A Touch of Luxury Thursday, Jan 22 2015 

I recently had a Saturday night off work so we decided to have a night in the city. After checking in to our room at the Hilton, we wandered around town looking at some stores we haven’t been in to together for a while.

Soon enough it was time for lunch and as we were in Martin Place, Intermezzo caught our eye. Mr. CA4G has been several times for business lunches but this was my first time.

After perusing the menu and wine list we ordered 2 glasses of Prosecco and shared beef carpaccio for entrée.

Beef carpaccio and prosecco

Beef carpaccio and prosecco

We both had pasta for our mains, Mr. CA4G chose linguine with Western Australian Scampi, fresh vine ripened cherry tomatoes and chilli.

Scampi pasta

Scampi pasta

I opted for an entree sized pasta of house made pappardelle with trio of mushrooms, fresh ricotta and black truffle. Truly delicious, I love a bit of truffle (ok, I admit I like more than a bit of truffle). The fresh ricotta was also amazing.

Pappardelle with mushrooms and truffle

Pappardelle with mushrooms and truffle

We then decided that as it was a special day that we would have some cannoli filled with sweet ricotta.

Canoli with fresh vailla ricotta

Canoli with fresh vanilla ricotta

After lunch it was off to the shops again and then a quick rest at the hotel.

After easing our feet a little we headed down to the executive lounge for a pre-dinner cocktail and nibbles. Lovely fresh prawns and a few hot snacks got us fired back up again and ready to go out again.

Surprisingly the temperature had cooled a little, so we headed for a whisky at The Baxter Inn. Located in a dark seedy laneway off Clarence Street and down a set of stairs, the Baxter Inn is like stepping back in time to the 1920’s. The Baxter Inn features a list of around 360 whiskies from all around the world. We decided on Bowmore Legend, as Mr.CA4G had tried it on previous visit and enjoyed it. Armed with a bowl of pretzels we sat down to enjoy our whisky and people watch.

Bar at The Baxter Inn

Bar at The Baxter Inn

After our drink we headed out in to the night again and with no destination in mind we ambled down George Street and found ourselves in the Rocks. Walking past the former premises of Rockpool, Mr. CA4G lamented the fact that we never went there while it was open. Imagine his surprise when I told him they were open but had moved to the Burns Philp building in Bridge Street. That made us head back south for a walk past.

After looking at the menu and noticing they had a bar menu we headed in.

Out front, Rockpool

Out front, Rockpool

Interior from the bar

Interior from the bar

After sitting down and perusing the wine list we ordered two glasses of champagne. We only felt like a little bite to eat so decided on some caviar and blinis. After a bit of wonderful upselling from the very helpful waiter, we decided to try the Yasa caviar. Now I am not really in to caviar normally, but this was sensational. Our waiter had given us the story of the brand and then told us how the brand representative showed them how to eat the caviar by placing a little on your hand to warm it up and then straight in to your mouth. We tried it and were pleasantly surprised at the difference in flavour as compared to having it cold. It was well worth the extra to try this fantastic product.

Yasa caviar and blinis

Yasa caviar and blinis

Warming the caviar

Warming the caviar

Yasa caviar is farmed and produced from Siberian sturgeon in the UAE, in the worlds largest and most technologically advanced aquaculture farms. Not only do they process the roe but the fish is also processed for the culinary market.

After our caviar and champagne it was time to head back to the Hilton to bring our day of luxury to an end with a movie and bottle of Grande Cru bourdeaux from Chateau Cantemerle.

Chateau Cantemerle

Chateau Cantemerle

Have a great day and hope you have a touch of luxury soon!

Flying Fish, Pyrmont Wednesday, Jan 21 2015 

A restaurant we have been wanting to go to for many years is Flying Fish in Pyrmont. We happened to be in need of dinner while we were in Pyrmont recently and decided to make our way over.

Flying Fish is located in Pyrmont, at the end of a heritage wharf, with views of the Harbour Bridge, Barangaroo, Balmain and the lower north shore. This makes for a dramatic backdrop to dinner as the sun sets and the city lights start turning on.

