Restaurant Review: Grossi Florentino: The Grill

Location: 80 Bourke Street, Melbourne
Link: http://www.grossiflorentino.com/

Phone: (03) 9662 1811

Cuisine: Italian

Before Eddie's Perfect show, we decided to have a pre-theatre dinner somewhere to start the night off. One of the great things about pre-theatre dinners is that you know you won't be waiting too long for your dinner. The menu is designed in a manner that ensures that you will not be late for the 'theatre', or in our case, the show. We couldn't go pass the pre-theatre menu at The Grill. I had emailed the restaurant for more information and found  a  very polite and lovely voice message on my phone explaining that she would prefer to speak to me about the menu because it is not fixed and changes very often. I was told what sort of dishes to expect. It sounded great so I quickly made a booking for the coming Saturday night.

Grissini

We were greeted by the longest breadsticks I have ever seen. As far as breadsticks went, they were pretty good. We immediately noticed how European the décor was. We really appreciated how the restaurant was set up. It reminded us both of our eating adventures in Italy.

Freshly baked bread, extra virgin olive oil and dukkah

very very good extra virgin olive oil!

 Yering Station Shiraz Cabernet

Rigatoni Norma

tomato, eggplant, salted ricotta

The pasta was perfectly al dente- not that I would have expected anything less. The eggplant was delicious and quite literally melted in our mouths. Perfectly seasoned, this simple dish was a good started.

Lombata di manzo

Minute steak, chargrilled, roasted potato

The steak was disappointing. Although cooked perfectly (medium rare) and texturely pleasant, it lacked basic seasoning. The potatos were however, lovely and crisp on the outside and had a good rosemary flavour.

Pollo Agrodolce

Chicken, pine nuts, sultanas on a bed of polenta

The chicken was tender and delicious. Hearty and simple, it really struck a chord in us. It was the sort of delectable comfort food we both enjoyed.

Orange biscotti

Lattés for a caffeine hit

Torta di sciroppo di fichi

Fig syrup cake,
almond milk sorbet

The cake was less than ordinary and lacked any fig-tasting components. The almond milk sorbet, however, was splendid. Smooth and delectable.

Overall impression: 7/10

It was good, simple, Italian fare. Lovely ambience and attentive waitstaff. Minor hiccups along the way but it was an overall pleasant dining experience.

Event Review: Eddie Perfect in Misanthropology [2 April 2011]

J is Eddie Perfect's biggest fan. No.. really, he is. I'm talking listened to his albums on repeat for a year.. continuously... fan. Ok, I'm exaggerating. But he is definitely in love with Eddie Perfect. So, we got tickets months and months in advance for his Misanthropology show, which is part of the Melbourne comedy festival. It was being held in the famous Spiegeltent which I found very exciting, given I have never seen any of Eddie's shows.

 the famous Spiegeltent

 I found it incredibly entertaining and enjoyed every bit of the show. J on the other hand was slightly dissapointed. He said that it was very entertaining but lacked the substance and depth that had earned his respect for Eddie.

As someone seeing Eddie for the first time, I thought it was a bit of fun and a good gig to attend.

Waiting in line to buy Eddie's new cd and for his autograph

Restaurant Review: Healesville Hotel

Location: 256 Maroondah Highway, Healesville
Link: http://www.healesvillehotel.com.au/
Cuisine: Pub, Restaurant

We decided to try Healesville Hotel as it was once hatted.

Shepherd's Pie

slow cooked lamb with vegetables, minted peas and rocket

Parmesan crumbed Chicken Schnitzel

roasted tomato, crispy bacon, cos and thick chips

Overall Impression: 5/10

Decent pub food. Nice and relaxed ambience.

Restaurant Review: Q1

Location: Q1 Resort & Spa, 9 Hamilton Street, Surfers Paradise QLD 4213
Link: http://www.bestrestaurants.com.au/restaurants/updateStats.aspx?restaurantId=3464&websiteUrl=http://www.Q1.com.au
Cuisine: Modern Australian Was at a conference in the Gold Coast and had the opportunity to try out Q1. Smoked breast of chicken garnished with witlof salad and tossed with julienne of apple, snow peas and aged balsamic

