This little treasure is one of my favourite restaurants in Sydney. I just wish it wasn't so hard to get to from the Eastern suburbs!
I went to Pilu at Freshwater with a foodie friend from Melbourne. What a gem! Everything about this dining experience (except for the commute) was fabulous. We were thoroughly looked after by some very knowledgeable staff who are obviously passionate about what Pilu has to offer. The wine list had wines I had never seen in Australia before and the staff were very helpful in their recommendations. In fact, at the end of the night they wrote down the wines for us with some suggestions on where in Sydney we might be able to find them.
The food was glorious too. Sardinian cuisine at its best. Everything was wonderful and there was so many great things to choose from. Normally there's one or two things that grab me on a menu, but here it was everything. The food was truly wonderful. I am also grateful for a friend happy to share the dining experience and what's on their plate too!
The cheese selection was also very special and again offered things not widely available elsewhere. Giovanni Pilu, we were told, tries very hard to source things that are not widely available in Sydney, in order to share them with his customers. Giovanni, I am truly grateful!
This restaurant made me reconsider my preference for French cuisine, and made me an Italian convert. Or is that a Sardinian convert?
Pilu at Freshwater is at the end of Moore Rd, Harbord 02 9938 3331.
Saturday, October 6, 2007
Absynthe, Gold Coast
I have always thought that there is a lack of great dining experiences to be had on the Gold Coast, but no longer. I took my parents to Absynthe for dinner and we loved it. We went on a Saturday and had the degustation menu with matching wines. We were not disappointed.
Tip: Have a cocktail on the observation deck of Q1 before dinner to really impress (though you have to pay entry plus drinks). It makes for a very special occasion.
Absynthe is at Ground Floor, Q1 Resort, Gold Coast Hwy, Surfers Paradise 07 5504 6466.
The service was attentive and friendly, with smiling and helpful staff. Each dish built on the one before and the flavours were delicate, often in creative combinations that worked. I've never quite had beetroot quite like it. The desserts were fabulous too, with amazing pistachio ice-cream made onsite. Chef Meyjitte Boughenot has brought something to the Gold Coast that has been missing for a long time - a very special dining experience.
Tip: Have a cocktail on the observation deck of Q1 before dinner to really impress (though you have to pay entry plus drinks). It makes for a very special occasion.
Absynthe is at Ground Floor, Q1 Resort, Gold Coast Hwy, Surfers Paradise 07 5504 6466.
Icebergs Dining Room and Bar, Sydney
I should preface the comments that follow by saying that I have only eaten at Icebergs Dining Room and Bar once and it was over twelve months ago. However, I haven't been back (even though I'm a Bondi local) because I didn't enjoy the experience. Personally I wouldn't rate it in the top 100 restaurants in Australia. There are many other restaurants that didn't make the Gourmet Traveller list that I believe deserve the accolades more than Icebergs.
I found the service very pompous from the first moment. I went with a friend and we were greeted with "good evening madam", "this way to your table madam", "can I take your coat madam", etc. At the end of the day we are still in Bondi and I found the service way too pretentious. But then, that might appeal to some people. I would prefer for floor staff to be able to read their customers better and adapt their style of service to the individuals that dine with them.
The food I also found uninspiring and my salsa verde was so acidic that it killed the balance of flavours on my plate. So, no glowing recommendation from me.
The view of course is one of the best around. In the event that I ever go back to Icebergs, it will be because someone else has invited me there, it won't be at my instigation. However, if I do go back, I will update my review.
Icebergs Dining Room and Bar is at 1 Notts Ave, Bondi Beach 02 9365 9000.
I found the service very pompous from the first moment. I went with a friend and we were greeted with "good evening madam", "this way to your table madam", "can I take your coat madam", etc. At the end of the day we are still in Bondi and I found the service way too pretentious. But then, that might appeal to some people. I would prefer for floor staff to be able to read their customers better and adapt their style of service to the individuals that dine with them.
The food I also found uninspiring and my salsa verde was so acidic that it killed the balance of flavours on my plate. So, no glowing recommendation from me.
