Friday, December 31, 2010

Glass Brasserie

Welcome to the last post of Brunch, Lunch & Munch.... for 2010 :p No, I'm not planning to close my blog down just yet, even though at times I seemed to have abandoned it. It certainly doesn't feel like I've been writing this blog for more than 1 year already. 
Being 1 of the lucky people that was approached by the organiser of Sydney Festival, I jumped at the opportunity to sample the Fast Festival Feast special offer at Glass Brasserie, Hilton. It's $30 for a main course with a glass of wine. (For list of other participating restaurants, visit the Fast Festival Feasts website

This was the wine that I had. Stoneleigh Pinot Gris. I quite like this actually because it's got a bit of sweetness in it. Not so much like moscato which I really like, but this was also quite easy to drink. 

Started off with some freshly baked bread with olive oil. If you're thinking the presentation of the bread looked odd, there's a very simple answer - I forgot to take photo before I went for the bread. Was too busy chatting with Cindy from Marketing Department in Hilton who was having this lunch with me. I guess if I gave an impression it'd be "the blogger who forgot to take photo" :p 

Here's the main - Confit chicken leg, rocket salad with pickled orange zest, cauliflower puree and dates. I was surprised how well the sweet dates went with the tender chicken which was cooked for 2 hours in its own juice and goose fat. Rocket salad with the pickled orange was nice and refreshing too. 

We actually had six Petit four :) From right to left, started with chocolate orange logs and mango passionfruit jelly
Then there was nougat, the very pretty orange marshmallow and chocolate friand. The nougat was really good! Chewy and sticky with strong honey taste. The orange marshmallow was good too! Looked so pretty. 
  The last was a new French dessert that I learnt from this meal. It's a canelé. Made with rum and vanilla. By looking at it I thought it was similar to a custard tart or with some filling inside. There's actually no filling. The outside was caramelized giving it a crust, while the inside was soft. The texture was a bit like a cake, but not soft and fluffy it's little bit more doughy and a bit more chewy. Quite interesting. 

Lastly, a hot chocolate with a cookie to finish off the satisfying meal :) 

Even though it was just a main and a glass of wine, but having the bread before main, then half a dozen of petit four AND a cup of hot chocolate, I was really full. 

glass brasserie
Level 2, Hilton Sydney
488 George St, Sydney
Tel: 02 9265 6068

My table was very close to the big window looking straight at QVB. It would've been a really good view if QVB wasn't under renovation. I really should start taking photos at lunch time rather than dinner. It was so much easier :) 

*YW dined as guest of Sydney Festival at glass brasserie

Thursday, December 9, 2010

The Brasserie

Went Melbourne for work a while ago. It was quite a good trip! Work wise, learnt a lot, came back feeling much better about my new role than before. Food wise, my boss actually said "go and have some good food, don't just get red rooster and stay in hotel" :D Then, I actually got to meet up with a blogger friend and had a great dinner (talk more about that next post). Anyway, so 1 evening me and my colleague finished work, so we just walked around Southbank looking for dinner. We actually walked into Nobu thinking should have a table at 830pm, but NOPE. So we had to pick another restaurant. Ended up at the Brasserie. 

Since our boss actually said 'go and have some nice dinner, get a glass a wine or something', so being a good employee of course I follow my 'orders' :p Ordered a The Nesspresso Martini - A smooth blend of Grey Goose Vodka, Kahlua, Frangelico and a shot of Nesspresso. Coffee kept me awake, alcohol made me sleepy, so they should cancel each other out when combined :p It was actually quite nice. 
Then some bread was served with olive oil and some salt with cracked pepper and something else (can't remember what those were). 

After a while, entrees were served. I had The brasserie chicken liver and foie grae terrine with toasted onion jam tartine, mesclun salad - $22.50. I really liked the onion jam. Terrine was really nice, but the only problem I had was I didn't have enough toast and onion jam to go with it. 

I tried a bit of my colleague's Steak Tartare - hand-diced raw wagyu beef with condiments - $22.50. It was really good!! I liked his entree better than my own actually :p I should've got that too. I would've been very happy with my terrine if I didn't try this :p 

Colleague ordered the Dorper lamb rack - herb crusted with eggplant caviar - $38.50. Didn't try this, but it looked really good. He was very happy with it. 