This was very dissapointing. Really just tasted somewhat like a grocery store bought caesar salad. The dressing was extremely thick and creamy. Which was nice, but had too much salt, in my opinion. The saltiness was unnecessary, given it was tossed with smoked chicken breast, that would have added ample saltiness to the mixture. I found the dressing very overpowering and could taste not much else. If this wasn't the case, the aged balsamic would have otherwise provided a good balance that would have cut through the creamyness of the dish Thinly sliced beef tenderloin served on a bed of rocket leaves tossed with extra virgin olive oil, shaved parmesan and cracked pepper Grilled Atlantic Salmon marinated with tarragon served with braised fennel on crushed new and sweet potatoes complimented by an orange sauce

Roasted lamb loin marinated with rosemary and chilli pesto complimented by Roma tomatoes salsa and basil jus and roasted pototoes

This was beautiful. Cooked to perfection. Ample seasoning, flavours sealed. Pink in the middle. Very hearty with beautiful flavours.

Orange and Grand Marnier marshmallows and fresh strawberries served with hazelnut and white chocolate mousse in mini chocolate cups

Japonaise- layers of crisp hazelnut meringue flakes with chocolate ganache, hazelnut sauce and a dollop of whipped cream sprinkled with roasted almond flakes

What an amazing dessert. Perfectly balanced on the palate. The meringue layers just melted in my mouth. A great finish to a good meal.

Overall Impression: 6/10 Very nice ambience, good food.

Restaurant Review: Margo's

Location: Crown casino, Southbank
Link: http://www.crowncasino.com.au/margos
Cuisine: Modern Australian Veal shank slow-cooked veal served with mashed potatoes and vegetables

This is the second time that I've had the Veal Shank and its actually pretty good. The veal has good flavour, it was tender and falling off the bone. The mash was deliciously buttery. The only down side was the vegetables. They had simply been boiled and then tossed on the plate.

My friends had the $12 steak and said it was tender and cooked to perfection.

Overall Impression: 5/10

Great for a casual catch-up dinner. Situated in the gaming area, I guess it could not be anything else. Service was quite good. Waiters served us crusty white bread upon arrival with a smile. Food arrived promptly and was, given the prices (assuming you get the $12 meal deal), a reasonable meal.

Restaurant Review: Shoya Nouvelle Wafu Cuisine

Location: 25 Market Lane, Melbourne
Phone: (03) 9650 0848
Link: http://www.shoya.com.au/
Cuisine: Japanese Serving consistently good Japanese fare, Shoya has been a long favourite of mine. This time we decided to visit during lunch. There are several lunch menu options that range from about $25 to $65. To my delight, the quality of service and the food delivered was not compromised even though the lunch menu option is relatively cheaper to the usual a la carte.

The thing that I enjoy most about visiting Shoya during lunch is that it really breaks up the day at the office. Shoya's restaurant structure consists of 6 split levels including a traditional Horigotatsu, which is my favourite. I was very happy that we were seated there as it has such a relaxed ambience and for some reason it feels like I have ducked out of the office for a little Japanese adventure.

Chawa Mushi

Savoury Egg Custard

Agedashi Tofu

Chilled Bean Curd

Seaweed salad

Sashimi

Sushi rice topped with Salmon Sashimi and Salmon Roe

Tempura

Grilled Fish

Udon

Green tea ice cream

The sashimi was fresh, the chawa mushi was silky smooth, the tempura had a clean crispness about it and the green tea ice cream was dense and creamy. It was a good meal. Cannot wait to go back!

Overall impression: 7/10

Restaurant Review: Innocent Bystander

Location: 336 Maroondah Highway,Healesville
Phone: (03) 5962 6111 or 03 5962 2533 (after office hours)
Link: http://www.giant-steps.com.au/menus.php
Cuisine: Bistro style
Overall Impression: 5/10

Innocent Bystander is a trendy little café in Heallesville. Its worth dropping by for a free tour of their winery (tour information is on their website). It’s a very relaxed environment with cheerful waitstaff and a good bakery on site.

Pizza: spicy pork sausage, buffalo mozzarella, san marzano tomato & chilli

pizza: roast mushroom, ricotta salata, white truffle oil, garlic & parsley

buxton farm smoked trout salad with witlof, red radish & pickled cucumber

pizza: prosciutto, san marzano tomato, parmesan & parsley

For dessert we had Tarte Tatin & hot chocolate (kennedy+wilson 70% dark with valrhona.

