Monday, 22 August 2016

Wolfe & Co., Dural

Growl.
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Shoestring fries, truffle salt, and grana parmigiano

Sorry, had to do it.

So I think I've found more reasons to visit the lovely suburb of Dural. Wolfe & Co. does not only have ridiculously beautiful Instagram page, they deliver good stuff too.

Although watching the baristas making coffee and staring at the pretty cake display inside is a pretty good option, I highly recommend the outdoor seating when it's sunny.

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Outdoor seating

I was there with a good friend and these refreshing mango smoothie and orange juice accompanied our talks about patients' complaints and ridiculous work load. I would love more mango taste in my smoothie though.

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Mango smoothie ($7.5) & orange juice ($6.5)

Being a more savoury person, I pointed my finger straight on the buttermilk chicken burger. The bird was juicy and tender, with thin yet crispy coat. The mayonnaise saved the burger from being too dry, however it was not enough to save the shoestring fries on the side.

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Buttermilk chicken burger (with fried buttermilk chicken, red cabbage & apple slaw, jalapeno coriander mayonnaise, milk bun, Swiss cheese) - $16.5

BUT.

Look at this mountain of glorious shoestring fries with fragrant and salty truffle salt and grated parmigiano. Shoestring fries on steroids.

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Shoestring fries, truffle salt, grana parmigiano - $8

Creme brulee french toast came nicely adorned by rhubarb compote, flower, and fresh blueberries. Although you cannot see it from this photo, there was a bruleed halved banana which is an ingenious idea.

The whole dish had great balance of sweet and tart, and the toast was crispy on the outside while soft and almost steamy in the middle.

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Creme brulee french toast (caramelized banana, rhubarb compote, violet creme, pure maple) - $18.5

I am coming again for more. Especially that bowl of fries and truffle salt. Growl, indeed.

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Rating: 3.5/5 (Really worth the try)
Really nice menu with interesting display, great ambiance and environment, friendly and attentive service, reasonable price.


Currency: $1 = IDR 9,200






 Address:

WOLFE & CO.

538/540 Old Northern Rd
Dural, NSW 2158

Phone: (02) 9651 4553

Website: Wolfe & Co.

Wolfe & Co.  Menu, Reviews, Photos, Location and Info - Zomato


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Monday, 25 July 2016

Restaurant Hubert, Sydney CBD

Hubert. YAAAS.
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Pommes Anna from Restaurant Hubert

We knew we were in for an amazing dinner once we stepped in. Hubert's entrance is truly something; dimmed-lighted staircase with extensive display of miniature spirit bottles. Dust and all.

The dining room is intimate, with candlelight, wine glasses, the timber-dominated interior, and a grand piano on one corner.

And of course, don't forget the basket full of bread and a tub of butter. We kept asking for more.

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Bread & butter

Just to note, it is better to get some people to dine with you so the whole menu can be explored. We had 6 sitting around the table and the bill came for $75 pp. We also had some wine and cocktails.

We started off with oeufs en gelee, to which I am skeptical at first, because I am not the biggest fan of jelly. Turned out, the flavours were intricate and just as beautiful as it looked. The bonito jelly had lovely umami flavour that was accompanied with creamy yolk and salty roe.

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Oeufs en gelee (soft egg yolk, bonito jelly, trout roe, avruga) - $15

The malakoff was so sublime we had to order a second one after taking one bite. If there's anything you remember from reading this post: ORDER ONE EACH OF THIS THING.

The cheesy, slightly crispy gruyere dome is filled with sharp mustard and melty gruyere. It was rich, gloriously cheesy, and stretchy. Grab the pickle on the side to cut through the cheese.

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Malakoff (fried gruyere, Dijon mustard, dill pickle) - $14

How cute are the rabbit-shaped croutons?

The rabbit rilettes with pork fat was not as fatty as I had expected, the flavour was mild but still enjoyable, especially with the crunchy croutons.

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Rabbit rilletes with pork fat

What the pickled octopus lacked in flavour, it made up with gorgeous tender flesh, just mildly seasoned with olive oil and espelette (pepper).

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Pickled octopus (octopus, kiffler potato, espelette) - $18

Ah, the Pommes Anna. Where do I start?

The whole dish was just perfect. The layered potato cubes were absolutely pretty and golden, and despite the appearance of the creamy beurre blanc sauce, they were not soggy at all. The layers were visible and easily separated, and the edges were satisfyingly crunchy. The addition of the black truffle ($5) was very welcomed.

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Pommes Anna (layered potato, beurre blanc) - $12

This was not just another chicken dish. Chicken fricassee involved a whole chicken that had been brined, dried, steamed, and deep-fried, and served whole. Literally, from head to toenails. Not only it had show-stopping presentation, it was ridiculously tasty too.

The flesh was juicy and flavoursome, and the skin was crispy. Even the breast pieces were juicy and tender, something that does not always happen with chicken dishes. The gravy-like sauce was perfect with the table bread.

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Chicken fricassee (whole chicken, mushroom, tarragon sauce) - $72

The cote de beauf was almost just as awesome, with that beautiful protein cooked to perfection. It was slightly smoky with gratifying charred edges and tender, succulent meat. We would love the whole roasted garlic more if it was softer but it was delightful still.

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Cote de boeuf (1kg Grilled Rangers Valley rib eye, garlic, sauce choron) - $135

The mushroom au poivre was a great addition, something simple but very enjoyable. The mushrooms were juicy, and the peppercorn sauce was perfect to be scooped with table bread.

