SMH Chef of the year, Sean Connolly, head chef of Astral, opened a spin off casual bistro styled restaurant on the second floor of Star City casino. It offers a tapas and drinks in eclectic leather lounges looking like something you would find in an Ed Hardy store, and there is the a la carte menu in the restaurant section atop tables with crisp white linen. Over to the other side, delicious carcasses of jamon hangs in a glass fridge. Joselito, Iberico, Serrano, San Daniele – all Italian meats I long to devour.
I ordered a steak tartare with crisp ficelle ($26) – delectable. With just the right amount of flavours – not too overpowering on the chilli, a gentle hint of cornichon, with an oozing quail egg yolk on top. If only they gave us the extra ficelle we ordered.
(this is my new favorite photo, by the way!)
The Chicken Liver Parfait, toasted brioche ($24) was perfect in all the melange of textures. Creamy parfait spread on a crisp brioche, only to reveal it’s warm steamy softness inside.
The king crab linguini is full of flavour with thin ribbons of handmade pasta
Sean’s signature dish: the Chicken Brick, Burrawong chicken for two ($65) is carved at the table:
And oh my god. I never order chicken at a restaurant but this was simply amazing. It is cooked in a ceramic pot in it’s own juices and leek, with slivers of anchovy under its skin. It’s “fall-from-the-bone buttery”. If only they served it in a shallow bowl with a spoon – how were we supposed to finish it with our forks?
It also comes with an oh so english sweet carrots with parsley.
Here is Jaclyn’s little eye fillet ($38) with Bearnaise sauce and veal jus – and a generous helping of buttered mash. Presented like a baby’s bottom.
And at last, presenting the Duck Fat Chips ($6) with an appropriate picture of two ducks hanging on the wax paper.
Cholesterol, anyone? Crisp on the outside – and just soaked in duck fat on the inside. It’s brilliant. It really is.
Equally brilliant is the onion rings – the lightest batter that disappears in your mouth
I’m currently writing this post munching on the most fowl tasting bowl of museli with soy milk, trying to undo the damage to my body from dinner!
Sean’s Kitchen Level 2, Hotel Tower, Star City, 80 Pyrmont St, Pyrmont 2009. (02 9777 9000)
i’ve been hanging to eat those duck fat chips!!
i must say the ficelle picture was my fave too. it looks very very veryyyyyy appetizing!!! wanna eat it!!! mmmm…. and also the carrot looks very nice
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thanks for the review…
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ciao~
you kill me darling. you really do… i need to visit you in sydney SOON!
your new fave photo?
NEW FAVE?
I AM DIES!
I THOUGHT I WAS YOUR FAVE!
mmm. i feel like i gained 5 lbs just by looking at your pics! delicious.
fly me to sydney! *drooooools*
More food pr0n! arrghh!!
oh man. there is NOTHING like potatoes crisply fried in duck fat. i had the same dish at Union Square Cafe here in manhattan.
Oou yum..lolz
thanks for accepting the invites =] i landed on ur site randomly and love ur descriptions of the food so i thought “why not add her” lol.. have a good day
HOLY AMAZIN’
the atmosphere there is ok… the service wasnt that great.. and the food… well.. 6/10? I had the Wagyu Sirloin Marble grade 9 for $75, with bernaise sauce and it was a big disappointment….. no seperate dessert menu turned my mood off deserts…… the pacific oysters with ponzu was alrite… $4 each.. price was ok…..
@ant100 - do you ever order anything apart from the Wagyu everytime you visit a restaurant? It doesn’t seem like you do.
you realise, it’s the same piece of meat from the same supplier that distributes to all the restaurants. Why bother ordering it when you can make it at home? Sean Connolly is an English chef, he would only put wagyu on the menu because he HAS to, not because it’s the dish that showcases his creativity.