Exterior, Flying Fish

Exterior, Flying Fish

The heritage look is continued inside with the original dark beams incorporated in to the interior design. Dark woods are very much in evidence throughout the space and are softened by the crisp white tablecloths and the large modern painting along one wall.

Looking out through the windoes

Looking out through the windoes

Interior Flying Fish

Interior Flying Fish

 

There is some seating outside as well, perfect for a sunny day. You can also sit outside and dream about being on one of the luxury boats moored along the wharf.

Exterior seating area, Flying Fish

Exterior seating area, Flying Fish

After a look at the wine list we decided on a half bottle of Chablis from Domaine Louis Moreau. Mr CA4G is a bit picky with white wines and he absolutely loved this one.

Chablis  from

Chablis from Domaine Louis Moreau

Choosing a main was easy for Mr. CA4G, he hadn’t tried Murray cod before so that was his choice. He enjoyed his Murray Cod very much and was surprised that it didn’t have much of a muddy flavour to it, seeing as it is a fresh water fish.

Murray Cod

Murray Cod

I had a lamb backstrap with whipped feta, lamb sausage and peas. Loved the whipped feta, it is on my list of things to try at home. We also ordered a leaf salad and hand cut chips.

Lamb backstrap

Lamb backstrap

It was well worth the walk from the city to have dinner at Flying Fish and we look forward to dining there again in the future.

Belated Merry Christmas!! Monday, Dec 29 2014 

Wishing my readers a belated very Merry Christmas and all the best for a bright and happy year in 2015!!

We visited Mr. CA4G’s sister and her husband this year for Christmas. They live on the Central Coast of NSW and rather than join all the drivers heading off on holiday, we decided to take the train. It is a pleasant and very scenic journey once you leave the outskirts of Sydney. Lots of sandstone cliffs and mountains, sparkles glint off the water as the train snakes along parts of the Hawkesbury River, eucalypt forests and quaint little towns.

Christmas eve we have a semi traditional Czech dinner as they celebrate on Christmas eve more so than Christmas Day. Deep fried barramundi (traditionally it would be carp in the  Czech republic,and even though there is a lot of introduced carp in Australian waterways, most of it ends up as fertilizer or left on the river banks) served with Russian potato salad and red cabbage salad.

Christmas day breakfast we have a huge sugar hit, Stollen, Croissants with butter and jams, Swiss cake, panettone, fruit mince tarts and coffee.

My sister in law tries to get most of the cooking and prep done the day before so we can relax a little. For christmas day this year we had our lunch over 5 hours leaving a nice big space between course, We started with melon topped with blue cheese and wrappd in black forest ham and devils on horseback. For entree we had pork , veal and pistachio terrine that I made, with mango chutney. For mains we had turducken, glazed and roasted ham, roast beef, gravy, roast vegetables, Russian potato salad and red cabbage salad. Dessert we ended up having at dinner time, boozy trifle. My sister in law also made some reindeer poop as a bit of  gag sweet, chocolate and hazelnut clusters.

I hope you all had a wonderful day and were able to share it with your loved ones. Have a happy New Year and look forward to your company again next year!!

Aanuka Beach Resort, Coffs Harbour Friday, Nov 28 2014 

One of our favourite places to visit in N.S.W. is Coffs Harbour. We stay at the same place every time because of its location and accomodation styles.

Aanuka Beach Resort is located about 3 minutes from the Big Banana, right on its own beach, Digger’s Beach. Designed with a Fijian/Island style, the resort features a mix of accommodation types, 1 and 2 bedroom spa bures and more family oriented apartment style accommodation. We always opt for a spa bure as it makes us feel as if we are on an island holiday.

Main building Aanuka Resort

Main building Aanuka Resort

The bures provide a tropical island resort feel and are light and airy. The bathrooms feature a large spa bath, big enough for 2. All have a fold out sofa bed if there are more than 2 staying in a room. A basic kitchen (microwave, fridge, electric fry pan, kettle and toaster) is in each bure, some even have a 2 burner stove top. All feature a dining table next to the kitchenette and a lounge area with DVD and CD players. Washing machine and dryer all also in each bure.

