Posts tagged ‘Wagyu’

January 27, 2013

Hartsyard

by minibites

Hartsyard

Hartsyard gets it right. It’s a little restaurant that has found the right balance of being innovative yet keeping the it real. We’re a chatty bunch, but the food gives us silent intermissions between each dish as we munch.

HartsyardSalmon Cooked in a Jar

Seated with a menu in hand, it’s common courtesy to ask the others what they’re keen for tonight. “Meat! Lots of meat!” my Russian dining companion demands and we’re lucky. The menu is divided into Seed & Feed, with “seed” being nibblish, yet still a very substantial portion. “Feed” are the larger dishes, but all in all, are designed to share.

Our only “seed” is a jar filled with salmon. Yes, I had to admit there was a little pre-assumption that the jar is a bit of smoke and mirrors. But no, it was one of the best smoked salmon with boasting credentials the next day. A fresh dollop of creme fraiche on the side, greens, pickled gherkins and home baked rye bread crisps.

Hartsyard Peachy Keen Sour

There’s a bountiful of cocktails to choose from, while my Pisco Punch is good, it wasn’t as fabulous as the Peachy Keen Sour with pieces of stewed peaches at the bottom.

Hartsyard

Pulled Pork

The first of our “feed” dishes arrive and a fat, glistering slice of maple bacon sits on top of our cube of pulled pork. With my new fisheye lens, I also capture my poor, yet patient dining companions eyeing the dishes to dive straight in.

The dish is so well juxtaposed with a less than beautiful looking piece of meat with fresh apples, shards of pork rind, fennel and yoghurt. The maple bacon is sweet and heart clogging but oh so good long with tender pieces of pulled pork below. My only complaint is that I wished I fought for more of it.

Hartsyard

Fried Chicken

With luck, I’m dining with like-minded friends tonight and I jump at the opportunity to grab some fried chicken. It’s been a craving that I’ve been trying to suppress, but this this hit the spot. Crunchy, flavoursome and succulent on the inside, I was happily munching on my drumstick with my fingers and wiping the crumbs off my face, while the others were gracifully eating theirs with cutlery.

Hartsyard

Smoked Wagyu Brisket

The last “feed” is the smoked wagyu brisket, and hello! This is melt-in-your mouth goodness and served with an arrangement of pickled and fried greens with a bbq mayo.

Hartsyard

Maple Brulee

The night ends with the maple brulee, served quite naked without its usual white ramekin bowl. A crunchy dome, silky brulee, slivers of Palmier pastry, scoops of cherry ice cream, cherries and an interesting walnut coffee crunch.

IMG_5193

On the quieter end of Enmore Rd, Hartsyard is a mix of clean and grungy basement interiors, dishing up some great feeds. The menu changes almost every time the seasons do which gives a great reason to keep coming back for more.

Hartsyard
33 Enmore Rd
Newtown, Sydney
www.hartsyard.com.au

Hartsyard on Urbanspoon

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March 28, 2012

The Blocks by Penfolds

by minibites

The Blocks by Penfolds

The Blocks by Penfolds is pop-up wine bar by the water. Nestled along the pier, the sky high warehouse is filled with art installations, wooden totems and plenty, plenty of wines. The concept of The Blocks is to provide the full experience from smelling totems, eating tasty morsels, subtle music and exploring intriguing art installations.

The Blocks by Penfolds

A glass of vino is in order at the bar before we wander through the five wooden totems… and we do as we’re told; drinking and smelling each one. One smells woody, one smell sweet and fruity while one is complex and requires multiple sniffs to decipher. Luckily, there are sommeliers around who guide us through each totem explaining the story behind each one and its correlating art installation.

The Blocks by Penfolds

In true form, I’m naturally drawn towards the multi-layered oak totem with a wave of fresh and fruity flavours, symbolising the aromatic whites family; your rieslings, sauvignons and pinot gris.  The multi layers represent the high altitudes which these grapes are grown. Gosh, I’d wish all furniture would smell this great!

The Blocks by Penfolds

Five Australian artists were also invited to design pieces for the event, with #3 being one of the hot favourites by Kit Webster. Representing the varietal blends, the blending of the wines; the artist uses the ripples from underneath the pier moulded together by images of grapes. I love #5 so do check that one out, especially the awesome story behind the Russian styled, Kirlian photography and capture of “aura” from vineyards.

The Blocks by Penfolds

It’s not all art, as slowly, the temptation of food baits us towards the back of the warehouse where communal tables are set up and a exquisite menu with matching wines. The creative menu is created by Chef Jock Zonfrillo using locally sourced ingredients, and of course with his repertoire and numerous of awards including winner of Restaurant of the Year (Magill Estate Restaurant, Adelaide) – there’s no denying why the dishes are so delectable.

Without spoiling too much of what’s to come, there’s a sneak peak below…

The Blocks by PenfoldsNative Pepper Crab

The Blocks by PenfoldsWagyu Beef w/ truffle 

The Blocks by PenfoldsPotato & Pork

The inside will be for you to discover! My absolute favourites is the native pepper crab, silky smooth wagyu beef and for dessert, the chocolate, current and myrtle; a perfect sweet end. Only nibble sized, so don’t be alarmed if you’re not satisfied by the end.

The Blocks by Penfolds

The Blocks by Penfolds

The installation has been organised by London based designers Studio Toogood and teamed up with Penfolds Bin & Luxury wines, great local artists and Chef Jock Zonfrilo. Get in quick before this closes as this is one amazing pop-up wine bar.

The Blocks by Penfolds is open 16th March till 5th April 2012. Reservations can be made at http://www.theblockslive.com or on 0407 412 640.

The Blocks by Penfolds
Pier 2/3, 13 Hickson Rd
Walsh Bay, Sydney
www.theblockslive.com

Blocks By Penfolds on Urbanspoon

October 18, 2009

Moo Gourmet Burgers

by minibites

I first read about this burger joint in the Sydney MX and at the same moment, a friend of mine had cut out and saved the article to tell me all about it. So on a gorgeous warm Sunday morning, we decided to follow through with this burger promise.

Mad Cow mooshake

The restaurant is nicely located across the Bondi beach, so the view, weather and vibe was perfect. We begin with the mooshakes – choosing a Mad Cow which has crushed oreos, vanilla & chocolate syrup, ice-cream blended with milk. And it was a wonderfully made milkshake – perfectly proportioned ingredients so it was not too sweet yet not too bland.

Wagyu beef burger

Moo burger

I choose the Wagyu beef burger, a Wagyu beef patty with mixed leaves, tomato relish, roasted roma tomatoes and mayonnaise. The meat patty is well cooked and the quality and generosity of fillings is impressive – but the burger size and pool of juices definitely made it a challenge to eat like a lady. My accompanying foodies chose the typical Cheeseburger, Beef Burger and last but not least the, “heart-stopping” Moo Burger – containing a beef patty, bacon, pineapple, tomatoes, beetroot, tomato relish, mayonnaise topped with a sunnyside-up egg.

I took one greasy bite and the beef patty wasn’t as impressive as the Wagyu, it was definitely drier and less flavoursome. We also share a side dish of chips, and I grinned from ear to ear. Finally! Chunky home-style potato chips – less batter and oil and soft melting potato inside.

Location, quality fillings and a cute name has convinced me to come back to taste their non-beefy burgers.

Moo Gourmet Burgers
70A Campbell Parade
Bondi Beach, Sydney
http://www.moogourmetburgers.com.au

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