Shangri-La Hotel
Level 36, 176 Cumberland St
Sydney NSW 2000
21 December 2009
Cuisine: Contemporary
15.0/20 (SMH 2010)
Head Chef:
Steven Krasicki
| Course 1: | Ceviche of Snapper with avocado mousse, baby celery leaves and lime vanilla vinaigrette |
| Course 2: | Tortellini of Spanner crab and sea scallops with peas, confit tomatoes and shellfish bisque |
| Course 3: | Pressed rabbit and smoked ham hock terrine with a seeded mustard and tarragon vinaigrette |
| Course 4: | Roasted 'wild river' Barramundi with sautéed chanterelles and a brown butter caper sauce |
| Course 5: | Thirlmere duck leg with macerated prunes, braised endive and potato gratin or Roasted and braised Castricum lamb with eggplant, white asparagus and 'Álto' olives |
| Course 6: | Pineapple and rum "shot" |
| Course 7: | Valrhona chocolate pave with espresso anglaise and bitter coulis |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.1 | 6.5 | 7.5 | 8.0 | 9.0 | 6.0 |
Group Shot
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The View
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The View
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Ceviche of Snapper with avocado mousse, baby celery leaves and lime vanilla vinaigrette
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Tortellini of Spanner crab and sea scallops with peas, confit tomatoes and shellfish bisque
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Pressed rabbit and smoked ham hock terrine with a seeded mustard and tarragon vinaigrette
.JPG)
Roasted 'wild river' Barramundi with sautéed chanterelles and a brown butter caper sauce
.JPG)
Thirlmere duck leg with macerated prunes, braised endive and potato gratin
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Roasted and braised Castricum lamb with eggplant, white asparagus and 'Álto' olives
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Pineapple and rum "shot"
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Valrhona chocolate pave with espresso anglaise and bitter coulis
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Petit Four
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