Our bure

Our bure

The resort features two swimming pools, tennis courts, small gym and other leisure activities. Boogie boards are also available at reception if you wish to brave the waves.

One of the pools

One of the pools

A creek runs through the property before making it’s way to  the beach. This is a native habitat area and you will see bush turkeys wandering around the whole resort, kookaburras singing a song, the resident willy wag tail chasing anything bigger than its self, brazen sea gulls trying to steal your snacks and waterdragons sunning themselves where ever they find a nice spot.

Mysterious looking creek

Mysterious looking creek

Mysterious looking creek

Mysterious looking creek

Hardly a Christmas turkey

Hardly a Christmas turkey

Lounge lizard

Lounge lizard

Striking a pose

Striking a pose

The main building houses reception, a day spa, two restaurants and bar. The resort also caters to functions with three dedicated function areas and a chapel for weddings. While we were there we saw two beach weddings take place. The Decks bar and restaurant faces directly on to the beach which is accessed across a lawn. Breakfast is wonderful watching the waves from your table, and dinner as the sun sets is amazing.

Breakfast view

Breakfast view

Main building

Main building

Dinner at Casay is the equal of many Sydney restaurants. Seafood is locally sourced as Coffs Harbour has a fantastic Fishermans Co-Op. Much of the meat and poultry is also sourced from the north coast and inland.

Surf and turf with Ranger Valley beef fillet and super fresh Yamba king prawns.

Surf and Turf

Surf and Turf

Chargrilled pork cutlet with ratatouille ratatouille. The pork was fantastic, nicely charred but still moist and juicy.

Pork cutlet and ratatouille

Pork cutlet and ratatouille

Locally caught snapper with Yamba prawns, rocket salad.

Snapper and Yamba prawns

Snapper and Yamba prawns

Char grilled pork cutlet, Thai stir fry vegetables and apple. Yes I had pork two nights in a row, but it was just so good! The sweetness of pork with that charring is sensational.

Pork cutlet and Thai stir fry vegetables

Pork cutlet and Thai stir fry vegetables

We skipped dessert as the mains were quite filling.

The rest of our trip we had room service, walked in to town for lunch, and went to the tasting of the restaurants new menu.

The rest of our time we relaxed, went for twice daily walks on the beach and to the top of the headland. From the head land you get a nice view in to the town centre, marina and out to the Solitary Islands.

IMG_2863

Two shots looking back towards the resort, one from on the beach and from the top of the headland.

Digger's Beachlooking along the beach

Digger’s Beachlooking along the beach

Digger's Beach from the headland

Digger’s Beach from the headland

Early morning fisherman on the beach.

Early morning fisherman

Early morning fisherman

Looking towards the marina and town centre to the right.

Looking towards town and marina

Looking towards town and marina

Most of our holidays we rush around but this time we rested, which made for a very relaxing holiday. Just what we needed. Sometimes you just have to slow down and stick your toes in the sand.

Thanks for dropping by!

Pendolino, The Strand Arcade, Sydney Wednesday, Nov 19 2014 

Arriving back in Sydney after our week in Coffs Harbour, we were taken out to dinner by a friend Mr. Time Dealer, who was in Sydney for business. Our destination was Pendolino restaurant, located in the historic Strand Arcade in Sydney.

We were a little early for dinner so sat in the outside area of the restaurant and enjoyed a glass of prosecco. At 6 we were taken in to our table. I was quite surprised at the size of the restaurant, I hadn’t realised how much area was available in The Strand. The restaurant stretches along the George Street side of the building. The lighting was dimmed, exposed brick walls were on 3 sides of the room, the fourth lined with shelves of  Italian and local wines; cast iron scroll work, dark woods, Bentwood chairs all gave a relaxed and casual feel. Surprsingly for a Monday night the restaurant was very busy.

