Posts tagged ‘hatted’

September 8, 2011

Tetsuya’s

by minibites

Tetsuya's

Please give Mr Waduka back his missing hat, because there aren’t many restaurants around that meet this standard of high quality food, presentation and incredible service. Valet parking, a peaceful bar with deep, sinkable leather chairs and a central Japanese garden that transports you from the hustle and bustle of Sydney’s CBD.

Tetsuya's Unsalted Butter w/ Ricotta & Truffles

To tantalise our tastebuds, fresh warm rolls of  white and sourdough were at our disposal as we attacked the surprisingly amazing butter. Soft, mousse-like butter with sprinkles of truffles. And the rumors are true, you really could eat spoonfuls and spoonfuls of this stuff…

Tetsuya's
Potato Soup w/ Coddled Quail Egg

Our first course are espresso cups filled with warm potato soup with coddled (partly cooked) quail egg sitting at the bottom. Mix, mix, mix, we’re told. Creamy and indulgent.

Tetsuya'sPacific Oysters w/ Rice Vinegar & Ginger

The oysters are an additional course, but worth the while. The Pacific Oysters are from the Central Coast and swimming in a small pool of rice vinegar and ginger. Ah it’s amazing how simple dressings need to be when you’ve got fresh oysters.

Tetsuya's
Savoury Custard w/ Avruga 

Shortly after, a small wooden spoon, wooden coaster and cup magically appear. After inspection, it’s a silky egg custard filled with dashi broth and topped with avruga, a caviar made from herring. The tastes of mushrooms fill my mouth, but there’s not a mushroom in sight.

Tetsuya'sSashimi of Kingfish w/ Blackbean & Orange 

Next up are paperthin sashimi slices of Kingfish drizzled with a blackbean, orange sauce and ribbons of spring onion. It’s an amazing fusion of Japanese and Chinese flavours.

Tetsuya's Confit of Petuna Ocean Trout w/ Shaved Fennel, Unpasteurised Ocean Trout Caviar 

The only dish that remains on every single menu is Tetsuya’s signature Ocean Trout. From the waters of Macquarie Harbour, the Ocean Trout has a thin coat of kombu. We’re told that kombu, a staple of dashi broth, is slowly and continously grounded until it can be sifted again and again, and mixed with coriander seeds and salt.

Tetsuya's Grilled Red Snapper w/ Peppers & NZ Scampi

A perfectly cooked piece of grilled snapper is next, and it is brought together with scampi pieces and smoked peppers. The fish breaks apart easily with the edge of the fork and the sweetness of peppers and scampi isn’t too overwhelming.

Tetsuya's Steamed QLD Spanner Crab w/ Bean Curd, Foie Gras & Junsai

Spanner crab and foie gras are my favourite connoactions together. Gentle pieces of steamed crab sit together on a bed of silky bean curd, fatty foie gras and hints of Junsai.

Tetsuya's
Breast of Quail w/ Jamon Iberico & Garlic Puree

The land proteins begin, and the first dish is a medium rare breast of quail served with puffed barley rice and Jamon, a Spanish cured ham. The smokeness fills the table, and there’s something so earthy and comforting about the textures and flavours of this dish.

Tetsuya's
Seared Loin of Venison w/ Salt Roasted Beetroot

Our seared venison loin seems somewhat sous vide before it’s seared as it’s perfectly medium all the way through. Wedges of beetroot scatter the plate with beetroot jus and swirls of chlorophyll. I rarely (no pun intended!) have anything that is this rare but it’s beautifully done.

Tetsuya's
Hay Infused Ice Cream w/ Sorrel Granita

Our waitress brings over a stack of spoons, unraveling each spoon like a babushka doll. A shotglass of hay infused ice cream topped with a sorrel granita. When mixed through, the sweetness of the ice cream works well with the tartiness of the granita. Not my absolute favourite but it works well to cleanse the palate before out trio of desserts.

Tetsuya's
Apple Tarte Tatin and Bread & Butter Pudding

Twin desserts present itself, and I giggle inside. We’re kindly advised to start with the tarte tatin; four layers of goodness. A scoopful of gelato, crunchy sweet crisps, cream and hidden apple chunks at the bottom. It’s married with a pudding which is absolutely devineeeee. It’s not as sweet as I first imagined, and we’re both scraping the ramekin clean.

Tetsuya's
Spiced Carrot Cake 

Almost bursting at the seams, our final dessert plays all the notes; from the savory tones of the carrot cake (which was so incredibly moist..), tanginess of the cream cheese ice cream, salty crushed peanuts and sweetness of the caramel swirl. Wow, what a finish!

Tetsuya's
Coffee & Pistachio Mini Macarons

Tetsuya’s is old school glamour and invention. Tetsuya’s is focused on perfecting technique, matching flavours and just getting it right. No fancy tricks, no puffs of smoke, no oranges that taste like apples, and apples tasting like oranges – it’s just good ol’ amazing food, wines and kind, knowledgeable service staff.