The Salmon salad was at best plain but the pizzas on the other hand were good. The sweets (from what I hear) were yummy. Overall a good casual lunch. Highly recommended if you are going with a small group (around 8 people) as they allow small group bookings.

Restaurant Review: Locale, De Bortoli

Please refer to our latest review of De Bortoli here.

Restaurant Review: Mandala

Location: 133 Commercial Road, South Yarra
Phone: +61 3 98279297
Link: http://www.mandalarestaurant.com.au/
Cuisine: Ethnic Fusion
Overall Impression: 5/10

Decided to have dinner with J at this restaurant. Ambience wise, this is quite a nice restaurant. Cute fittings and fixtures. Its a bit noisy for my liking but overall, it was a good night out. The menu comprises of a range of Asian food and some western food as well. Don't expect a 'fine dining' experience and you will be alright!

Entrée:Okra Fritters Chicpea batter okra cubes with apple tamarind chutney

This dish was quite bland. Lacked basic seasoning - salt and pepper.

Main: Soft Shell CrabWith pickled plum, toasted peanuts, cherry tomato

This was a highlight for me. The softshell crab was crisp on the outside and deliciously moist on the inside. Yum!

Main: Slow Cooked Lamb ShankWith spiced bokchoy, wombok and market vegetables

This is an example of an attempted fusion dish. It tasted alright but it wasn't anything special.

Dessert: Pistachio Kulfi With wild berries and mango puree

A bit too creamy for my liking. The 'pistachio' bit of the kulfi was overpowered by the large amount of cream in that Kulfi. I guess its a matter of taste since J liked it.

Restaurant Review: Kellybrook Winery and Restaurant

Location: Fulford Road Wonga Park 3115 Victoria Australia
Phone: 9722 1304
Link: http://www.kellybrookwinery.com.au/
Cuisine: French
Overall Impression: 4.5/10

I guess I was just dissapointed. It looked so good on the website. I was salivating just looked through the menu.. checking out what was on offer! In the restaurant's defence, I am a pretty excitable person. (Is excitable a real word? Wait I just checked, http://wordnetweb.princeton.edu/perl/webwn?s=excitable yes it is!) Anybody who knows me, knows how much I enjoy just waiting in anticipation. I enjoy booking weeks in advance and planning what to order like a week before I step into a restaurant. Now that I think about it, I probably have some mental disorder. But I digress… The point is I was very excited and I already had high expectations for this place. And the prices didn't really help. So, all things considered, including value for money, I think 4.5/10 is a fair score. Oh and one thing that this place is famous for is Apple Cider! Both J and I really enjoyed the drinks we ordered. I got the Kelly Brothers Sparkling Cider and J got the non-alcoholic cider
Chicken and pistachio terrine served with homemade fig chutney Caramelised sweet potato and coconut cream soupSalmon paté – prepared with smoked and fresh salmon, served with dukkah-spiced toasts Fillet of Blue eye, baked, and served with a minted green pea puree and parsnip crisps Porterhouse steak, chargrilled, and served with Kellybrook Shiraz jus Honey and almond tart, served with honey and spice icecream and clotted cream Apple brandy cheesecake served with brandied apple compote and clotted cream

Nothing was really wrong with the food. It was just very very ordinary. There's nothing wrong with 'ordinary' food per se ,but I didn't think the prices were justified. I was particularly dissapointed with my Salmon paté. It was just way too salty. Which would have been fine if it had been served with a whole lot more bread. The soup and the terrine, on the other hand were both far too sweet. The evening ended on a high though. With a delicious honey and almond tart. What was truly special was the home-made honey and spice ice cream. The place has a really nice ambience. Its not a very long drive from Melbourne but when you get there, it feels like you're miles and miles away. J and I walked through their garden before heading inside for dinner. And it was lovely.

