Blancharu, Elizabeth Bay

Today is Mid-Autumn Festival. It is normally where family gathering together for dinner then eat moon cakes and play lantern afterwards. My family dinner is at Blancharu. We have chosen the 7 course degustation.

After our order taken, we were served with small bread rolls, French onion or sourdough. The French onion bread roll has a right balance of onion taste.

Aburi Ocean Trout with Macedoine Salad and Dill Pesto

Shortly after our first entree is served. It is a very interesting start and looking forward to what will follow.

Second entree is chicken terrine, Tikuzen style. (Sorry forgot to take a picture of it)

Clam Broth with Carrot Flan 

We have to mix up the flan at the bottom to eat with the broth together.

Mushroom and Sweetbread Pie with Balsamic Sauce

This is deconstructed pie. The pastry is crispy and it is very interesting to try sweetbread. It is very tender.

Possion Du Jour is Pan Fried Barramundi with Garlic Butter and Cauliflower

This dish somehow gave a bitterness taste to it. 

Wagyu Beef Tenderloin, Cassava Root, Bordelaise Sauce, Wasabi Power

Never had cassava root before, first thought it is some kind of potato chip. The texture is harder than potato. 

Dessert Du Jour is Cheesecake with Passionfruit sorbet

Finishes off with a cheesecake and my favourite passionfruit sorbet... yum yum!! :D

Moon Cakes - Lotus Seed with Egg Yolk

We finished off with moon cakes at home. :) Happy Mid-Autumn Festival!!!

Blancharu

Shop 1, 21 Elizabeth Bay Road

Elizabeth Bay NSW

(02) 9360 3555

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

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

The Ambassador Room, Ryde

Tonight I went to an not your ordinary restaurant. It provides training ground to the upcoming chefs. The team of chefs who are in charge is from the superior cuisine specialised in French.

Menu for Tonight

Even for a student restaurant, we have a choice of two for our 3 course menu. However, it also have canape and cheese plate to share. There is also tea or coffee and pettit fours to follow. 

Bread and Bread Sticks

We have a full bowl of bread and bread sticks to share among our table. We love the olive and herb bread and would love to takeaway some! :D

Seared Scallop with Rocket Pesto and Tomato Vinaigrette

The canape is seared scallop. The fresh scallop is soaking in a spoonful of tomato soup.

Warm Vichyssoise with Poached Oysters, Salmon Roe and Green Onion Oil

My entree is warm vichyssoise. The strong oyster taste balance with the flat creamy soup base.

Ravioli of Mixed Mushroom in Chervil and Red Capsicum Sauce

The other entree is mixed mushroom ravioli. I didn't have a chance to sample it but I can see the thin layer of pasta wrapped finely chopped mushroom.

Smoked Rack of Lamb with Mashed Potato, Port Wine and Lentil Jus

I normally wouldn't pick smoke favour dish. This smoke lamb rack didn't have that very strong smoking favour which is my liking.

Pan Fried Whole Barramundi with Ratatouille and Tapenade Crust

The other main for the night is barramundi. May be the tapenade is too strong which is not for everyone.

Orange and Grand Mariner Chiboust with Pastry Crust

At the time of dessert, I am already quite full. I cannot finished my dessert! The grand mariner is a bit too strong for me but the texture of the chiboust is very nice. The pastry is very thin and crusty.

Chocolate Profiteroles with Kahlua Sabayon and Chocolate Ice Cream

Never can go wrong with profiteroles. Yum Yum!


We have finished off with tea or coffee and pettit fours and a cheese plate to share. There is two different type of cheese, cheddar and blue. They are pretty generous with the portion of the cheese served. Unfortunately I was too full and forgot to take the photos of them. :p


At the end of our meal, we even able to meet up with the team of chefs who love to hear our feedback to their dishes. Not everytime you go to dine and have a chance to meet up with the chefs there. :)

The Ambassador Room

250 Blaxland Road

Ryde NSW

(02) 9448 6270

Marque, Surry Hills

After our previous Friday lunch outing, we cannot wait for another Friday lunch in one of the awarded restaurant... Marque!!! We made a booking about a week in advance and we can only managed to get a table at 2pm. You can imagine how popular is that restaurant!! When I was trying to open the door, the waiter was there to open it for me. What a service! :) The interior of the restaurant is mainly in black and would be lovelier when dine at night. 

