WLG Pop Up Restaurant – Jacob Brown

by minibites

It’s been the recent buzz and finally it has come! Wellington’s best have come across the border to share some of their culinary delights. Reigniting the Bayswater Brasserie which was once a upon a time a cocktail bar, WLG’s second night was led by Jacob Brown, executive chef of The Larder. Enter into a room filled with fresh produce, framed landscape photographs of Wellington, NZ accents and a lovely buzz and vibe of people wining and dining. We take a seat at the long wooden communal table with everyone’s elbows touching. Our waitress hustles over and takes our order as we decide on our mains; a choice between venison, snapper and a vegetarian option.

Shared entree platter

We start with a shared entree platter with a mixture of delights from fried goat cheese balls sitting on top of a chutney, battered white bait “fries”, Regal King salmon served with wasabi pannacotta and Lot 8 spiced olives. Feeling a bit under the weather all week, my favourite was the salmon and wasabi pannacotta which managed to sneak through my blocked nose and temperamental taste buds. The goat cheese balls also deserve a mention, with a wonderful crispy outer and gooey melted inside.

Venison Wellington

Grilled Snapper

My companions are tempted into the Vension Wellington which is a short venison loin, wrapped cosily in puff pastry served with portobello mushrooms, smoked bacon, sage and peppercorn sauce. Tender and juicy meatiness. I opt for a lighter option, the grilled snapper that is served with some Cloudy Bay Diamond clams, mountains of baby peas, fennel and crayfish butter. It’s deliciously light and fresh.

Bomb Alsaka

The creme da la creme has to be dessert, and I love how dessert becomes the main star attraction of a three course meal. To keep the surprise alive, I keep my eyes glued to what is in front of me all night, so when the waitress brings around a spiky snow dome floating in a raspberry consomme, I am in awe. Digging inside the dome, it encases a large scoop of chocolate ganache ice cream on top of a chocolate cookie like disc. Superbly sweet but so, so good.

Jacob has finished his leg of the race, so I’m very tempted to revisit and see what the other chefs will dish up! Bookings are recommended but there are a few tables left for walk-ins.

WLG is a pop-up restaurant here in Sydney from the 14th-26th September 2010.

WLG
32 Bayswater Road
Kings Cross, Sydney

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