Posts Tagged ‘Modern Australian’

The Dining Room located inside the Park Hyatt is situated underneath one of Sydney’s most prime landmarks, the Sydney Harbour Bridge. The restaurant itself is also perched right in front of the Sydney Opera House and offers up the most spectacular views of the harbour. The decor is as breath taking as the views, creating a warm, intimate and modern setting.  Since October 2013, the menu has been headed up by newly appointed Head Chef Franck Detrait and  undoubtedly showcases the hallmarks of his culinary experience back in France. Including his notable stint at one michelin star Vendôme in Paris. Mains are roughly at the $40 mark, making the $95 for a tasting menu exceptional value for 6 courses. This includes three entrees, two mains and one dessert from the menu.

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The Bather’s Pavilion is separated into a restaurant and cafe, owned and operated by Serge Dansereau. There is also a kiosk to cater to those passing on by looking for a quick bite. (The kiosk is also very good). You can’t book at the cafe. Simply turn up and grab a seat.

The cafe does a great breakfast and an even better lunch. I would know, I am permanently stationed there for breakfast. The best pancakes in the world are being served right here. Fluffy and thick. Baked chorizo eggs and eggs benedict are bang on the money too. The venue also promises stunning views of Balmoral Beach. So gorgeous, you’ll be swept away and misplace yourself at a beach holiday resort. Amen.

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Quarter Twenty One is now closed.

This is Chefs Club, where 6 Chefs offer six set menus (with wine) for $30, every Tuesday.

Note: the entree and main shown here is not available on the al la carte menu.

cured beef

cured beef, picked mushroom, smoked celeriac & madeira

It was a stunning start with the beautiful slivers of cured beef laying there with its bright blushing red centre.The delicate droplets of smoked celeriac was a creamy and buttery touch that softened the intensity of the cured beef.

roast pig

roast leg of suckling pig, parsnip, brussels sprouts & honey clove jus

What makes a perfect roast pig? Tender pieces of pork? Check.

Crackling that’s crisp and that beautiful blubber of fat that lines it. Check, check.

What a glorious little piece of suckling pig. There are no words other than, you have lived and served me well piggy.

bombe

Passionfruit & vanilla bombe, yoghurt, candied macadamia, rhubarb sorbet $17

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