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Mushroom au poivre (confit field mushroom & peppercorn sauce) - $23

We were stuffed beyond measure but there came the extra stomachs for dessert. There is always something satisfying about saying 'one of each, please'.

They are all hard to pronounce, but the chocolate choux pastry with hazelnut cream was not hard to devour at all, although the choux was slightly on the dry side for me.

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Beligeusu au chocolat (choux pastry, hazelnut cream, chocolate) - $14

The creme caramel was silky smooth, with sweet notes, and strong egg-y flavour.

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Creme caramel (egg custard, bitter caramel) - $18

The melon en surprise was the favourite among the three, with delicious creamy young coconut sorbet, sweet and juicy melon flesh that tasted similar like honeydew, and tangy pops of the finger lime.

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Melon en surprise (Santa Claus melon, finger lime, sorrel jelly, young coconut sorbet) - $22

The desserts scored average on my book, but damn those entrees and mains. I would be back even just for the Pommes Anna.

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Currency: $1 = IDR 9,200


Rating: 4/5 (Recommended)
Awesome food, impeccable service, price is on the higher side but reasonable with what we get, ambiance is intimate and lovely.






Address:

HUBERT

15 Bligh St, Sydney
NSW 2000

Web: Restaurant Hubert

Restaurant Hubert Menu, Reviews, Photos, Location and Info - Zomato

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Monday, 4 July 2016

Bar Brosé, Darlinghurst

Bad lighting, great food.
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Ox tongue & mushroom from Bar Brose

Who cares about the lightning when you have a ridiculously creamy, seriously addictive strands of pasta. But we'll get to this later.

Bar Brosé will somehow remind you of ACME, and that's partly because Analiese Gregory is running the kitchen. She has previously also played in ACME's kitchen.

Finding the place is just like finding every good thing; it is not that easy. Only because I have familiarized myself with it's logo that I managed to find it quite quickly.

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Bar Brose interior

The interior is gorgeously elegant with modern furnitures, with direct view to either the kitchen (front seating) or the bar (back seating). I chose the middle part where I could see the kitchen plus stole a bit of its lightning.

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Open kitchen - head chef Analiese Gregory

It was a dinner of celebration, and hence I had all the power to choose the dishes that night. We started with comté gougère, which seemed like an absurdly fluffy warm cheesy cloud. Any person who has sunk their teeth into one of these babies will agree.

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Comté gougère - $6 ea

Having a huge soft spot for deep fried thing, blooming onion was solid on my list. The onion was deep fried until golden brown and resembled a flower. It was seasoned perfectly with sweet onion layers inside the crispy batter. The accompanying sauce had a nice spicy kick in it.

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Blooming onion - $12

We said yes to the waitress' recommendation of the night's special: the smoked ox tongue and mushroom. The picturesque plate had extremely tender, slightly briny smoked ox tongue pastrami with combination of fermented and raw shiitake mushrooms on top of it, finished with even smokier, slightly earthy and sweet sauce.

The pastrami contained just enough fat - not too much that it lingered on the roof of the mouth for too long. The sauce sliced through the fattiness and gave it an extra layer of flavour.

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Ox tongue & mushroom - $16

We had to ask the waitress what Poulet au Vin Jaune d’Australie was, and the chicken had certainly gone through complicated various cooking processes. Brined with salt water, cooked in water bath, then finished on the pan with the stock, yellow wine (skin contact wine - wine made with skin contact), and sherry. It was served with mushroom, foei gras butter, cream, and chicken skin.

The golden sheets on top were crispy chicken skin - almost as thin as paper. The chicken was probably the juiciest chicken I have ever had, succulent and absolutely bursting with flavour. The foie gras butter ended every mouthful with a bang.

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Poulet au Vin Jaune d’Australie - $32 (half)

But we all know we need some carbs for the night. The bowl of spaghetti with Tasmanian uni (sea urchin), creme fraiche, and fennel was not a big one, but it was quite filling. While the guy found the dish too rich, it was not the case with me.

Every hair of that spaghetti was coated perfectly with a creamy, slightly salty uni cream, and the zing from the creme fraiche prevented it from being overly heavy. Some breadcrumbs on top added texture too. It was lip-smacking and very addictive.

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Homemade spaghetti with Tasmanian sea urchin, creme fraiche, and fennel - $20

Usually, I wouldn't order a dessert that may confuse my tastebuds, but I just had to order the crisp potato, brown butter, and salted caramel. It came rather impressive, an incredibly thin potato sheets sandwiching brown butter mousse.

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Crisp potato, brown butter mousse, salted caramel - $12

The potato sheets were almost like pastry - cracks easily on the force of the spoon. My first mouthful was a wee bit confusing, I tasted fried potato aftertaste that I usually associate with savoury chips. And then the smooth, creamy brown butter mousse flavour came like a wave, overpowering the potato chips'.

The next mouthfuls got better and better, as by now the crisp potato layer acted mostly as a texture contrast. Where's the salted caramel, you ask? It was nesting inside the mousse, making it even more interesting and delicious.

It was quirky, but it worked very well.

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Crisp potato, brown butter mousse, salted caramel

Just to add, get the bartender to introduce you to an amazing bottle of yuzu liquor. I still regretted that I didn't take his offer to get me a glass of it.

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Rating: 4/5 (Recommended)
Great dishes, price is slightly on the exxy side but still reasonable, service is friendly and accommodating, ambiance is cosy.

Currency: $1 = IDR 9,200






Address:

BAR BROSE

231A Victoria St
Darlinghurst
NSW 2010

Email: info@barbrose.com.au
Web: Bar Brosé

Bar Brosé Menu, Reviews, Photos, Location and Info - Zomato


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