I was thinking of ordering something different, something that I normally wouldn't order. So I got the Cep mushroom gnocchi - with truffle oil and new season asparagus - $35. Saw a lot of gnocchi making on masterchef, but I actually can't remember when was the last time I ate them. I was surprised how fluffy and airy each 1 of them were. Basically a plate of yummy mini soft edible pillows. Loved those crispy cheese that were on top too! 

We were very full after entree and main. Colleague asked if I wanted dessert. I decided not to have dessert here because while walking from hotel to restaurant, I saw a gelato stall. So I decided to go back to that stall for gelato instead. 
Guess what flavour was this? Licorice!! When I first looked at it I thought "hmm.. licorice ice-cream..I'm not a licorice person.. maybe I'll get the hazelnut" but I was very curious because it was my first time seeing that flavour. So I asked if I could try a bit of it. It was definitely love at first bite!! It was so sooo good! My favourite flavour now. Unfortunately I still don't know where I can get licorice ice-cream in Sydney. I got 1 scoop and this was how my 1 scoop looks like. More ice-cream outside of the cup than inside (by the way, colleague was the hand model here). He ordered a scoop too, but he only got his cup filled and only a little bump in the middle that's taller than the cup's rim haha.. Not sure why that guy gave me so much more, but I'm definitely not complaining :D 

The Brasserie

Crown Entertainment Complex
8 Whiteman St 
Southbank VIC 3006
Tel: (03) 9292 7808 

Lighting wasn't too bad at our table. Little bit dark, but still not too bad. I just felt a bit awkward taking photo of food with colleague because he was quite new and I didn't know him well. Not many people at work knows about my blog. He was cool with me taking photos of his food though. Ended up telling him about my blog and got him 'cooperated'. He would turn his plate for me and even volunteered to be my hand model haha.. Needless to say, we got along quite well :) 

Wednesday, November 24, 2010

Jump Q Post!!! #1

I've decided to make a new type of posts in my blog. It's the "Jump Q Post" series!! Everyone knows that I'm a very lazy blogger. I have HEAPS of backlog :p When I do get to write, I normally write in chronological order (basically go through my back log and start with the oldest). With "Jump Q" post, it's something that I thought I should write straight away and skip all my backlog because I'm THAT excited to tell everyone about it hahaha :) Now, let me tell you why this post deserved to be written first. What makes it more special than any other stuff in my backlog??? 1 word - TETSUYA! Yup!! I went to Tetsuya!! :D Tell me if you still don't think it deserves to be written first. 

Now, this was easily the longest single meal I've had. The most courses in 1 meal too! Total of 14 courses including coffee and a little something that you'll see at the end of this post. We arrived at 7pm, didn't leave until 1215am or so. Yup! FIVE HOURS for 1 meal. We were the 3rd in the room when we got there, and we were the last to leave together with another table. Anyway , like my chemistry teacher in school used to say 'a picture is worth a thousand words', let's just look at the pictures now :) 

As soon as we sat down, the waiter told us we were getting a glass of complementary champagne. He then took it out and showed us the champagne, couldn't remember what it was :p I don't really know my champagne. Not sure if it's a special day or everyone that visits would get 1. 

Now, the 'grand opening' of our dinner - the Truffle Butter. It was THE BEST butter I've tasted ever! I've had dishes with truffle in them before, but truffle was never the 'main character' in those dishes. This butter however, truffle was definitely what this was all about. The butter was really creamy and airy, almost like a whipped cream. I could smell the truffle even before I put the bread in my mouth. By the way, there were 2 types of bread to choose from. Italian white and sour dough. Both were good!! Loved the butter so much that I kept wanting more bread. Robin had to keep on reminding me not to fill myself up with bread. We had many courses to go. We did end up wiping the butter clean, and guess what the very nice waiter did? He brought us another 1 hahaha :) Couldn't finish the second lot, was so tempted to ask if I could take it home :p 

First course - Chilled Cucumber Soup with Sheep Yoghurt Ice Cream. The soup was very refreshing. Nice first course little course to tease our taste buds and to bring up appetite to want more. As I didn't study the menu before visiting, I had totally no idea what the dishes were throughout the whole night. So I was just waiting to be surprised with every course. 