First job was choosing some wine. I was given the task, but being unsure I consulted the sommelier on the two I had chosen and we went with my number two choice of Tenuta Gorghi Tondi, Coste A Preola, Nerro d’Avola from Sicily. Wow, not too heavy, very easy to drink and with lots of character and flavour. Nice to try something new and different that really excites you. The sad part is we haven’t found a bottle shop in Sydney that sells it.

Our wine for the evening

Our wine for the evening

For entree Mr. CA4G and Mr. Time Dealer, both had the Alba style free-range raw beef carpaccio with truffled white walnut puree, Testun di Barolo cheese, rocket cress, wild baby olives and handmade rosemary grissini. Testun Di Barolo cheese is cheese that has had the grapes that have been pressed to make Barolo wine, pressed onto the cheese surface during maturation.

Carpaccio

Carpaccio

I went a bit vegetarian and had Beetroot salad with burrata, fresh mint, beetroot jelly, crisp breadcrumbs, Pendolino Aceto Secco Vinegar and King Island Ligurian honey dressing. Burrata is one of my favourite Italian cheeses and is similar to a mozzarella but with a lovely, soft, almost liquid centre. And I love beetroot in any form and this dish had baby beetroot in 2 colours!

Beetroot and burrata salad

Beetroot and burrata salad

For mains the guys both chose the same dish again, Ten hour slow cooked British breed beef, parsnip puree, grilled green shallots, pearl garlic, amarena sour cherry sauce. They seemed to enjoy it very much, and told me how soft and well cooked the beef was.

10 hour beef

10 hour beef

Mr. CA4G knew what I was going to have before I finished choosing the wine. He knows I love a slow cooked pork belly and there it was on the menu, Milk braised pork belly with house made pork belly, sage & pistachio sausage,  warm fava and controne bean salad. Pork belly and beans yum! The whole dish was very flavoursome and delicious.

Milk braised pork belly

Milk braised pork belly

As we were having a great time we decided to have some dessert. The guys again followed each other and ordered Black chocolate millefeuille with blackcurrant and blackberry sorbet, blackberry sauce. When it came out I was amazed to see that the pastry layers had been made with chocolate. I think they liked because they were rather quiet while they ate it.

Mille Feuille

Mille Feuille

I went for the  Blood orange olive oil ricotta fritters with “Fior di Latte” vanilla sorbet. The aroma as this was bought to the table was absolutely amazing.  The orange and orange blossom scent was a pleasure to smell while I ate.

Fritellini

Fritters

After a fantastic meal it was time to say goodnight to Mr. Time Dealer and stretch our legs a little before heading our seperate ways. I look forward to visiting Pendolino again in the future, although I may only have one course to help the waistline.

Cassegrain Winery and Ca Marche Restaurant Wednesday, Nov 19 2014 

A regular stop when we travel to Coffs Harbour for a holiday, is Cassegrain Winery at Port Macquarie. We usually have a quick taste and as our timing usually gets us there at lunch time, we take advantage of the opportunity to break our journey with a leisurely lunch.

The entry to the tasting room is through the barrel hall, rich with the smells of wine maturing.

Barrel room , Cassegrain Winery

Barrel room , Cassegrain Winery

Barrels , Cassegrain Winery

Barrels , Cassegrain Winery

After a quick taste it was time to have some lunch. Ca Marche overlooks the vines with ample indoor and al fresco dining areas. The menu features produce predominantly from local producers.

Vines, Cassegrain Winery

Vines, Cassegrain Winery

Vines, Cassegrain Winery

Vines, Cassegrain Winery

A bottle of sparkling Edition Noir Chambourcin was ordered, as we were in the mood for bubbles and you HAVE to start a holiday with bubbles.

We decided to start our lunch with some warm damper served with relish, extra virgin olive oil and artichoke dip. We also decided to share the charcuterie plate. Terrine, pate, smoked salmon, prosciutto, with artichokes, confit garlic, cornichons, sundried tomatoes and crusty bread. Very filling and we still had mains to go.

Charcuterie plate and damper

Charcuterie plate and damper

Charcuterie plate

Charcuterie plate

I chose a chicken breast stuffed and then wrapped in prosciutto, roesti, asparagus and confit cherry tomatoes.

