That’s the only way I can describe the food at Berta. Each dish leaves you hanging and longing for more. I had been saving my first visit to this effortlessly cool restaurant for months and managed to make a last minute date with a friend for a long overdue catch-up.

Berta is unashamedly noisy, but there is a undeniable charm about the place. The staff are friendly and efficient with their service – especially with the line of patrons at the bar eyeing off customers who call for their bill. That said, we had no trouble getting a table despite their no bookings policy (I suggest arriving around 6pm for a guaranteed seat).

We begin with the scallops. These little parcels of flavour explode in your mouth: you didn’t see it coming, you can’t fathom how it happened, you just know you want more. Served in their shell, the scallops are just cooked, though still soft in the middle. Swirling in the olive oil are sprinkles of bread crumbs and parsley. Subtle five spice flavours also seep through, adding a nice unexpected contrast to the dish.

Scallop sugna breadcrumbs $4.5 each

The duck mandilli (or duck ‘handkerchief’, as our waitress explains) features braised duck wrapped in pillows of pasta sheets. There is a very intriguing flavour in the broth which I can’t quite decipher, which adds a rich and spicy earthiness to the dish that’s really quite appealing. My money is on the olives.

Duck mandilli de saea olive $24

We couldn’t resist ordering braised chuck steak, which is listed on the menu simply as ‘beef’, a rather amusing yet modest undersell. The meat is supple and gives way with the gentle push of the fork, but is not the ‘fall apart tender’ that I expect. It has bite and texture to it, which grows on me. The cauliflower puree is velvety smooth and soaks up the surrounding sauce.

Beef $30

The vege dish of snowpea, broad bean and horseradish is so simple, you wonder why you haven’t had it before. The vegetables are cooked to a perfect crunch and dressed with what seems like a cheesy parsley butter sauce.

Snowpeas broadbean horseradish $15

We finish on a dessert of chocolate hazelnut parfait, which is essentially a chocolate and hazelnut semifreddo with a scoop of pear sorbet on top. It is an interesting combination and the chocolate wins me over. It is so rich and creamy – even better than Lindt’s 70% dark, which is my go-to dark chocolate ice cream.

Chocolate hazelnut parfait $14

I have been won over by Berta and there’s no denying other Sydney foodies feel the same: less than 3 months from opening, Berta was nominated for Best New Restaurant in the 2011 Good Food Guide. If this is just the beginning, I see great things on the cards for this little gem!

Berta
17-19 Alberta Lane
Surry Hills
NSW 2000
www.berta.com.au
Open Monday through to Saturdays from 5pm to late.

Grilled chorizo, jamon Serrano on Catalan bread and Sicilian green olives

Back then, food photography was the last thing I thought I’d use the camera for. But since starting the blog, I’ve learned so much about photography and the lengthy post processing involved in achieving a good photo. Still, there is only so much you can learn on your own without a little guidance from a professional. So when I found out that Billy Law from A Table For Two was running food photography workshops, the opportunity was simply too good to pass up.

I have always been a big fan of Billy’s work, even before I started blogging. His photos have a distinct style that demand your attention and tell a story that’s more effective than words. This, I believe, is the true mark of a great photographer.

The food photography workshop at Mumu Grill ran for around three hours. Billy started with a short introduction on the basics of photography – ISO, white balance, metering – before indepth discussion about composition, editing and publishing.

Without giving away all of Billy’s secrets, here are the tips I found most useful:

* Custom White Balance – Adjusting the white balance on your camera makes an enormous difference to your photos and saves you loads of time in post processing. I didn’t realise how easy it was to use. Simply take a photo of a white surface (cardboard, tablecloth, plate), change your white balance to custom and set that photo as the template. All your photos will then automatically adjust to compensate whatever lighting condition you’re in. I’ve lessened the use of my flash gun since discovering this simple trick.

* Rule of Thirds – When you’re taking your photos, be mindful that the important compositional elements should fall into the imaginary intersections created by two equally-spaced horizontal lines and two equally-spaced vertical lines. Keeping to this rule will give you more interesting photos. See here for more information on the rule.

