Tuesday, 29 January 2013

A Tough Tough Challenge

About, oh, I'd say 3 months ago, a friend of mine discovered something very interesting. Something intriguing and something worthy of a challenge as good as the discovery. The SMH's Sydney's 20 Iconic Dishes list. So we decided it would be a crime not to go through the list and make sure we ticked off every single item. I mean, what foodie worth their weight in truffle wouldn't do the same!

Now, there were a couple that I'd already ticked off (Cafe Sopra's shredded cabbage salad. Tetsuya's Confit of Ocean Trout) but there were still plenty for us to take our time and work through. Last week we decided it was time to tick off Quay and Peter Gilmore's Snow Egg. So how was it? Amazing. The food was spectacular. The view was good, although somewhat blocked by a big boat. The service exactly what I expected. It was exactly what I thought it would be and more. Now, I don't want to talk about all of the 9 dishes because, quite frankly, it will make you too hungry, but here are my stand outs (and stand downs), plus a few extra pics. I want to apologise in advance for the quality of the pictures. Keong will kill me for saying this, but I didn't spends heaps (if any) time setting up the shots or instagramming at the table. I preferred to enjoy my food and company. Instagramming can wait I say!

Favourite dish: Snow Egg of course. We had a coconut and cherry snow egg. I'm not really a fan of coconut, but in this dish it was understated enough that I didn't really even notice it. There were lovely fresh juicy cherries in the granita, which cradled the delicate but crunchy snow egg with the cherry colour setting off the white beautifully. I think having seen how these are made gave me even more of an appreciation for them.

Other stand outs:
The other dessert...(btw, I love multiple desserts. It should be on every menu!) Andalucia citrus and almonds. It was a Spanish inspired dessert with citrus on the bottom and lovely waves of crunchy pasty on top.

The Salad of preserved wild cherries, albino and chioggia beetroots, radish, creme fraiche, violets. Beautiful colours and textures, and a lovely mix of the sweet of the cherries with the savoury of the creme fraiche and vegetables. 

Coturnix quail, farro, hazelnuts, quinoa, steamed truggle brioche, egg yolk confit, Vin Jaune cream. I don't know what it is about fried, crispy quinoa but I love it. Can't get enough of it. Maybe its the crunchiness combined with the perception that it MAY be healthy, but I doubt it. Anyway, its a mystery but it's fantastic. Oh...and the dish had delicate flavours blah blah...mmmm, crunchy quinoa. 

Stand downs: There was only really one for me, although some may disagree. The Line caught iki jime Tasmanian squid, squid ink custard, society garlic, pink turnips. The dish itself looked beautiful but down the bottom was this greyish blackish squid ink custard that looked a bit off-putting and didn't taste fantastic. But, I'd be happy to put up with this dish if it meant having the whole meal again.

The other dishes:
The amuse bouche - goats cheese with tomato and capers

Sashimi of local lobster, bergamot, green almonds, grapefruit, elder flower 

Smoked and confit pig cheek, shiitake, shaved scallops, Jerusalem artichoke leaves

Poached Rangers Valley beef, bitter chocolate, black pudding, morel, ezekiel crumbs, shaved mushrooms

Little did I know though, that a tougher challenge would come during the meal. A culinary challenge to test my skills and imagination. I've been asked to cook a dish for the blog inspired by one of the dishes or elements in a dish from the menu. Now, those who know me know I'm not good at making up recipes, but it's a challenge I accepted, so it's a challenge I will do. It may take me a while, but I'm determined!

As for the next dish to tick off the list...not sure where it will be. Adrian, I think it's your choice this time...

No comments:

Post a Comment