Smoked mussels in thai marinade served on cos lettuce leaf

Chilled Blue Swimmer Crab & Crystal Bay Prawn Remoulade with Pickled Cucumber

Greenwell Point Rock Oysters natural

Seagrass Kilpatrick with Fresh Lemon

Special of the day: Ocean trout

Grainfed Eye Fillet with Lyonnaise Potatoes and bernaise sauce

Rocket, Reggiano Parmesan Salad

Jaffa Affogatto

Wicked Nutty Belgian Chocolate Terrine with Chocolate Ice Cream

• 13 Currambene St
  Huskisson 2540 NSW
• Phone: (02) 4441 6124
  
• Show street map

Tomato ice cream with honey, shaved almond, deep fried mint leaf and dehydrated tomato chip

So it looks strange, but it’s perfectly balanced. I remember the last time I ate something similar was a sliced tomato appetizer in a monastery in Beijing, where they had marinated the tomato in sugar syrup. Chilled tomato actually complements sweetness very well. The deep fried mint gives it just enough texture. It’s adventurous, but it’s not strange, playing with flavours that we are all very similar with, just in a different combination.

The Garfish sushi, which was rolled into a coil was a cute touch.

Robuchon a Galera at Hotel Lisboa – Joel Robuchon being one of my favorite chefs… this was one of the places I couldn’t wait to try! A lot of friends have commented that this restaurant is much better than its Hong Kong counterpart (which is probably over-trendy with less focus on the food).

Warm egg cocotte with spinach, truffle and parsley toast, Chicken soup jelly with Fois Gras, Onion tartin with Sliced black truffle

Papilotte of silver cod with black truffle and baby artichoke and leek - cooked to perfection in a paper bag, cream sauce dressed at the table, and the flesh of the fish just falls to the touch of the fork. mmmm

The mille feuille (my favorite dessert of all time) with very fresh pastry and vanilla cream, the floating island with chestnut ice cream

The Peninsula Spa

“Exclusive poolside lunch featuring Naturally Peninsula light and healthy cuisine” – Poached salmon in vegetable broth

H One @ IFC

Steamed White Asparagus, Italian “Sunny Side Up” Egg, Shaved Parmesan, White Truffle Oil

Agnes b – Le pain grille

High tea set – very cute, relaxing environment perfect for a girly chat over a hot cup. I went with my grandmother!

Da Domenico -10 Hysan Ave, 10-12, G/F Sunning Plaza, Causeway Bay

Their famous Lobster linguini – to die for. A cute trattoria styled Italian restaurant I visited with my boss. I snapped this photo during his smoke break!

Highly recommended! 24 Hickson Road, Sydney (02) 9252 6285 (approx $100 per head including wine)

Highlights included:

* A Yogalates class in Bangalow (yes, where the sweet pork comes from!) in a beautiful open space facing the forest… you can probably tell that was my idea. I figured my entire company should really stretch out our tired muscles.

* Snorkelling with sea turtles – we bought one of those disposable underwater cameras. Apparently in order to see those pictures, I have to get this thing called F-I-L-M developed. And it’s supposed to cost money. Whaaaat the! This was arranged through Byron Bay Dive Centre. [edit] Photos developed!!

* Jumping into the ocean at 7am when you open your eyes in the morning, the water was especially warm even though the waves were very strong. In hindsight that was probably a little dangerous, to be alone in the ocean while the storm was coming in, but it was so beautiful and inviting I could not help myself.

Tempura of eggplant and feta cannelloni with lemon zest polenta, capsicum coulis and basil

 

Sugar cured ocean trout with beetroot remoulade, caper crumbed oyster and fennel slaw

 

Mushroom and herb gnocchi with pecorino, peas and a sage beurre noisette

 

Aged beef fillet with Jerusalem artichoke fritts, caf?de Paris butter and leek and beef cheek ravioli

 

Assiette of pork ?crispy Bangalow pork belly with honey glazed pork cheek, hoisin marinated rib, spiced pumpkin and apple sauce

(this one was SO SO SO good)

 

Finger lime and yoghurt tartlet with pinenut crust, Midori and finger lime sorbet

 

Macadamia nougat glace with blood orange and brandy snap

 

Chocolate fondant with Sichuan and quince ice cream and a Barbadillo Pedro Ximenez syrup

I will definitely visit again… hopefully the weather would be better next time!

Celebrity sighting of the week:

leather seats… leather man

Tags: basil, byron bay, Est., ice cream, mushroom, ocean trout
]]> http://www.spreadmybutter.com/shark-bait/feed/ 4 http://www.spreadmybutter.com/palatable-per-se/ http://www.spreadmybutter.com/palatable-per-se/#comments Wed, 25 Jul 2007 11:33:00 +0000 Amanda http://127.0.0.8/?p=30 A veritable cornucopia of taste, for all five senses. Even though Thomas Keller resides more at French Laundry, his creations were undoubtly passed on exquisitely to his fellow chefs. He was awarded a three star rating by the Michelin Guide to New York for his restaurant Per Se, and in 2006, he was awarded a three star rating by the Michelin Guide to the Bay Area for his restaurant The French Laundry.

We had the opportunity to have Sunday lunch (dressed like we were heading to church) in the private dining room. And Raj, our friendly waiter even gave us a tour of the kitchen (I was lost for words) afterwards, and what an amazing kitchen it was! The size of the kitchen was almost larger than the size of the restaurant. No photos of the kitchen though, as I didn’t think it was appropriate.

So this may have been the most I’ve ever spent on lunch for my two favorite New York ladies (with a $1000+ bill) but I really have to say that it was worth every penny. Nothing in Australia is even close to the quality, skill and taste to what we ate at Per Se. Isabel witnessed my triple food orgasm with tears of joy. It was a 15 course prix fixe menu but the chef sent us a few additonal treats.

Shall We Start?

Cauliflower Panna Cotta

Marinated Abalone Mushroom

Crispy skin fillet of Barramundi

Scottish Langoustines

Berkshire Pork Belly with Watermelon

Milk Fed Veal

Petite Ardi-Gasna

Hibiscus Sorbet

Tentation Au Choclat

Degustation De Fruits D’ete

Extra Treats throughout our meal:

Scrambled eggs with black truffle sauce with toasted brioche

Sashimi of fluke with Grapefruit

Sweet corn soup with vanilla creme fraiche

“donuts & coffee” (coffee ice cream with foam on top)

Creme Brulee

Strawberry Balsamic Chocolate 

 Petit fours and macaroons to take home

The crew:

Gluttony – my favorite sin

Choose this over sex? HELL YEAH. 

 

 

Tags: barramundi, berry, food, French, ice cream, LA, michelin, mushroom, New York, per se, petit fours, restaurant, soup, thomas keller, truffle
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