Tetsuya’s
529 Kent St
Sydney
www.tetsuyas.com

 

Tetsuya's on Urbanspoon

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May 16, 2011

Bird Cow Fish

by minibites

It’s nice to kick start a Saturday off with the girls and good ol’ brunch. Bird Cow Fish is another one of those no nonsense restaurants for brunch and wide spread tables to flutter about. With saying this, there are occasional screaming kids running around with mothers holding spoons of food ready to be flung into their mouths – just need to remember that they are little humans and need to be fed too…

Bird Cow FIsh Chai Latte

Bird Cow FIsh Potato gnocchi with prawn meat 

Even though it was brunch, there was very excuse to kick start with a shared entree. Our eyes couldn’t go pass the potato gnocchi, so a hearty carb starter it was! Soft potato pillows sauteed in burnt butter, verjuice (a juice made from unripe grapes), capers topped with crispy sage leaves. Absolutely amazing, even topping A Tavola & Omerta’s gnocchi from Taste of Sydney.

Bird Cow FIshFried salmon fishcakes

Bird Cow FIshPoached eggs, roast tomato, chorizo, sourdough toast

For mains, my foodie companion dives into the super crispy salmon fishcakes, and I opt for the traditional poached eggs, chorizo and toast combo. Three salmon fishcakes sat on top an tartare sauce, that were surprisingly light and favoursome within. My poached eggs were cooked wonderfully and once burst, the soft centre oozed all over my toast and crispy chorizo.

It goes to show that food doesn’t need to be over the top fancy, but as long as there are quality ingredients and simplicity, it works.

Bird Cow Fish
500 Crown St
Surry Hills, Sydney
www.birdcowfish.com.au 

Bird Cow Fish on Urbanspoon

April 14, 2011

Cumulus Inc, Melbourne

by minibites

Cumulus Inc

It’s the only time that I have appreciated a no bookings policy, meaning that we could rock up nice and early to grab a seat along the marble bar to watch young chefs in action. Andrew McConnell’s slightly more casual diner, Cumulus Inc. Cumulus Inc brings fresh dishes which are a little less experimental than Cutler & Co, but still keeping it sexy and interesting. It’s an open room with high ceilings, gorgeous windows looking out to the alleyway and most importantly, an open kitchen and beautiful white marble bar.

Cumulus Inc

Cumulus IncMoonlight en surface rock oysters

Cumulus Inc Slow cooked octopus with aioli, dehydrated olive

Cumulus Inc

There’s delicious warm bread that arrives in a small pan to keep us occupied. The work station of the chef who prepares our dishes happens to be right in front of us, and casually serve our entrees; freshly shucked rock oysters and an intriguing and vibrant dish of slow cooked octopus. The oysters were oysters, but the octopus were amazingly interesting with the unexpected firey pow wow! A definite try to kick start the taste buds.

Cumulus Inc Seared scallops, fresh bacon, pearl barley & sorrel

Next along the agenda was a gorgeous dish of seared scallops and generous tender confit duck leg. The scallops are slightly seared on a bed of pearl barley and bright green pureed sorrel with cubes of fatty bacon.  One of the most ingenious marriage ever: bacon and scallops, and my favourite dish of the night.

Cumulus Inc Aylesbury duck, confit leg, roast breast, plum sauce and spiced turnips

The confit duck is tender and falls off the bone and well balanced with sweet plum sauce and slightly spiced baby turnips. If no one was looking, I would have picked up the duck leg and nibbled through…

Cumulus IncChoc-chip and black olive semifreddo with strawberries

Cumulus Inc

Lemon curd madeleine

The dessert menu is of the obscure kind, but if you’re thinking of dining at Cumulus Inc, your mindset should already be out of the box. Our first sweet delight is a choc-chip and black olive semifreddo; a slather of black olive tapande added a touch of bold flavour to a seemingly simple and stone cold semifreddo. And to finish off the meal and to cleanse the palate; a piping hot, light lemon curd madeleine. Delish!

Cumulus Inc
45 Flinders Lane
Melbourne
www.cumulusinc.com.au

Cumulus Inc. on Urbanspoon

March 20, 2011

Taste of Sydney 2011

by minibites

It was time once again to whip out the picnic blanket, loose shirts and expandable pants because it’s Taste of Sydney!! A showcase of Sydney’s top restaurants offering mini versions of their best.

Assisette; Crispy pork belly, cashew nut caramel with palm treacle and roast cashews

District Dining; Spicy free range Lilydale chicken with lime aioli and coleslaw

To kick start us off, it was first up to Warren Turnbull’s Assisette and District Dining. Pork belly was slightly undercrisp on our dish, but the watermelon, cashew nut caramel and mint all worked wonderfully. Would have been perrrrrfect if only the pork belly was super crispy! Next up was District Dining’s famous fried chicken, and mmmm! Everyone loves a slightly healthier version of KFC. Great tender juicy chicken on the inside with a spicy crispy outer and cooled down with some lime aioli and fresh coleslaw.

Four in Hand; Confit pork belly, squid, chorizo, chickpeas


Four in Hand; Dark chocolate snickers

To feed our expanding bellies, is another pork belly. This dish was a meaty delight with the pork belly, tender and falling apart and sitting in a bed of Mediterranean flavours. Their deconstructed dark chocolate snickers was a chocolaholic’s delight with warm caramel, oozing chocolate, nuts, ice cream.