* Noise Reduction – As most of you will know, taking photos without a flash in a dimly lit restaurant is a recipe for disaster. You either end up with photos that are too dark or too grainy to use. A nifty little program called Neat Image is a quick and easy way of reducing noise in photos without the undesirable pixelation.

* Square Plates – Fancy to look at, but incredibly hard to photograph. As Billy puts it, “square plates are evil”. As a rule of thumb, avoid lining up the sides of a square plate with the frame of the camera. This produces uneven, disoriented photos that are not easy on the eyes.

Chorizo braised in red ale with parmesan

As the group broke lunch, we each whipped out our cameras and snapped away at the plates on our tables. The food at Mumu Grill was beautifully simple, where natural wholesome flavours are the highlight. It comes as no surprise that only organic and sustainable ingredients feature on the menu. The dish that intrigued me the most was the pancetta ice cream, which tasted deceptively like chocolate honeycomb with its salty caramel flavours. Let’s hope Craig puts this clever little creation on the menu as a permanent fixture!

Game bird empanadas with Mumu BBQ Sauce

T-bone tagliatta

Duck fat potatoes

Dessert platter - gingerbread and mascarpone sandwich, chocolate raspberry tart, brown sugar pavlova and salted caramel ice cream with pancetta

For more information about A Table For Two’s food photography workshops, please visit www.atablefortwo.com.au. Billy has just released new dates for his July and August workshops, get in quick because they book out fast!

Mumu Grill
70-76 Alexander Street
Crows Nest
# 02 9460 6877
www.mumugrill.com.au

Molecular gastronomy turns time old traditions about food on its head and combines the excitement of food and science in one undeniably mind blowing combination.

The leading chefs in this area are Ferran Adria of El Bulli, Heston Blumenthal of The Fat Duck and Grant Achatz of Alinea, who coincedentally all appear in the top 10 in the World’s 50 Best Restaurants list.

While some Australian chefs dabble here and there in this style of ‘avant garde’ cooking, Tomislav is probably the first of its kind to build its entire menu around this premise. Describing itself as a ‘future bistro’, Tomislav is located on an easy-to-miss corner of Darlinghurst within direct view of the Coke sign.

Owner and head chef, Tomislav Martinovic trained under Heston Bluementhal and has also worked with the likes of Matt Moran, Guillaume Brahimi and Eric Chavot.

Tomislav is intimate, cool and understated. The restaurant offers both indoor and outdoor seating, all within direct view of the kitchen – where the magic happens.

We began our meal at Tomislav with an order of crackers. Rice crackers to exact. Accompanied with a sea salt and vinegar atomiser, we are advised by our waitress that three sprays are the recommended amount. The crackers were tangy, crisp and wildy addictive. We could’ve easily finished off a whole bowl and taken home a bag each.

Rice crackers with sea salt & vinegar - 7

I originally had reservations about ordering the oysters. What luck that I persisted, the oysters at Tomislav turned out to be my favourite dish of the night. Freshly shucked, the oysters were very juicy and supple. The lemon ice and soy dressing was the perfect duo – both soothing on the tongue and well seasoned. I don’t think I can have oysters any other way now.

Freshly shucked Sydney rock oysters with lemon ice and soy dressing - $12/$24

As we waited for our entrees to arrive, we were handed a small basket of bread and a plate of butter. The waitress tells us that the butter had been churned on site and was topped with an onion powder. I grinned from ear to ear, this is exactly the sort of creation I came for. The powder had a very subtle roasted onion flavour and added a nice earthy flavour to the butter, which in itself was so soft – almost like the whipped butter you get with McDonalds hot cakes.

Butter with onion powder

The excitement didn’t stop there. Our next dish was the grilled salmon rolls, topped with wasabi crumbs. Don’t be fooled, they’re not as lethal as they look. The crumbs actually had a very creamy taste with very little harshness at all.

Grilled salmon roll toast with wasabi crumbs - 12

The poached comboyne hen’s egg reminded me of congee. Except, instead of century egg, pork, chinese sausage and pickles, this had peas, ham and warm potato cream. Topped with a wafer thin slice of ‘toast’, I think it would make an incredibly comforting breakfast.

