Restaurant Balzac, Randwick [Closed]

I was planning to go to pay a visit to Restaurant Balzac long ago. Unfortunately when the time comes, it has decided to closed it door and rebrand to a new venture. I visited it on its last day. It is their last Sunday Seasonal Degustation. This menu is to show case their best dishes during its 11 years.

Pork Cheek Schnitzel with Crackling, Brussel Sprout Slaw and Pickled Pears

Cauliflower Veloute with Crisp Confit Chicken

Marinated Kingfish, Smoked Ocean Trout with Poached Prawns and Orange

Steamed Barramundi with Petit Pois a la Francaise, Salt and Pepper Squid

Duck Salad with Witlof and Orange (Surprise Dish)

Breaded Truffle Quail Egg, Ragout of Mushrooms, Celeriac and Asparagus

Daube of Beef Brisket, Bone Marrow, Sauce Bordelaise and Pomme Puree

Welsh Rarebit

Pina Colada

Bread & Butter Pudding

Eton Mess

Mandarin Jelly

Chocolate Fondue

Restaurant Balzac [Closed]

141 Belmore Road

Randwick

Otto Ristorante, Woolloomooloo

What's great about dining in Sydney is that you can easily find a place with waterview! This time we went to Otto Ristorante at the Woolloomooloo Finger Wharf. Chef has organised for us the entree and dessert. All we have to choose is the main. Even though everything on the menu seems very nice... struggling to pick which one shall I go for? 

 Olives and Bread Sticks

We start off with some complimentary bread, bread sticks and olives. We are sharing our entree or Primi and every dish seems it is in a very large portion! :O 

 Carpaccio Di Manzo

The beef carpaccio, raw and thinly sliced, with the capers and parmesan. It is so smooth that it just slips down my throat. The parmesan and capers helps to bring out the full favour of the beef. 

 Crudo Di Tonno Con Granchio e Melanzne e Rucola

Another carpaccio dish that we have is the raw tuna with smoked eggplant puree, crab meat and apple. This is different to the beef one and I prefer the beef over tuna. 

Fiori Di Zucchina Al Baccala Con Asparagi e Pomodorini

I really love zucchini flowers. It was deep fried and stuffed with baccala, salt cod. The cherry tomatoes is fresh and juicy and I cant stop myself picking them to eat. The asparagus is young and crunchy. 

Capesante Con Purea Di Sedano Rapa e Zafferano

The presentation of the scallop is very nice. You can taste the freshness of the scallop as well. 

 Today's Special: Pork Ribs

Here comes our main, I have chosen the today's special, pork ribs. Interesting to find that pork can be cooked to medium. I always thought that pork has to be cooked well done? However, I cannot get my mind set to medium so I have requested to cook mine to well done. It turns out to be as lovely as the medium cook one. The cracking was very nice! 

Lingua Di Manzo Con Peperoni Marinati e Crostini All'aglio

Wagyu beef tongue was my choice before I am aware of the today's special. (The photo taken is not as good.) The tongue is really tender and it just melted in your mouth.

Strozzapreti Al Gamberi

Today's Special: Grilled Snapper

Risotto Agli Spinaci Con Burrata

Other mains which we have ordered are strozzapreti artisan pasta with yamba prawns, garlic, chili and black olives with tomato and calamari sauce, grilled whole snapper and spinach risotto. 

Semifreddo Al Balsamico Sorbetto Alle Fragole Pepe Nero

We cant complete our meal without tasting Chef's desserts. He has organised for us a fair few of the dishes to share among us. 

Mousse Di Carprino Con Fichi e Capperi

Never thought of goat cheese can be a dessert. I normally would have goat cheese in savory dishes. This time in dessert, very interesting!

 Panna Cotta Con Frutti Di Bosco e Sciroppo Di Ribes

Can you imagine having panna cotta on a plate instead of a cup? This is a very creative.

 Brule Di Allo Zafferano Con Sorbetto Alle Arancie Rosse

The saffron brulee with grapefruit sorbet is too pretty to dig in.

