8th July 2012
On the last day in Sydney, with my parents having driven off in the morning, i was left alone and having to entertain myself and couldn't think of a better way to do so than with a trip to Zumbo for some cakes as desert for lunch and to take back to Melbourne.
After looking through the various cakes and macarons and liking just about all of them, i decided to grab 2 cakes and a box of macarons. The first cake i went for was in his cookbook and one of the cakes i was thinking of making myself so it was nice to have a proper version to eat and compare to (it wasn't available last time i was up) and was the Cherry Cherry. 2 over sized macarons filled with a cherry jelly, dark creme Chantilly, coconut moisture and covered with shredded coconut. Excellent presentation and bold flavours with the cherry jelly standing out.
The next cake i had (which i took back to Melbourne along with the Macarons) was named Happy Birthday and it was a celebration of exquisite desert making and flavour. A flourless chocolate biscuit, chocolate sabayon mousse, ultimate chocolate brownie, caramel mousse, milk chocolate Chantilly and cocoa nib nougatine with a White chocolate and Passionfruit glaze. So many techniques, so many flavours and so delicious.
The final purchase from Zumbo in my purchase was a 5 pack of Zumbarons. A 5 pack of chocolate doughnut, Salted Butter Caramel, Annunziata Chocolate, Pancake & Maple Syrup and Salted Butter Popcorn. All were full of flavour and matched well with the flavour described. The pancake and maple syrup and and chocolate doughnut were personal favourites but all were exceptional.
The technique, innovation, imagination, flavours and presentation are all first rate and a trip to Sydney is not complete without a trip to my favourite desert place.
Friday, July 27, 2012
Wednesday, July 25, 2012
Quay (Sydney)
5th July 2012
After travelling down from Brisbane with my parents and Nanna, we decided to mark my Nan's last night in Australia with a special dinner at Australia's best restaurant and number 29 in the world. After checking in to our hotel, heading our to look around Sydney and heading back to get ready, we caught a taxi in the pouring rain down to The Rocks.
Located on the top edge of The Rocks on the water looking out over Circular Quay with spectacular views of the harbour bridge and Opera house on the upper level of the overseas passenger terminal. The dining room was dimly lit with purple carpet and all glass exterior to provide maximum view of the harbour and sites. The place settings and table were amazing and everything about the restaurant screamed class and elegance.
We were lead to our seats past the long section of the dining area to a circular area on the edge of the restaurant and closest to the harbour bridge with wide panoramic views. After being seated we were presented with a extremely long and varied wine list. Along with the wine list there was substantial list of beer, spirits and cocktails.
We were then presented with the food list that was broken down into 2 sections and very beautifully presented. The first part showed the 8 course degustation as your immediately opened out the menu and when opened out fully it showed the 4 course menu that was broken down into 4 pages with the 5 options for each course on a separate page.
After ordering each of our courses from the extremely efficient, courteous and polite staff but who didn't deviate to much from the script, we were presented with an amuse bouche to cleanse our palates for the culinary extravaganza to come. Served in a tiny curved glass was a mix of a tiny piece of marron tail, served over shaved coconut and a subtle Asian style jam. Very nice and good mix of flavours.
After the amuse bouche they came around with a basket filled with 4 types of bread. I went for the black sesame and grain bread which was accompanied with beautiful french butter served on a white rock. They also came around again with the basket after the first course and i took some Sourdough bread that time. Both breads and the butter was first rate.
For my first course i went with the Sashimi of corner inlet rock Flathead, trumpeter topped with shavings of black tipped abalone, raw sea cabbage, nastricums, warriguls and periwinkles and combined with a smear of salt cured wild oyster cream. Perfectly balanced, wonderful technique and intricacy to the preparation of the dish and the flavour. Despite all the fish and seafood flavours it wasn't overpoweringly fishy and was a dish very much worthy of a three hat restaurant.
The next course was a dish of rock lobster, squid, golden tapioca and lobster velvet. Decadent, luxurious and again excellently presented with the lobster sitting in the middle of shaved squid (look of linguini) and the lobster velvet was incredible.