Poached Comboyne hen's egg with peas & ham and warm potato cream - 18

The quail, with its glistening skin, had very distinct Thai flavours – corainder, chilli and roast pineapple. The glaze was very addictive – if I wasn’t in front of company, I would’ve picked up the quail and eat it with my fingers.

Roast Red Gate Farm quail with chilli, coriander and roast pineapple - 19

The risotto was unique in that it used basmati rice – as opposed to the stubbier and creamier arborio rice. This meant that the risotto wasn’t as rich as normal and the lemon zest added a nice balance to the dish.

Basmati rice risotto with poached Yamba prawns, chives and lemon zest - 18

To round out the entrees, we had the poached yellow fin tuna with egg linguine, parmesan and celery cress. This really was an interesting trio of ingredients: the poached tuna really tied the dish together, while the celery cress helped cut through the richness of the creamy parmesan sauce.

Poached yellow fin tuna with egg linguine, parmesan and celery cress - 20

With only a brief moment to recover from the entrees, we were shortly presented with our mains. The barramundi was a very sizeable portion and both juicy and rich in flavour. Meanwhile, the cauliflower and parsley crumbs brought some colour and texture to the dish.

Wild river saltwater barramundi with cauliflower, parsley crumbs and king browns - 31

The scotch fillet came with a roast bone marrow split down the middle and a dab of horseradish cream. Already pre-sliced, the scotch fillet was cooked to a perfect medium rare. Our piece of marrow on the other hand, appeared to be overcooked and a little shrivelled. This didn’t affect the taste too much, it was an indulgent touch to the classic steak.

O'Connor scotch fillet with roast bone marrow and horseradish cream - 32

The duck breast was beautifully presented, set against a bright swipe of beetroot. Again pre-sliced (which made sharing so much easier), the crisp skin perfectly rendered and encased a tender strip of duck. The olive oil sponge had a very subtle flavour, perhaps overwhelmed by the surrounding ingredients.

Pasture Burrawong duck breast with olive oil sponge and baby beetroots - 32

The egg linguine was too creamy and salty for our liking. The pasta tasted very similar to the entree dish, it almost felt like we had doubled up on the order.

Egg linguine with Jannei goat's cheese, broccoli and anchovy - 29

Terry Durack raved about how great the chips were. But we found them dry and overcooked. If you’re ever travelling through Canada, the best chips money can buy can be found at Wild Bill’s in Banff. How they get their chips so darn crispy, I don’t know!

Crinkle cut chips - 8

When it came to ordering desserts, I was very disappointed to see that the chocolate mousse dome was no longer on the Tomislav menu. I had looked at it longingly when I read reviews by Not Quite Nigella, Eat Show & Tell and FoodiePop. Alas, we persisted with the four desserts that were featured on the menu.

The cheesecake wasn’t really like cheescake at all. It was light, creamy and airy – almost like mousse. The rhubarb was the perfect accompaniment and it’s very seldom I see it used so well in a dessert dish (besides the obvious tart or crumble).

Vanilla cheesecake with cream cheese and rhubarb sorbet - 14

Seemingly a tribute to the Bounty Bar, the dark chocolate coconut bar was a rich and decadent reinterpretation of the classic candy bar. The coconut ice and chocolate sorbet really made the dish and the sprinkling of pomegranate was nice touch! This dish reminded me of the ‘gas station’ challenge on Top Chef, where the contestants had to make fine dining dishes usuing only ingredients found at a gas station.

Dark chocolate coconut bar with coconut milk ice and chocolate sorbet - 14

My least favourite dish of the dessert round was the caramel pudding, which is surprising because I am a huge caramel fan. The caramel pudding sat at the very bottom of the bowl, buried under mounds of caramel walnuts. While the yoghurt provided a nice acidity to balance out the sweetness in this dessert, there was something about the combination I just didn’t enjoy.

