141 Belmore Rd
Randwick NSW 2031
29 January 2011
Cuisine: French/British
15.5/20 (SMH 2011)
Head Chef:
Matt Kemp
| Course 1: | Zucchini Flower and Brandade Beignet with Lemon Aioli |
| Course 2: | Celery Veloute with Taramasalata |
| Course 3: | Marinated Kingfish and Ocean Trout with Orange, Fennel and Poached Crystal Bay Prawns |
| Course 4: | Roast Mahi Mahi with Olive, Capsicum, and Basil |
| Course 5: | Risotto of Pumpkin and Chestnuts with Roast Quail Breast and Almonds |
| Course 6: | Assiette of Lamb with Globe Artichokes, Borlotti Beans and Confit Shallots |
| Course 7: | Braised Brisket of Wagyu Beef with Grilled Asparagus, Smoked Bone Marrow Butter, Horseradish and Watercress Salad |
| Course 8: | Salad and Granita of Watermelon and Mint |
| Course 9: | Cannelloni of Lemon Cream with Poached Strawberries |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.0 | 6.5 | 8.5 | 7.0 | 7.5 | 7.0 |
Group Shot
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The Restaurant
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Menu
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Celery Veloute with Taramasalata
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Zucchini Flower and Brandade Beignet with Lemon Aioli
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Marinated Kingfish and Ocean Trout with Orange, Fennel and Poached Crystal Bay Prawns
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Roast Mahi Mahi with Olive, Capsicum, and Basil
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Risotto of Pumpkin and Chestnuts with Roast Quail Breast and Almonds
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Assiette of Lamb with Globe Artichokes, Borlotti Beans and Confit Shallots
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Braised Brisket of Wagyu Beef with Grilled Asparagus, Smoked Bone Marrow Butter, Horseradish and Watercress Salad
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Cheese Course
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Salad and Granita of Watermelon and Mint
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Salad and Granita of Watermelon and Mint
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Cannelloni of Lemon Cream with Poached Strawberries
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Petit Four
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