320 Crown St
Surry Hills NSW 2010
28 May 2011
Cuisine: Contemporary
16.5/20 (SMH 2011)
Head Chef:
Brent Savage
| Smoked Eel: | with Sweetcorn, Ham & Prawn |
| Pickled Garfish: | with Cracked Wheat, Celery Emulsion & Walnuts |
| Jamon Poached Tuna: | with Khoi Rabi, Squid Ink & Black Sausage Crumbs |
| Balmain Bug: | with Lamb Sweetbread, Black Bean & Coconut Curd |
| Pork Belly: | with Wattle, Garlic Milk & Rhubarb |
| Fillet of Black Angus Beef: | with Carrot, Azuki Bean & White Sweet Potato Cake |
| Creamed Cheddar: | with Pretzel & Vegemite |
| Frozen Goats Cheese Mousse: | with Violet, Buckwheat Praline & Passionfruit Ice Cream |
| Caramelised Pineapple: | with Barley Cream & Beer Sorbet |
| Liquid Mandarin: | with Liquorice & Dark Chocolate |
| Date Custard: | with Musk Meringue & Rockmelon Sorbet |
| Cashew Custard: | with Roasted White Chocolate & Pear Sorbet |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 8.3 | 8.5 | 8.0 | 8.5 | 7.0 | 8.5 |
Group Shot
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Menu
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Menu (Vegetarian)
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Table Setting
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House Bread
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Smoked Eel: with Sweetcorn, Ham & Prawn
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Pickled Garfish: with Cracked Wheat, Celery Emulsion & Walnuts
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Jamon Poached Tuna: with Khoi Rabi, Squid Ink & Black Sausage Crumbs
.JPG)
Balmain Bug: with Lamb Sweetbread, Black Bean & Coconut Curd
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Pork Belly: with Wattle, Garlic Milk & Rhubarb
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Fillet of Black Angus Beef: with Carrot, Azuki Bean & White Sweet Potato Cake
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Creamed Cheddar: with Pretzel & Vegemite
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Frozen Goats Cheese Mousse: with Violet, Buckwheat Praline & Passionfruit Ice Cream
.JPG)
Caramelised Pineapple: with Barley Cream & Beer Sorbet
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Cashew Custard: with Roasted White Chocolate & Pear Sorbet
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Date Custard: with Musk Meringue & Rockmelon Sorbet
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Liquid Mandarin: with Liquorice & Dark Chocolate
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Menu (Dessert)
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