The June lunch was held in a historic building once home to the Navy and was used as the soldiers drill hall. A great welcoming homely atmosphere for the French home cooked inspired menu we were about to partake.
Chowder Bay has views of the eastern harbour as well as Chowder Bay and Clifton Gardens Beach which made for a great scenic atmosphere on a very cold windy day.
28 ladies attended the lunch and were greeted with an unusual aperitif of a sparkling shiraz from Pirramimma SA. This was not a heavy starter, more fruit driven, and gratefully received after coming in from the cold.
There was a choice of 3 entrees and 3 mains which had been pre-ordered to assist the restaurant. Followed by a single dessert.
Chicken Liver Pate
Chicken liver pate flambed with cognac, accompanied with port wine gelee, cornichons, baguette toasts
A well presented parfait with a good balance of chicken liver and cognac flavours.
Rillettes de saumon
Tasmanian salmon rillettes, lemon, dill and baby capers topped with gravlax also on baguette toasts
Perfect salmon and roe as well made for a very tasty well put together starter.
Salade de Chevre
Caramelised goats cheese toasts with honey, salad, roasted walnuts and dijon honey dressing
This dish rated good/excellent by the few that had chosen this starter.
The mains
Poisson du jour
Pan fried barramundi, grilled asparagus, cauliflower puree, sauce vierge a l’estragon
The Barramundi was well cooked with a crispy skin, accompanied by a tasty cauliflower puree and asparagus speers.
French fries and green beans were the sides.
Bavette a l’echalotte
Butchers cut flank steak served medium rare, french fries, red wine eshallot sauce
Tender meat, slightly overcooked and a generous serve. One attendee felt bernaise sauce may have been better than the eschallot sauce. Large serving of french fries overshadowed the plate.
Gnocchis aux petits legumes
House made potato gnocchis, tossed with baby spinach, mushrooms, peas, shaved parmesan, cream with truffle oil.
A melt in the mouth colourful vegetable dish.
Dessert – Vanille bourbon fleur d’oranger panna cotta, rhubarb coulis
The panna cotta was infused with the orange blossom.
A very light panna cotta with a superb rhubarb coulis. The coulis was delicious and many wished there was more of it on the plate.
A very delicate finish to a lovely meal.
The white wine was a 2021 Te Kairanga Pinot Gris, Martinborough New Zealand
This wine presented with a good fresh nose, complex and full bodied with a clean slight acidic finish.
The red wine was a 2018 Chateau Haut-Rieuflaget Cuvee Prestige, Bordeaux
80% Merlot, 20% Cabernet Sauvignon. Some bottle age, medium bodied a little tannin and matched well with the bavette.
This restaurant rated highly with one comment “best lunch so far this year”.
The staff were pleasant and service attentive. Always nice to have a French chef come out of the kitchen to speak to us about the food and his method of cooking.
Some ladies commented they will return in the summer.
Sydney Ladies Wine & Food Society 