Chicken Breast

Chicken Breast

Mr CA4G chose the seafood plate with Balmain bugs local calamari and scallops.

Local seafood plate

Local seafood plate

After all that, we decided to have dessert before hitting the road again. We thought we were choosingthe lightest item on the dessert menu by having the chef’s specialty French cinnamon doughnuts served with a warm amaretto chocolate ganache and orange scented mascarpone. We enjoyed them very much and they gave us a good sugar hit for the next leg of our trip. We forgot to take a photo because they looked so good we ate them straight away.

A tasting at Cassegrain and lunch atCa Marche, makes a great stop for anyone travelling north or south on the M1.

Stay tuned for our visit to Aanuka Resort at Coffs Harbour.

Kazahana, Conrad Hotel, Shiodome, Tokyo Thursday, Oct 23 2014 

One of our three favourite hotels to stay at in Tokyo is the Conrad Hotel in Shiodome. Located an easy 10 minute walk to the shopping mecca of Ginza, it has easy access to three train lines that will get you anywhere you want to visit in Tokyo.

This trip we were able to get an upgrade to a bay view suite, which gave us views over Hama Rikyu Onshi Tien, the Sumida River and Tokyo Bay.

View from suite

View from suite

Tea house Hama Rikyu Onshi Tien

Tea house, Hama Rikyu Onshi Tien

 

The suite was amazing, so much room. You often hear complaints about the size of rooms in Asian hotels, but this was larger than some we have stayed in in western countries.

Suite looking to the front door

Suite looking to the front door

Bedroom

Bedroom

Bedroom looking to the bay

Bedroom looking to the bay

Table setting, Kazahana.

Table setting

Table setting

Detail of chopstick rest.

Chopstick and rest

Chopstick and rest

A nice cold glass of green tea.

Iced green tea and bonsai

Iced green tea and bonsai

Appetizer of Taro stem, okra, uni, seaweed sauce.

Taro stem,uni, seaweed sauce

Taro stem,uni, seaweed sauce

Clear broth, tofu skin, shrimp dumpling.

Clear broth, tofu skin, prawn dumpling

Clear broth, tofu skin, prawn dumpling

Entrée plate.

Entree plate

Entree plate

Pike conger, tofu and eggplant(braised dish).

Braised eggplant, pike conger and tofu

Braised eggplant, pike conger and tofu

Octopus and radish.

IMG_1749

Sashimi of squid and sea bream.

Sashimi squid and sea bream

Sashimi squid and sea bream

Chilled soba noodles.

Chilled soba noodles

Chilled soba noodles

Tempura prawns and vegetables, rice topped with dried purple shiso leaf, pickles and miso soup.

Tempura plate

Tempura plate

Pre dessert.

pre dessert

pre dessert

Japanese black sugar cake, caramelized banana and watermelon with green tea.

Japanese black sugar cake

Japanese black sugar cake

Japanese black sugar cake

Japanese black sugar cake

Seriously developing a ceramics addiction. So many great pieces of ceramics used in restaurants. Need a bigger kitchen so I can go on a ceramics buying spree. Green tea to finish a great lunch.

Green tea

Green tea

After lunch we were in need of a lie down, which we followed with a swim in the amazing pool on the 29th floor, watching the office workers finish their day.

We can highly recommend the Conrad Hotel, great service, great staff, great rooms and fantastic location.

Thanks for dropping by!!

Muse Restaurant, Pokolbin Wednesday, Oct 22 2014 

A trip up to the Hunter Valley wine district saw us stop in to Lake’s Folly for a taste of the latest releases. We had not tried two of the wines from the current vintage, Hill Block Chardonnay and the 3 Estates Red. Very good to taste them as they are on our ‘to order list”.After a good chat about the wines and things in general it was time to head off for lunch.

Lake's Folly exterior

Lake’s Folly exterior

We went to one of our favourites, Restaurant Muse, located in the Hungerford Hill cellar door building.

