The menu here changes as often as the
The grain fed sirloin, cooked to order was tender and succulent. Relax your thigh muscle, feel it, that’s how soft it was. The red wine jus was a perfect complement for the medium cooked beef. The assortment of roasted parsnips, asparagus and mushrooms finished a typical hearty winter meal. Slightly better was the confit duck, with its beautiful combination of apple and sherry vinegar and orange jus. The fruity sweetness together with the soft, subtle gamey duck and nori crisp skin made me shiver in delight.
Barely room for dessert, the ricotta cheesecake slightly sweet, not heavy and smooth yet slightly crumbly. Could have caused belt buckles to be undone. The very naughty crème brulee, the tartness of the passionfruit compote was balanced by the caramelised sugar sheath and white chocolate custard underneath, which did not leave me with a guilty feeling.
Satisfied, slightly woozy and asked at the right time, I obligingly filled out a survey competition form on the way out… anything for a pretty lady. Hair play aside, best restaurant in Pyrmont? Best I’ve tried.
3.5 / 5 yums!
What? Average Entrée - $15,
Left to Right : Calamari XXII, Sirloin, Green Beans, Confit Duck