Posts Tagged ‘chicken liver parfait’

Thanks to heneedsfood.com I find myself at one of the latest additions to the Alexandria’s industrial site, Vicinity Dining. It’s 6 weeks in its inception and already it is getting a pretty good wrap.

Considered a welcomed change from the Grounds of Alexandria. It’s slick, it’s open and oh so cozy. It’s a one size fits all business model, engineered to suit all needs. From having a nice little drop – to bar, cafe and restaurant dining. It’s organic and serves up breakfast, lunch and dinner. It’s so good… I overhear, “I absolutely live for their bacon and egg rolls!!”

sticky beef ribs

The sticky beef ribs were very difficult to forego. The ribs was sticky, spicy, saucy and simply a melt in your mouth joy. The apple gave it a beautiful texture and freshness while the sam jang mayo made it pure bliss.

The ribs were so tender that there was a moment where I picked up the bones so I could suck the meat off. Only to find that the meat slid itself straight off the bone!

The home made chicken liver parfait was absolutely delicious and served in its very own jar. The texture was silky, smooth and the flavour nice and buttery. At $14 it was unbelievable value and sizeable in its proportions to lay it on thick.

chicken liver parfait

lamb shoulder

triple cooked chips

Coerced by the wait staff with their eyes rolling into the back of their heads ‘to get the lamb shoulder’, it was a moment we would not live to regret.

The beautiful specimen was slowly cooked at 70 degrees for 12 hours and covered with a delicious pesto and yoghurt tahini sauce. The meat was beautifully flavoured and plentiful that we even had to get takeaway containers to take out the rest.

The triple cooked chips was unfortunately the weakest link. It is cooked once at 70 degrees, again at 180 degrees and finally once more at service. Given the process, it wasn’t as crispy as expected. It just tasted like regular chips. However, I adored the intensity of that triple smoked salt.

knickerbocker glory

I didn’t quite understand the knickerbocker glory until a couple of bites in. And for something as glorious as this, there is always room for firsts, seconds and thirds…

It begins with caramelised banana and home-made banana ice cream which might I add is the best ice cream I have ever had. Filled with layers of chocolate pieces, cookie crumbs, honey comb pieces and topped off with a burnt caramel crisp. That I’m starting to think knickerbocker glory is sincerely an understatement!

To finish, the affogato with cointreau (made to order) was another simple pleasure with the vanilla ice cream playing a leading role.

affogato

Welcome to Vicinity Dining, for some good wholehearted organic eating.

Vicinity Dining on Urbanspoon

Vicinity Dining

02 9002 1333

90-96 Bourke Road
Alexandria, NSW 2015

vicinitysydney.com.au
on facebook.com

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Second stop. Dinner by Heston.

Dinner was the most highly anticipated restaurant opening in 2011, receiving about 6,000 calls a day for restaurant reservations alone. eBay saw restaurant bookings auctioned off at the £50 mark. It even pipped its very own mothership, The Fat Duck (#13) and entered the San Pellingrino World’s 50 Best Restaurants 2012 coming in at 9th place.

The inspiration behind Dinner takes us back to Heston’s TV series, Heston’s feasts – (watch online) where he took a step back in time to resuscitate the long lost archives of British gastronomy. Each menu on the item references the period in British history as well as, the cookbook where it draws its inspiration from.

bread

complimentary bread

Here you have the meat fruit (c.1500) which was commonplace during the Tudor dynasty. It is quite the mutli-sensory experience and a true testament to Heston’s indisputable genius. It is a chicken liver parfait in the guise of a mandarin fruit and it is made with a mandarin glucose jelly to reach its carbon copy exterior.

The appearance is flawless, texture is velvety and the taste? Absolutely mind blowing.

You can watch how he makes it here.

meat fruit

Meat Fruit (c.1500) Mandarin, chicken liver parfait & grilled bread
£15.00 – must have item

meat fruit 2

The roast marrowbone (c.1720) again, is visually deceiving. Whilst served to resemble that of a marrowbone, you need to scoop out to reveal the wonderfully buttery little snails lurking on the inside. Surprisingly the anchovy lifts the butter and elevates the whole escargot experience. The pickled vegetables were not nearly as exciting but visually complemented the dish well.

roast marrowbone

Roast Marrowbone (c.1720) Snails, parsley, anchovy & mace, pickled vegetables
£15.50

Like all meat served at Dinner, the Fillet of Aberdeen Angus (c.1830) was prepared sous vide and finished off in the purpose built hearth to give it its smokey and charred coat.

With a perfectly pink centre, the beef was juicy and tender. It was served with a jus and mushroom ketchup and traditionally this is also served with a side of triple cooked chips. However, I was disappointed to learn that they were not serving the triple cooked chips due to not having the particular potatoes in season.

This is particularly heart breaking knowing how far we’ve come and with the knowledge of how arduous it is to even make triple cooked chips!

rib eye

Fillet of Aberdeen Angus (c.1830) Mushroom ketchup & chips
£38.00

triple cooked chips

The Black Foot Pork Chop (c.1860) was served with a pink centre and was another excellent main. This is served with cabbage, tender ham hock pieces, puffed pork scratchings and finished with a delicious Robert sauce which is historically served to the likes of Henry IV!

black food pork chop

Black Foot Pork Chop (c.1860) Hispi cabbage, lardo, ham hock & Robert sauce
£30.00

The tipsy cake (c.1810) is the second quintessential item you must have on this menu.

The brioche turned cake is drenched in copious amounts of alcohol, butter and cream. (Which is enough to make your heart turn). The glorious goo finds its way around each brioche segment and knows exactly how to disintegrate, melt and implode on you.

It just stops you in your tracks and is absolutely heart breaking.

Just wow.

The pineapple piece is coated and spit roasted in sugar syrup for 2 hours and while tasty, it’s the brioche that’s the real show stopper.

tipsy cake

Tipsy Cake (c.1810) Spit roast pineapple
£12.00

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