Restaurant Review: Red Spice Road

Location: 27 McKillop Street, Melbourne
Phone: (03) 9603 1601
Link: http://www.redspiceroad.com/
Cuisine: South East Asian influenced, Fusion
Overall Impression: 7/10

Having heard and read good reviews about Red Spice Road (in particular with regards to their banquet option), I was thrilled to finally have the opportunity to dine here. As you can see, it's not a place you would go to for an 'intimate' dining experience. Sharing is highly encouraged so I would suggest going with a group of people. I would recommend choosing a bunch of small eaters to go along with you, so you can eat more than your share!Entree: Betel Leaf with Chicken, Spanner Crab, LemonGrass, Chilli and Kaffir Lime

It was a solid start to the meal. This Thai style entree is an appetiser in every sense of the word. Mocktail: Green Asian
This was deliciously refreshing. The coconut and kiwi fruit really worked a treat.Barramundi, Watermelon, Cucumber, Mint and Coriander SaladLarb Woon Sen- Minced Chicken, Glass Noodle, Roasted Rice & Herb Salad Left: Crispy Five Spice Pork Belly with Chilli Caramel, Apple Slaw and Black Vinegar Right: Lamb Meatball & Potato Red Curry

We also had the Slow Cooked Beef, Water Spinach & Mushrooms with Lemongrass, Chilli Broth. Each dish was delicious. Of particular note was the Pork belly. It was packed full of flavour, the traditional five spices (star anise, cloves, cinnamon, Sichuan pepper and ground fennel seeds) were prominent in the dish. It was also perfectly seasoned. The pork itself was beautifully tender.  Another dish definitely worth trying is the barramundi dish. Succulent and perfectly cooked in a tasty batter, the dish was balanced with just enough acidity from the watermelon cubes. The dining experience as a whole was extremely enjoyable. The banquet option at Red Spice Road is a great way to try various South East Asian influenced flavours.

Restaurant Review: The Ginger Room

Location: Old Parliament House, King George Terrace, Parkes ACT 2600 Australia
Phone: (02) 6270 8262
Link: http://www.gingercatering.com.au/
Cuisine: Modern Australian
Overall Impression: 8/10

Was looking through my phone and discovered these photos. Notably the quality of the pictures leave much to be desired so I debated with myself about whether or not I should post these on Gastrology. Well, long story short, here are the pictures!
Pan seared scallops, crispy shredded pork belly and blood plum jelly Beef fillet, Saint Agur dauphinoise potatoes and glazed shallots Crispy skinned duck breast, soy fired potatoes and tamarind sauce Soft shell crab Louisiana style, sweet corn capsicum salsa and Creole dressing Poached blood plum green tea sorbet coconut cone Lime and lemongrass parfait with palm sugar wafers and raspberry chilli jam
Had the opportunity to dine at this lovely restaurant last month. What a great reason to visit Canberra!

Delicious, well executed Modern Australian food, delightful staff. These mobile phone pictures do not do this place justice but the ones on this post certainly do : http://snowdropm-berries.blogspot.com/2010/04/ginger-room.html.

Restaurant Review: Kam Fook

Location: Level 2, Westfield Shoppingtown, Doncaster
Link: http://www.kamfook.com.au/
Phone: (03) 90051888
Cuisine: Chinese

Kam Fook? A bit forward... but it was a proposition I could not refuse. Conveniently located within Westfield Doncaster where we knew parking is rarely a problem, my family and I decided to try out this year old Cantonese eatery. How we wish we had not. Seafood claypot Beef with xo sauce Steamed Fish Fillet Traditional Chinese Style Chicken claypot Pork ribs Banana fritter with ice cream Deep fried ice cream
The food was fine. Nothing spectacular. Just average.
Would I Kam Fook again? No.
The service was appalling. The moment we arrived we were greeted with a very annoyed maitre'd who asked us, "Someone booked for window seats. It's sunny today but that's what you asked for." Right. I'm not sure what that was suppose to achieve but thank you for the warning. We told one of the waitstaff we were ready to order and after waiting a while and asking another waitress, for about half an hour later, our orders were finally taken.
The restaurant was certainly not at capacity and there appeared to be many waitstaff lazing around the restaurant but for some odd reason, it was difficult to get an appropriate level of service. It was such a hassle getting attention for simple requests such as having our teapots re-filled or ordering more rice. The waitstaff made it very clear that it was a burden to serve us.
So, no thank you. I will not be back.
Overall Impression: 4/10

Restaurant Review & Store Review: Suzuran

Location: 31 Chambers St, South Yarra
Phone: (03)9804 7396
Link: http://www.suzuran.com.au/
Cuisine: Japanese
Overall Impression: 8/10