Caramel pudding with yoghurt sorbet and caramelised walnuts - 14

And the dessert I ranked highest on the night was the apple crumble. I loved the deconstruction of this classic dish as well as the creativity in Tomislav’s re-construction. The individual elements were just as vibrant and delicious as the crumble combined. That’s the beauty of deconstruction I guess!

Apple crumble, macadamia nuts and clotted cream ice cream - 14

If you’re tired of the ’same old same old’, then Tomislav a try. It will be sure to surprise you with its trippy menu of weird and wonderful creations.

Tomislav
2/13 Kirketon Road
Darlinghurst NSW 2010
# 02 9356 4535
www.tomislav.com.au Open Tuesday to Saturday from 6.00pm – 10.00pm.

Billed as the hottest new restaurant to open in Sydney this year, Manly Pavilion is headed up by Manly local David Gray and chef to watch Jonathan Barthelmess.

Already winning over Sydney’s discerning restaurant critics, including Terry Durack from the Sydney Morning Herald, Simon Thomsen at the Daily Telegraph and Gourmet Traveller’s Pat Nourse, the restaurant menu features strong Mediterranean flavours. The menu allows guests to opt for a la carte, sharing plates or the recommended five course set menu covering all the important cornerstones of Italian cooking. Pasta, gelato and sorbetti will be handmade, while the kitchen team will cook risotto to order and hand select and age their own meats.

The restaurant was absolutely gorgeous inside and the view was second to none. There was a fantastic turnout at the opening and celebrity sightings included Manly locals Layne Beachly and Kirk Pengilly.

We were a little disapointed we didn’t get to sample more of the Manly Pavilion menu but there was a good sprinkling of canapes floating around the floor. They included a pea and ricotta gnocchi with crab; pan fried whiting fillets; grilled beef short rib with bone marrow; and pepper risotto with Acquerello carnaroli rice. Our favourite of the night was the roast quail, which were so succulent and juicy.

Hop onto our Facebook page to check out our photos from the event!

Win a $100 dining voucher to enjoy at Manly Pavilion!

We are pleased to announce a special giveaway with Manly Pavilion. For your chance to win a $100 dining voucher, become a fan on Facebook and tell us which dish you’re most intrigued by on the Manly Pavilion menu.

Manly Pavilion
West Esplanade
(Corner of Commonwealth Parade)
Manly Cove
NSW 2095
# 02 9949 9011
www.manlypavilion.com.au

I couldn’t think of a more special occasion than enjoying my first meal there alongside the restaurant’s co-owner and executive chef, Peter Kuruvita. A real charmer and visionary, he’s one of the loveliest chefs I’ve ever met.

Peter is a captivating and entertaining host, with lots of anecdotes to share. He’s been in the restaurant circuit a long time and has worked with the likes of Michel Roux, Tony Bilson, Neil Perry and Greg Doyle. He is an expert on seafood and has a strong stance on seafood sustainability.

Peter Kuruvita

Peter has just returned from Sri Lanka filming a documentary series entitled Serendip: My Sri Lankan Journey. The eight part series will debut on SBS later this year and will showcase the many delights of Sri Lankan food and culture.

Flying Fish is tucked away at the very end of Jones Bay Wharf, with spectacular views of the harbour and East Balmain. Split over two levels, the restaurant was designed by award winning restaurant designer, Michael McCann of Dreamtime Australia Design.

His vision for the restaurant is quite astounding. On one hand, Flying Fish preserves the original twentieth century wharf features – including the dark timber slatted ironwood walls and overhead steel trusses. But on the other, there are the modern touches, like the contemporary furnishings, artworks and the restaurant’s wine cellar which features over 150 bottles of wine suspended horizontally on a gold coloured Jim Thompson silk covering.

The menu at Flying Fish showcases the freshest seasonal Australian produce, including seafood that’s delivered daily by boat. The signature dish is the seared yellow fin tuna with ruby red grapefruit and sweet pork crackling – a dish I sampled and enjoyed at Taste of Sydney.