The main course i choose was the poached Wagyu beef encased in a sauce and bread crumb of farro, buckwheat, hazelnut and Ezekiel. The beef was sitting on a bed of black pudding puree. The beef was of the highest quality cut, cooked to perfection and was fall apart tender. The coating added a bit of crunch to the beef and added some additional flavour whilst the black pudding puree was very nice and complemented the beef well. (Surprising that i have like Black pudding at both Aria and Quay despite loathing it normally).
Served with the main course was a share plate for the whole table of leaf salad with a red wine vinaigrette. Whilst very, very good especially the vinaigrette, i thought given the quality of the restaurant and the variety of the main course putting down one generic side was strange.
On to the most important course of the meal and the one i had been looking forward to, desert. Having seen it on TV and in the Quay cook book i went for the 8 texture chocolate cake whilst my mum went for the other well known desert of Guava strawberry snow egg. The chocolate cake was presented as 7 textures with an 8th a chocolate sauce poured into the middle which melted the centre casing and allowed the chocolate to flow over the dish. A very nice touch of culinary theatre. Unfortunately the cake itself was the slightest of let down with the dark chocolate layer slightly overpowering the other layers. At any other restaurant it would have been a more than acceptable dish but with perfection expected it was not up to the level of the others.
However the snow egg which i was allowed to try was magnificent with the egg having to be cracked and the many different layers giving a great mix of flavours and textures.
After the desert we were served tea or coffee (i went with a Darjeeling tea) and petit fours which were two types of truffles, a dark chocolate truffle filled with amaretto and muscatels and covered in chocolate crispies and a milk chocolate and caramel truffle filled with hazelnuts. Both were superb and an excellent finish to the meal.
Everything about the meal showed off why this is considered the best restaurant in Australian and highly regarded world wide. From the prime location and impressive view of Sydney, to the service, outfitting of the restaurant, serving bowls, plates and utensils (each dish was presented in a unique and unusual bowl or plate) and most importantly the food it screamed class, sophistication, quality and the whole dining process was thought through and perfectly executed. Whilst there was little use of high tech techniques or gadgetry, that by no means meant a lack of innovation. Everything about this meal (except for the slight disappointment with the chocolate desert) was superb and is well worth a visit (if you can stand the extensive wait for a table - 2 months for a week night and 6 months for a weekend).
After travelling down from Brisbane with my parents and Nanna, we decided to mark my Nan's last night in Australia with a special dinner at Australia's best restaurant and number 29 in the world. After checking in to our hotel, heading our to look around Sydney and heading back to get ready, we caught a taxi in the pouring rain down to The Rocks.
Located on the top edge of The Rocks on the water looking out over Circular Quay with spectacular views of the harbour bridge and Opera house on the upper level of the overseas passenger terminal. The dining room was dimly lit with purple carpet and all glass exterior to provide maximum view of the harbour and sites. The place settings and table were amazing and everything about the restaurant screamed class and elegance.
We were lead to our seats past the long section of the dining area to a circular area on the edge of the restaurant and closest to the harbour bridge with wide panoramic views. After being seated we were presented with a extremely long and varied wine list. Along with the wine list there was substantial list of beer, spirits and cocktails.
We were then presented with the food list that was broken down into 2 sections and very beautifully presented. The first part showed the 8 course degustation as your immediately opened out the menu and when opened out fully it showed the 4 course menu that was broken down into 4 pages with the 5 options for each course on a separate page.
After ordering each of our courses from the extremely efficient, courteous and polite staff but who didn't deviate to much from the script, we were presented with an amuse bouche to cleanse our palates for the culinary extravaganza to come. Served in a tiny curved glass was a mix of a tiny piece of marron tail, served over shaved coconut and a subtle Asian style jam. Very nice and good mix of flavours.
After the amuse bouche they came around with a basket filled with 4 types of bread. I went for the black sesame and grain bread which was accompanied with beautiful french butter served on a white rock. They also came around again with the basket after the first course and i took some Sourdough bread that time. Both breads and the butter was first rate.
