With sage and garlic herb butter, lemon and dutch cream potato

the(sydney)magazine
Food Hall of Fame Dinner
Tonight’s menu incorporates seafood from Christie’s Seafoods, vegetables from Fratelli Fresh and cheese from Jannei Goat Dairy.

Canapes
Freshly shucked oysters with shallot vinegar
Pistachio and goat’s cheese pesto tartlet
G.H. Mumm Cordon Rouge NV champagne, France

Menu

Duo of Hiramasa kingfish and ocean trout
with Victorian white asparagus and wasabi emulsion
2007 Bloodwood riesling, Orange, Australia

West Australian marron
with braised fennel, tapenade, figs, tomato and balsamic vinaigrette
2005 Jean Manciat Macon Charnay “franclieu” chardonnay, Burgundy, France

White River veal rack roasted on the bone
with speck, broad beans, spring garlic puree, pomme parisienne, truffle and jus gras
2006 Rusden “Driftsand” shiraz cabernet, Barossa Valley, Australia

Raspberry soufflé
with pistachio ice-cream and raspberry compote
2005 Grande Maison “cuvee des anges”, Monbazillac, France

On the weekend Adria, 46, held spellbound a sell-out audience of 1500 chefs and foodies at Hamer Hall, lecturing about his approach — part bowerbird, part boffin — and presenting videos of elBulli’s methods and food.

Dishes included flexible meringues that look like timber, astonishing replica fruit, leaf-like crackers, and sponge cakes prepared with a soda siphon and cooked in the microwave.

Adria walked on stage with a baguette and explained that the science that goes into creating bread — or, indeed, making water boil — is as mind-bending as anything that springs from his kitchen.

“Much of my food is simple,” he says. “But it’s new and that’s unsettling.”

We saw many of his “new” methods on screen, cooking with nitrous oxide, liquid nitrogen, dehydrators – it was phenomenal.

My new signed book:

I’ve emailed through my reservation request for 2009. Fingers crossed… (they say it takes around two to three years normally)
Perhaps I can plan for an extravagant 30th birthday celebration at the rate I’m going!

I booked for a table of four. Who will be the lucky people to join me if I get the table? Oh the suspense!

p.s. it’s pronounced “El Buu-ee”

Edit: Epic fail

From: Restaurante EL Bulli [mailto:bulli@elbulli.com]
Sent: Friday, 31 October 2008 1:32 AM
Subject: RE: Reservations – visitors from sydney

The demand that we have received at the first moment has again surpassed our limited possibilities for one season and we regret not to be able to full fill more reservation requests.

We thank you sincerely for all your interest and we will be at your disposal if you wish to revise the situation during the season, near your available dates as we must confirm all the reservations 10 days in advance.

Tel. +34 972 15 04 57 (during the season – after 3.00 p.m.)

2009 Season - Open from June 16^th   to December 20^th  

Only dinner service 7.30 – 9.30 p.m. except on some Saturdays of September-October-November and December that we will be open for lunch (1.00 – 2.30 p.m.) and closed for dinner.

normally Monday and Tuesday closed

SEE EXCEPTIONS OF OUR 2009 CALENDAR AT www.elbulli.com  (see reservations)

2010 RESERVATIONS

We do not have information about 2010 season at this moment but we never start the management until we have finished the season before.

You will find information at www.elbulli.com see reservations) in December 2009.

Sincerely yours,

Luis Garcia

ElBullirestaurant

Cala Montjoi - 17480 Roses

Tel.  +34 972 15 04 57 

Fax. +34 972 15 07 17

E-mail: bulli@elbulli.com

Web:   www.elbulli.com

Very interesting dinner where food is paired with Cognac. It was done beautifully, to my surprise!

Salt Cod & Rouille

Hennessy VSOP, Muscat Grape & Lime

Rock Oyster with Vadouvan Salad

Hennessy VSOP & Sparkling Water

Spring Lamb Samphire & Asparagus

Hennessy XO on the Rocks

Bouillabaisse

Hennessy XO Neat

Fresh Curd, Strawberry & Rhubarb

Kouign-amann & Pineapple Chocolate Truffle

Hennessy Paradis Neat

Nevertheless, the menu created by this year’s young chefs were very impressive. I only wish I had a chance to sample everything in a more congenial environment.

Josh Davidson, Coast

Yabbies and tomato on toast
(Love the tomato jelly)

James Parry, Oscillate Wildly

Macadamia, wattleseed, lemon myrtle, red rice
(this was very creative and the flavours & textures were beautifully balanced against each other)

Michael Urquhart, No2 Oak Street Bellingen

Breast of Burrawong farm quail, ham hock and quail leg terrine, beetroot syrup, lemon scented celeriac puree

Marc Williams, Foveaux Restaurant + Bar

Neck fillet of lamb, artichoke, olive paint, white bean puree, mint jelly, peas

Josh Davidson, Coast

Osso Iraty, dates, gingerbread
(this one I loved – the dates were thinly sliced and wrapped around the cheese)

Luke Powell, Tetsuya’s

Nougat parfait, mustard citrus fruits
(personally I wasn’t facinated with the candied fruits – but the rest was delectible!)

You call this a petit four?

They look more like toffee candy to me. EPIC FAIL!

I could think of at least 25 places I’d rather have dinner at for $210 per head. I hope next year will be better.