As we sat down for the dinner in the upstairs private dining room, a serene calm swept over me. Although it is dark, the twinkling reflections on the water outside is quite mesmerising. And then there are the drop lights, which are magical in the sense you feel like you’re dining under the stars.

I couldn’t resist ordering the sashimi platter for my entree. While this dish changes frequently, I am greeted with Snapper, Ocean Trout, Ocean Trout Nigri, Kingfish and Garfish. Other varieties include Kobia, Black Kingfish and Petuna. The sashimi was so incredibly fresh, sweet on the tongue, supple in texture. I don’t think I’ve had fresher sashimi outside of Japan. Garfish is one fish I haven’t tried raw and I wasn’t sure what to make of it – it had a nice texture but an unusual rubbery aftertaste.

Sashimi platter - $48

A quick snap before my dining companion tucks in - Tomato, olive and basil salad with Roy de Vallees cigars - $28

With my unusual allergy to certain types of fish, I was wary about picking my main. I eventually took a gamble on the flathead, crossing my fingers that my throat wouldn’t well up like a balloon.

What I’ve noticed about the mains at Flying Fish is the combination of several types of protein in one dish – for example, fish, shellfish and cured ham on mine, and chicken, fish and shellfish on another. This makes for an exciting mix of flavours and textures, especially when teamed with root vegetables and legumes.

Seared flathead fillets with poached scampi, jamon Iberico and parsnip - $47

Pan roasted blue eye with scallop mousse, white beans, pumpkin puree and braised chicken - $42

Summer vegetable risotto with celery heart, zucchini flowers and aged Farm House cheddar - $39

The godfather of all dishes at Flying Fish is the mud crab, cooked in a variety of styles, including Black Pepper Curry Leaf and Ginger, Chilli, Shallot. The dish is collossal and its arrival attracts gushes and excited squeals from the table.

Mud crab with Black Pepper Curry Leaf Sauce - Market price

As our empty plates were cleared away, we were all in need of something sweet. Not long after, a dessert platter, petit fours and a cheese plate arrive at the table.

Dessert platter

The dessert platter featured three of Flying Fish’s most popular desserts – including the chestnut souffle with orange, honeycomb and gingerbread ice cream ($21), Italian Amedei chocolate delice with pecans, champagne and raspberry sorbet ($21) and the lemon curd with vanilla mousse, blackberry, almond and elderflower sorbet ($17).

The chestnut souffle was my favourite dessert on the plate. It was so light in texture yet rich in chestnut flavour. The gingerbread ice cream was the perfect accompaniment and provided a little spice to cut through the sweetness.

Petit fours

Cheese plate

What begun as a leisurely dinner at Flying Fish transformed into 3 hour gastronomic extravaganza. I loved every minute of it and can’t wait to return for my next special occasion.

Catch Peter Kuruvita on Masterchef tonight

Peter will be making a guest appearance on tonight’s Masterchef, mentoring four of the contestants about crustaceans. He will be working with the Watermark Soft Shell Crab as well as WA Marron. Don’t miss it!

Win a Flying Fish goodie bag!

Flying Fish and tasted by two are offering one lucky reader a goodie bag filled with treats from Peter Kuruvita.

The goodie bag includes:
* Flying Fish Black Pepper Curry Leaf Sauce
* Flying Fish Salt and Pepper Rice Flour
* Signed copy of Recipes My Mother Cooked cookbook, a delicious collection of recipes cooked by the mothers of the nation’s favourite foodies.

To win, simply become a fan of our Facebook fan page and tell us which restaurant you’d take a loved one on a special occasion.

Competition closes on Friday 28 May, so get in quick!

Flying Fish
Jones Bay Wharf
Lower Deck
19-21 Pirrama Road
Pyrmont NSW 2009
# 02 9518 6677
www.flyingfish.com.au

Open for lunch from 12pm to 2.30pm from Tuesday to Friday and dinner from 6.00pm to 10.30pm on Tuesday through to Saturday. Flying Fish is also open for lunch on Sundays from 12pm to 3pm.