Muse Restaurant and Hungerford Hill Cellar door

Muse Restaurant and Hungerford Hill Cellar door

We were quite surprised to be able to get a table as last time we tried the restaurant was full.

Interior Muse

Interior, Muse

Lunch is now a two course minimum, which was fine by us. After ordering a glass of wine each (thank goodness for by the glass), we decided on our meals.

A wooden bowl filled with salt and spices arrived at our table with our amuse, mushroom macarons and pork crackling. Savoury macarons are a tasty start to a meal.

Amuse

Amuse

Mr. CA4G and I both had the pan fried sea scallops, chorizo, spring peas and beans, Andrew Thomas Verjus. Very delicious, chorizo was house made and the spiciness went well with the sweetness of the scallops. The verjus was gelled and the peas pureed. A lovely light start to our meal.

Scallops and peas

Scallops and peas

A palate cleanser of whey granita and lemon foam was bought between the entrée and main. Very interesting and refreshing.

Whey granita and lemon foam

Whey granita and lemon foam

For mains Mr. CA4G chose slow cooked Berkshire pork, cumquat, pearl barley and roasted onion. Very elegant and simply presented. The cumquat puree was amazing against the pork.

Berkshire pork

Berkshire pork

I opted for the Milly Hill lamb, served pink, black garlic polenta, leek and jus. The lamb was nice and tender and the whole dish very tasty. The black garlic added to the polenta gave it a nice dark, earthy colour. the leek was served roasted and slightly caramelised and also as a crisp julienne garnish.

Milly Hill lamb

Milly Hill lamb

Not feeling like dessert, we instead had the cheese board. A selection of international cheese served with grilled bread and quince paste. The cheeses were Reypenael, Delice, Taleggio and bleu d’Auvergne.

Cheese plate

Cheese plate

And to fininsh a bit of tree branch was bought out to the table, studded with two skewers of house made toasted marshmallows.

House made marshmaoolws

House made toasted marshmallows

A great lunch after a visit to a great winery is always a nice treat. Thanks to Troy and the team for another fabulous lunch!

Thanks for dropping by!!

 

L’Osier, Ginza, Tokyo Thursday, Oct 16 2014 

One restaurant we have been wanting to try since our first visit to Tokyo is L’Osier. Unfortunatley the past two visits we missed out as it was undergoing a massive refurbishment, and last year it reopened 2 weeks after we returned home. But this year we made it!

Owned by Shiseido group, L’Osier is an elegant French restaurant located in the back streets of Ginza, within the Shiseido Building. A doorman greets you as you enter and a receptionist seats you in the waiting room before you are escorted downstairs to the restaurant by one of the maître d’s. There is dress code, so Mr CA4G had to wear a jacket. No shorts, no thongs etc. Most of the diners were elegant ladies who lunch, out for a catch up with the girls.

 

Exterior L'Osier

Exterior L’Osier

Waiting area, L'Osier

Waiting area, L’Osier

The circular dining room is decorated in creams and shades of yellow, medium coloured woods and lots of silver and gold tones. A central round banquette, under the enormous chandelier, seats several tables for groups of two to four people, one segment of the room has tables for two and the other has tables for 4 or 6. A private room for larger groups is also available.

Down to the dining room,

Down to the dining room,

The service is truly impressive. I think there were about a dozen waiters plus 4 maitre d’s and a couple of food runners, and there may only have been about 30 – 40 patrons. Plates were bought out on trays by the runners and then served from the trays by the waiters. Crisp white linens, beautiful porcelain tableware, lots of silver plate and gorgeous crystal. Shiseido has spared no expense.

L'Osier plates

L’Osier plates

Unfortunately we were unable to take any other photos as they have a strict no photography rule.

We ordered a very fancy French mineral water called Chateldon, which has a very illustrious history. The story goes that this water was carted from the village of Châteldon in the Puy-de-Dôme region of the Auvergne to the court of Louis XIV, where he not only drank it but used it for bathing. They have a very small production and it is generally available only in high end restaurants and in some pharmacies in France. Price was around AUD$18, and was worth it. Ultra fine bubbles and a nice minerality to it. A shame we can’t get it in Australia.

