepper to taste. Pepperonata Sauce: Slice all the capsicum and the onion into strips. Sautee with the farlic for give minutes in the olive oil then add the tomatoes and red wine. Turn the heat to low and simmer for about 45 - 60 minutes. Add tomato paste and season with salt and pepper. Continue simmering for another 10 minutes. Add a little more wine if needed. Braised red cabbbage: Marinate the cabbage and the onion in the red wine and vinegar overnight. Place all in a heavy pot and add about one litre of water. Bring to the boil and season with salt and pepper. Turn head down and simmer for about one hour, adding more water if needed. Adjust seasoning to taste. To assemble: Grill the seasoned pork steaks to just cooked so that the pork is still juicy. Place a ring, 7cm diameter, 5cm high on the serving plate and press the hot bean mash into it. Arrange the pepperonata around the mash. Take off the ring and place the grilled pork on top. Nestle the braised cabbage on the loin and garnish with thin stips of carrot, spring onion and red capsicum. | |||
Reservations & Functions Trading Hours: Breakfast: Mon - Fri 6:30am - 9:30am, Sat - Sun 7am - 10:30am If you would like to make a restaurant booking or enquire about Corio Sands Restaurant as a function venue, please contact: Corio Sands Restaurant & Bar: 03 5244 7790 Functions Coordinator - Justin Kirwin: | |||
Ingredients:  |