4 The Esplanade
Balmoral Beach NSW 2088
15 June 2014
Cuisine: Contemporary
15.0/20 (SMH 2014)
Head Chef:
Serge Dansereau
| Cured salmon: | with radish and pickled melon squid ink crumble, curry leaf vinaigrette |
| Sliced veal breast: | with quail egg, kimchi puffed quinoa, pear and sesame crisp |
| Globe artichoke soup: | with seared king prawns white bean, succulent and mojama |
| Grilled Glacier 51 toothfish: | with crisp sweet corn pickled wakame, ricotta, roast chicken tapioca |
| Duck magret: | with baby turnips and almond cranberries, dandelion leaf, smoked eel cream |
| Lamb rump: | with braised lamb neck, seaweed panisse native spinach, fermented carrot and nori |
| Ossau Iraty ewes cheese: | with celery cream vine leaf and pickled celery |
| Apple brulee: | with yoghurt mousse acacia honey jelly, almond crumble, elderflower cream |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.8 | 7.5 | 7.5 | 8.5 | 8.0 | 7.5 |
Group Shot
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The Bathers’ Pavilion
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The Restaurant
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Table Setting
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Menu
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The View
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House Bread
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Amuse-Bouche
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Cured salmon: with radish and pickled melon squid ink crumble, curry leaf vinaigrette
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Sliced veal breast: with quail egg, kimchi puffed quinoa, pear and sesame crisp
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Globe artichoke soup: with seared king prawns white bean, succulent and mojama
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"No Soup for You!"
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Grilled Glacier 51 toothfish: with crisp sweet corn pickled wakame, ricotta, roast chicken tapioca
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Duck magret: with baby turnips and almond cranberries, dandelion leaf, smoked eel cream
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Lamb rump: with braised lamb neck, seaweed panisse native spinach, fermented carrot and nori
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Ossau Iraty ewes cheese: with celery cream vine leaf and pickled celery
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Apple brulee: with yoghurt mousse acacia honey jelly, almond crumble, elderflower cream
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Petit Four
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