The view of course is one of the best around. In the event that I ever go back to Icebergs, it will be because someone else has invited me there, it won't be at my instigation. However, if I do go back, I will update my review.
Icebergs Dining Room and Bar is at 1 Notts Ave, Bondi Beach 02 9365 9000.
Friday, October 5, 2007
Becasse, Sydney
Worthy of its spot in the top 100. I have been to Becasse three times. Once at its old location in Surry Hills and twice at its new digs in Clarence Street. The degustation menu is a great option. The food is good and the service polite and attentive. I find the dining room a little dark though.
Justin North's food is very well balanced and not over-done. I have had three great nights at Becasse and would definitely go back.
Becasse is at 204 Clarence St, Sydney 02 9283 3440.
Justin North's food is very well balanced and not over-done. I have had three great nights at Becasse and would definitely go back.
Becasse is at 204 Clarence St, Sydney 02 9283 3440.
Tetsuya's, Sydney
Tranquil, perfect, a journey in gastronomy. Another of my top five in Australia.
The dining experience at Tetsuya's is special. The service, the tranquil Japanese garden setting, the delicate flavours all add up to an experience you won't forget in a hurry. I've had the honour to eat here a number of times. Often it has been a business-related experience, but I have enjoyed it with a close friend and a lover too.
Tetsuya manages to find extraordinary produce, and the oysters are always amazing. His signature dish, the konbu-sprinkled ocean trout confit has incredibly clean flavours and is consistently delectable each time I visit. I love the structure of the menu, with each course complementing the one that went before. Dessert is not what you go to Tetsuya's for, however, his take on strawberry shortcake is delicious!
I love that over the years you see the same waiters, the same quality of service and attention to detail. Tetsuya's is a dining institution in Sydney, and deservedly so. It's not cheap though, so save your pennies and add this restaurant to your things to do before you die list. It truly is an experience you will never forget.
Tetsuya's is at 529 Kent St, Sydney 02 9267 2900.
Tetsuya's cookbook also has a lot of his famous dishes. I have not tried to cook anything from his cookbook, however.
The dining experience at Tetsuya's is special. The service, the tranquil Japanese garden setting, the delicate flavours all add up to an experience you won't forget in a hurry. I've had the honour to eat here a number of times. Often it has been a business-related experience, but I have enjoyed it with a close friend and a lover too.
Tetsuya manages to find extraordinary produce, and the oysters are always amazing. His signature dish, the konbu-sprinkled ocean trout confit has incredibly clean flavours and is consistently delectable each time I visit. I love the structure of the menu, with each course complementing the one that went before. Dessert is not what you go to Tetsuya's for, however, his take on strawberry shortcake is delicious!
I love that over the years you see the same waiters, the same quality of service and attention to detail. Tetsuya's is a dining institution in Sydney, and deservedly so. It's not cheap though, so save your pennies and add this restaurant to your things to do before you die list. It truly is an experience you will never forget.
Tetsuya's is at 529 Kent St, Sydney 02 9267 2900.
Tetsuya's cookbook also has a lot of his famous dishes. I have not tried to cook anything from his cookbook, however.
Vue de Monde, Melbourne
This is one of the most unique and exceptional restaurants in Australia. Another of my top five.
Lots has been written about this restaurant and its chef Shannon Bennett. I have been there a number of times now, both at its old location and the newer venue in the city. Its popularity means you really need to book ahead for this one.
If you're adventurous with your food, and can give over control to others, Vue de Monde is a must! There are no menus. Just a trusted and knowledgeable staff who will look after you. You choose the number of courses you would like, and how many dessert or cheese courses you would like. You can tell the waiters of any allergies you might have, or foods you don't like, but for the rest, leave it up to the talented team. I recommend getting the matching wines - you will be looked after, and perhaps discover something new.
They have optional additions to the menu also. Again, when I've opted for these I have not been disappointed. The food is dramatic, but great. The foie gras is sensational and usually forms part of any menu, unless of course you opt not to have it. Though I think some of the special attention to individual customers has been lost with he bigger venue and the popular following, it's still worthy of its status in the top Australian restaurants.
