Tomislav

One of the places I had been wanted to go, Tomislav. And today I got chance to come with a pretty girl :)

It was a rainy day but we of course didn't give up. Our mission was still going and there are only us when we arrived.

I like the water glass, so luxurious thin.

The open kitchen, we saw the chef.

I had 2005 Alan and veitch Merlot Adelaide Hills, SA $12.5 per glass, $59 per bottle. Very very nice.

Butter flavoured with olive oil and smoked onion powder.

Iggy's bread

Grilled Tasmanian Salmon (100g) : toast, wasabi crumbs $12

The toast was so light, crisp and melt in the mouth, adding the texture to the soft tender fish.

Poached Comboyne hen's egg : peas and ham with warm potato cream $19

My most favourite of the night ! The soft cream mixture was very creamy and smooth. After breaking the yolk and mixing with the cream mixture, it created the beautiful swirl effect and richer in the taste. The toast was wonderfully crisp (same as the salmon dish).

The surprises were the small chunks of the ham and peas which were bursts of saltier goodness. I would love to come here just to have this dish, awesome !

Pasture Fed Angus Scotch Fillet : roast bone marrow, horseradish cream $32

The steak came beautifully pre-cut and so pink ! But the real one was a lot smaller than I expected from reading in other blogs. The flavour was great, only thing to blame was too small :)

P'Lek

Braised Murray Valley Pork Belly : Cabbage, carrots, broad beans $32

The pork was slow cooked until they (almost) ran out of fat. The skin was crisp as we expected, the broth was tasty and flavoursome. P'Lek love this dish.

Vanilla cheesecake : cream cheese, rhubarb sorbet $15

You won't find the normal cheesecake here, Tomislav made it deconstructed. The white cream was light, sweet and salty from creamcheese, they even had the small chunk of creamcheese too. The crumb as a cheesecake base provided a nice texture. I like the rhubard as usual (my favourite)

There were only 4 tables that nice. Our waitstaff was very polite and friendly, we were very satisfied.

Tomislav
2/13 Kirketon Rd., Darlinghurst, Sydney
Tel : (02) 9356 4535

Chocolate Mill & Sault & Ma Ma Nee

Sunday morning we were heading to Daylesford. Visiting Chocolate mill, lunch at Sault and on the way back home for dinner at Ma ma nee... (haha, only eating trip)

LS booked the restaurant for us and used the coupon from entertainment book for discount :D

Local rabbit braised in verjuice, pancetta and apple $30

Pan-roasted scallops on cauliflower purée with Istra chorizo $17.50

House made tortellini of ricotta, lemon and Pastorello with sage brown butter $17.50

I was not so hungry since we just had the hot chocolate at Chocolate Mill, so FH and I decided to shared 2 entrees. The scallop dish, I like the chorizo. The second dish, I think the lemon flavour was too overpowering the whole dish.

JJ with her Tasting plate of regional produce (serves 2-4 people) $32

Mocha tart with cardamom ice cream

Not bad but nothing special.

Pear tart tatin

very disappointed since I saw it was served at the table, once we tried, it was worse... not even warm.


On the way back home, we were hungry again lol so we just came to Ma ma nee

Clockwise : Red duck curry, Papaya salad, Had yai fried chicken (it tasted nice as fried chicken but definitely not "Had yai'' style), Klua Kling (spicy pork ribs dish), Goong chae nampla (Raw prawn in spicy dressing)

Pla sai tod kratiam & Ka na moo krob

Cutler & Co.

I had such a wonderful holiday in Melbourne for 2 weeks... Arrived there on 3rd July and went to Cutler & Co. straight away for dinner at 8 pm. Here I met new friends, LS and FH.

From outside of the restaurant, it looks a bit scary but once you enter inside, its totally opposite, dark tone with the romatic-ish kinda lighting.

There offered us 2 types of bread : white sourdough & rye sourdough. I, of course, tried both, the rye one was nice but the white one was even better. Super chewy crust and soft inside... one of the best, one of the best... and it was paired with the very delicious butter, FH said its the Warrnambool butter from Curds and Whey. (I bought about 200 g back to Sydney..haha)

Mandarin duck : crisp leg, smoked fillet, foie gras cigar $26

We all chose the Mandarin duck and I was so excited after had a first bite. It was very fun dish, all combinations worked well and complemented each other. The crisp leg was deep fried and so delicious. The fillet was tender and the foie gras mousse was so smooth.

