Cucina Locale Revolving Restaurant, Blacktown

In association with the Australian Good Food Guide (AGFG), Matt and I check out Cucina Locale Revolving Restaurant. Matt and I have previously been to Cucina Locale Revolving Restaurant and really enjoyed a taste of the good life in Blacktown. You won't see many venues like this out west. Cucina Locale Revolving Restaurant rotates so you get a 360 degree view of the horizons of the Sydney City as well as the blue mountains and the suburban rooftops of Blacktown.

I enjoy looking out into the big windows and enjoying the blue skies above Blacktown. Matt is able to capture a city view skyline and you can even make out centre point tower.

To kick off the lovely meal, Matt orders a beer and I go for a cocktail - my usual cosmopolitan. We sit back, relax and enjoy the bread. I look at the menu.

Cucina Locale Revolving Restaurant has a really high for value tasting menu. There's the Carnivore menu for $119 for 5 courses. There's also a seafood 5 course menu for $129. 
There's also matching wines if you really want to enjoy yourself. When I went there these were the tasting menu options:

The Carnivore Menu

• Spiced Riverina Lamb cutlets w mint yoghurt & onion rings
• Lilydale free range chicken momos with tomato chutney and coriander
• Murray River Pork Belly, sweet potato, broccoli stem, pendle hill bacon jam
• Ranger's Valley Wagyu Mb5+ with hand cup chips, spinach puree and cdp butter
• French Flan cake, mixed berries, macadamia crumble, vanilla bean custard

The seafood menu

• Pan roasted scallops with jerusalem artichoke puree, truffle oil and pork crumb
• Salmon and prawn ravioli, sauteed prawns, harissa oil, lemon pearls
• Lobster tail, avocado, corn, jalapeno's, coriander, 
• Wild caught snapper, en papliotte, seasonal vegetables and herb butter
• French Flan cake, mixed berries, macadamia crumble and vanilla bean custard.

Please note both people on the table must choose the same tasting menu. Please note due to seasonal produce, some menu items may be substituted.

From the Carnivore tasting menu, there's the Spiced Riverina Lamb cutlets w mint yoghurt & onion rings. The lamb is so well seasoned and full of flavour. The mint yoghurt adds for refreshing contrast and the onion rings for textural difference. There's a real hint of chilli and other herbs in the lamb. I highly recommend this dish.

From the seafood tasting menu, I had the Pan roasted scallops with jerusalem artichoke puree, truffle oil and pork crumb which were simply divine. They look so beautiful as well. The scallops were perfectly cooked and matched the smooth jerusalem artichoke pureee. The little pork crumbs on top were a complementary addition for textural difference. These were perfection and I would recommend!

There's also the Lilydale free range chicken momos with tomato chutney and coriander which are basically dumplings. Matt says the skin is slightly thick and he enjoys the tomato chutney sauce. It's a modern presentation of a traditional dish.

There's a substitute on the seafood menu and I'm happy because I love mussels. I slurp up those mussels which have been cooked in a thai-style coconut sauce, topped with chillis and coriander. The chillis bring a nice mild heat to the dish but the natural flavours of the mussels are able to still hero the dish. I'd recommend this dish.

Murray River Pork Belly, sweet potato, broccoli stem, pendle hill bacon jam. The skin was just the right amount of crispy and there was a nice balance of fat and moist pork flesh.  The broccoli stems were difference and added for textural contrast along with the asparagus. It's a good way to sneak more vegetables into the meal. I can see a table next to us eyeing off the pork belly. Matt recommends this dish.

While Matt eats the Pork Belly, I enjoy the salmon and prawn ravioli, sauteed prawns, harissa oil, lemon pearls. The filling inside the ravioli tastes slightly dry but the ravioli wrapping, that lovely sauce and those sauteed prawns are delicious. The sauce really brings all the components together. Those lemon pearls will burst in your mouth as well. 

Matt devours anger's Valley Wagyu Mb5+ with hand cut chips, spinach puree and cdp butter. The meat is perfectly cooked at medium rare and those chips are perfection - crispy on the outside and fluffy on the inside. The spinach puree is quite a neutral taste. You'll enjoy this high quality piece of meat.  Matt recommends.

I'm starting to get full but cannot resist with the next dish of Wild caught snapper, en papliotte, seasonal vegetables and herb butter. As the snapper is cooked in a paper wrapping, the steamed fish comes out super soft. The saltiness from the mussels mesh in with the buttery sauce into the fish. It's very fragrant of seafood. I cut into the fish and munch away at the snapper, prawns and seafood.

Who's ready for dessert? I enjoy the French Flan cake, mixed berries, macadamia crumble and vanilla bean custard. This dish is beautifully presented and has a nice balance of fresh fruits, crumble and that soft flan cake which melts into the custard. 

The Lemon Meringue Tart ($15) is my favourite dessert. There are raspberries, strawberries, candied lemon peel and edible flowers on zesty lemon tart. The sweet and tart taste lingers on the tongue and leaves you wanting more. I'd recommend this dish.

Summary: Jessy, head chef has done it again! What a delicious new menu for the locals to enjoy. My favourite dishes off the Seafood Tasting menu were the scallops and mussels. My favourite dessert was that lemon meringue tart.

Matt's favourite dishes were the lamb, pork belly and that perfectly cooked steak. All the dishes were enjoyable against a beautiful view. Enjoy my folks! Check this hidden gem out.

Price: $119 for 5 courses (carnivore) or $129 for 5 seafood courses.

Location: 55 Campbell St, Blacktown in the workers club

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


Weekend Food Escapes dined as guests of the venue or their representatives. All photos, opinions and words are my own.