 Marque Prix Fixe

We have a choice of prix fixe or a la carte. May be the a la carte menu is a lot larger and bolder than the fixed price menu, we have once thought to go for the a la carte! However, we ended up stick with our decision to come here for the fixed price menu! 

 Amuse-bouche

The amuse-bouche is beautifully crafted. Why I said that? It is because the chef has cut open the egg shell!! 

 Salted Cod Soup with Mullet Roe

It then followed with our entree. I personally found it was a bit salty. Chef Sam said may be they have used the salted cod? 

 Roasted Flank Steak with Toffeed Tuscan Red & Potato

The main is flank steak. It is juicy and tender. It is to my surprise for such a quality of the beef can be so wonderful! I must also mentioned that the variety of form and shape of potatoes on this dish is brilliant. At first, I thought the flat sheet is pasta. When I tasted it, the texture is so...... CRISPY and I have to ask the waiter what is it? It is such a surprise!!! 

 Caramelised Creme

Before the dessert, the caramelised creme... it's so... SMOOTH. It just melted in your mouth!

 Apple Crumble

We did not have much expectation on Apple Crumble, such an ordinary dish. When the waiter brought out the crumble, we thought what is this? Where is the apple crumble? This is surely the highlight of the meal! 

 Inside the Apple Crumble

The outer layer of white chocolate covered the apple mousse and the crumble is surrounded the "bomb". 

What a meal, full of surprises! No wonder Mark Best is awarded as the Chef of the Year by SMH Good Food Guide 2010. He has creativity and heart to his food. 


Marque
4/5 355 Crown Street
Surry Hills NSW 2010
(02) 9332 2225 

Assiette, Surry Hills

Today is a special day for Chef S who has been here in Sydney for a year. We are going to Assiette to celebrate. Assiette opens for lunch only on a Friday. We have planned this awhile ago and so anticipate this day to come!


We met at the Central Station and walking our way to the restaurant. The restaurant is situated at the corner and there is nothing fancy outside this restaurant. We were seated at the corner of this tiny restaurant. The open kitchen seems to be unbelievably small.


While we are waiting for another guest to come, we read the menu for their special 3 courses lunch. At first sight, it does not seems to be attractive. However, its a la cart menu seems more interesting. For the price of this 3 courses menu, we all give it a try! :) 

For each course, there is two choices. We picked our own selection. We ended up trying everything off the menu for the date.

 Jerusalem Artichoke with Braised Lamb & Seasoned Chantilly

First the Jerusalem artichoke with braised lamb and seasoned Chantilly to arrive. It is a soup dish. It did not give me the surprise I was hoping for. 

 Thai-Style Fish Cake with Herb Salad & Chilli Dressing

Follow the Thai-Style fish cake with herb salad and chilli dressing. We were talking about whether to be adventurous to try something different? I guess we should follow our gut feeding! :O

Braised Chicken Thigh with Pomme Puree, Mushrooms, Pickling Onions and Bacon

Another adventurous dish to come, braised chicken thigh with pomme puree, mushrooms, pickling onions and bacon. This is to my surprise the chicken is juicy and tender. The puree is so creamy. It is a very nice dish!

Salt Cod Risotto with Pea Mousse and Spring Onion

The salt cod risotto with pea mousse and spring onion. The cod still has a sweetness taste to it. The risotto cooked to it perfection! 

 Quince and Apple Crumble with Vanilla Ice-Cream

Finally the most important dish to come... desserts!!!! I have ordered quince and apple crumble with vanilla ice-cream. The crumble is so nutty and feel like I am having my breakfast cereals. :p

Cheesecake with Passionfruit Ice-Cream

The cheesecake with passionfruit ice-cream is unbelievably taste so great! The cheesecake just melted in your mouth. There is the right balance of the sourness from the passionfruit. This is the most memorable dish I have eaten! :)


We were talking about whether you will come back to a restaurant is whether the dessert at the end of the day will end on a high note. This one is definitely ended on a high note!

Assiette

48 Albion Street

Surry Hills NSW 2010

Phone (02) 9212 7979