WITH a tantalising mix of modern Australian and international cuisines, Blake's Restaurant fuses innovative techniques with the freshest ingredients to create a unique restaurant experience.
Conveniently located in Castle Hill, Blake's was established in 2005.
Vasil Andreev from Blake's said chef Daniel Wills had been working in the kitchen since the restaurant opened.
"Aside from the regular menu we still offer the two-course, entree and main or main and dessert and three-course set menus, from which you can choose a main dish," he said.
"Some dishes which are not to be missed include our delicious crispy skin roasted duck with mash and orange brandy sauce, grain-fed rib-eye on mash with either Dianne, pepper or mushroom sauce and roasted chermoula rack of lamb with cherry tomatoes, mash and jus."
Mr Andreev said they also offered vegetarian dishes such as mushroom ravioli with truffle sauce, cream and asparagus, sprinkled with flakes of Parmesan cheese, and grilled halloumi cheese with asparagus, tabbouleh and lemon dressing.
"I believe we can make our customers feel special which is our main focus," he said.
"All the food we have available at Blake's is prepared on site by Dan, from the freshest ingredients we find on the market. This is especially so for our tasty desserts."
Details: 9680 9988. Blake's Restaurant is at 1/33 Terminus Street, Castle Hill.