Posts Tagged ‘Sydney Restaurant’

I was recently invited by the lovely Sarah Ashmore from the Pacific Restaurant Group to attend the Kingsley’s Steak and Crabhouse quarterly event, the Beef Steak Club.

And of course, I was more than happy to sign up and join the club ūüôā

Traditional Beef Steak Clubs finds itself all the way back to 1700’s, a British tradition that enjoyed the circles of actors, artists and even the likes of royalty and statesmen. The Kingsley Restaurant have adapted the beef steak club so that everyone is welcome, to wine and dine in good company.

dinner table

One thing I gathered quite quickly from the Beef Steak Club is that the guests who attend, attend all of the quarterly events. They join forces to talk food, literally stuff their faces and to get absolutely annihilated by the wine.

It is an absolute onslaught of food and wine, that I was positively beside myself. So best to purge your bowel before coming.

It is also great value for money. For $90 you receive canapes, a set 4 course menu and an endless stream of matching wines. To which, I later found out that Kingsley’s don’t make a profit from these events!! They do it to reward their loyal guests and club members.

Nevertheless some of the club go-ers do tend to take the membership quite seriously. See below…

steakman

Chef

scallop

I’m not normally a scallop person but this was one of the sweetest things I have ever tasted. It was a sizeable little thing too, I’m talking 50 cents here and bloody thick. I think thats what helped keep the juices in tact. The venison chorizo was a tasty sliver of salty cured goodness while the sweetcorn puree was a creamy touch that bound it all together.

marron

The marron tail was a beautiful piece of flesh and was even prettier with the jewels of caviar drizzled all around it. Give it a good swirl and dunk into the jerusalem artichoke and get set for lift off.

wagyu

This right here, is wagyu beef cheek in all its cheeky glory. It was rich, tender, juicy and was a pure hunk of that ‘melt in mouth’ chunk of love that just kept on giving. And those braising juices weren’t bad either.

polenta

pecan pie

To finish, we were served a delicious dessert of pecan pie and honey ice cream. It was a gooey, crumbly, nutty and buttery way to complete my night.

Welcome to Beef Steak Club, for an absolute onslaught of food and wine. Over and out.

A special thank you to my hosts at the Pacific Restaurant Group for a truly wonderful night and for having me as their guest.

Kingsleys Steak & Crabhouse on Urbanspoon

Kingsley’s Steak and Crabhouse

1300 546 475

6 Cowper Wharf Rd
Woolloomooloo, NSW 2011

kingsleys.com.au

As¬†Excuse Me Waiters plus 1, I attended the¬†Ladies Lunch¬†Blogger Event at¬†The Village, for a very sizeable set menu and cocktails jugs to boot. And for anyone who knows me best, surely knows that I couldn’t even stand a chance of saying no to that.

For just $39 per person on Saturdays and Sundays, you can round up the girls for wine/cocktails and a very sizeable set menu all dished up in a very stylish, sheik and modern setting.

promo

antipasto sharing plate

Antipasto Plate – cured meats, artichokes, chargrilled red peppers, semi-dried tomatoes, marinated olives, hummus, beetroot dip & toasted sourdough.

The¬†Antipasto Plate¬†was a great way to kick things off and share between perfect strangers. The ginormous jug of Pimm’s ¬†was definitely enough to corrupt my poor innocent soul and get the conversation a flow, to talk to whom ever and say what ever.

pimms 

salt n pepper squid

Salt and pepper squid came out sweet, juicy and fresh. The aioli was so good you wanted to let the squid, sit, dip and rotate. And then sit some more in all its garlicky glory.

sicilian arrancini

smoked mozzarella arrancini, drizzled with tomato puree and crumbled parmesan.