We decided to have the Prixe Fixe lunch menu which was around AUD$100 per person. This consisted of 3 courses plus amuse bouche, predessert and petit fours and a confectionery trolley with coffee or tea. Great value and the food was amazing. Entree was a poached,chilled lobster half with a tangy gazpacho, main consisted of melt in  your mouth pork belly, potatoes done 3 ways,beetroot and greens. Pre dessert was a delicious chilled fruit soup. a small platter of petit fours was also presented before the dessert. Dessert was rhubarb and strawberries, very elegantly presented and absolutely delicious.

Thinking we were at the end of our meal as we ordered our coffee, imagine our surprise when a trolley full of candies, caramels, marshmallows etc was pushed up to our table for us to choose from. All made in house. The marshmallow had a square profile and was wound into a large jar from whence it was cut as needed. Willy Wonka would have been jealous of the amazingly interesting flavours. At first we were going to pass, but curiousity got the better of us.

After our wonderful lunch, we practically waddled back to our hotel where we had a nap and a swim to work off the sugar hit.

If you get to Tokyo, you really should try to make a booking at L’Osier for lunch.

Thanks for dropping by!!

Tateru Yoshino Bis – Park Hotel Shiodome Thursday, Sep 18 2014 

Since our last visit to the Park Hotel Shiodome, the restaurant TY by Tateru Yoshino has undergone a little change. While still being a fine dining restaurant it has toned down slightly. Still the same exceptional location and service, just a little change to the style of food and name. The restaurant is now called Tateru Yoshino Bis and has a more bistro style menu.

Ready for dinner

Ready for dinner

 

Same magnificent view overlooking the city and Tokyo Tower.

The view from Tateru Yoshino Bis

The view from Tateru Yoshino Bis

The food may be have changed to bistro style, but they still kept the crisp linen tablecloths and napkins.

Crisp linens

Crisp linens

After perusing the wine list we settled on 2 Bordeaux wines. Mouton Cadet Selection Ryder Cup (sauvignon blanc, semillon, muscadelle) for myself and Chateau Le Puy “Duc de Nauves” (merlot, cabernet franc, cabernet sauvignon) for Mr. CA4G. We also decided to do one of the two set menus, the one we chose was roughly A$50 per person (¥4,800).

A glimpse of the wine list

A glimpse of the wine list

Our amuse was a pot of delicious mousse au jambon (ham mousse) with some house baked bread and rolls. A house baked roll is a bonus at any restaurant.

Mousse au jambon

Mousse au jambon

Mr. CA4G chose a crustacean ravioli with a shell fish foam.

Crustacean ravioli

Crustacean ravioli

I had a pork and pistachio terrine en croute, which was very delicious along with the caperberry and cornichon.

Terrine encroute

Terrine encroute

A very light, chilled pea and leek soup followed our entrees.

Chilled pea and leek soup

Chilled pea and leek soup

For mains I chose lamb cutlet with seasonal vegetables. Nicely cooked (for me anyway, I am sure some people would think it undercooked) and well rested. The vegetables were a nice balance of cooking techniques too.

Lamb cutlet with seasonal vegetables

Lamb cutlet with seasonal vegetables

Mr. CA4G decided to try skirt steak with shallot sauce, which was served with fondant potatoes.

Skirt steak with eschallot sauce

Skirt steak with eschallot sauce

For dessert I opted for the fruit clafouti, with plums, housemade ice cream and a pastry wafer.

Clafouti with fruit

Clafouti with fruit

A little bit of theatrics were involved in Mr. CA4G’s dessert. Tiramisu topped with a chocolate sheet, which then had hot chocolate sauce poured in to the centre, which melted the sheet and became part of the tiramisu beneath.

Tiramisu

Tiramisu

And to round out dinner coffee and petit fours.

Coffee and petit fours

Coffee and petit fours

Another wonderful dinner from this restaurant. Service, as always, was impeccable and we look forward to dining there again.

Thanks for dropping by!!

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