Precision and attention to detail make Omata Estate’s cuisine some of Russell’s most interesting.
There is respect for the individuality of flavours, be it a hot loaf ($14), baked focaccia in a wood fired pizza oven with garlic and caramelised onion, a cheese board ($40), with a selection of local award winning cheeses served with crackers and condiments, a seafood platter ($50), a harvest of the sea with marinated mussels, smoked salmon, smoked fish dip complimented with an assortment of antipasto, crackers and bread and the kitchen platter ($50), a collection of local award winning cheeses, meats, antipasto, dips ,crackers and bread.
Omata Estate has morphed from a casual bistro to something even more rewarding with a wide selection of classic wood-fired pizzas ($14 to $24). Traditionalists will find the tried-and-trusted to be simple, honest and firmly rooted with Italian tradition. We opted for the “hole in the rock”, prawns, mussels, anchovies, red onion, parsley, mozzarella and parmesan. The last time we tasted a pizza this good was in Positano, Italy.
Although the wine list is limited you will find plenty of complimentary drops where you can take your pick from chardonnay, pinot gris, viognier, rose and a heavy hitting syrah. We ordered a paddle of four wines ($15) consisting of chardonnay, pinot gris, rose and syrah which proved to be more than a pleasurable package.
And the verdict? Omata Estate is a shining light full of happy diners and wine lovers that packs out at weekends. It’s deservedly one of the most popular eateries in town and an experience worth seeking out. Attentive service keep things nicely grounded.
