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34


restaurant review ANZAC STREET BISTRO Dartmouth


A


fter a wave-lashed trip along Slapton Line, the welcoming warmth of


Anzac Street Bistro was exactly what we craved! Cosy, intimate, softly lit, lined with beautiful wood panelling by a local artisan, housing a fascinatingly eclectic mix of prints, memorabilia, pho- tographs, mirrors and lovingly curated decorative items, this is a place for couples, for romance, for small groups, for thoughtful conversation, for enjoying live music on Friday or Saturday eve- nings – not large noisy parties. Greeted by the utterly delightful


owner Aga, we felt instantly comfort- able, relaxed, certain it was going to be a good evening. Just how good was yet to be discovered! Downstairs, the Bistro runs on


girl-power – Aga, front of house, with her longtime close friend, Wendy, producing culinary excellence. A combination which works wonder- fully well for everyone. Upstairs, there are 3 charming B&B en-suite rooms available all year round, managed by business partner Simon – both aspects complementing each other. Menu and atmosphere are deter- minedly European with Polish touch- es, courtesy of Aga, and it’s easy to forget you’re in one of Dartmouth’s


quaint side streets. The seasonal winter menu offers some wonderful warming dishes,


The seasonal winter menu offers some wonderful warming dishes,


always supplemented by regularly changing specials dictated by what they have bought in fresh that day.


always supplemented by regularly changing specials dictated by what


they have bought in fresh that day. The choice may not be extensive but it is interesting, exciting and, judging by our own dishes, superbly executed. And, an added bonus, you will always find a mouthwatering, imaginative choice of both vegetari- an and vegan dishes - most definitely the place to truly enjoy dining out for all those whose options are so often limited elsewhere. But do not expect salt or pepper


on your table; an apparent ‘omission’ we noticed, this is deliberate. Wendy and Aga serve their dishes perfectly seasoned to enjoy at their best, thus no uninformed ‘sprinkling’ is required


BY AMANDA BLOOMER


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