When we were last in Melbourne, we spent the good part of an afternoon walking up and down Brunswick Street in search of the Alannah Hill outlet (we later found out that it had moved a kilometre from its original spot). After an hour of frolicking through piles of beaded cardigans and tulle dresses, we were in desperate need of a drink.

No less than 20 metres away, we found Little Creatures Dining Hall, a warehouse sized beer cafe jam packed with punters in need of a late afternoon pick me up. There was something oddly church-like about the place, only the thing being worshiped here was beer.

Awesome beer aside, Little Creatures does fantastic pub grub. It’s tasty, fast and goes along so well with beer.

Our first order was the garlic prawns, which were served whole to retain most of its original flavour. The garlic wasn’t too overpowering and I found myself chomping through the whole prawn – even the head which I’m not normally a fan of.

Whole crystal bay garlic prawns - $15

The chicken wings were also well received, we just wished there was more of it. Barbecued with a tomato based marinade, the wings were tasty and had a little kick in them too.

BBQ'd chicken wings - $14

The highlight for me was the grilled flatbread, which came with a very satisfying bowl of chunky beetroot and feta dip. The flatbread was very soft and still warm from the grill.

Beetroot and feta dip with grilled flatbread - $9

When we polished off the last chicken wing, we called over the bill, which arrived tucked into a Little Golden Book entitled “Mickey Mouse and Goofy: The Big Bear Scare”. I couldn’t help but squeal a little, it was so adorable!

No doubt a great place to go if you’ve got the afternoon munchies, but we were a little let down by the portions at Little Creatures. Judging by the size of the beers that were filtering out of the bar, we could’ve done with an extra prawn or two.

Little Creatures Dining Hall
222 Brunswick Street
Fitzroy VIC
# 03 9417 5500
www.littlecreatures.com.au

Headed by Darren Simpson (Aqua Luna, La Sala and Barrenjoey House), La Scala’s menu showcases the best of organic seasonal produce with an Italian twist. We sampled 10 or so canapes adapted from La Scala’s menu and each was a tasty morsel packed with bold flavours that were strangely familiar and new at the same time.

One dish I couldn’t get enough of was the deep fried dates, which were stuffed with almonds. The gooey caramelised centre, coupled with the crisp outer shell had me going back for seconds and thirds.

Deep fried dates, pancetta, celery seeds & almonds

Sydney rock oysters, shallot vinegar & lemon

Pasta Frolla – silverbeet, olives, thyme, crème fraiche

Goujons of flathead, tartare sauce & lemon

Goujons of flathead, tartare sauce & lemon

Prosciutto San Daniele - fresh rockmelon

Deep-fried Yamba prawns, celery seeds & lemon

Deep-fried saffron, mozzarella & basil balls / Crostini with smoked salmon crème fraiche, beetroot relish & dill

Seared sirloin of beef rolls, wild rocket, Parmesan & aged balsamic vinegar

Regrettably, I didn’t get to try Rose Gray’s legendary Chocolate Nemesis cake, a dish from Simpson’s days as Head Chef at the River Café in London. This flourless chocolate cake is as rich as it is decadent, and by the looks of the recipe, it’s one I have to come back for!

La Scala on Jersey
Corner Jersey Road & Melrose Lane
Woollahra NSW 2025
# 02 9357 0815
www.lascalaonjersey.com.au

Open Tuesday – Saturday 5.30pm till late

With fellow foodies Lisa and Andrew in tow, we made our way to Lotus after work on a Friday night. We were surprised by the size of the bistro, which was a small space seating only 10 or so tables. Like all Merivale restaurants, Lotus is stylish and very well furnished (I’m eyeing the wallpaper for my bedroom). The staff did seem a little frazzled on the night, perhaps a little disorientated by the heat and the busy night ahead – even Dan Hong zoomed past us, too quick for us to say hello.

We order four of the six entrees listed on the a la carte menu to start, which arrives promptly with our bread.

Seared scallops with duck ham, kale and yuzu brown butter - $23

The scallops are cooked pefectly, slightly firm on the outside and supple on the inside. The duck ham and kale adds a rustic earthiness to the dish, which was a nice suprise.