For my first course i went with the Sashimi of corner inlet rock Flathead, trumpeter topped with shavings of black tipped abalone, raw sea cabbage, nastricums, warriguls and periwinkles and combined with a smear of salt cured wild oyster cream. Perfectly balanced, wonderful technique and intricacy to the preparation of the dish and the flavour. Despite all the fish and seafood flavours it wasn't overpoweringly fishy and was a dish very much worthy of a three hat restaurant.
The next course was a dish of rock lobster, squid, golden tapioca and lobster velvet. Decadent, luxurious and again excellently presented with the lobster sitting in the middle of shaved squid (look of linguini) and the lobster velvet was incredible.
The main course i choose was the poached Wagyu beef encased in a sauce and bread crumb of farro, buckwheat, hazelnut and Ezekiel. The beef was sitting on a bed of black pudding puree. The beef was of the highest quality cut, cooked to perfection and was fall apart tender. The coating added a bit of crunch to the beef and added some additional flavour whilst the black pudding puree was very nice and complemented the beef well. (Surprising that i have like Black pudding at both Aria and Quay despite loathing it normally).
Served with the main course was a share plate for the whole table of leaf salad with a red wine vinaigrette. Whilst very, very good especially the vinaigrette, i thought given the quality of the restaurant and the variety of the main course putting down one generic side was strange.
On to the most important course of the meal and the one i had been looking forward to, desert. Having seen it on TV and in the Quay cook book i went for the 8 texture chocolate cake whilst my mum went for the other well known desert of Guava strawberry snow egg. The chocolate cake was presented as 7 textures with an 8th a chocolate sauce poured into the middle which melted the centre casing and allowed the chocolate to flow over the dish. A very nice touch of culinary theatre. Unfortunately the cake itself was the slightest of let down with the dark chocolate layer slightly overpowering the other layers. At any other restaurant it would have been a more than acceptable dish but with perfection expected it was not up to the level of the others.
However the snow egg which i was allowed to try was magnificent with the egg having to be cracked and the many different layers giving a great mix of flavours and textures.
After the desert we were served tea or coffee (i went with a Darjeeling tea) and petit fours which were two types of truffles, a dark chocolate truffle filled with amaretto and muscatels and covered in chocolate crispies and a milk chocolate and caramel truffle filled with hazelnuts. Both were superb and an excellent finish to the meal.
Everything about the meal showed off why this is considered the best restaurant in Australian and highly regarded world wide. From the prime location and impressive view of Sydney, to the service, outfitting of the restaurant, serving bowls, plates and utensils (each dish was presented in a unique and unusual bowl or plate) and most importantly the food it screamed class, sophistication, quality and the whole dining process was thought through and perfectly executed. Whilst there was little use of high tech techniques or gadgetry, that by no means meant a lack of innovation. Everything about this meal (except for the slight disappointment with the chocolate desert) was superb and is well worth a visit (if you can stand the extensive wait for a table - 2 months for a week night and 6 months for a weekend).
Wednesday, July 18, 2012
Patisse
5th July 2012
Whilst watching Masterchef on the Monday, they introduced a new desert king rather than the usual Adriano Zumbo, Vincent Gadan from Patisse in Sydney who made a desert called 'Parfum de Femme' . As we were headed down to Sydney in the new few days I managed to convince my family (not that it much) that we should head down and try this amazing looking desert.
When we arrived on Thursday, we headed down to Patisse which is housed in a old warehouse which mostly housed expensive furniture outlets and located in a slightly dodgy area with housing commissions nearby between the suburbs of Redfern and Surry Hills in Sydney.
After arriving we sat down at a mismatch of what appeared to be garden furniture and ordered our food. I went with the aforementioned Parfum de Femme and agreed to split the desert with my mum, who ordered a different desert. A salted praline mousse with some crushed pureed fruit and a piece of praline inside and covered in a crystallised violet and rhubarb velvet with a gold painted chocolate spray top and string leading down to a truffle filled with rhubarb coulis.
The result as show below was a masterpiece of presentation and vision and the taste equalled the beauty of the cake. The truffle filled with rhubarb coulis was exquisite and the mousse was rich decadent and wonderfully flavoured.
My mum choose the Yuzu cheesecake (a Japanese citrus fruit) with salted caramel and a macaroon Breton base. Great contrast of flavours with the citrus and the salt from the salted caramel acting brilliantly together. Whilst not as pretty or as good as my desert, i was still a masterclass in cake making.
