Resturant Assiette
Last Friday, we went to a nice fine dining resturant ... Assiette @ Surry Hills. It was our 6 month aniversary... so I decided to surprise Lil and take her out to a nice fine dining restruant. Assiette was recommended by one of my work colleagues (yes I did do some research). Anyway that night it was raining, but thankfully it did substantially lessen when we arrived at the location and we were greeted by this non-discript signage...which hid this very quaint resturant... other than the food, the pricing was pretty reasonable - we chose to go for the 10 course (yes that is ten courses!) for $90 per person (that is absolutely excellent value for Sydney fine dining :). The atmosphere was nice and quiet...exacdtly how it should be for that special dinner. Yes and being Asian, I had to also bring my camera along...here are the pictures
the smallish resturant where all the wonderful creations you are about to see are created...small staff...individually created dishes cooked to order :) The menu for the degustation course was
So here is what we had that night...
1. Seasonal Oyster with Vietnamese dressing and baby coriander - quiet an ok starter dish, the vietnamese dressing (whatever that is) put an interesting flavour to the oyster.
2. Smoked salmon terrine with picked cucumber, beetroot sorbet and beetroot caviar - the best part about this dish was the beetroot sorbet... have u ever tasted beetroot ice-cream? sounds gross doesn't it...but actually there is quite a unique and refreshing flavour...certainly bodes well with the saltyness of the salmon
3. Cured venison loin with waldorf salad, walnut puree and fresh summer truffles - very well cured venison (deer meat) could really taste the venison
Lil seemed to enjoy this one :)
4. Seared scallops with cauliflower puree, cauliflower beignets and Pedro Ximinez
5. Pancetta wrapped prawn with crab and lobster risotto - one of my favourites, and the lobster risotto was soaked in lobster flavour...like a bisque but the risotto standard
Myself enjoying every inch of the prawn :)
6. Roasted fillet of barramundi with parsnip, sauce matelote, smoked eel cromeski and horseradish - liked the eel a lot...flavour was very strong...contrast to the soft simple barramundi
7. Mushroom powdered veal fillet with gnocchi, asparagus, veal sweetbreads and crepe foam - at last meat!
8. Selected cheese (blue) with honeyed walnuts
9. Vanilla pannacotta with strawberry jelly and strawberry and mint salad
10. Chocolate tart with truffle and honey ice cream - I loved this dessert, this is where you really needed the ice-cream and its unique honey taste to actually combine with the richness of the chocolate tart. Its like very very strong dark chocolate and only the ice-cream makes it a great combination of sweetness but at differing ends of the scale :Pposted by Darren at
10:46 PM
0 comment(s):
Post a comment
<< Home