Picture from Assiette websiteTo be brief and to the point: So we were at Assiette for dinner last night. This place comes as a recommendation from Alex's sister and it was a very good choice.
Firstly, the restaurant has a simple elegance to it and a lovely ambience.
Secondly, the staff really do a good job of being friendly, informative and attentive.
Thirdly, the food is definitely the cream of the crop and the plating of each course is so artful you lose yourself for a minute or so staring at the handiwork before you remember to eat.
The owner-chef Warren Turnbull is a Kiwi and his restaurant has been awarded 2 chefs hat in the Sydney Morning Herald's Good Food Guide 2010. We had starters, mains, desserts and a bottle of red to complete our meal. However we are very keen to return again for the degustation menu. We had a little time constraint (we had another reservation at Tony Bilson's for dessert later in the evening - it's The Sydney International Food and Wine Festival this week) and as such had to forgo the degustation menu. More details on the menu here at the restaurant's website.
And now for the pictures.
Firstly, the restaurant has a simple elegance to it and a lovely ambience.
Secondly, the staff really do a good job of being friendly, informative and attentive.
Thirdly, the food is definitely the cream of the crop and the plating of each course is so artful you lose yourself for a minute or so staring at the handiwork before you remember to eat.
The owner-chef Warren Turnbull is a Kiwi and his restaurant has been awarded 2 chefs hat in the Sydney Morning Herald's Good Food Guide 2010. We had starters, mains, desserts and a bottle of red to complete our meal. However we are very keen to return again for the degustation menu. We had a little time constraint (we had another reservation at Tony Bilson's for dessert later in the evening - it's The Sydney International Food and Wine Festival this week) and as such had to forgo the degustation menu. More details on the menu here at the restaurant's website.
And now for the pictures.
Our amuse bouche - Butternut soup with parsley oil
Cured Wagyu beef with white asparagus, artichoke, summer truffle and crispy quail egg
Squid ink and prawn raviolo with sauteed squid and sauce vierge
Assiette of quail with macaroni cheese, bacon, succotash and sweetcorn puree
Roasted cutlets and breast of lamb with Provencale vegetables, olive powder and pomme fondant
Panfried barramundi with chickpeas, chorizo, mussels and bouillabaisse vinaigrette
This was served as a pre-dessert to cleanse our palates - Granny Smith Jelly
I don't remember the exact description of this dessert - oops!Vanilla pannacotta blood orange sorbet
Again, I don't recall the exact description of this dessert but the sorbet was absolutely delicious! Strawberry champagne cheesecake, puree and sorbet
Our happy facesWe must, must go back for the degustation menu sometime. The next special occasion maybe...
cheryl
2 comments:
SOB i wanna EATTTTTT
Me too!!!
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