Becasse

So a foodie road trip to Sydney with Lindy this long weekend, we managed to have many foodie delights such as an amazing slow cooked beef cheek stew for lunch cooked by Stephen, then off to Becasse for a ridiculously over the top dinner on Saturday night.

The degustation had so many lovely courses, with extra dishes and pre desserts.  We started with an amuse bouche of incredible delicacy, then some deep fried bread with lashings of pork lard (Lindy had here own gluten free version, not quite as decadent), artisian bread with sesame butter.

First course(s) included chilled lobster consomme, squid oxalis and swede mousseline, Marinated veal, oyster, smoked artichoke and gremolata, these two courses were ok, but a bit cold and more of a textural experience.  The next courses however were amazing, each one just so delicious and complex.  Seared scallops with yuzu, local mushrooms, hoseradish and a creamy cauliflower puree, flame grilled mussels, caramelised calves sweetbread, duck proscuitto and kohlrabi were both delicious.  There was a choice of mains, a slow cooked lamb shoulder, cedar smoked vegetables and a Russian caravan jus (which Stephen had) all the girls had the roasted Kurobutta pork, endive, olive, fennel and lemon myrtle which as tender and had these crackling shards of pork scratchings on top.

Two desserts, a pre dessert ‘winter still life’ which was this lovely complex dish of date puree with a shortbread and oat crumble with candied celery stalks, before the finale of either 68% Alto Beni Zokok chocolate cadeau, ginger and yoghurt ceme legere or Meyer lemon pith meringue, pink passionfruit jelly, creme fraiche and pomelo.

We all sat back full and content, petits fours slowed Donna down but we managed to finish off all the dark chocolate salted caramel bullet before being sent home with a small bag full of cinnamon brioche ready for breakfast the next day, just a small reminder of the meal we had the night before.

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