Cucina Locale Revolving Restaurant, Blacktown

For a touch of indulgence, many may not know about Cucina Locale Revolving restaurant in Blacktown. West is Best. Yes the restaurant rotates so you get amazing views. The Australian Good Food Guide facilitated a lovely lunch for Matt and I recently.

On the weekends, you may see several groups having high tea at Cucina Locale Revolving Restaurant but on this occasion, Matt and I enjoy a nice leisurely lunch although I am constantly looking over at the table next to me who is enjoying high tea. I found it hard to believe that such a nice venue existed in the Blacktown Workers Club. 

As you enter, you can see a circular floor rotating around with bright big windows, art work on the walls and I also see a grand piano as well.

I sit back in my seat and take a deep breath. What a lovely and relaxing way to spend the weekend. Matt enjoys a beer and I cheers him with a glass of rose. Head Chef and Owner Jessy (ex Four Seasons among others) is incredibly passionate about bringing delicious food to the West.

Jessy talks about his Modern Australian and Fusion twists to his menu and about the highest quality of produce that his kitchen uses. I love hearing how passionate chefs are. Cucina Locale Revolving Restaurant has a 5 course menu plus tea/coffee for $99 or $129 with matching wines - they also have a full vegetarian tasting menu as well. Today - Matt and I go a la cart.

 But first - some warm brioche bread with butter. This soft and slightly sweet bread really hits the spot. Matt and I share our food. For entrees, we order the Spiced Lamb Cutlet ($20)  served up with mint, yoghurt, onion and lime. My eyes light up as I see the onion rings as I love onion rings. They are cripsy, light and delicious. The lamb is cooked medium-well done and has Indian spiced flavours which are jam packed of flavour and matches well with the yoghurt. I recommend!

I also have the Beetroot Cured Salmon ($21) which is beautifully presented and is elegant. The red colour from the beetroot definitely shows on the salmon. This dish is refreshing with the fresh salmon and complements the cream, micro herbs and flying fish roe. If you've never had a dish like this before then I would highly recommend it.

 It takes about 50 minutes for the restaurant to fully rotate and I notice this lovely artwork hanging from the ceiling in one corner. 

Now for the mains! First is the Rangers Valley Sirloin MB5+ ($48). Due to the grade of the meat, this dish is quite pricey. It's served on on sweet potato puree, brocolini and bacon jam. Matt requests the sirloin to be cooked medium rare and it comes out a bit over cooked - more medium well done. 

The flavours on this dish are amazing though. The high grade meat is incredibly tasty in the sauce. The bacon jam is delicious and I can see Matt scooping up more of this to devour. I think of Head Chef Jessy used a different grade of meat which may be cheaper along with these flavours then this would become a very popular dish.

I order the Murray River Pork Belly ($38) with thai curry sauce, scallop, mandarin and pulled pork croquette. This dish is beautiful and I can't wait to dig in. I like the combination of the Thai Curry Flavours with the Pork Belly. I just wish there was more of that sauce. Matt wants more sweetness from the sauce but I like it as is. The mandarin also brings a sweetness to the dish. The scallop and pulled pork croquette also make for textural contrast and add to the dish.

Matt points out the Harbour Bridge as we rotate gently past. I wave at the bridge and take another sip of my drink. I think about how I want to avoid adulting. It's dessert time now.

For dessert I order the Almond and Orange Cake ($14)  with marmalade and earl grey gelato. The cake is quite moist and moreish. I could easily eat more of this. It's really tasty with the cream and the gelato. The gelato is predominantly vanilla flavour with a subtle hint of early grey. I really like this dish.

Matt orders the Deconstructed Lemon Meringue Pie ($15) with quinoa crumb and fresh berries. The winning  part of the dish is this delicious lemon curd which brings everything together. The shards of meringue are light and have that crack which contrasts well with the fresh berries.

Summary: So if you're a local and looking for an up-market dinner - why not check the rotating views of Cucina Locale Revolving restaurant? It's a great place for high tea or a lovely meal with a loved one.

My favourite dishes were the spiced lamb cutlet and the beetroot salmon. I really liked dessert as well. I think the price point is a bit high however you get a unique rotating experience with views of the city line. The tasting menu would be a good option.

Price: $100ish per person

Location: Level 5 of the Blacktown Workers Club. 55 Campbell St, Blacktown

Opening Hours: 
Closed Monday and Tuesday
Wednesday to Sunday 12pm to 3pm, 5:30pm to 10pm

Weekend Food Escapes dined at Cucina Locale Revolving Restaurant via AGFG. All opinions, photos and words are my own.