While tasty, I thought this dish was missing the robust flavours in an arrancini that I am used to seeing. Still the arrancini was sizeable enough lavishly covered in tomato puree, parmesan shavings.

roasted pumpkin salad

The addition of the simple yet a tasty salad of salty feta, toasty pine nuts and roasted fleshy pumpkin helped ease the damage I was doing to my poor arteries. And let’s not forget the the tomato, basil and mozzarella salad too. Yep… anything to make me feel better. WOO! Kind of like the big mac meal with a diet coke combo.

jdecor

caprese salad

margarita pizza

Quickly back on to carb mode, the margarita pizza was a simple and tasty number, served on a thin crust with a thin coating of tomato, cheese and basil. No muss, no fuss.

chocolate fondant

Chocolate Fondant with Raspberry Coulis and Vanilla Bean Ice Cream

I rarely ever “do” desserts. I’m more of a savoury over sweet kind-of-girl. But this Chocolate Fondant made me food-o so hard at the table, it was unbelievable. I don’t think I have ever umm… done that over a dessert, let alone a chocolate one? It had that crumbly exterior, an interior of liquid chocolate silk and that vanilla bean ice cream was pretty bang on too.

apple and berry crumble

I just LOVE this shot of Yvn from¬†Excuse Me Waiter¬†poking in. She kept apologising (bless her) but really, I think it made for a great shot! I also think this shot accurately captures the scene and mood of the event, just times it by 30!! It’s quite funny seeing yourself being reflected back at you 30 times!

Welcome to the¬†Ladies Lunch, for a perfect way to get the girls out, for a glass and half and a meal that’s a steal.

Food Porn Nation dined as a guest of The Village

The Village on Urbanspoon

The Village

02 8084 6057

Kings Cross

1 Kellett Way
Potts Point, NSW 2011

For all other posts on the event, please visit:

Excuse Me Waiter

Nic Cooks

Mini Bites

Gluttonous Hipster 

The Food Book

Just Desserts

If I have missed your post, please drop me a line and let me know!

The one dish you must try. Sake’s most celebrated dish. The sashimi tacos.

Eat ’em and weep.

sashimi tacos

2x tuna & salmon sashimi baby tacos with chilled tomato salsa matched with Kozaemon Junmai ‚Äėsake shots‚Äô $17

The minced morsels of sashimi flesh, the taco Jap inspired shell with the excruciatingly microscopic salsa beads is truly legendary. It’s enough to bring tears to your eyes.

bocconcini tempura

bocconcini tempura w reduced balsamic and lemon salt $10

bocconcini tempura 2

The thing I love most about this dish, is that the tempura bocconcini is remarkably stringy. This made for fun, long sweeping arm movements in order for us girls to firmly get the damn thing under control and safely into our mouths. You are left bound by your moral imperative to channel your inner child and play with your food. So, forget mum!

scampi tempura

tempura scampi tails with sweet ponzu, coriander & jalape√Īo slices $36

The tempura scampi tail was wonderful thick, plump and super sweet. The ponzu sauce made it even sweeter and the tempura batter liberally drank the sauce from the bottom up, leaving it positively dribbling with the sauce. The scampi tempura crossed between both crunchy and soggy territory. Nevertheless, I still enjoyed it!

sashimi tacos 2

sashimi tacos $17

I couldn’t resist it, fight it nor withstand it and thanks to good old fashion gluttony, we indulge in another round of the¬†sashimi tacos¬†with absolutely no shame.

kingfish double crunch

kingfish double crunch $15

The¬†sushi roll¬†looks simple enough but this baby is loaded with crunch, textures, layers and flavours on the inside and out. One bite and everything implodes. ¬†It’s pure perfection and I’m somewhat confused, overwhelmed and even a little ecstatic by this little humble roll.

dessert bento box

dessert bento box – chocolate cup cake, yuzu sorbet, nashi pear gyoza, passionfruit dipping sauce with matcha apple mousse sticks $22

We thought the dessert bento box was the perfect way for the pair of us to go out on the finish. The bento box is ideally paired for two and a great way to sample sweet Japanese inspired flavours along our palette.

The highlights were the¬†Yuzu sorbet¬†which served ¬†us with a refreshing hit and the¬†apple mousse sticks¬†was a crumbly and a creamy ensemble with this glorious goo spilling from the inside. The¬†chocolate cupcake¬†was too rich for my taste but Emma practically hoovered the poor thing down,¬†apple floss¬†also didn’t stand a chance while the¬†nashi pear gyoza¬†remained as the weakest link.

buttermilk pannacotta w raspberry coulis

buttermilk pannacotta w raspberry coulis – $12

Just to top things off, we were fortunate enough to receive a complimentary tasting of the¬†deconstructed Russian cream. I’m not sure why, but who am I to refuse Sake and my god, it was absolutely delicious.