Our hearts go out to the Japanese at this difficult time. J and I love Japan. We have very fond memories of the time we spent there. The people, the culture and the food are captivating. There is such an emphasis on perfection that we admire. And as such we have been having Japanese themed days every once in a while to reminisce.Suzuran's sushi bar impresses us everytime when we visit during one of our 'Japanese' days. It consistently delivers good quality, fresh and authentic Japanese sashimi and sushi. A must have is their surf clam sushi. It is amazing. Seaweed salad, Sake and Sake cups also from Suzuran
On this Japanese themed dinner, we also bought some delicious cloudy sake. I love cloudy sake in particular, it really packs a punch when it comes to depth of flavour. But on the other hand, clear sake has a clean crispness that I also enjoy.
I guess I just love all sake.
Even the lower grade sakes tickle my fancy. I'm not a big drinker in general but when it comes to sake… bring it on! Yes. I am a sake-aholic. The only problem with buying sake in Melbourne is a) it is not readily available and b) when it is, it is often over-priced compared to what we were able to get during our time in Japan. We accept that this cannot be helped and as such, Suzuran remains our favourite Melbourne outlet for sake shopping. Suzuran at the very least, stocks sake of varying grades and has a decent variety.
All in all, a great Sushi bar, and a good Japanese grocer with a wide range of Japanese ingredients, snacks and sake.
 

Restaurant Review: Tutto Bene

Location: Midlevel Southgate, Melbourne
Phone: (03) 9696 3334
Link: http://www.tuttobene.com.au/
Cuisine: Italian
Overall Impression: 8/10 Tutto Bene has long been J's favourite risotto and gelato place in Melbourne. Although Tutto Bene has built up quite a fan base for its consistantly perfectly cooked and delicious risotto dishes, its lovely gelatos haven't had the same appeal. On this occasion, we decided to have the Walnut gelato as well as the Licorice gelato. It was surprisingly a lot more subtle in flavour then the other flavours we had tried before, which was disappointing but nontheless still pleasant. The consistency, as usual was perfectly creamy and smooth. It was such a treat, sitting back and taking in the view of Southgate and the Yarra River. And we cannot wait to go back!

Restaurant Review: Kinya

Location: River Front, 70 Lorimer St, Docklands - 64A River Esplanade, Yarra’s Edge
Phone: (03) 9646 2400
Link: http://www.kinya.com.au/
Cuisine: Japanese
Overall Impression: 6/10 Wagyu beef tataki Lightly grilled thinly marble texture sliced beef with special kinya's soy sauce Perfectly refreshing. The wagyu was tender and beautiful with the quail egg and soy sauce. Golden Fish Grilled marrinated snow fish with chef's special miso It was described as a signature dish and 'a must try'. I found it very similar to the miso cod fish served at Nobu, at a much reasonable price. The intensity of flavours were not as strong as what J and I had experienced at Nobu but Kinya's version was executed equally as well. The fish was cooked to perfection, the snow fish has such a silky texture and the charred bits of caramelised miso on the bottom of the fish were delectable. Sashimi Moriawase Variety of sliced raw fish One of the distinguishing factors of a good Japanese restaurant is the chefs' sushi and sashimi preparation skills. The sashimi was cut well but it lacked the refinery of other Japanese restaurants/eateries we had sampled such as Nobu and Suzuran. The sashimi was however, very fresh. Green tea, red bean and black sesame ice cream The ice creams were beautiful. Intense in flavour and brought us back to the Japanese ice creams we had the chance to indulge in at Ikebukuro's Ice Cream City in Tokyo.

As far as Japanese food goes, I would recommend Kinya. It is a quality establishment that serves up good Japanese food at a reasonable price.

Restaurant Review: The Palace by Luke Mangan

Location: 505 City Rd, South Melbourne
Phone: (03) 9699 6410
Link: http://palacehotelmelbourne.com.au/
Cuisine: Modern Australian
Overall Impression:6/10 Gastropubs have been popping up like mushrooms in the Melbourne cullinary scene. It is no wonder, celebrity chef, Luke Mangan has decided to extend his empire to include this niche offering. J and I decided to have a lazy lunch at The Palace because we love the idea of simple pub fare executed with perfection. A quick glance through the menu would automatically suggest an offering of dishes that are in every sense a portmanteau of gastronomy and pub, with complex gourmet meals served alongside traditional comfort foods at a single table.

As soon as you enter The Palace, there is no mistaking Luke Mangan's hand in the establishment. Products bearing his name surround the dining area. It screamed of narcissism which slightly detracted from the dining experience.