Second course (optional) - Pacific Oysters from Port Douglas with Rice Vinegar & Ginger. The waiter said "Would you like some oysters? It would go really well with the champagne". We thought, since we're already there, might as well try. Definitely no regret there! The oysters were so fresh, the dressing was so good!! It just complemented the oysters so well. The ginger just took all the fishy smell away from the oysters, what's left was just the plump sweet creamy oysters. It looked like something so simple, but it was so amazing! 

Now, have a look at the photo and try to guess what you think this is. Third course - Carpaccio. So what carpaccio do you think this is? Beef? Tomato? Capcicum? The waiter only said "Carpaccio" when he took this dish to the table. We ate and after eating still had no idea what it was. Didn't taste like beef, the texture didn't feel like capcicum, definitely not tomato. It was something sweet. It was smoked watermelon!! With some garden herbs on top. This was 1 of the vegetarian dishes if anyone goes there for vegetarian degustation. 

Course 4 - Sashimi of Kingfish with crushed black bean and orange zest. This was 1 of our favourite of all dishes that night. It was like a kingfish sashimi with a Chinese steamed fish twist. The dressing with the challot and coriander on the fish tasted almost like the Chinese steamed fish soy sauce. However, there was a tiny hint of orange in there. Very subtle. Robin ate his first while I was busy taking photos from different angle and stuff. His face was so serious and he said "Eat it." I put a small piece in my mouth. It was 1 of those "O-M-G" moment. Such familiar taste yet so different texture wise with raw fish and simply amazing. 

Forgot to mention earlier, I think this is going to be a long post :p Let's continue on.

Now, does this look familiar or does this look familiar. Course 5 - Signature dish - Confit Petuna Ocean Trout with Konbu, Celery & Apple. I've learnt that night that Konbu is a type of seaweed. Robin thought it didn't live up to expectation, but I liked it. The only thing I didn't like was the celery, but that's just a personal preference that I dun like eating celery (luckily there weren't too much of it). The fish was really nice! The konbu on top made a crispy crust, the fish fillet was really fresh and firm. I don't mean it in a bad way, but the konbu crust tasted like potato chips flavouring (well, konbu does have glutamic acid that is used to make MSG :p). I thought that was very different. Definitely not something can be found anywhere else. 

Now, this was definitely 1 of the special courses that weren't really on menu. Course 6 - Grilled Pig's Tail with NZ Scampi & Jamon Iberico. The look of this dish wasn't 1 of the greatest. Didn't look impressive, but the taste, another "O-M-G" dish. The Jamon Iberico was a Spanish ham that's cured for long time. The waiter said it was 1 of the highest grade. Scampi was slightly pan fried, it was so sweet. Pig's tail was grilled till VERY CRUNCHY. Separately, they were really nice on their own. Together, it was like exponentially nicer!! It just tasted so different when you eat them together rather than individually.The pig's tail gave the crunchy texture, scampi provided the sweetness, the ham was added another level of taste. 

Course 7 - Braised Ox Tail with Sea Cucumber & Yuzu. As the sky got darker, my photos got blurrier too *sigh*. Sorry that you can't really see much in this photo other than the 2 rings of sea cucumber on top. Just have to believe me that it tasted AWESOME :) (By the way, I accidentally published the incomplete post. Hope nobody actually read it before I finish writing. *sigh* stupid keyboard :p) 

Course 8 - Pancetta Wrapped Quail Breast with Fresh Sprouts & Onion. Well, let's say if you ask me which course I would give up to have another of that pig's tail, this is probable the 1. Not to say it's not nice, but just in comparison to others, this wasn't as impressive to me that's all. Mind you that we are talking about Tetsuya here. So even though I say not impressive enough, it can easily be the best dish in any other restaurant still. The puff rice thingy was interesthing though. Almost like rice bubbles except more of the toasted rice fragrant. 

Course 9 - Slow-Roasted Breast of Duck with Smoked Leeks & Sansho. Duck was really really tender. Leeks was surprisingly good! Usually I don't really like leeks. For some reason I have problem swallowing leeks when I eat them. Didn't have problem with this though. Maybe because it was smoked till it was very very soft. 

Course 10 - Our last savoury dish. Braised Cape Grim Beef Short - Rib with Spring Vegetable. This had to be the best rib I've ever had. The meat was so tender, the beef flavour was so intense! Just had to take each bite really slowly to savour every drop of juice from the meat. 