Welcome to Sake Restaurant & Bar, for cutting edge Japanese food sitting firmly at the fore.

Saké Restaurant & Bar on Urbanspoon

Saké Restaurant & Bar

02 9259 5656

12 Argyle St
The Rocks, NSW 2000

sakerestaurant.com.au

Apologies, it has been a while. I promise, I haven’t forgotten about you. Sometimes, things take over and get in the way of your food porn dreams. Including mine! Nevertheless here I am, Momofuku and all.

Momofuku Seiobo is not your typical establishment. It’s in your face and a robust up yours to the fine dining scene. Blasting Hip Hop, Grunge and Motown jams with an air of cool nonchalance mixed with the¬†odd cuss from the chefs and staff. Who both, personally run table service to all guests. This is not for the everyone. ¬†After that wretched booking system, it seems that the million dollar question is. “Is it worth the hype?” It does hold a $175 price tag and 2 hours later, I was bound to find out.

shiitake chips, nori, mochi and smoke potato with apple

The shiitake chips, nori and mochi had an interesting textural play on your japanese favourites. While the textures and reconstructions were quite playful I found there were nothing out of the ordinary in terms of the actual taste. Alternatively, the smoked potato with apple was definitely a knockout. The potato had these intense smokey tones and the encasing just crumbled under the slightest pressure when bitten. ¬†And when you think you have missed the apple and you’re ready to say ‘it’s over red rover’, the apple comes in right on the finish giving your palette a pleasant fruit tingle.

steamed pork belly bun, cucumber, hoisin and chilli sauce

The moment we had all been waiting for. The groping of the lengendary¬†David Chang’s pork buns. David’s pork belly is lusciously fat and full of flavour, wrapped inside a baby bum soft bun with a drizzle of that sweet sweeeet… hoisin sauce. Think deconstructed duck pancake. Delicious? Why yes. But I couldn’t help but feel surprised that this was the signature dish. Bloggers and friends seem to unanimously unite and say that David’s pork buns are better in the NYC noodle house. Who am I to judge though? I have never been.

sea mullet, nectarine and szechuan pepper

I am sad to admit that I found this dish very bland. The szechuan pepper and nectarine oil simply did not do this beautiful slice of pink sea mullet justice. I found the sea mullet was over powered with the szechuan pepper while the nectarine flavours were difficult to trace. There were also deep fried fish scales scattered along this dish. I did not like this one bit.

marron, fennel and dill

This dish was very tasty. I love it when you feel yourself bite through a perfectly plump sweet piece of marron. The mix of flavours were delicious with the squid ink puree was simply the perfect way to top it off.

wagyu beef cubes, radish and fermented beans

I loved the idea behind this dish. Eating spoonfuls of wagyu cubes topped with perfectly rounded wafer thin radish slivers. Again, I am sad to report that I felt there wasn’t a strong harmony across the flavours. I secretly wished that the Wagyu cubes were large enough for me to rip my teeth through them. At this size I could have swallowed them whole and due to the tiny morsels, it wasn’t really showing much pink. Which I personally think makes the best eye candy! The fermented black beans didn’t really do it for me either, so I steered clear.

smoked eel, jerusalem artichoke and pink grapefruit served with broth

The smoked eel, jerusalem artichoke and pink grapefruit was a pleasant dish with the sunflower seed puree combining it all. However, the broth was absolutely sensational. Its rich and deeply inherent flavours took over and I simply wanted to let go. So stunning and so remarkable it left me with my eyes wide shut.

mud crub, old bay, yorkshire pudding

Paying homage to our Mother England. Here we have crab pieces lavished with a marmite, pepper and butter sauce. This is served with a yorkshire pudding that just slurps up the butter sauce. Yummo!

egg, toasted rice brown butter

The steamed egg with toasted rice and brown butter is a very clever dish. An adaptation of an egg, it has an unusual interplay of textures that is simultaneously firm, delicate, wobbly and gelatinous. Served with a spoon, the spoon simply glides through the reconstructed egg like a hot knife through butter, only to reveal the gooey yolk centre that oozes out. Oh and if you’re wondering? It tastes like egg!