The quality of these deserts was on a par with Zumbo and whilst the range and creativity was not as extensive, the signature desert was a masterpiece and well worth the trip down to this oddly placed patisserie. If in Sydney and you love cakes, it is a must visit.
Whilst watching Masterchef on the Monday, they introduced a new desert king rather than the usual Adriano Zumbo, Vincent Gadan from Patisse in Sydney who made a desert called 'Parfum de Femme' . As we were headed down to Sydney in the new few days I managed to convince my family (not that it much) that we should head down and try this amazing looking desert.
When we arrived on Thursday, we headed down to Patisse which is housed in a old warehouse which mostly housed expensive furniture outlets and located in a slightly dodgy area with housing commissions nearby between the suburbs of Redfern and Surry Hills in Sydney.
After arriving we sat down at a mismatch of what appeared to be garden furniture and ordered our food. I went with the aforementioned Parfum de Femme and agreed to split the desert with my mum, who ordered a different desert. A salted praline mousse with some crushed pureed fruit and a piece of praline inside and covered in a crystallised violet and rhubarb velvet with a gold painted chocolate spray top and string leading down to a truffle filled with rhubarb coulis.
The result as show below was a masterpiece of presentation and vision and the taste equalled the beauty of the cake. The truffle filled with rhubarb coulis was exquisite and the mousse was rich decadent and wonderfully flavoured.
My mum choose the Yuzu cheesecake (a Japanese citrus fruit) with salted caramel and a macaroon Breton base. Great contrast of flavours with the citrus and the salt from the salted caramel acting brilliantly together. Whilst not as pretty or as good as my desert, i was still a masterclass in cake making.
The quality of these deserts was on a par with Zumbo and whilst the range and creativity was not as extensive, the signature desert was a masterpiece and well worth the trip down to this oddly placed patisserie. If in Sydney and you love cakes, it is a must visit.
Saturday, July 14, 2012
Verve - Gold Coast
30th June 2012
After having booked my flight up to the Gold Coast for the Saturday morning before the Marathon on Sunday, i realised i would have plenty of time after picking up my race pack and checking in to my hotel to have a substantial lunch and therefore have a smaller nutritious dinner before heading to bed early in preparation for the race.
With my hotel and the race pack pick being in Broadbeach, i decided to choose a restaurant close to the area and settled on Verve which was a 15 minute walk from the hotel room. Located in broadbeach waters it was in one of the more unusual locations on the whole list. Located on a corner of a suburban housing area next to a milk bar and a hairdresser, it was an unassuming outside contrasted by a elegant decor inside which still had the Queensland spirit of open shop front which allowed views of outside and the bright Queensland sun to envelope the restaurant.
The restaurant itself was very empty with just two other people in for lunch. The decor was sophisticated with white table clothes, fine cutlery and purple walls and what would be a romantic setting during the night. A small one room dining area and what appeared to be an even smaller kitchen gave the place a homely, cozy feel.
After settling down on my banquette style seating, i was offered a reasonably sized wine list from which i choose a glass of Catalina Sounds Pinot Gris. The food menu had one page with about 7-8 choices each for entree, mains and sides and deserts and cheese, with a separate initial page for small tasting plates to start. They also offered a degustation menu. After contemplating the degustation option, i decided to go for a entree, main and desert feeling my training would overcome any overeating for the marathon the next day.
With several of the options on the entree menu i was torn and spoilt for choice. I eventually went with a Quail pie. Rich buttery pastry (that unfortunately stuck to the ramekin slightly) was broken to reveal a filling of tender moist chunks of quail meat , Swiss brown mushrooms and several small tarragon and truffle dumplings and a rich sauce. Very good and touches of both rustic homeliness and modern ingredients and techniques. The only disappointment was the rocket salad on the side which was bland, unseasoned and unnecessary.
Although there were also several great options for main course, there was one that jumped out and required me to order. And it did not disappoint with a sublime dish of slow roasted pork neck that fell apart with the slightest touch of a fork served with a sweet potato cream, pickled love plums and a honey and mustard jus. Each ingredient was fabulously cooked and presented and the taste was superb both individually and as a combination. Another mix of superb homely food with modern techniques and finishes to create a memorable dish.
