My first ever blog and it's already began terribly. How do I write? What do I write? My food description vocabulary revolves around the only two words, pleasant and gorgeous. Not much variety when starting a blog so I credit half this blog to Macquarie Thesaurus. I hate taking pictures, being in pictures and get agitated when people take pictures too slowly. I've been told I have a tendency to misspell words every second sentence so it's a good thing blogspot has this new awesome spell check function. Do forgive the ever 'occasional' grammatical error though. You have been warned.
My friend A decided to join me for lunch at the well respected est. restaurant down in Wynard.... an hour after the booking. All was forgotten when we got stuck in the elevator and decided to take it out on emergency electric buzzer. All was forgiven when we were realized how late we were, and yet could still get our lunch fix. The constant buzz around this place exudes elegance unbefitting of the Wynyard hustle and bustle of the business area with the soft blues, chandeliers, ornated collumns and all. We, being on uni budgets, opted for the obvious Let's do lunch special with a glass of wine, coffee and their one main for $38. Little did we know how appealing that other table's souffles looked later on.
 |
| Crisp skin Barramundi, Spring Peas, Asparagus, Chervil and Verjus |
It turned out their advertised, blue eye trevalla was unavailable, however their barrumundi was in the works and it seemed an appropriate substitute. What was noticeably different about the waiters compared to other restaurants is that the waiters place the dish in front of each diner on the table at the same time which was elegantly professional. The skin was marvelously crisp, with the flesh wonderfully cooked, flaking easily with the touch of a fork. The asparagus and spring peas were well cooked, vivid green yet still yielding to the knife. The almonds provided a welcomed textural counterpoint and the acidic verjus spiked the dish with a wonderful freshness.
 |
| valrhona chocolate delice, blood orange, apple balsamic vinegar, cocoa nib ice cream |
Due to the aforementioned dessert watching, we couldn't resist ordering some of our own. This wasn't my dish, but I did manage to sneak some spoonfuls (more so mouthfuls) thanks to my friend's generosity. What I got was the delice was amazingly smooth, creamy and rich, tempered out by by the segments of orange and vinegar. You really must have everything in one bite.
 |
| vanilla cheesecake, apple puree, walnut biscuit, green apple- celery sorbet |
In stark contrast to the richness of the delice, this dish was remarkably refreshing. The cheesecake was nothing remarkable, however the other components were quite pleasant. The celery sorbet was distinctively celery in flavour which was quite unusual to the palate but eventually becomes delightful. The apple jelly and puree complemented the sorbet, and the walnuts and walnut biscuits provided a wonderful textural counterpoint. Outside of the cheesecake every component was spectacular and yummy for lack of anymore appropriate words to describe it and was truly pleasing when eaten as a whole.
Petite fours and coffee finished our meal, and of note were the ginger mini friand and the est. labeled chocolate bite. A chef/ waiter stood waiting to open the elevator for us which was a nice touch. All in all, est., despite being on the upper end of the price range in comparison to other Sydney restaurants, was worth every cent. I do, however, recommend you take advantage of these October Let's do Lunch deals to try this wonderful place out.
View Larger Map
Posted in:
0 comments:
Post a Comment