48 Albion st
Surry Hills, 2010
www.restaurantassiette.com.au
I had a bit of a revelation about my dining preferences recently. I’ve come to the conclusion that I don’t have the attention span for fancy food unless it’s served up to me on small plates. Let me try and explain a little. I love trying new flavours and textures. I love variety. I love food that looks pretty.
But when I get served an entree that has little bits of crumbed smoked eel, creamy smoked eel wrapped in beetroot jelly, only-just-seared super fresh tuna, a few different sauces and herbs. I struggle to take it all in. It some how looses focus and just overwhelms even though each separate component is delicious, it can feel a little too much.
Call me weird, but I think I’d enjoy my meal more if the plate was divided up into three different courses so I could give each the proper attention, one at a time.
I have Assiette to thank for this revelation. But don’t get me wrong. I loved the food and the whole dining experience was really lovely. It was just a bit too much for me. But if you enjoy the freshest produce put together in a creative, innovative way, you’ll love Assiette. Unless you have an A.D.D. problem, like me.
loved
the amuse bouche – intense corn soup with basil oil
the pretty presentation of all the dishes
the mushrooms and jerusalem artichokes with the raviolo
the cheese plate – one of the best selections I’ve ever had – all at optimum ripeness
the sides – thumbs up from the Irishman on the roast spuds & the beans were cooked to perfection
the chocolate / toffee stuff that looked a little like proscuitto with the fondant
the crazy wall paper in the loos
the wine list
didn’t love
hit and miss service – most were lovely but one guy was a little weird
lamb served very rare without being told that’s how it would come
ate
cured salmon with prawn beignets, pink grapefruit, mandarin & fennel
ballotine of quail with prosciutto, chestnuts, White asparagus & crispy quails egg
terrine of rabbit with celeriac, raisins, & waldorf salad
seared tuna with smoked eel, beetroot jelly, wasabi cream & baby basil
pan fried dory with seared scallops, onion bahji, cauliflower purée & mango chutney
open raviolo of mushroom & taleggio with Jerusalem artichokes & Px
cider braised pork belly with roast pork fillet, honeyed parsnips, & quince purée
tagine of lamb neck with roasted lamb cutlets, spiced pumpkin cannelloni & pistachio
baby beans with toasted almonds
roast potatoes with Rosemary & garlic
cheese plate
chocolate fondants with ice-cream
drank
knapstein beer
Sparkling
tim Adams – the aberfeldy
value
reasonable for the quality & attention to detail
reservations
recommended & taken online
perfect for
a fancy modern French dinner when you’re in the mood for fuss
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{ 3 comments… read them below or add one }
I completely agree, Jul. It felt like you needed the menu still in front of you to remember what was on your plate when it came out!
Food was yummy and I regret eating too much to try any of the fromages :( The amuse bouche was very scrumptious and was the highlight for me.
xoxo
i like how you summarise the review. very easy to quickly read :-) it’s amazing how many times the amuse-bouche is sometimes the best thing a restaurant reserves
‘serves’ i should say ;-)