Having had 2 fairly heavy courses, i decided on a lighter desert (although i was sorely tempted by the cinnamon donuts, pot au chocolate, caramel gel and espresso ice cream). Whereas the two previous courses mixed rustic and modern, this dish was all modern technique and flash. Toasted passion fruit marshmallows, with a mango salad, candied lime slivers and a small almond and coconut milkshake. Perfectly presented with a light balanced and delicious flavour it was an excellent end to the meal with the candied lime a personal highlight.
Overall not much to fault with this restaurant, a mix of quality food, technique, style value ($85 for 3 course and wine) and service meant a thoroughly enjoyable afternoon gazing out into the bright sunshine of Queensland enjoying delicious food and wine. If you find yourself in the Gold Coast for any reason, try to find your way to this restaurant that warranted its hat status in Queensland's inaugural good food guide.
After having booked my flight up to the Gold Coast for the Saturday morning before the Marathon on Sunday, i realised i would have plenty of time after picking up my race pack and checking in to my hotel to have a substantial lunch and therefore have a smaller nutritious dinner before heading to bed early in preparation for the race.
With my hotel and the race pack pick being in Broadbeach, i decided to choose a restaurant close to the area and settled on Verve which was a 15 minute walk from the hotel room. Located in broadbeach waters it was in one of the more unusual locations on the whole list. Located on a corner of a suburban housing area next to a milk bar and a hairdresser, it was an unassuming outside contrasted by a elegant decor inside which still had the Queensland spirit of open shop front which allowed views of outside and the bright Queensland sun to envelope the restaurant.
The restaurant itself was very empty with just two other people in for lunch. The decor was sophisticated with white table clothes, fine cutlery and purple walls and what would be a romantic setting during the night. A small one room dining area and what appeared to be an even smaller kitchen gave the place a homely, cozy feel.
After settling down on my banquette style seating, i was offered a reasonably sized wine list from which i choose a glass of Catalina Sounds Pinot Gris. The food menu had one page with about 7-8 choices each for entree, mains and sides and deserts and cheese, with a separate initial page for small tasting plates to start. They also offered a degustation menu. After contemplating the degustation option, i decided to go for a entree, main and desert feeling my training would overcome any overeating for the marathon the next day.
With several of the options on the entree menu i was torn and spoilt for choice. I eventually went with a Quail pie. Rich buttery pastry (that unfortunately stuck to the ramekin slightly) was broken to reveal a filling of tender moist chunks of quail meat , Swiss brown mushrooms and several small tarragon and truffle dumplings and a rich sauce. Very good and touches of both rustic homeliness and modern ingredients and techniques. The only disappointment was the rocket salad on the side which was bland, unseasoned and unnecessary.
Although there were also several great options for main course, there was one that jumped out and required me to order. And it did not disappoint with a sublime dish of slow roasted pork neck that fell apart with the slightest touch of a fork served with a sweet potato cream, pickled love plums and a honey and mustard jus. Each ingredient was fabulously cooked and presented and the taste was superb both individually and as a combination. Another mix of superb homely food with modern techniques and finishes to create a memorable dish.
Having had 2 fairly heavy courses, i decided on a lighter desert (although i was sorely tempted by the cinnamon donuts, pot au chocolate, caramel gel and espresso ice cream). Whereas the two previous courses mixed rustic and modern, this dish was all modern technique and flash. Toasted passion fruit marshmallows, with a mango salad, candied lime slivers and a small almond and coconut milkshake. Perfectly presented with a light balanced and delicious flavour it was an excellent end to the meal with the candied lime a personal highlight.
Overall not much to fault with this restaurant, a mix of quality food, technique, style value ($85 for 3 course and wine) and service meant a thoroughly enjoyable afternoon gazing out into the bright sunshine of Queensland enjoying delicious food and wine. If you find yourself in the Gold Coast for any reason, try to find your way to this restaurant that warranted its hat status in Queensland's inaugural good food guide.