This dish is easily the most understated and unquestionably the best dish of the night. David’s¬†Pork bun, who? The agnolotti is encased with a pea puree and adorned with¬†ham and a parmesan foam. To eat this dish, spoon the agnolotti into place and dip it into the creamy foam while collecting the ham morsels. Place the spoonful in your mouth, let the foam sit there and taste it. Then push your tongue to the roof of your mouth and feel the puree centre burst inside of you. So heavenly, I would go through the agony of that booking system again, just to experience this dish once more.

Momo 18

mulloway, smoked roe and letttuce

Another fine dish, the mulloway and the sauce was a tasty little number. The to die for smoked roe gave it that surge of flavour that brought this meal from good to great. It had such an incredible flavour!

lamb neck, onion and mustard seeds

After all that seafood, I was pretty happy to be see red! I loved how evenly pink, juicy and perfectly tender this lamb neck was. The sweet onions, caramelised jus paired with the tang of the mustard seeds was lovely. At this point, I was so full but it was so good, I had to put this bad boy away.

honey licorice, bee pollen with cheese

To eat this dessert, you must dip your spoon vertically, from top to bottom making sure you capture all three layers, until you reach the goo tucked away at the bottom. This was a savoury, salty and sweet combination. It was extremely cheesy and I loved it.

peach, rose and pistacchio

Yum, yum, yum. I absolutely adored this dish too. The peaches felt like they had been soaked in bowl of tender goodness which was  juxtaposed with a creamy pistacchio ice cream and white meringue shards. Another great dessert.

Miso, cherries & black sesame

Oh stop it. I normally hate dessert. Why turn me now? The black sesame dust is sprinkled over the miso ice cream while the cherry sauce is concealed underneath. Again, make sure you push through all the layers and consume all the flavours all at once.

Petit Four Pork Shoulder - Whole

I had been eyeing this baby…

All… night…long.

Hubba hubba. Ring a ding dong.

I couldn’t take my eyes of it. I watched the Chefs’ slice it, man handle it, baste it and drizzle this beautiful specimen before service. Yes, very perve-y of me but I couldn’t stop glaaazing over it. To the point of being rude! I was neglecting the customary eye contact during dinner conversation. Oopsy. But you know, a lot of love went into that shoulder and I was going to love it right back.

I cheekily asked if I could take a photo of it, so I could get closer to it. They kindly brought the “hunk of love” over and gave me 2 minutes with it. *Snap, snap, snap*. Ohh yes… Now, I can have you my darling, forever…

Petit Four Pork Shoulder

Finally, there I was. Pork shoulder and I. Alone together with nothing between us, except Brazil and Emma to get in the way and a hot towel to wipe off the aftermath. Shy and a complete frigid at first, I couldn’t bring myself to press the meat slices in between my fingers. With a few words of encouragement, I plucked up the courage, I went for the grab and the rest is history. Tender, sticky pieces of pork leaving its sticky traces all over the place. Aaah… a piece of meat worth dying for. Why thank you miss piggy.

Was it worth the hype?

I am going to be really annoying and sit on the fence and say, “yes and no”. This was the general consensus amongst the group. Yes it a good meal and overall we did enjoy it. Given the price tag, the lengthy booking process, it was hard to support the hype due to some of the hits and misses throughout the night. Despite all that is said and done, Momofuku certainly pushes the boundaries and takes you to the limits. And at the end of the day, isn’t that what food is all about?

Welcome to Momofuku and to white picket fences. Over and out.

Momofuku SeiŇćbo on Urbanspoon

Momofuku SeiŇćbo on Urbanspoon

http://www.momofuku.com/restaurants/seiobo/

As part of January’s Sydney Festival 2012, the Festival launched in its 12th year running their annual event, Fast Festival Feasts.

