BW
Winter and summer, the menu changes, carefully, delightfully and surely, at the Diggies right on North Gong Beach. Perhaps on the coldest week of the year, I joined three of my Sydney based visitors for lunch there, half anticipating any new creations offered, but with the much appreciated beach side views that remain constant. We were not disappointed. The current seasonal menu offers interesting names like the choo dong salad ( skirt steak with snow pea sprouts and bean shoots, garnished with mint, coriander and kimchi dressing) and the sunrise breakky ( north bircher muesli with low fat yogurt and seasonal fruit slices). Interesting enough, all three, out of four at our table, selected the Pat Witter, pictured above, a delightful yet simple combination of fritters (made from parmesan, red quinoa and sweet corn) with baby spinach and a poached egg, garnished by a good measure of savoury tomato jam. It was light, tasty and freshened the palate.
Stefanie was the rebel - she chose grilled chicken as her lunch mains, topped up by cherry tomatoes, a poached egg and generous helpings of fresh leafy herbs. (image above) For drinks, I could not resist my usual sun kissed concoction of orange, strawberry and pineapple. June and Blossom were more than happy to try an interesting hot water pick me up without alcohol, but laced with fresh mint leaves, dollops of thick honey and small slices of fresh young ginger. The sun was shining, both the ocean side and sky were blue and we could not have asked to be anywhere else.
I do not normally try the desserts at Diggies, mainly because the starters, drinks and mains choices often take priority and deliver. On my most recent visit, I did try the masculine, raspberry and coconut cake (picture above) and this was a sure winner - it gave a myriad of tastes when I took a bite, it was not overly sweet and the texture of the various ingredients gave an uplift and blended well with my hot chocolate. Below, great to accompany with easy cocktails like Pims with fruits, are fried calamari and squid in batter.
NMR
MJC
The delicate art of preparing and presenting fish (images above and below) is manifested well at Diggies and they are part of the current winter season menu. Tender barramundi served well to contrast with the crispy batter in the fish and small chips. The ocean trout was grilled (below) but retained its utmost moistness, the smell of the sea and a searing crusty fish skin. With rocket leaves, Roma tomatoes and carrots, and with am option to twist a lemon slice, the dish epitomised what good Australian seafood should be like.
PV
My impressions of Diggies this past half year:
Atmosphere: Relaxing and easy.
Location: Right on the beach.
Taste: Consistently good.
People Engagement: Friendly.
Service: Reassuring.
Best Time to Visit: Brunch.
Fav Dish Experienced: Pat Witter.
Would I Return?: Definitely yes.
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