Marinated tuna, forgotten vegetables, and quince soufflé. What more could you want from a restaurant menu except perhaps to bring your own wine!
Bécasse launched their first monthly “Cellar Night” last Tuesday 6th of July. Taking place on the first Tuesday of every month the cellar night was designed in order for guests to bring a favourite bottle from their wine collections to match Chef Justin North’s menu.
Starting off with a glass of bubbles we savoured the canapé of black olive biscotti with whipped goats curd, and the unbelievably delicious marinated tuna with chilled Mediterranean consommé and prosciutto.
The menu, and each dish on it, was perfectly balanced. The pairings of flavours blue eye with roasted prawns, cauliflower and salted buckwheat or the cepe royale with scallops and veal tongue were mouth-watering and I was slightly disappointed that I had to finish each dish and move on, but with each course the flavours only got better and better.
The highlight of the evening for me was the scrumptious caramelised pork hock with forgotten vegetables and cedar smoked potatoes. Chef Justin North said he chose the forgotten vegetables, of celeriac, swede, turnip, kohlrabi, Congo potato, sweet potato, and Hawaiian sweet potato, to get back to the vegetables that were from his childhood.
The Old Telegraph cheeses were magnificent also, and as cheese is a favourite of mine I think I ate more than my fair share of the platter. Three cheeses were served Brie, Fire Engine and Sapphire Blue, with the blue being the definite winner in my book.
By the time the twice baked quince soufflé came out paired with white quince, candied orange and vanilla ice-cream I was saddened that the night was coming to a close but also dying to know what the menu would be for next month, and couldn’t wait to make a reservation for the next “Cellar Night” before leaving for the evening.
Next month’s “Cellar Night” will be held on Tuesday 3rd August and I am waiting with anticipation to try the bone marrow custard, and black truffle risotto, but knowing Bécasse I know that the menu will be perfect.
Tuesday 3rd August 2010
Bécasse Artisan Bread
Citrus marinated bonito salad of braised octopus
Bone marrow custard smoked eel and prosciutto
Fresh black truffle risotto Jerusalem artichoke and mushroom
Braised ballottine of organic wagyu beef shin smashed carrots and swede
Truffle brie candied quince
Chocolate, chestnut and vanilla mont blanc caramel and date purée, coconut ice cream
204 Clarence Street
+61 (0)2 9283 3440