Wednesday, December 27, 2006
13/12/06 - Sydney
I met my two aunts, uncle and 2 cousins for the first time in 10 months. I didn't realize it was so long since I met them. :D
We walk around Sydney CBD area for the day. As I was taken to Sydney Opera House for dinner in "Guillaume at Bennelong" restaurant for French influenced Australian cruisine, my aunt insisted she buy me a skirt and matching shoes for the event. (Pointy shoes with flats) She said it was an early christmas present for me. Reservations have to be made 6 months before, which is not surprising because its one of the finest restaurants around Sydney.
"Guillaume at Bennelong"
"Guillaume at Bennelong"
"Hot water in teapot"
Pictures taken from http://www.sydneyoperahouse.com/sections/eat_drink_shop/restaurants_bars/?sm=2&ss=7#guillaume, Photo by : Adam Craven, Craven Images
Upon entering, the lighting within the resturant were danced in warm colours creating a classy atmosphere. There were sufficient seating for less than 100. There were many semi-circular cushion chairs and individual chairs that surround tables, creating many "islands". When we were comfortably seated, a cleanly shaven waiter in white came with menus. He asked if we would like wines or sparkling water. My uncle ordered sparkling water and warm water. Sparkling water came in a bottle to be shared among the guests and warm water came in teapots like the one showed in the picture above for each individual person. There's no such thing as tap water. Water comes with a price! =.= The sparkling water tasted just water with a little fizz.
The 2 page menu features entrees, main courses and desserts.
SPRING MENU
ENTRÉE
FRESHLY SHUCKED PACIFIC OYSTERS with shallot vinegar $4 each
BASIL INFUSED TUNA with mustard seed and soy vinaigrette $35
SASHIMI OF HIRAMASA KINGFISH with sterling caviar and traditional accompaniments $45
WEST AUSTRALIAN CRAB MEAT on a bed of avocado with cucumber, coriander and capsicum coulis $35
IN-HOUSE SMOKED SALMON ROULADE with baby mache and toasted brioche $35
DUCK CONFIT with pommes pont neuf, duck foie gras, truffle and baby herb salad $35
SEALED TERRINE OF BRAISED OXTAIL with foie gras, baby glazed vegetables and Jerez vinaigrette $35
JAMÓN IBÉRICO AND NEW SEASON FIGS with fennel and 20 year old balsamic vinaigrette $45
DUO OF ASPARAGUS with broad beans, Reggiano parmesan, beurre noisette and truffle $30
SALAD OF BABY BEETROOT with asparagus, mixed herbs and Kervella goat’s cheese $30
MAIN
ROASTED KINGFISH with white asparagus, beetroot, olives, Ortiz anchovy and
a lemon caper vinaigrette
SEALED BARRAMUNDI on pea puree with baby turnip, leek, tomatoes and pommes allumettes
STEAMED GOLD BAND SNAPPER in a tomato consommé with green apple brunoise,
cucumber and mushrooms
WHOLE MORETON BAY BUG on carnaroli risotto with Jamón Ibérico and a veal jus reduction
ROASTED RACK OF LAMB with new season white asparagus, artichoke and broad beans
KANGAROO ISLAND CHICKEN with ravioli of duck foie gras, Chinese cabbage and truffle jus
VEAL CUTLET with pommes parisienne, shiitake mushrooms, speck, broad beans
and veal jus
PAN FRIED WHOLE VEAL SWEETBREADS with a velouté of green asparagus and truffle
CARNAROLI RISOTTO with spring vegetables and Reggiano parmesan
$45
RIB EYE OF WAGYU BEEF cooked on the bone with a tombé of field mushrooms,
confit of shallot and merlot sauce
$160 for two
DESSERT
PASSIONFRUIT Souffle with passionfruit sorbet (15 mins)
WARM VALRHONA CHOCOLATE TART with vanilla bean ice cream
FINE APPLE TART with cinnamon ice cream
NOUGAT GLACÉ with hazelnut, almond and strawberry coulis
MILLE FEUILLE OF STRAWBERRY with vanilla bean cream and a fresh strawberry emulsion
TRIO OF SORBET
$20
SELECTION OF CHEESE with fruit and biscuits from the trolley
$28
Above menu taken from http://www.guillaumeatbennelong.com.au/files/a4_spring_a_la_carte_06.doc
My uncle ordered 1 dozen Pacific oysters with shallot vinegar for starters. Each of us ordered a main course each which included the kingfish, lamb, chicken and tenderloin. I selected tenderloin rib eye (not stated in the sample menu above). Each person's cutlery include two forks on the left, two knives on the right with a bread knife and a small plate. Before long, the waiter came and laid down a a slice of bread on the plate for each person. While doing this, he took away the appropriate forks and knifes in accordance to the main course each guest had ordered. There was complementary starters that came in chinese spoons, it look like a combination of fish roe and raw fish mini cubes which tasted refreshing. The pacific oysters were one of the best I have tasted, it came together with the chef's special sweet, hot and sour tangy sauce. Its similar to the tabasco sauce. It took an hour and half before the main course arrived. The tenderloin I ordered is the best I've tasted in my life. I could easily cut the medium well steak.It was very juicy and it practically melt in my mouth. The tenderloin with mushrooms blend well with the sauce that tasted abit sour. The long wait is worth waiting for...next I sampled some lamb and the meat wasn't as tender as the steak whereas the kingfish had a unique taste thats close to the stingray. After the two course dinner, I had managed to squeeze in some dessert. I selected the Nougat Glace with hazelnut, almond and strawberry coulis. I love the presentation of this dessert, it came as a pyramid shape ice cream with candyfloss surrounding it plus strawberry sauce at the base of the pyramid. And as the name suggest, the ice cream tasted like those nougats that are sold in Australia.
Dreams never come true
1:12 pm |
Monday, December 18, 2006
Whee....Back from Gold Coast.... I met up with my relatives here in sydney before we headed off to Gold Coast.....More commentary and pictures another day....
Dreams never come true
5:14 pm |
Monday, December 04, 2006
I participated in my first my first kendo competition, 2006 NSW Kendo Championships, on the 25th November. It was an excellent experience for me where I can learn from the mistakes I made during the matches by reviewing the videos I have taken.
Another picture in full bogu including men
I'll be returning home very soon after I find my new accomodation for 2007. Yippee!! Spicy delicacies here I come!
That xs Zelda t-shirt in my previous entry can only be bought online.....
http://the-king-of-games.com/english/shop/index.php?mode=catalog_list&type=series&series_id=19
I guess I can only buy it when I get back home......so mum will not know I'm buying online stuff again...
Dreams never come true
9:03 am |