 Stravaganza Di Cioccolate

It is our friend Cameraman's belated birthday. Chef has organised this surprise for him. It is a chocolate tasting plate. In particular, I like the hazelnut mocha brulee with its rich favour.

We have eaten this meal from bright daylight till dark at night and enjoying a bit of sea breeze. We are dreaming whether one day we can dock our boat at the jetty there?

Otto Ristorante

8/6 Cowper Wharf Road

Woolloomooloo NSW

(02) 9368 7488

Becasse, Sydney [Closed]

We tried to arrange a dinner at Becasse, they told us that they are fully booked for the night. They will call us if there is a table available. Unfortunately, there is no return phone call.

Canape

While we are heading to Darling Harbour to look for alternatives, we walked past Becasse. Miss S suggested to go in and check out whether they have any table available. They have a table in front of the kitchen. This is actually quite entertaining, we get to see all the action in the kitchen.

Various Bread

The bread rolls are served warm and each of us get 3 different kinds. I must say I love their solidified olive oil with black salt. (One side note, don't leave them for too long and it will turn to be like a hard rock!)

Amuse Bouche

The amuse bouche is a very refreshing start and looking forward what will come up next.

Salad of Marinated Heirloom Vegetables

The first dish is a salad dish which gives a sourly tangy favour and opens up your appetite.

Marinated Yellowfin Tuna and Shaved Organic Wagyu Beef

The wagyu beef here is not similar to the one which melted in your mouth. The consomme also has a slight tangy favour to it.

Confit Miso Blue-Eye and Smoked Scallop

The smoked scallop and the sauteed cuttlefish are my favourite from this dish. The crunchiness of the celery balanced out the smoky favour.

Roast Palmers Island Mulloway

The Mulloway is a little disappointed where it has a bit of the fishy taste. After I have taken the skin out, the meat tastes fine on its own.

Caramelised Suckling Pig and Braised Pork Tail

I am looking for the braised pork tail. They have cleverly made it doesn't look like a tail.

Pot-Roasted Shoulder and Fillet of Riverina Lamb

The lamb just melts in your mouth! The best part is the sauce which goes really well with the lamb.

Pre-Dessert

As Miss J not a big fan of beetroot, she requested to change the pre-dessert to something else. It is an ice based with passionfruit and coconut. 

Pre-Dessert

The texture of the beetroot is like marshmallow. The grapefruit granita has a bit of the bitterness taste to it. Your mouth will have an interesting experience to scoop them in one spoonful.

Zokoko 70% Bolivia Chocolate and Caramel Cadeau

The chocolate dome is so shiny! It is also smooth and not too sweet. 

Banana Creme Brulee

I am amaze with the presentation of the creme brulee. As I am not a big fan of banana, I didn't have a taste of it.

What a lucky day, what an experience! 

Reading from an article that Becasse will soon relocate to another location... looking forward to have dine at the new location.

Becasse

204 Clarence Street

Sydney NSW

(02) 9283 3440

March into Merivale - est.

To celebrate the first day of Autumn, we, foodies group, organised to go to est. for their March into Merivale event. There is a choice of 1, 2 or 3 course menu. We all went for 2 course, either entree and main or main and dessert.

Angel Hair Pasta, Pancetta, Garlic, Black Pepper, Parmesan

As I have tried their mulloway before, I have choosen something different this time... soy glazed beef. Interestingly the taste of grated apple and radish, reminded me of ginger and shallot sauce.

Soy Glazed Beef, Sesame, Grated Apple and Radish

Quail Breast, Kipflers, Lemon and Thyme, Salmoriglio

I cant finish my meal without desserts! The sourness of the blackcurrant balance with the sweetness of the caramelised fig.

Caramelised Black Figs, Blackcurrant Sorbet, Almonds

Love that vanilla favour and it is a lot better than what I thought.

Vanilla Bavarois, Summer Berries and Meringues

It was a good night to celebrate first day of autumn with my foodies group. Good food, good friends what can you ask for more?


March into Merivale runs from 21 February 2011 to 15 April 2011.

