Helen RandellLunch at Chappy's Restaurant
September 7th 2008 08:38
Happy Father’s Day! Australian families celebrate Father’s Day on the first Sunday in September, also the first Sunday of spring, which today was a fairly typical spring day. The morning was beautiful and about ten minutes before by dad and sister arrived for us to go out to lunch it began to rain, which then became progressively heavier, and heavier as we dined.
Chappy’s Restaurant at Littlehampton was our venue of choice. An odd thing about Littlehampton - there is also a service station called Bauldy's! People just like to name their businesses after themselves...
Once seated we ordered a starter of parmesan and pepper bread, which was delicious. Similar to the bread which used to be famous at Sizzler (which is no longer operating in SA) Chappy’s take on it with the added pepper, made for a more grown up experience.
For mains, I ordered the rack of lamb which was served with seasonal vegetables and a rosemary jus, my sister ordered the lamb shank and my dad had the venison pie. Comments on all three dishes included the fact that the meat was perfectly cooked, and that the combination of the meat and sauce was deliciously sweet. Very appropriate for the season.
A serve of sticky date pudding, one of pears in ginger and a chocolate nut sundae finished us off nicely.
The staff at Chappy’s are always very friendly and the place has a real buzz about it today. Filled to around three-quarters capacity, the atmosphere was inviting and cheerful. I think we will have to make an effort to dine there more often again.
Chappy’s Restaurant at Littlehampton was our venue of choice. An odd thing about Littlehampton - there is also a service station called Bauldy's! People just like to name their businesses after themselves...
Once seated we ordered a starter of parmesan and pepper bread, which was delicious. Similar to the bread which used to be famous at Sizzler (which is no longer operating in SA) Chappy’s take on it with the added pepper, made for a more grown up experience.
For mains, I ordered the rack of lamb which was served with seasonal vegetables and a rosemary jus, my sister ordered the lamb shank and my dad had the venison pie. Comments on all three dishes included the fact that the meat was perfectly cooked, and that the combination of the meat and sauce was deliciously sweet. Very appropriate for the season.
A serve of sticky date pudding, one of pears in ginger and a chocolate nut sundae finished us off nicely.
The staff at Chappy’s are always very friendly and the place has a real buzz about it today. Filled to around three-quarters capacity, the atmosphere was inviting and cheerful. I think we will have to make an effort to dine there more often again.
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