Lightly smoked ocean trout, horseradish, trout roe and apple vinaigrette - $19

Mr. Taste’s smoked ocean trout was my least favourite of the four, although due to no fault of its own. I’m not a fan of smoked salmon or trout, largely thanks to my old days as a travel journo where every lunch and dinner function started with a course of smoked salmon. I can’t touch the stuff now! Nonetheless, there are some great flavours in this dish and you can tell it has been thoughtfully put together.

Sashimi of yellowfin tuna, sweet wasabi, soy truffle dressing - $25

Tuna is a difficult fish to get right when ’sashimied’. If not cut correctly or properly stored, you get a very furry texture that is rather unappetising. We’ve had bad tuna all too often, but the yellowfin at Lotus is fantastic – the fish is fresh and has a firm texture. The sweet wasabi paste that accompanies finishes off the dish very nicely.

Queensland spanner crab with sweet corn, coriander, crab consommé - $22

The highlight of the entree round was my crab consommé. There were so many great flavours happening on in this dish – pops of sweet corn, fresh coriander, pockets of crab meat – all of which were tied together nicely with the consommé broth (which tastes remarkably familiar to pho). I haven’t been this excited about a dish since the squid ink ravioli at Pendolino!

By the time our empty plates are whisked away, the restaurant is at full capacity. It takes a good 45 minutes before we see our waiter again, but despite the long wait, we were in a good enough mood to tolerate it.

Char grilled grain fed striploin, sautéed mushrooms, confit garlic, tarragon jus

Mr. Taste and Lisa’s order of striploin is a thick juicy cut and is very tender. The accompanying sauce was slightly sweet, while the sauteed mushrooms adds a richer, deeper flavour. The confit garlic was also a nice addition and Lisa had no issue eating it straight off her plate. Mr. Taste was not so game.

Char grilled grain fed striploin, sautéed mushrooms,
confit garlic, tarragon jus

Meanwhile, Andrew and I order the slow braised pork belly, which was equally (if not more) fantastic. The meat was meltingly tender, ready to fall apart at any given tug. The highlight of this dish was the pork crackling, which had a certain architectural quality about it. The accompanying celeriac puree was incredily smooth and the pungency from the mustard helped to break up the richness of the pork.

Slow braised pork belly, mustard celeriac puree, puffed pork crackling

Slow braised pork belly, mustard celeriac puree,
puffed pork crackling

With our mains complete, we were ready for our sweet course. I can’t say that I was tempted by anything on the dessert menu, but happily went along with my fellow diner’s choices.

Hot fudge sundae with raspberries and honeycomb - $14

Our hot fudge sundae arrives with hot fudge on the side, giving us the enjoyable job of pouring it over the ice cream. There is something wonderfully comforting about a hot fudge sundae, and Lotus’ rendition is unbelievably satisfying. Dotted with raspberries, there is also a hunk of honeycomb lurking in the middle.

Hot fudge sundae with raspberries and honeycomb - $14

Warm chocolate sponge, butterscotch, banana and yoghurt sorbet - $14

Sadly, the warm chocolate sponge falls a little short in comparison. It was very dry and lacked imagination. That said, it found a friend in Mr. Taste, who confessed it was his favourite.

Warm chocolate sponge, butterscotch, banana and yoghurt sorbet - $14

Overall, we had a fantastic meal at Lotus. The service may have been a little slow, but we were wowed by each and every dish. I know I’ll definitely be back, if for nothing else than that fantastic crab consommé.

Lotus
Challis Avenue
Potts Point
# 02 9326 9000
www.merivale.com.au

The March into Merivale promotion is on now until 14 April. Get in quick before you miss out! For more information, please visit www.marchintomerivale.com.au.

Although no Bentley ride is offered this time around, Ms. Taste and I are instead joined by a ragtag bunch of steak lovers hankering for a nice juicy steak.

$33 for a main and a drink

I arrive late to the party, as usual but this is perhaps one of the last times I will be driving into the city on a weeknight . Everyone is starving and they gesture for our waiter as soon as take my place in the booth. I usually enjoy taking the time to analyse each item on the menu to decide what I will having, but through the wonderous tubes known as the Internet, I had already performed this step during the day.