Sette Bello
29th June 2012
For our end of financial year dinner the directors (on Brent's suggestion) took us out to a restaurant that featured in my Good Food Guide, Sette Bello. Having heard glowing reports from Brent about the quality of this place i was keen to see for myself whether it lived up to his hype.
However as this was an office function the normal dining experience would be slightly different. After initial drinks and casual conversation between work people and partners, we sat down to a three course meal. We were working off a slightly reduced menu from the full one but they still offered a selection of 5-6 options for each entree, main and desert. Having had the menu emailed around during the day i was already on top of what options i was going to select whilst others frantically choose their meals as the waiter patiently waited for their orders.
With everyone settled and speeches finished we sat down to our first course. I had chosen a carpaccio of very thinly sliced beef eye fillet topped with fried capers, pear, rocket and Parmesan. Nicely cooked beef and quality cut of meat and excellently balanced with the pear, cheese and rocket. Very nice flavours, well presented and a great start to the meal.
The main course arrived in a reasonably short time after (although not rushed out). For main course i went with the Porchetta. A roll of crisp skinned pork belly filled with rosemary on a bed of sauteed spinach with roman potatoes, caramelised apple and a sherry vinegar reduction. The pork belly was well cooked and delicious but was unfortunately occasionally overpowered by the strong rosemary centre. The spinach and potatoes were a great touch as was the sherry vinegar reduction. However the apple had an unusual texture and didn't fit with the other accompaniments. It could have done with just one of these elements either the apple or spinach and potatoes but not both.
The final course was a modern take on an Italian classic of Tartufo. A classic hazelnut parfait filled with a sweet cherry centre was classic Italian cooking and perfectly done. However the modern additions were crushed hazelnut praline encasing the parfait and topped off with Persian fairy floss sitting as a crown and an earl grey infused chocolate sauce. This was my favourite course, an excellent blend of flavour, texture and both modern and classic cooking.
Overall a very fun night out with work people supplemented by some quality food. The service was decent and drinks were always on offer but apart from that the wait staff were inconspicuous when not needed. Given it was a work function the value was extremely good with the company picking up the whole tab. A few mistake lead to the overall meal to be slightly below hat worthy but well worthy of a visit if you find yourself out in Glen Waverley.
For our end of financial year dinner the directors (on Brent's suggestion) took us out to a restaurant that featured in my Good Food Guide, Sette Bello. Having heard glowing reports from Brent about the quality of this place i was keen to see for myself whether it lived up to his hype.
However as this was an office function the normal dining experience would be slightly different. After initial drinks and casual conversation between work people and partners, we sat down to a three course meal. We were working off a slightly reduced menu from the full one but they still offered a selection of 5-6 options for each entree, main and desert. Having had the menu emailed around during the day i was already on top of what options i was going to select whilst others frantically choose their meals as the waiter patiently waited for their orders.
With everyone settled and speeches finished we sat down to our first course. I had chosen a carpaccio of very thinly sliced beef eye fillet topped with fried capers, pear, rocket and Parmesan. Nicely cooked beef and quality cut of meat and excellently balanced with the pear, cheese and rocket. Very nice flavours, well presented and a great start to the meal.
The main course arrived in a reasonably short time after (although not rushed out). For main course i went with the Porchetta. A roll of crisp skinned pork belly filled with rosemary on a bed of sauteed spinach with roman potatoes, caramelised apple and a sherry vinegar reduction. The pork belly was well cooked and delicious but was unfortunately occasionally overpowered by the strong rosemary centre. The spinach and potatoes were a great touch as was the sherry vinegar reduction. However the apple had an unusual texture and didn't fit with the other accompaniments. It could have done with just one of these elements either the apple or spinach and potatoes but not both.
The final course was a modern take on an Italian classic of Tartufo. A classic hazelnut parfait filled with a sweet cherry centre was classic Italian cooking and perfectly done. However the modern additions were crushed hazelnut praline encasing the parfait and topped off with Persian fairy floss sitting as a crown and an earl grey infused chocolate sauce. This was my favourite course, an excellent blend of flavour, texture and both modern and classic cooking.
