Observatory Hotel
Sydney NSW 2000
22 March 2013
Cuisine: Contemporary
13.5/20 (SMH 2013)
Head Chef:
Jonathan Bruell
| Amuse-Bouche: | |
| Ocean Trout: | Balmain bug, cucumber puree |
| Seared yellow fin tuna: | Tamarillo chutney, crispy shallot, lemon oil jus |
| Barramundi: | Mussel, butter lettuce velouté, croutons |
| Intermédiarie: | |
| Tajima beef tenderloin: | Heirloom tomato, piquillo pepper, natural jus |
| Selection of Cheeses: | |
| Strawberry soup: | Basil sorbet, vanilla panna cotta |
| Pain perdu: | Rhubarb compote, Pedro Ximenez ice cream |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.4 | 7.0 | 8.5 | 7.0 | 8.0 | 8.0 |
Group Shot
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Group Shot
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Menu
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Amuse-Bouche
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House Bread
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Ocean Trout: Balmain bug, cucumber puree
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Seared yellow fin tuna: Tamarillo chutney, crispy shallot, lemon oil jus
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Barramundi: Mussel, butter lettuce velouté, croutons
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Intermédiarie:
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Tajima beef tenderloin: Heirloom tomato, piquillo pepper, natural jus
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Strawberry soup: Basil sorbet, vanilla panna cotta
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Pain perdu: Rhubarb compote, Pedro Ximenez ice cream
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