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)

The bar has an affordable sharing platters (all under $30 each) such as Mezze (hommus, fetta, olives, tzatziki etc), Sashimi, Charcuterie (terrine, rillettes, pate), Cured Meats (prosciutto, salami, bresaola) and Grilled meats (eye fillet, chipolatas, lamb chops, bacon). Not your usual bar food options, which is so refreshing to have something substantial after a few evening beverages, and not enough time for a dinner out.

You can say that it caters for all. Whether you’re looking for French sturgeon caviar ($230 for 50g) with a bottle of vintage champagne; a ice cold Kirin off the tap ($5) with a bowl of fries and a grill plate; a cheese selection with a bottle of wine; or desserts with a girlfriend and a cocktail in hand. The lounge is partially outdoors, proving to be the next favorite spot for smokers under the strict new smoking laws. Half of the tables are smoker friendly – that reason alone, if I was still a smoker, would make me a regular!

Look for the arrival of a new French elderflower liqueur with the first bottle delivered September 15 to Steel Bar and Grill - St-Germain elderflower liqueur is crafted from handpicked elderflowers and is a welcome introduction to the Australian bar scene, as it is the world’s only elderflower liqueur, served in an amazing Vanilla and Elderflower Martini.

(weekday lunch – quick bar food menu: Grilled Salmon, celery and apple salad, sauce gribiche; Angus Hamburger, bacon, gruyere, coleslaw, chips)

Open Breakfast, Lunch, Dinner and Drinks til midnight. (Bar menu served all day)
Find me serving you three nights a week – in a very modest uniform. No more revealing Japanese mini silk dresses… the more you wear, the less they tip. Sad but true.

Events I have booked so far:

An Evening with Ferran Adria – State Theatre

Good Food Month and Phaidon Press presents the world’s most celebrated chef – Ferran Adria, from the world’s best restaurant – Spain’s elBulli.

Hennessy Cognac Dinner at Claude’s

Where the whole is greater than the sum of its parts.
Claude’s Restaurant presents a menu inspired by contrasting French regional cuisine historically touched by the exotic influence of spices.

the(sydney)magazine Food Hall of Fame Dinner

To celebrate Good Food Month and to honour our 2008 Food Hall of Fame winners we would like to invite our readers to a very special dinner at one of Sydney’s finest restaurants, Guillaume at Bennelong. Tickets on sale from September 25.

Young Chefs’ Dinner – Coast Restaurant

The Young Chefs’ Dinner showcases the cooking of Sydney’s best young chefs including James Parry from Oscillate Wildly, winner of the 2009 Josephine Pignolet Award. Other chefs include Luke Powell (Tetsuya’s), Josh Davidson (Coast), Michael Urquhart (No 2 Oak St, Bellingen) and Marc Williams (Foveaux Restaurant and Bar).

Chocolate classes – Adora Chocolates

Learn to make butter truffles and chocolate shavings.Learn to make chocolate baskets with fruit dipping and cluster making.

Bentley Restaurant and Bar – Vegetarian

Brent Savage prepares a ten course vegetarian tasting menu. The optional wine match for this menu will feature leading organic and biodynamic producers.

It was a beautiful start to the evening with a bottle of 1996 s de salon ‘blanc de blancs’ le mesnil, France

One of the most anticipated 1996 vintage Champagnes, finally arrived! It is made only in great vintages (the decade of the eighties only produced ‘82,’83,’85 and ‘88)  and only from grapes from one village, the grand cru of Mesnil. This village grows the most sought after Chardonnay in Champagne. Graphite, tobacco and coconut aromas and flavors wrap around the firm spine of this elegant, powerful Champagne. Lulls you midpalate, then comes back in a wave of vanilla on the finish. Salon’s production hovers around 8,000 six-bottle cases, so the wine is always hard to come by – and worth every penny. Thank you Peggy, Charlie, Rob C and Rob Y!

And for our est. tasting menu for the night, with matching wines:

tartare of blue fin tuna, cucumber, pink grapefruit, ponzu and white sesame oil
2000 dom perignon, epemay – france

tranche of duck foie gras, shaved pear, cresses, sauternes jelly, toasted brioche
2005 domaine marcel deiss gewOrtztraminer, alsace – france

raviolo of prawns on snow peas, lemongrass and shellfish vinaigrettes
2006 bodega castro martin rias baixas albarino, galicia – spain

steamed snapper fillet, grilled scallop, leek and asparagus, shaved manjimup truffle butter sauce
2005 kumeu river (mate’s vineyard’ chardonnay, auckland – new zealand

roasted, boned squab pigeon, broad beans and morels, pan juices

2004 domaine saint prefert chateauneuf du pape ‘reserve auguste favier’, theme valley – france

pan roasted lamb rib eye, jerusalem artichokes, green peas, potato galette, salad of herbs
2005 luce della vite `lucente’ – tuscany, italy

shaved pineapple, pine nut sorbet, lime and cardamon sauce

passion fruit soufflé

2006 jaboulet muscat de beaumes de venise, rhOne valley – france

vanilla latte cotto, queensland strawberries, spice wafer
2006 wellington iced riesling, south eastern coast – tasmania

Simply divine. I’m spoilt rotten!

…and tonight – Dom Perignon tasting!