It was nice to be able to see the hustle and bustle of the kitchen through the glass window.Our meal started with warm crusty bread, fresh from the oven, extra virgin olive oil and dukkah. The bread was nice and toasty and the olive oil was very good.

Roasted Skate Wing, cherry tomatoes , caper berries, preserved lemon, baby spinach, burnt butter sauce.

The Skate Wing was perfectly cooked. The cherry tomatoes, caper berries and preserved lemon brought a nice acidity to the dish and the baby spinach was wilted, buttery and soft. The burnt butter sauce really brought the whole dish together. Perfectly salty with a hint of caramelisation. Great flavour combinations.

Braised chicken leg, ragout of chickpeas, pancetta, Parisian potatoes, mushrooms, peas and taragon. The chicken leg was tender and juicy. The tarragon (such a beauriful herb with, a flavour similar to anise), really gave this dish a very wholesome feel. Everything tasted so rich and comforting on the plate.

Strawberry Eaton mess with baby mint

Eton mess or Eaton mess, traditionally an English dessert consisting of a mixture of strawberries, pieces of meringue and cream. At The Palace, it was no differrent…apart from the baby mint which freshened up this classic dessert. The level of sweetness was on the money. Very enjoyable.

Bitter chocolate tart, mascarpone cream and orange compote

This tart was beautiful. The crust was so buttery and crumbly, it literally melted in my mouth. The chocolate was rich and dark. The mascarpone cream was just the right consistency and went perfectly with the bitterness of the chocolate. The orange compote gave this rich dessert a pleasant twang. A highly recommended dessert.

Overall, a very pleasant lunch that met all our expectations.

Restaurant Review: Pettavel Winery & Restaurant

Location: 65 Pettavel Road (corner of Princes Highway), Waurn Ponds 3216
Phone: 03 52661120
Link: http://www.pettavel.com/p_rest/rest.html
Cuisine: Modern Australian
Overall Impression: 9/10

Pettavel recently lost a chef's hat in the 2011 Good Food Guide but please don't let this deter you from visiting this lovely restaurant. It is a gem! This Geelong winery is more than worth the 74.6kms drive from Melbourne. But be warned, the staff don't seem very big on their wines. (Maybe because the awesome restaurant overshadows the winery?) In fact, there wasn't even a push to order more wine etc. We had a beautiful glass of their sauvignon blanc each. It had beautiful passionfruit notes. Again, like I have repeated on many of my blog posts, - I don't know anything about wine… I can only tell whether I liked it or not so you probably shouldn't take my word for it… but if you want my uninformed opinion, I really liked it. =) We opted for the 9 course degustation. Each course was beautifully balanced and elegant. The only thing that I could possibly fault them on was that there was too much fat on the Lamb Rump dish, which should really have been trimmed off. And even that is a tiny tiny flaw. The service was excellent. The waitstaff were so welcoming and explained each dish in an informed manner, without being intrusive. Ohhh and I actually took my boyfriend there for his birthday and they PERSONALIZED the menu! The menu was dated and wished him happy birthday on the top! What a lovely touch. We got to take home a copy too =) That's great service for you! I will definitely be back.First Course: Calamari LaksaSecond Course: Parsnip with Pear, Blue Cheese and HorseradishThird Course: Prawns with Celery and QuinoaFourth Course: Local Bay Snapper with Scallop, Ham Hock and Celeriac Fifth Course: Lamb Rump with Eggplant and Capsicum Sixth Course: Pheasant with Quince, Artichoke and Bone Marrow

Seventh Course: Ox Cheek with Tomatoes and Serrano Ham

Eighth Course: Deconstructed Chocolate Ricotta cheesecake with Rhubarb Sorbet

Ninth Course: Pandanus Jelly with Peanut and Toasted Coconut Sorbet
 

Restaurant Review: The Strand

Location: 1 THE STRAND, WILLIAMSTOWN, VICTORIA 3016
Link: www.thestrandrestaurant.com.au/
Cuisine: Seafood, Modern Australian

Freshly Baked Crusty Campagne Baguette with Cannellini Bean, Extra Virgin Olive Oil and Aged Balsamic

Beautiful bread to start. I've never had to pay for bread at any fine dining restaurant but for $3, this was well worth it.