Sepia Restaurant and Wine Bar, Sydney

This year my family is against our tradition to have our year end reunion dinner in one of the Western restaurant instead of a Chinese restaurant. After reading from a magazine, we decided to give Sepia a go. Since then I did a bit of research and found that Martin Benn, chef and co-owner, has won the 2011 Emirates Chef of the Year Award. I am expecting to have a very nice dinner there.

Sepia

When we're walking into the restaurant, as its name suggested, it is Sepia in colour. We are seated near the window. The waitress explains to us we can either go for a 7 course degustation or 4 course a la carte. Since we have to order the same for the whole table, we have opted for the 4 course a la carte.

Amuse Bouche

The amuse bouche is sea urchin with soy jelly. It is quite an interesting, I never thought of soy can made into jelly. However, I think it is a bit salty to me.

Marinated Yellow Fin Tuna, House Made Goat Milk Fromage Blanc Yuzu Jelly; Picked Heirloom Carrots; Rhubarb

My entree is yellow fin tuna. This is a very colourful dish. The tuna is raw nicely marinated. I cant really stop eating. 

"Scallop Sushi" Nori Rolled Scallop, Pickled Ginger, Puffed Sushi Rice, Avocado Cream

When I saw the menu says "Scallop Sushi", I have pictured it as it is a nigiri sushi. However, when the dish comes, it turns out to be something very interesting. The scallop is coated with finely chopped nori (seaweed). The sushi rice is deep fried and it is like coco pop without the chocolate taste. The scallop is seared to retain its freshness.

Sake Braised Green Lip Abalone, Ginger Scented Egg Tofu, Chestnut Mushroom, Garlic Sprouts, Rocket Flowers

The menu has abalone as a dish, since my aunt has brought some abalone from New Zealand, we would like to compare the difference. The abalone has been thinly sliced and very tender. It has been braised with sake which enhanced its favour. They are also very generous with this dish. There is plenty of the abalone there! :D

Kingfish

My second entree is kingfish. The crusty coating of the fish made it has different layer to its texture.

Duck Breast

The duck breast is very lovely. The highlight of this dish is the sauce.

Queensland Spanner Crab and Buckwheat Risotto, Mustard Butter, Shellfish Essence

This spanner crab is served as if it is still in the shell. The risotto absorbed the taste of the crab.

Sansho Roasted Pasture Fed Angus Tenderloin, Braised Short Rib Buffalo Milk "Tofu", Roasted Quinoa, Garlic Flowers

Here comes my main Angus Tenderloin. The tenderloin is cooked to my perfection. The "tofu" is silky smooth with a distinctive taste.

Roasted Scampi Tails, Poached Coral Trout, White Miso and Sea Urchin Emulsion Beetroot Infused Trout Roe

Scampi tail is simple but the favour is just rumbling in your mouth. Never thought a cooked scampi can be so tender.

Butter Poached Murray Cod, Baby Radish, Japanese Daikon, Tonburi, Crystallised Wakeme, Dill Pollen Butter Dashi

The ordinary cod with extraordinary taste. It brings out the full favour of this fish. Nicely cooked.

Butter Asparagus

We have also ordered butter asparagus as our sides.

Pre-Dessert

The pre-dessert is blood orange sorbet with almond crunch. It gives a good rinse for our taste bud ready for their desserts!

"Chocolate Forest" Soft Chocolate, Lavender Cream, Sour Cherry Sorbet, Licorice

My long waited "Chocolate Forest" arrived. When you put your first spoonful into your mouth, as the name suggested, you can really imagine yourself walking into a forest. It has also given the feeling of having waffler.

Strawberry Bavarois, Iranian Pistachio Yoghurt Sorbet, Basil Seeds and Elderflower

Another dessert we ordered is strawberry bavarois. The strawberry bavarois is stuffed inside the white chocolate cone. At first, we thought it is inside a sponge cake! :p

Creme Brulee, Mango Sorbet, Coconut Foam

The creme brulee has its "hard top". The sorbet is creamy rather than watery with the right balance of mango in it.

Petits Fours

We finished our meals with tea and coffee with petits fours. This will be one of my memorable Chinese New Year celebration! :D

Sepia Restaurant and Wine Bar

Darling Park

201 Sussex Street

Sydney NSW

(02) 9283 1990