I have just returned from 4 wonderful days in Sydney catching up with close friends and dining at some fantastic restaurants.
I just wanted to share with you some of the wonderful meals that I had.
I arrived on Friday morning and had lunch at a Japanese restaurant called Kyoto in Surry Hills, catching up with one of my closest girlfriends from Italy. A great Adelaide Hills Sauvignon Blanc made it perfect.
Dinner that night was at Bistrode restaurant in Bourke st Surry Hills and it was outstanding. I had a Jerusalem artichoke soup with freshly shucked oysters and grilled Hare with a wild mushroom and fresh chestnut sauce, it was sublime. Jeremy the chef is exceptional at seasoning his food and making sensational sauces. (click here for the recipe)
I had two dinners at Longrain which of course were both incredible. Marty bought in 2 live coral trout for us, which he steamed and served with a stunning broth. The curries were amazing along with the famous pork hock, not to mention several great cocktails that are a must at Longrain.
Two more lunches were enjoyed at Sopra and Ash Street Cellars, and once again I went to heaven and back!!
Every restaurant I dined at, the food was delicious and seasoned perfectly. Salt and pepper were no where to be found, the reason being it was not needed!! The chefs were definitely doing there job!! A lot of people are not aware that you shouldn’t need to season your food once it arrives at the table. It is the chef’s job to season your food perfectly, just as it is the waiter’s job to give you great service. I so enjoyed experiencing the professionalism in the hospitality industry again.
I recommend any one of the above restaurants and am sure if you eat there you will have a great dining experience.
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