Monday, 25 July 2016

Restaurant Hubert, Sydney CBD

Hubert. YAAAS.
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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

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

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

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.

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.


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.



15 Bligh St, Sydney
NSW 2000

Web: Restaurant Hubert

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

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  1. How good is the oeufs en gelee. And I love the pommes Anna - adding truffle just elevated it to another level!

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