Whole Baked Snapper, Piquant Red Curry Sauce, Fried Shallots and Pickled Watermelon

The pickled watermelon was a miss. I suspect they were trying to do some 'fusion' thing by having the pickled watermelon. Traditionally, curry is served with raita, a Pakistani and Indian condiment based on yoghurt and used as a sauce or dip. So, maybe they thought instead of raita, which is sour, let's go with something else that is sour like.. umm.. pickled watermelon? Let's not.

Oven Roasted NT Wild Barramundi Fillet Crusted with Peanut, Corriander Pesto, Sauteed Mustard Cress with Soy Ginger Dressing

The barramundi was beautifully fresh. Nice and simple.

Overall Impression: 5.5/10 Prompt service. Great location that overlooks the harbour.

Restaurant Review: Bistro Guillaume

Location: The Riverside at Crown
Link: http://www.bistroguillaume.com.au/
Cuisine: French

I was surprised with a 5 course degustation at Bistro Guillaume. I had high expectations when it came to the dining experience since I had been told it was the perfect place to take a date because the venue shouted romance and the food was to die for.

Freshly shucked oysters with shallots and red wine vinegar

This was my FIRST fresh oyster experience. I have only ever had baked oysters and I've always been afraid to try them raw but was very ready to take up the challenge. There were very good flavours. The red wine vinefar and the lemon juice really took away the 'fishy-ness' of the taste and the shallots made soft textures of the oysters more prominent. By the time I had finished the second oyster, I found myself enjoying the dish. Its true, oysters really do taste like the sea. Having said that, this is not something I would order again.. at any restaurant. Oysters just aren't my thing.

Sashimi of Hiramasa kingfish, parsnip puree and pommes allumettes

This was so beautiful and fresh. The flavours were subtle but this emphasised the freshness of the sashimi. The parsnip puree was delicate and mousse-like in texture. The pommes allumettes (in English, this can be directly translated to 'matchstick potatoes') went beautifully with the dish because it was crispy and brittle, in contrast to the other elements of the dish. They did not taste like your every day chips. Very refined, just the right amount of saltiness. Overall this dish had beautifully subtle and fresh flavours.

Pan seared Suzuki Mollaway, fricassee of squid, cockles, prosciutto, shellfish and parsley buillon

This dish was slightly dissappointing. Don't get me wrong, everything was cooked to perfection and it was a good dish but after the sashimi, this was a slight let down. There didn't seem to be enough prosciutto to go around - as the dish tasted its best when everything was eaten together, this definitely made a difference.

Beef tenderloin on a bed of Paris mash, braised shallots and merlot sauce

My taste buds got a shock when I took a bite out of this. The flavours were soooo strong. The merlot sauce was the real deal - rich and bold. Half way through the steak, I realised the flavours I had initially thought were strong had mellowed down and everything tasted balanced and lovely. The acid from the merlot sauce balanced nicely with the creamy mashed potatoes and the braised shallots had a nice tangyness to it. And as would be expected, the steak was cook to perfection. Pink inside, flavours seared, meat incredibly tender. With regards to my sudden change in opinion of the course, my dinner date suggested that this may be due to the fact that the previous courses we had been served had very subtle flavours and as a result, the flavours of this course had been heightened. But if this course had been consumed at the start, my taste buds would not have been in such shock.

Bistro Guillaume may have benefited from introducing palette cleansers between the courses?

Fondant au chocolat, soft ganache in the middle, glace a l'orange

Did I just die and go to heaven? Amazing. I doubt words will do it justice, but I'm going to try anyway. The beautifully hard and thin chocolate casing, snaps as my spoon breaks through it with a soft 'crack!', revealing the softest and smoothest chocolate ganache and a crumbly biscuit base. I make sure some of that delicious looking vanilla ice cream goes on the top of my spoon and I run my spoon full of sin over the orange glaze. Result: AMAZING The balance of flavours? Perfect. The chocolate case was dark (just enough of cocoa bitterness) balanced with the acidity of the orange glaze, which went perfectly with the creamyness of the icecream and soft chocolate ganache. Oh, and the chocolate they used was Varlhona chocolate!

Petit fours

Overall Impression: 7/10

The waitstaff could not be faulted for lack of effort but they lacked the refinery that one would expect. Apart from that, service was prompt and polite. Lovely ambience (not as romantic as I had imagined but still nice). Very very good dining experience.