So I find myself in beautiful Balmoral beach and I am off to have a chilled Friday dinner at the Public Dining Room overlooking the beach. I am so glad to be back in Sydney after a series of whirlwind trips (I have been to Bangkok, Hong Kong, Beijing and Singapore in the space of the last month or so)! Although I love my travel, it reminds me that Sydney is such a beautiful city indeed.
The view from table is oh so beautiful as the beautiful Spring sun escapes over the horizon as I have my dinner.
Muros Antigos Louerio, (2013), Vinho Verde, Portugal
I go for an interesting Portuguese wine to start. Its their wine of the week and it is heavy on the lime fusion. It has the aromas of lime, and stone fruits with some herby notes jump out of the glass to greet you. On the palate the strong but balanced acidity introduces a tangy tasting experience as the flavours of ripe peaches and lime and bitter ginger dash through the palate. The tartness of the wine is reinforced with a zesty minerality to finish things off. The perfect accompaniment for any seafood dish, like the one below.
Seared scallops, crisp Serrano escabeche, carrot puree, goats curd and spice
The succulent juicy scallops have a natural flavour that elegantly seduces the palate while their slightly crisp surface is toasty and golden brown “to the touch”. The salty minerally richness of the Serrano adds that extra dimension to the dish. The soft mild creamy goats curd and carrot puree is unthreatening and adds a mild flavour balance while providing some interesting texture contrasts. This dish just dances on the tongue.
Madonna Delle Grazie ‘Liscone’, (2010) Aglianico del Vulture, Basilicata, Italy
Some very mild red fruit aromas flow on the first pour with hints of light spice (nutmeg, cinnamon and a little earth makes itself known but appears a little lost and not overly defining). On the palate beautiful flavours of dark plums, raspberry with some dried / candied fruity notes emerge to pair accordingly. There is a good round of acidity while the mild spice does provide some notes in the finish. There are sufficient tannins to balance the fruit and acidity and provide a lovely finish and with its sufficient weight / body, it pairs well with the chosen main course.
Tasmanian pasture fed eye fillet, pine mushrooms, roasted bone marrow, horseradish, black garlic, brown onion jus
This dish is rich and full of flavours. The juicy tender beef is full of its natural flavours with a wonderful textural experience on the tongue. The bone marrow and garlic is transcendent and oozes rich oils and natural buttery texture. The mushrooms add some lovely earthiness to the dish to add depth, while there is a subtle bite from the horseradish to balance. The jus, the bone marrow and ancillary items on the plate are merely a supporting act to the beautiful work of art that is the Tasmanian beef. A thoroughly enjoyable affair indeed.
Crispy brussel sprouts, chestnut vinaigrette, pecorino & lemon
The brussel sprouts are crispy on the outside, while leafy on the inside. The pecorino adds a dazzling rich creaminess to the dish. The crunch of the walnuts are perfect to mess-up what would have been a predictable flow of this side and lets it briefly compete for the attention which is showered on the main course.
Orange & Grand Marnier soufflé, warm chocolate sauce, orange sorbet, chocolate crumble
The batter of fluffy egg whites is a crispy golden brown texture on the outside with a delightful light fluffy egg white foam on the inside. The rich gooey chocolate sauce is decadent, rich, velvety and flows like a slow mudslide causing that tingly sensation throughout your body as your taste buds embrace it with open arms. The orange sorbet adds an ice / fruitiness to balance the chocolate. They then mingle in a fusion style to create a Jaffa like taste experience. The crumbles of the chocolate provide another textural dimension of a gravelly like nature to round out the tasting experience.
A caffeine hit is just what I need to balance the wine and provide some warmth as I make it out of the restaurant. Its Spring in Sydney, but the weather still clings to the winter just gone… another wonderful dining experience at such a stunning location.