9. Guenther and Barbara Ploy
(renamed Waffle On to Ploys)

PLOYS, TUROSS HEADS, NSW

When Barbara and Guenther Ploy left their successful Blue Beat Café in Canberra they were looking for a quieter life. But when they made their plans known to local operators, they were strongly encouraged to open a restaurant to fill a vacant fine-dining niche in this part of the South Coast.

The result is Ploys, a stylish yet relaxed restaurant at Tuross Head, where Barbara and chef Terry D’Arcy create delicious dishes worth driving a country kilometre for. Barbara’s version of homemade Turkish bread, learned from Ottoman in Canberra, is delicious toasted with Ploys dreamy pate, served with herbed butter, or baked with anchovy or with parmesan and garlic.

Starters at Ploys include oven-roasted Chinese-style duck wrapped in coriander and spring-onion pancakes; prawns served sizzling in olive oil with garlic, chilli and shallot; or homemade Grand Marnier chicken liver, bacon and leek pate with warm toast and red-onion jam.
Mains include slow-cooked lamb shank with pumpkin and pine-nut risotto, fresh rocket and olives; or spaghetti tossed with scallops, prawns, chillies and fresh rocket. Tender locally grown beef might be served with a creamy parmesan mash, plus there’s always a fish of the day and pizzas. Later, you can drift into dessert paradise with a vanilla-bean pannacotta with lime and coconut syrup.

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