Slow roasted pheasant, brussels sprouts, chestnuts & quince $48

LH & Nut had the same dish. The presentation was tempting. Look like so many different things to try. I tried a bit of pheasant breast, was a lil dry for me but the potato thing (I think) was very yummy. However, I thought the dish was too much for me... (its not mine though..haha). Nut seemed enjoy her dish anyway.

Roasted suckling pig, mustard fruits, braised greens & pearl barley $43

Since I read the review from Jenius, I told myself I have to try this ! So I ordered the pork belly dish same as FH. Once it came, I felt it looked so lonely compared with the pheasant dish.. Nevertheless, the skin was nicely crisp just that the meat didn't have so much fat as I expected. I like the greens, taste was familiar but I cound't recall what it is. The mash was smooth but the mustard fruits (again, no idea what it is) was too sweet for my liking, it tasted like the chinese plum sauce. I was struggle to finish it, very filling.

The pearl barleys came with the pork dish and its creamy.

Violet ice cream, chocolate ganache & sour cherry $18

Steamed quince and suet gingerbread, rosemary & chestnut ice cream $18

We were quite full from the huge plate of main, so we decided to order 2 desserts to share. The violet ice cream was nice. I like the sponge in the plate, and the chocolate ganache (seemed like mousse to me). There were dehydrated raspberry which helped us cut through the sweetness of chocolate.

The gingerbread dish was also not bad. It was served warm like pudding but it was not a cup of LS & Nut's tea. I don't mind it though.

After we asked for the bill, the petit four came. The passionfruit chocolate fudge which were surprisingly very good.

The most favourite part of the meal were bread, butter and entree. If other dishes were that good, this place would be the one I would love to come back.

Cutler & Co
55-57 Gertrude Street, Fitzroy
Phone: 03 9419 4888

Quay

One of the restaurant in my wish list, Quay, one of the best restaurant in Sydney and top 46 World's best restaurant (due to Heidi's info).

Awards

2008 - The SMH Good Food Guide - Awarded three chef's hats

2009 - The SMH Good Food Guide Awards - Awarded three chef's hats

2009 - The SMH Good Food Guide Awards - Restaurant of the Year

2009 - Gourmet Traveller Restaurant Guide - Restaurant of the Year

2008 - Savour Australia National Awards for Excellence - Restaurant of the Year & Fine Dining Restaurant

2008 - Restaurant & Catering NSW / ACT Awards for Excellence - Best Fine Dining Restaurant

2008 - Restaurant & Catering NSW / ACT Awards for Excellence - Best Restaurant of the Year

2010 - The SMH Good Food Guide - Restaurant of the year

2010 - The SMH Good Food Guide - Awarded three chef's hat

2010 - Australian Gourmet Traveller Restaurant Awards - Restaurant of the year

Finally we (Heidi, Stella, Kimmy and I) made it ! 4-course dinner for $150 might seems pricey for others but for food lovers, its a great experience and educational meal. Let you guys enjoy our wonderful meal. (some of portait picturs are from Heidi's)

Every times I walk pass by the restaurant or read from other bloggers, I always dream about sitting there enjoy such a beautiful view of harbour.

First impression for me since I walked into the restaurant is the professional service.


Heidi, Ja, Kimmy and Stella

Polenta & Sunflower seed sourdough, Malt & wholemeal sourdough. I like their utensils.

About the wine, we asked for recommendation. Heidi gave the waiter our criteria, sweet and below $100. Absolutely satisfied, we really like the wine.

Amuse Bouche: Yellowfin Tuna Tartare, horseradish creme fraiche, tapioca cultured caviar infused with smoked eel

I love this ! Beautiful in both flavour and look !

Course 1 : Sea Pearls $20 supplement

This is the dish I have been dreaming about.

Tuna & caviar

The smokey octopus, egg white and smoked eel.

My most favourite.. very smoky and nice texture.

