Restaurant Highlight: Nose Dive Gastropub

I always appreciate and enjoy time spent with local chefs, especially when they’re excited about what they’re cooking and about what they have on the culinary horizon. Chef Spencer Thomson, of Nose Dive, is one of those chefs.  He keeps his menu current by serving whatever fish is fresh at the moment and seeks out the best produce from our local farms. It’s obvious that he’s passionate about what he’s doing with the menu at Nose Dive, consistently tweaking it to prepare the best possible food. If you haven’t been in a few weeks, it’s time for another visit to see what’s new at the gastropub.

Spencer couldn’t resist bringing out a handful of dishes for me; and who could say no to his cookin’? Check out these plates that you may see on the menu in the coming weeks…

From his lunch menu, Chef Spencer prepared duck and dumplings with home made gnocchi for me. Like I’ve said before, I’m not a huge duck fan, but Table 301 has a way of surprising me with duck recipes that always impress.
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Marinated beef deckle, roasted potatoes, spinach, caramelized onions, black garlic, and beets, with a beet sauce and turnip greens on top.
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Seared Trigger fish, red prawns, Charelston gold rice, turnips, asparagus, carrots, tomatoes, served over carrot sauce and garnished with broccoli flowers.
nosedive spread1

Foie Gras chicken liver pâté with preserved organic strawberries (canned last season by Chef Spencer himself!), vanilla creme fresh, and house made brioche.
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