Etch Dining; Seared scallops with cauliflower bhaji and curry

Justin North presents this seafood delight that is aesthetically pleasing to the eye and palate. It had wonderfully seared scallops with a little curry oil and cauliflower bhaji; an Indian vegetable fritter filled with herbs and spices.

A Tavola & Omerta; Potato gnocchi with slow cooked lamb ragu

The Italian duo, A Tavola & Omerta from Darlinghurst, presented an amazing dish of super soft melt-in-your-mouth gnocchi with creamy also melt-in-your-mouth slow cooked lamb ragu. Delight! Also, on a random note, they own Messina on the same street (Victoria St), and it has the absolutely BEST gelato in Sydney.

L’etoile; Slow cooked shoulder of lamb, smoked potato puree and jus

We definitely couldn’t go pass the opportunity of sampling Mr suave French man, Manu Feidel’s L’etoile. Manu serves up a generous portion of slow cooked lamb shoulder on a bed of smoked potato puree (amaaazing!) and they were a little light handed on the jus, I wanted more! He also stopped to take a breather by taking photos with the swarm of girls (and men!) making their way towards him. Sweet!

Flying Fish; Black pepper and curry leaf prawn skewers with lime & fresh coconut

Flying Fish; Seared petuna ocean trout with a white curry sauce, jasmine rice, raw vegetable sambal

Last year, Flying Fish had my favourite dishes of the day with prawns and tuna with crackling. This year, they’ve done it again – bringing generous portions of black pepper and curry flavoured prawns and ocean trout. This year, the prawns were nicely skewered, and topped with lime and fresh coconut. The second dish was a slightly seared trout sitting on a bed of fluffy jasmine rice, white curry sauce. Slightly seared meant the fish was tender and soft on the inside. Can I say amazing any more times in this post?

For the first time, Taste brought along the Sensology Bar; with the option to have your cocktail made or learn to make your own! With the classic Pina Colada song pumping in the background, we learn in a quick 15 minute class the basics of cocktail making, the equipment and ingredients for our Pina Colada. Muddled fresh pineapples and coconut juice, sugar, ice, rum and shake, shake shake! Top with more ice and a pineapple leaf and viola!

Bird Cow Fish; Tiramisu roulade with caramel sauce

I’ve always been a fan of tiramisu so I definitely jumped at the opportunity to try Bird Cow Fish’s tiramisu roulade. Simply delicious, with the perfect balance of chocolate, coffee and marcarspone – even my fellow anti-coffee foodie granted it a “mmmm!” and took a second spoonful.

Victor Churchill; Creme brulee

Lucky last, one of the best desserts is Victor Churchill’s creme brulee. For those who haven’t been to Victor Churchill, it’s definitely worth an excursion. This butchery (yes, butchery that makes desserts) shows others in town how to make raw meat look super sexy by hanging hams and pork legs elegantly behind glass cabinets. On a totally unrelated talent, Victor Churchill makes one of the best creme brulees I have devoured. A crunchy sugary top protecting a chilled creme brulee with hints of vanilla bean baked through.

Another year gone, can’t wait till next year!

Taste of Sydney
March 10-13th 2011
Centennial Park, Sydney

February 8, 2011

Longrain Bar & Restaurant

by minibites

After the Taste of Sydney 2010, Longrain has always been on my bucket list of restaurants to go to. It’s another one of those restaurants with the no reservations rule, so timing is key! To avoid the lines, gear up to head over there at 6pm to grab a seat at the long wooden communal tables.

Push through the tall double entrance doors and enter into a wide open space with minimal decorations, wooden beams and simplicity. Walk to the left, it’s the bar which packs a very extensive cocktail menu enough to last the night, or walk to the right, and it’s the restaurant with the betal leaves and eggnet.

Prawn betel leaf

To kick off, heart shaped betal leaves topped with fresh prawns, peanuts, roasted coconut and ginger are packed to the punch with immense flavours. One of bite of crunchiness, sweetness, a little tang and nuttiness. A perfect entree.

Eggnet filled with pork prawns peanuts bean sprouts & sweet vinegar

Grilled angus beef rib with lemongrass & chili

For our mains, the eggnet and beef rib are shared. And portions are tremendously generous. Much like other modern asian cuisines, the eating theory behind Longain is that it’s made for sharing. The eggnet arrives and it is humongous. Impressively weaved, it encases plenty of beansprouts, pork, prawns and drizzled with a sweet vinegar, with a balance of sweet and sour.

The grilled angus beef rib rolls out shortly after, and we’re in awe at the size. We really didn’t expect the “rib” on the menu to be one singular rib. The beef is soft and tender with a little char and caramelisation. The slow cooked meat falls off the bone and the curry soup is a little spicy but just enough.

It’s a lovely place for a cocktail (or two) and a gigantic banquet feast.

Longrain Restaurant & Bar
85 Commonwealth St
Surry Hills, Sydney
www.longrain.com.au

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