Sam Brown

Restaurant Balzac

Wednesday night saw Matt, my friend and chef from Aria Restaurant and I going out for dinner at Restaurant Balzac in Randwick. Matt knows several of the Chefs there and hadn’t been before so we rocked up at 7:30pm expecting a good feed and we got just that!

Upon arrival and ordering of drinks we got sent some fresh oysters from the kitchen, which was great, considering neither of us liked them, but we devoured them quick smart. We ordered the Degustation Menu (which is pretty much a bit of everything on the main menu with a Wine matched to each course), which was 7 courses big, with 5 wines, all on top of our Oysters. The menu:

  1. Tartare of Hiramasa Kingfish
  2. Saute of Queensland Scallops with a Crisp Fennel Salad and a Bouillabaisse Broth
    2004 Dominique Portet Fontaine Rose – Yarra Valley, VIC
  3. Fresh Figs with Kervella Goats Cheese, Roasted Walnuts and Wild Rocket
    2003 Lowe Family Semillon – Hunter Valley, NSW
  4. Steamed Goldband Snapper with ‘Petits Pois a la Francaise’ and Salt and Pepper Cuttlefish
    2003 Leabrook Estate Chardonnay – Adelaide Hills, SA
  5. Braised Shin of Veal with Savoy Cabbage and Barley ‘Choux Farci’
    2001 Cotes Du Rhone – Laurence Feraud Plan Pegau, Rhone Valley, France
  6. Pre Dessert
  7. Pineapple Cannelloni with Candied Gineger Ice-Cream
    2002 Eric Bordelet Poire Granite

After 3hours and 45minutes of 8 courses, and 5 glasses of wine we got a tour of the Kitchen and dining room upstairs in the restaurant. We were the last to leave the restaurant at 11:30pm on Wednesday night, and it was a top night at that! Thanks Matt.

Loved: Steamed Snapper with Salt & Pepper Cuttlefish
Disliked: Figs & Goats Cheese and the Dessert Wine

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Comments

Tek 18 February 2005, 12:35 #1

Oysters… yum! :)

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Sam Brown co-founded Iterate, and was previously VP of Design at Foursquare. Based in NYC.

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