Bread! With seedage! Clear out so I can take pictures of it!

Our signature beef tartare, shoestring fries - $16 extra

I order the beef tartare. Served with crusty sourdough and fries, the mustard flavour has everyone referring to it as “fancy Maccas” for the rest of the evening. The beef is moist, tender and flavourful and my attempts to dip my fries into the meaty goo left me with a pile of bent fries. By the time I am done, I am wondering if I have enough room left for the main course.

Sashimi with ruby grapefruit, pickled limes, wasabi flying fish roe, ponzu sauce - $16 extra

The kingfish carpaccio comes with 8 fine slices of fresh sashimi with alternating grapefruit and lime wedges on each slice. The acidity of the citrus elements blends beautifully with the sweetness of the fish, while the ponzu adds a nice kick to round off the dish.

Char grilled clarence river baby octopus, kipfler potato, chorizo, romesco sauce - $16 extra

The octopus entree is well cooked and very tender, however I am glad I did not have to eat the whole serving as it’s quite substantial. Two pieces and I was already in octopus overload.

Grilled white scallops, coriander, black fungi, bean shoot, ginger black bean vinaigrette - $16 extra

The grilled scallops go down very well with the group. Accompanied with a tangy asian salad, the scallops are cooked to absolute perfection. At $28 full price, this dish has a very high price per bite value relative to the other dishes available but who ever thinks about those things, right everyone?

Rangers valley wagyu flank steak, 200g, barbeque sauce ($33 + $5)

There are no surprises when it comes to our mains: 6 medium-rare wagyu flank steaks arrive at the same time as if on cue. The flank is a tough cut, but the extra fattyness of the wagyu gives each mouthful a burst of the steak’s juicyness. The wedge of lemon is there to help with the toughness but I enjoy the meat without it, slicing myself a small chunk and savouring each meaty mouthful.

Check out them sexy abs

Plum, blackberry mascarpone trifle, spiced red wine jelly - $16 extra

The last course is a lone trifle, which is reasonably portioned for one. It’s not spectacular but gets a ‘pass’ mark from our sole desserter for the evening.

Out of the March Into Merivale offerings, I was pleased with Mad Cow (who can say no to steak) but I am going to have some trouble deciding on where to go next. I enjoyed Lotus‘ offering most at the launch party however their prices are already reasonable without the $33 promotion, so I want to take advantage of one of Merivale’s pricier restaurants. Perhaps a second shot at est?

Mad Cow
The Ivy
320 George Street
Sydney City
# 02 9240 3000
www.marchintomerivale.com

Crusty white bread sandwich, bacon, egg, tomato, avocado & lemon mayonnaise - $14

After a wonderful meal at Cutler & Co, we visited Andrew O’Connell’s other hatted restaurant, Cumulus Inc for some late morning breakfast.

The full English – farmhouse slab bacon, blood sausage on toast, fried eggs & smoked tomato - $18

The breakfast menu had a good variety of choices, guaranteed to appease the fussiest of eaters. However, the menu didn’t allow for changes to any of the dishes – so if you wanted to swap the sides around, you couldn’t.

Sardines with parsley, tomato and lemon on grilled sourdough - $13

CUMULUS INC. breakfast – boiled egg, toast, preserves, yoghurt, organic orange juice & coffee or tea - $16

The service was painfully slow at Cumulus Inc. It took me half an hour before I got my coffee (the waitress had apparently forgotten my order) and another hour for us to get our food. Even with 10 or so chefs in the open plan kitchen and six other tables, we all stared at each other in bewilderment as to what was holding up our food.

When our orders finally arrived, we hoed in without hesitation. It was satisfying, but it was far from fantastic. Everything tasted great and there was nothing I could fault, but the meal lacked the wow factor of Cutler & Co. Here, we just felt a little short changed.

Cumulus Inc.
45 Flinders Lane
Melbourne VIC
# 03 9650 1445
www.cummulusinc.com.au