Course 11 - Our first dessert which was made out of 2 parts. Blood Orange Sorbet and Summer Pudding. Again, sorry for the blurry photo that's out of focus :p This sorbet was actually blood orange and BLACK PEPPER. Who would've thought black pepper can be so nice as a flavour of sorbet with orange. The spicy after taste from the pepper was quite interesting. 

Here's the 2nd part of the dessert - Summer pudding. It was brioche soaked in berry juice with strawberry, raspberry and blueberry. Robin liked this a lot. It's not overly sweet and it's very refreshing. 

Course 12 - Golden Peach with Peach Granita. Don't think there's anything special with that golden peach, tasted like peach from the can :p Granita was nice and refreshing, the special component was actually the ice-cream. It's green. Guess what flavour? I could spend my whole life guessing and wouldn't get it. Peach leaf ice-cream. Cool eh! :) I can't really describe the taste though. Maybe a bit like pistachio, but that's just because it's green too :p 

Course 13 - Last dessert before coffee. Chocolate Pave with Cream Cheese Ice Cream and Cinnamon Twigs. The last dish and I got too excited to see wobbly block of chocolate. I made the mistake of digging in before I took photo. If you can't tell where I've 'ruined' it, then I've successfully hid the spot haha :p I thought cinnamon twigs was just plain cinnamon sticks. Of course I was wrong. It was more like cinnamon flavour chocolate sticks that would snap as I bit. The wobbly chocolate pave was really rich and satisfying. Together with the cream cheese ice-cream, it was the perfect finish for the meal. 

Course 14 - We were offered some tea or coffee after dinner to wash the rich chocolate pave down. Together with the coffe/tea was some mochi! 

These pretty little things had chocolate ganache and chai in them. The mochi 'skin' was very thin but still chewy. The chai chocolate ganache was again something I wouldn't normally find in mochi.  Just to show the proportion of skin to filling. Very thin mochi wrapped with LOTS of spicy chocolate ganache. Waiter recommended the best way to eat this was to pop the whole thing in the mouth, but I thought that would probably be too rich and heavy. So I took small bites and had a few sips of tea in between. 

Conclusion, HIGHLY HIGHLY RECOMMENDED. If you thought of going, but is now hesitating because they lost a hat, you are missing out BIG TIME. Service was great!! Oh, and did I mention my brother in law works there? That's why we had extra courses :D Even had a tour around the kitchen, out to the garden, looked at their tomato plants, the pretty edible flowers and even their own bees! Robin almost didn't want to leave the wine cellar too. 

So, there was my belated birthday present from my lovely husband :) I'm looking forward to next year's present already :D 

Tetsuya's Restaurant 

529 Kent Street
Sydney 2000
Tel: 02 9267 2900

It was still o.k when the sky was still bright because we were sitting by the window. As the sky gets dark, it got harder and harder to take photos. Towards the end it was almost impossible to take a decent photo. Now I'm definitely feeling the limitation of low light capability with my camera. Maybe I should buy a new camera and then go back there again ?? :) 

Sunday, November 7, 2010

Quay (again! :D)

Hello everyone!! Long time no see!! Things been really crazy at work and also outside of work. Why? Because October was really a very popular wedding month! I had 1 wedding at the end of Sept, then 3 more in Oct. Those in Oct were all close family members i.e. my sister-in-law, my brother-in-law and my brother. Very happy for all these newly weds, at the same time also very glad that finally no more weddings to go to this year - it was tiring (for myself and also for my wallet :p). Now I can go back to my 'normal' routine and continue to TRY to blog regularly :p 
Anyway, I celebrated my birthday couple months ago. Even though I try to have at least 12 months gap between visit of any restaurants, I couldn't say no when my sister say she's going to buy me nice dinner for my birthday, not especially when it's Quay :) (I've visited Quay earlier this year to celebrate Robin's birthday). She wanted to try the snow egg after watching it on masterchef. So she said to me "I'll buy you dinner at Quay, you go there with me. I want to eat snow egg". Like I would say no to that :) 
So, we started our dinner with some drinks down at the bar. I had this yummy drink which I have forgotten what it was called. All I remember was it had mint, lime (??) and was very refreshing. If I took a photo of that drink menu I probably could remember which 1, but the very "smart" me of course didn't take a photo of the drink menu. 