Overall a very fun night out with work people supplemented by some quality food. The service was decent and drinks were always on offer but apart from that the wait staff were inconspicuous when not needed. Given it was a work function the value was extremely good with the company picking up the whole tab. A few mistake lead to the overall meal to be slightly below hat worthy but well worthy of a visit if you find yourself out in Glen Waverley.
Thursday, July 12, 2012
Cookie
20th June 2012
After deciding that a group of us hadn't caught up in a while, the four of us decided to go out for dinner again, after heading to Papa Goose for the first event. After various places were suggested, we settled on Cookie, which i had never been to for food, and added a fifth member to our group (not a sixth, sorry Meg).
Having booked a 7pm dinner reservation, we were still required to wait and have a drink in the exceedingly cramp, noisy and busy bar area. After a short while we were shown to our table located at the back which was also a bit cramp and close to the other tables. A mix of cartoon art and reasonably loud music gave the place a hip vibe but also not a place to enjoy a long relaxing meal.
After taking a seat we were offered extensive menus of both food and drink (the wine list was upwards of 50 pages and there was a separate menu for a non wine drinks). The food menu was broken down into 3 areas of small, medium and large dishes. Given the varied tastes we decided to eat order our own food and i decided on a having both a medium and a large item both served at the same time as everyone else was having one dish.
For the small dish i decided to compare a dish on this menu with one i had previous eaten (at Longrain), the egg net salad with minced chicken, spinach, chili and cashews. Compared to Longrain's version the ingredients were of a lesser quality and the egg net itself was slightly thicker and less delicate and the flavours were less complex and balanced but overall a more than acceptable dish.
The large course was served on a huge sizzling plate with several fat pieces of squid stuffed with mice pork, lime leaf and served with an abundance of hot and sour sauce and dried herbs. The pieces of squid were decently cooked and had good flavour and the hot part of the sauce packed a decent punch, however the sourness of the sauce was overdone and it added a weird after taste that didn't go down great.
With the selection of deserts being fairly limited and most of Asian themed (except one random tiramasu) nothing jumped at me and we decided to skip desert. The food overall was of a decent quality but nowhere near the quality of Longrain or hat worthy. Very decent value and the portion sizes were plentiful and service was actually reasonable considering how busy it was. But would go back back to Longrain every time rather than here.
After deciding that a group of us hadn't caught up in a while, the four of us decided to go out for dinner again, after heading to Papa Goose for the first event. After various places were suggested, we settled on Cookie, which i had never been to for food, and added a fifth member to our group (not a sixth, sorry Meg).
Having booked a 7pm dinner reservation, we were still required to wait and have a drink in the exceedingly cramp, noisy and busy bar area. After a short while we were shown to our table located at the back which was also a bit cramp and close to the other tables. A mix of cartoon art and reasonably loud music gave the place a hip vibe but also not a place to enjoy a long relaxing meal.
After taking a seat we were offered extensive menus of both food and drink (the wine list was upwards of 50 pages and there was a separate menu for a non wine drinks). The food menu was broken down into 3 areas of small, medium and large dishes. Given the varied tastes we decided to eat order our own food and i decided on a having both a medium and a large item both served at the same time as everyone else was having one dish.
For the small dish i decided to compare a dish on this menu with one i had previous eaten (at Longrain), the egg net salad with minced chicken, spinach, chili and cashews. Compared to Longrain's version the ingredients were of a lesser quality and the egg net itself was slightly thicker and less delicate and the flavours were less complex and balanced but overall a more than acceptable dish.
The large course was served on a huge sizzling plate with several fat pieces of squid stuffed with mice pork, lime leaf and served with an abundance of hot and sour sauce and dried herbs. The pieces of squid were decently cooked and had good flavour and the hot part of the sauce packed a decent punch, however the sourness of the sauce was overdone and it added a weird after taste that didn't go down great.
With the selection of deserts being fairly limited and most of Asian themed (except one random tiramasu) nothing jumped at me and we decided to skip desert. The food overall was of a decent quality but nowhere near the quality of Longrain or hat worthy. Very decent value and the portion sizes were plentiful and service was actually reasonable considering how busy it was. But would go back back to Longrain every time rather than here.
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