Guillaume at Bennelong, Sydney

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Guillaume at Bennelong, Sydney Opera House
8 course degustation $195 
Oysters - cucmber jelly, yuzu cream

Dining at Guillaume at Bennelong is a truly majestic experience from the moment of walking past all the walls of awards and up the stairs into the restaurant. Having been fortunate enough to become well-accustomed to the Sydney Opera House from a young age (I was 5 years old when my parents took me to see my very first ballet performance, Swan Lake ^^), standing under the “wing” and gazing the restaurant filled me with emotions. So much history within these arches :’) and so grandiose. Sadly after 12 successful years, two-hatted Guillaume at Bennelong will be shutting their doors at the end of this year (2013) as Chef Guillaume Brahimi has chosen not to tender for the site due to conflicts, read more here. Devastating as another top-notch restaurant shuts.. :( I urge you to try and make a booking before it’s too late! I hope this post does the restaurant justice - honestly it was a superb meal with attentive and knowledgeable service that just made this dining experience memorable, not to mention our fabulous view! 
We (the boy & I) started off with an amuse bouche of freshly shucked Pacific oyster with cucumber jelly and yuzu cream. A refreshing palate cleanser which was brought together by the lemony aromatic yuzu cream. 
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imageYellowfin Tuna - basil, soy, mustard seed
This is their signature dish and it is not simple! Lightly seared Yellowfin tuna delicately wrapped in blanched basil leaves, and dressed in a soy and mustard seed vinaigrette that just melts in your mouth with each bite! The star of the dish is the tuna and you can taste the sweetness and freshness as it’s not over-dressed or empowered by the basil. Must have dish!
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Royale - asparagus, spanner crab, truffle
When this dish was first presented I was a bit confused as it looked deceivingly like a soup but was actually a velvety asparagus custard! A mound of spanner crab with a truffle vinaigrette that left a sweet and earthy after-taste. I loved this so much I had a few extra scoops of the boy’s dish as well :3 it was my birthday after-all! 
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Scallops - lemon, watercress, Sterling caviar
Seared scallops on a bed of lemon emulsion and watercress veloute. I love caviar :D The saltiness and creaminess of the caviar on top of the thin, crispy potato disc was the highlight of the dish for me! 
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Barramundi - Jamon iberico, berlotti beans, almonds, green olives, lemon
Moist barramundi sitting on slices of jamon iberico and patted with brioche & jamon iberico crumbs. Berlotti bean salad with almonds and almond jus, olives and lemon olive oil.
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*Substitute dish: Pea - tortellini, asparagus, tarragon butter
I decided to opt for a different course as I’m not a huge fan of lamb due to the gamey flavour. And our lovely waiter allowed me to select any alternative from the menu which I was delighted with because I had been eyeing the tortellini dish! The subtle yet fragrant tarragon infused butter with the silky hand-made pasta had me weak at the knees! Must find the recipe and replicate this at home!
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Lamb - cumin, carrots, chermoula
The boy enjoyed this :)
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Tajima wagyu beef - shimeji mushroom, spinach, shallot, merlot
By the time we reached this course we were full to the brim so we had a bit of a break before we continued. When I first tried the infamous Paris mash at Taste of Sydney, I knew that if I ever dined at Guillaume at Bennelong that it would be a must order dish! However I didn’t see it on the menu which had me disappointed.. When the waiter served us our mouthwatering 500 day grain fed, F1 marble grade 9+ 
Tajima wagyu rib-eye steak, he also brought out a huge bowl of Paris mash where we could pile up as much as we wanted :D We were very liberal with it though haha.. had I not been so full I would have had the waiter dollop a larger quenelle of buttery smooth Paris mash on my plate!
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Vanilla bean pannacotta - trio of strawberry
A bite-size palate cleanser to prepare for dessert. I would have been so happy to have a dessert size of this! The strawberry sorbet is the best I’ve ever had, it tasted like I was eating juicy sweet strawberries in a sunny meadow - so fragrant and heavenly :D
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Passionfruit souffle - passionfruit sorbet
Our wonderful waiter suggested we try two of their desserts of our choice to share :) not usually the case with the degustation menu so I’m not sure if you’ll be given this option. The dessert on the degustation was the passionfruit souffle which I was drawn towards so we ended up selecting that as one of the desserts. Once again their passionfruit sorbet tasted like an intense version of the real fruit! Paired very nicely with the pillowy passionfruit souffle :) Not too sweet and balanced well with the sourness, just the way I like it.
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Nougat glace - peanuts, caramel ice cream, banana
I let the boy choose but secretly this was the other dessert I wanted to try on their dessert menu :3 Deliciously smooth nougat glace with a beautiful ring of caramelised banana slices, caramel ice cream and peanut praline pieces. A very satisfying 4.5 hour meal :)
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Happy birthday to me~ Haha I’m terrible, I still have a two more birthday posts to do from January..^^” you can read my other birthday posts. I still need to blog The Sailors Club and Cafe Sydney :) so thankful to have celebrated with family & friends over lots of great eats! Posts soon to come, I promise x.



Guillaume at Bennelonghttp://guillaumeatbennelong.com.au/
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10:43 pm, by vxdollface 2  |
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