Amuse bouche - smoked mackeral, cucumber, crème fraiche and obviously a few other ingredients that I can't remember :p The last time I went we had a smoked fish amuse bouche too. Even though the piece of mackeral was so small, it was full of smokey flavour. While the crème fraiche added creaminess, the cucumber added the crunch to the texture. The combination was just perfect - full of smokey flavour, creamy when put in mouth, crunchy when bitten. 

Salad of pink turnips & breakfast radishes, pickled beetroot, goats curd, blood sorrel, olive, pine resin, balsamico. This wasn't my entree, but I did had a taste of that tube looking thingy. It was incredible! It was like thin layer of crunchy fried biscuit/pastry (don't know what's the best word for it) cigar filled with creamy creamy goats curd. It was so good! 

Raw Chinese artichokes, Hiramasa kingfish, smoked eel, horseradish, nasturtiums, octopus, pickled kohlrabi, egg white & radish flower. Honestly, I don't know half the ingredient of this dish. So I wouldn't know what's what. I just know there were so many different ingredient that gave different texture to each bite. Didn't need to know what's what as long as everything tasted good :) 

Organic heirloom carrots, cumin, fennel & celery seeds, comte-infused curd, almonds, amaranth. This was Robin's dish. I think I tried some of his carrot, but don't remember much about it. 

This was my gentle braise of pearl oyster, sea scallop, shaved squid, lettuce hearts, tapioca scallop velvet, oyster cream, wasabi flowers. This was very very good! Scallops were big and thick and fresh and sweet! The only reaction I had when I put it in my mouth was just "mmmmm......." Had to try to eat as slow as I could so that I wouldn't finish it too quickly. The squid was so thinly shaved and so tender. The crunchy lettuce hearts had accompanied them well. 

Milk fed suffolk lamb leg poached in salted butter, slow cooked crisp lamb belly, pantelleria capers, nasturtiums, purslane, artichoke emulsion, bergamot jam. Both Robin and sis had the same dish. According to them, the meat was very very tender and but didn't really feel like goat meat. However, the smaller piece of lamb belly had real intense lamb flavour. 

Mine was the slow cooked partridge stuffed with pumpernickel, morels and ethical spanish foie gras butter, faro, hazelnuts, cinnamon, cloves, rye, white asparagus cream. The partridge meat was so tender so soft with the creamy stuffing inside. The other stuff that accompanied the meat i.e. the hazelnuts and rye and stuff felt a bit like crunchy and chewy breakfast muesli :p 

Eight texture chocolate cake featuring Arnedel Chocolate. A round piece of cake was brought to the table first. Then the waiter pour the warm chocolate ganache on the top of the cake and it made a 'crater' on the cake. Robin tried to separate the 8 things that gave the 8 textures, but he kept on counting and only managed to find 7. I didn't even bother :p All I know was it was very rich and creamy and yummy.

This was my dessert - Fresh custard apple, vanilla, warm caramelised brioche, palm blossom sugar, cream, wild thyme honey. My favourite component of this dessert was the brioche. So crispy on the outside, so soft and buttery on the inside. It was just perfect on its own. I didn't really like the other components though. I thought they had this cough syrup kind of after taste. 

Overall, the food was great! Couldn't get any better birthday dinner meal than this. However, service wise was a little disappointing. Compare to my first visit, it seemed like this time they were very short staffed. Also, at my first visit, the staff was very alert, very attentive. They would come over to ask if we needed anything with just eye contact. However this time, we waited for ages for someone to look our way so that we could get the bill. Then had to wait for ages for someone to come and take our credit card to pay for the bill. (By the way, most of the dishes that sis had weren't show here e.g. snow egg because they were either showed in my other Quay post, or Robin ordered the same dish, so I just posted 1 photo).

Price: $155 per person for 4 course dinner
Location: Overseas Passenger Terminal, 
The Rocks, Sydney 2000
Phone: (02) 9251 5600

It was very very hard to take photo there because of lighting. It was quite dim there. That's why all my photos here are very grainy. Had to dial up the ISO to take these photos. I forgot to put my watermark on these photos too. I thought better post it while I'm in the mood to write rather than wait for myself to put watermark on them which could be a couple weeks later.