I love it! I'm always looking for reasons to go back.
Vue de Monde is at 430 Little Collins St, Melbourne 03 9691 3888.
Lots has been written about this restaurant and its chef Shannon Bennett. I have been there a number of times now, both at its old location and the newer venue in the city. Its popularity means you really need to book ahead for this one.
If you're adventurous with your food, and can give over control to others, Vue de Monde is a must! There are no menus. Just a trusted and knowledgeable staff who will look after you. You choose the number of courses you would like, and how many dessert or cheese courses you would like. You can tell the waiters of any allergies you might have, or foods you don't like, but for the rest, leave it up to the talented team. I recommend getting the matching wines - you will be looked after, and perhaps discover something new.
They have optional additions to the menu also. Again, when I've opted for these I have not been disappointed. The food is dramatic, but great. The foie gras is sensational and usually forms part of any menu, unless of course you opt not to have it. Though I think some of the special attention to individual customers has been lost with he bigger venue and the popular following, it's still worthy of its status in the top Australian restaurants.
I love it! I'm always looking for reasons to go back.
Vue de Monde is at 430 Little Collins St, Melbourne 03 9691 3888.
Sean's Panaroma, Sydney
This is perhaps one of my top five restaurants in Australia.
I have been here a number of times. I have dined here for lunch and dinner. I have dined here with a lover, with friends, even with my parents. No matter what the occasion, it has been exceptional. The food and the service are both excellent. The floor staff know the menu and can answer all your questions. They are helpful in every way, whether it's an enquiry about the organic butter, or to ask what a finger lime is. The food is exquisite, yet simple. The quality of the produce is fantastic and I've never been disappointed. Every detail from the bread to the wine list is just right. I can't go past the duck liver pate with pulled bread and sweet and sour onions to start, and then pretty much anything from the blackboard menu to follow. It's also rare that one of a chef's signature dishes is a vegetarian pasta. Yet, Sean's linguine with shredded rocket, lemon, chilli and parmesan is always on the menu and always hits the spot. Sean Moran and his team have created a wonderful balance at Sean's Panaroma. They've mixed great, yet simple flavours with a relaxed atmoshphere that suits the glorious surrounds. The view over North Bondi is great. Yet even if you're there at night, the sea urchin candleholders and the beautiful roses will captivate. I can't wait to go back again, and again, and again.
Also, don't miss Sean Moran's cookbook: Let it Simmer. It has all of his great recipes and they're simple to follow. I have turned my hand at the signature linguine and the skirt steak, marinated and seared rare with great success.
Sean's Panaroma is at 270 Campbell Pde, Bondi Beach 02 9365 4924
I have been here a number of times. I have dined here for lunch and dinner. I have dined here with a lover, with friends, even with my parents. No matter what the occasion, it has been exceptional. The food and the service are both excellent. The floor staff know the menu and can answer all your questions. They are helpful in every way, whether it's an enquiry about the organic butter, or to ask what a finger lime is. The food is exquisite, yet simple. The quality of the produce is fantastic and I've never been disappointed. Every detail from the bread to the wine list is just right. I can't go past the duck liver pate with pulled bread and sweet and sour onions to start, and then pretty much anything from the blackboard menu to follow. It's also rare that one of a chef's signature dishes is a vegetarian pasta. Yet, Sean's linguine with shredded rocket, lemon, chilli and parmesan is always on the menu and always hits the spot. Sean Moran and his team have created a wonderful balance at Sean's Panaroma. They've mixed great, yet simple flavours with a relaxed atmoshphere that suits the glorious surrounds. The view over North Bondi is great. Yet even if you're there at night, the sea urchin candleholders and the beautiful roses will captivate. I can't wait to go back again, and again, and again.
Also, don't miss Sean Moran's cookbook: Let it Simmer. It has all of his great recipes and they're simple to follow. I have turned my hand at the signature linguine and the skirt steak, marinated and seared rare with great success.
Sean's Panaroma is at 270 Campbell Pde, Bondi Beach 02 9365 4924
Subscribe to:
Posts (Atom)