Fast Festival Feasts offer either one of the following option at any of the following venues :

  • a one course and wine/bottled water for $30; or
  • two courses with wine AND bottled water for $55
I couldn’t resist the $55 offer and decided to surprise my girlfriend at Black by Ezard for her birthday. I had a feeling she wanted to come here anyway, we tend to think alike so I thought, “I want to go to which means surely she must too”.

Brioche with fresh butter and black volcano salt

We started with a loaf of piping hot brioche to share. We are not your typical fans of brioche, well… I personally find that it always sounds better than it actually tastes. Yet we both fell madly in love with it. The texture, taste and feel was a cross between a brioche and a croissant. Oh… croissants… Along with fresh a slather of butter and volcano ashen black salt, it tipped me right over the edge.

Heirloom tomato, basil sorbet, mozzarella, serrano jamon

Heirloom tomato, basil sorbet, mozzarella, serrano jamon

 

Given the two course meal deal, we elected to have one us order the entree and the other order the dessert, so we could share all three courses amongst ourselves. We began our entree with the heirloom tomato salad and the dish had nice earthy and balance of spring flavours throughout.

Organic Farm Egg, Potato cream, truffles, iberico ham, herb salad @ Black by Ezard

Organic Farm Egg, Potato cream, truffles, iberico ham, herb salad $36

As an added extra, I decided to order the luxurious and decadent organic farm egg salad. The signature dish received critical acclaim from food bloggers and food critics alike, so much so that we recently saw the price hike from $34 to $36.

The egg mound was held and wrapped inside a lattice of potato threads that was gloriously swimming in a pool of potato cream with truffle shavings and a slice of iberico ham to the side. Joey@foodiepop describes the dish as the Roll Royce version of your breakfast favourite. I however, felt that I had ordered the Lexus sleek convertible later to find out it was actually a Toyota. I was actually rather disappointed given the expectation, as well as the new price tag attached. The egg wasn’t gooey and that’s enough to make a girl pout, and the truffle? I couldn’t even taste it. Nor could Emma. I suspect we got unlucky given the positive reviews and at $36 a pop, I felt let down.

You can be the judge of the goo-o-meter.

 

Heirloom tomato, basil sorbet, mozzarella, serrano jamon @ Black by Ezard

A not-so-gooey egg being served
Grass fed angus, spinach pudding, mushroom and chive salad @ Black by Ezard

Grass fed angus, spinach pudding, mushroom and chive salad

Wow! This grass fed angus medallion was incredibly plump and juicy. You can tell but just looking at it! Every radiant slice and taste of the beef was a decadent, gratifying, silky, buttery mouthful. I am salivating just thinking about it. The mushroom and chive salad was just as stunning as the cafe au lait tinged sauce, which left me justifiably using my fingers to sweep the plate clean. I personally was not too fond of the spinach pudding which had a springy spongey texture and excessive taste of spinach. Even though I marvelled at the perfectly rounded green semi-sphere I kept it to one side.

Clover honey parfait. ginger biscuit, honeycomb and cinnamon @ Black by Ezard

Honey crunch – clover honey parfait. ginger biscuit, honeycomb and cinnamon

I couldn’t help but ring ahead and ask for the staff to personally write a happy birthday message for Emma G. Interestingly enough, this modest call lead to everybody at Black personally wishing her happy birthday at various intervals throughout the night. She was a tad overwhelmed and humbled but it all but I was very impressed with the attention to detail in sending my little message.

We finished our night with another tasty number – Honey crunch. The clover honey parfait was crumbed and coated with ginger biscuits granules. To the side we had a honeycomb piece nuzzled on top pile of cinnamon dust and together, it was a nice balance of flavours.

In all, our meal was delicious, our night was pleasant and at that price I couldn’t complain. Staff were extremely friendly and attentive which made the night all the more special for the birthday girl. The standout dish was the grass fed angus beef and despite the hype, it was not the signature dish. But for an Australian grill specialising in grass, grain, wet and dry aged beef with a price tag ranging between $45-$95 for just the beef. You would expect nothing less from the grill. I would definitely like to come back here but maybe after pay day or my annual bonus.

Welcome to Black, the star grill and a pricey one at that.

Black By Ezard on Urbanspoon

80 Pyrmont St Map.656a974
Pyrmont, NSW 2009
02 9777 9000