Mud crab with tapioca pearls

Sea scallops with wasabi flower.

Abalone suspended in dashi consumme

I like this one the least since I think the dashi flavour was too strong for my liking.

Ja, Heidi, Stella and Kimmy

Course 2: Crisp confit of pig belly, braise of abalone and cuttlefish, handmade silken tofu, Japanese mushrooms, chive flowers.

I tried a bit of each in this dish. Pork belly was a little bit dry (maybe only piece I tried), the tofu was nicely soft, as nice as tofu can be, the cutterfish got interesting texture. I like the mushroom since it has such a familiar asian home cooking flavour. Kimmy said that it tasted like her mum cooking only as her mum will give more mushroom..hahaha. ( I was not sure if I got try abalone)

Course 2: Butter poached quail breasts, pink turnips and onions, white lentils, morels, truffle custard, bitter chocolate black pudding, jamon de bellota, milk skin

My dish, the quail breast was cooked to beautiful medium rare, soft and tender. The bitter chocolate black pudding was a highlight, crisp outside while very smooth inside, it was salty which was very well balanced with the subtle silken truffle custart (I was not really notice the truffle flavour).

Course 3: Roasted John Dory, Button squash, leek seedlings, lemon confit, fennel pollen, elder & corriander flowers, currants, melon seeds, brown butter

I had tried a bit of Heidi's dish, the fish was fresh with a hint of indian spice which I think it is from fennel pollen and corriander flowers. Interesting dish !

Course 3: Crisp pressed duck confit, kabu turnips, winter melon, hasuimo, sea scallops, duck juices

I was surprised when the dish was served. Chef Peter Gilmore won't serve you a normal duck confit you have seen in other places. The duck meat was lovely and the skin was tasty and crispy. However, the scallop quite was nothing to me. I would have enjoy the dish without it. I tried the duck before my lamb dish and I would love to order it for myself.

Course 3: Slow cooked pure bred Suffolk lamb loin, young vegetables, garlic custard, roasted quinoa, sunflower seeds, pine nuts, hazelnuts

After I had my dish, I was please with it. The lamb loin was perfectly cooked but I love the condiments more. The garlic custard, and all nuts were such a nice harmony in my mouth.

I really like the custard and all seeds, love the dish !

Here we come to dessert ! (I felt very full by this stage)

Course 4: Eight texture chocolate cake featuring Amedei 'Chuao' Chocolate

I first experienced this dish at the food and wine festival in Hyde park but it was 7 textures and it was very hot that day, the chocolate mousse was melting and of couse it couldn't be compared with the one we had tonight. After the waiter brought the dish on the table, another one poured the hot chocolate ganache into the center of the cake, too quick for me to take photo ^ ^'' The tempered chocolate top layer immediately melted. Every spoons we had, as a pastry student, we tried to think what are the 8 textures. We notice there were the chocolate biscuit base, 2 types of chocolate mousse, the crunchy thing, the tempered chocolate at the top layer and the hot chooclate ganache. Until we almost finished it, still can count only 6 textures so we asked the waiter what the 8 textures are. As like Jenny said and I am agree, we should keep it as a secret and let you find out yourself at Quay. lol

Course 4: Nectarine snow egg

Not my dish since I am not a fan of soft meringue but I had to admit it was a well-made dish. The soft meringue covered with the crisp toffee-like layer and centered with nectarine anglaise, which I felt it was a bit eggy for me. The nectarine granita did help clean the palate. We were thinking hardly about how they make the meringue. I was thinking about they used the blowtorche to burn the meringue ball?

Course 4: Organic Fraises des Bois, fresh raspberries, strawberries & cream jelly, sugar crystals, violets

This was the dish I planed in my mind before went to the restaurant and it was really beautiful, just like art.

The strawberry jelly was quite normal but the sorbet was the star ! I have never had the sorbet this velvelty smooth. And it was the first time I tried the fresh wild strawberry, such a deep intense flavour.

For the entire experience, I was very pleased, satisfied and impressed by the restaurant in term of presentation, quality of food, service and especially my company !

Quay,
Overseas Passenger Terminal, Level 2
The Rocks, Sydney 2000
Tel : (02) 9251 5600