akg123

9.5 Highly Recommended

Food  9      Ambience  10      Service  10      Value  9     

I dined at Sepia last night and was seriously impressed! knowing other hatted restaurants around Sydney, it is clear to me why they are one of the elite 3 hatters.

Having the 'autumn Deg' my partner and I shared everything giving us a substantial taste as to what Sepia has to offer. Could not go past the Spanner Crab, Wagyu and Cod dishes, truly showing the chefs talents.

The wait staff I feel complimented the chefs hard work and talent whilst creating a calm and pleasant ambience. Overall a night to remember.

May 16, 2012

9.5 Highly Recommended

Food  10      Ambience  9      Service  10      Value  9     

Dined at Marque Restaurant last night, had the full degustation with matching wines and, in wind of being the best restaurant in Australia by gourmet traveler, it has opened up my eyes to food and wine in a number of ways.

Each course was as intricate and exciting as the last and the food and experience just kept coming, not one dish on the menu seemed to simply be a "fill-in". Rather, every dish had it's rightful place.

To highlight a few dishes from a pool of such brilliance seems difficult but it's not too hard for me to say that the Grade 9+ Wagyu seered with dill cucumber, garlic and mustard showed how much flavour you can bring out from such a small quantity of an amazing meat, it makes a steak feel like a waste of cow. Also of note were the Dutch creamed potatoes with grated sea urchin and beef bone marrow.

Further, what was particularly interesting was Marron with "textures of tomato", it was very interesting to see how much you could do with tomato and how it may compliment and respect seafood without taking over.

The sommelier gave interesting, practical descriptions of the wines which were all amazing, the main reason for the 10 service rating. The only thing I can suggest is that the bar was set very high with savoury courses and I didn't quite get as much out of the desserts. Thank you for a great night.

Feb 02, 2012

7.5 Recommended

Food  8      Ambience  9      Service  7      Value  6     

So being very familiar with the former 'Balzac' I was very keen to return here. Over the couple of dining experiences downstairs I have been overall impressed, however, I have also learnt how to navigate the menu best. Basically - Avoid the large Plates, all skill, flavour and chef's flare is shown in the small plates. Advice to anyone, create your own degustation of small plates and then have dessert, makes for an amazing night.

Jan 15, 2012

8.5 Highly Recommended

Food  9      Ambience  8      Service  9      Value  8     

Had a lovely night overall, with extra attention from the Maitre d' on a comfortably busy Tuesday night. By all reports from my friends the food was amazing, I had the scallop entree, the wagyu main and the chocolate/orange dessert, the first and third course possibly the best I've ever had, and certainly no faults on the main. I could have had a main size serve of the Amuse bouche it was that good. It exceeded expectations for such a small restaurant so I will definitely be returning.

Jan 15, 2012

0 of 1 people found the following review helpful

4.8 Average

Food  7      Ambience  6      Service  2      Value  4     

Overall I can say I enjoyed my time at Tuscany. The food was enjoyable, well seasoned and fresh delivering everything I expected. the biggest downfall was the service. 20 min at the table before we called the waiter over to order and ask for water, in a quiet lunch service. Having to keep calling him over to refill our water, clearly not keeping his eyes open. Plenty of room to improve if they cared about it but no real reason to stay clear.

Jan 15, 2012

9.5 Highly Recommended

Food  9      Ambience  10      Service  10      Value  9     

I dined at Sepia last night and was seriously impressed! knowing other hatted restaurants around Sydney, it is clear to me why they are one of the elite 3 hatters.

Having the 'autumn Deg' my partner and I shared everything giving us a substantial taste as to what Sepia has to offer. Could not go past the Spanner Crab, Wagyu and Cod dishes, truly showing the chefs talents.

The wait staff I feel complimented the chefs hard work and talent whilst creating a calm and pleasant ambience. Overall a night to remember.

May 16, 2012

9.5 Highly Recommended

Food  10      Ambience  9      Service  10      Value  9     

Dined at Marque Restaurant last night, had the full degustation with matching wines and, in wind of being the best restaurant in Australia by gourmet traveler, it has opened up my eyes to food and wine in a number of ways.

Each course was as intricate and exciting as the last and the food and experience just kept coming, not one dish on the menu seemed to simply be a "fill-in". Rather, every dish had it's rightful place.

To highlight a few dishes from a pool of such brilliance seems difficult but it's not too hard for me to say that the Grade 9+ Wagyu seered with dill cucumber, garlic and mustard showed how much flavour you can bring out from such a small quantity of an amazing meat, it makes a steak feel like a waste of cow. Also of note were the Dutch creamed potatoes with grated sea urchin and beef bone marrow.

Further, what was particularly interesting was Marron with "textures of tomato", it was very interesting to see how much you could do with tomato and how it may compliment and respect seafood without taking over.

The sommelier gave interesting, practical descriptions of the wines which were all amazing, the main reason for the 10 service rating. The only thing I can suggest is that the bar was set very high with savoury courses and I didn't quite get as much out of the desserts. Thank you for a great night.

Feb 02, 2012

7.5 Recommended

Food  8      Ambience  9      Service  7      Value  6     

So being very familiar with the former 'Balzac' I was very keen to return here. Over the couple of dining experiences downstairs I have been overall impressed, however, I have also learnt how to navigate the menu best. Basically - Avoid the large Plates, all skill, flavour and chef's flare is shown in the small plates. Advice to anyone, create your own degustation of small plates and then have dessert, makes for an amazing night.

Jan 15, 2012

8.5 Highly Recommended

Food  9      Ambience  8      Service  9      Value  8     

Had a lovely night overall, with extra attention from the Maitre d' on a comfortably busy Tuesday night. By all reports from my friends the food was amazing, I had the scallop entree, the wagyu main and the chocolate/orange dessert, the first and third course possibly the best I've ever had, and certainly no faults on the main. I could have had a main size serve of the Amuse bouche it was that good. It exceeded expectations for such a small restaurant so I will definitely be returning.

Jan 15, 2012

0 of 1 people found the following review helpful

4.8 Average

Food  7      Ambience  6      Service  2      Value  4     

Overall I can say I enjoyed my time at Tuscany. The food was enjoyable, well seasoned and fresh delivering everything I expected. the biggest downfall was the service. 20 min at the table before we called the waiter over to order and ask for water, in a quiet lunch service. Having to keep calling him over to refill our water, clearly not keeping his eyes open. Plenty of room to improve if they cared about it but no real reason to stay clear.

Jan 15, 2012

7.8 Recommended

Food  9      Ambience  7      Service  8      Value  7     

I dined at Assiette last night and was pleasantly suprised! my partner and I designed our own tasting menu (shared 3 entrees and a main each) and the staff happily organised this. The food was amazing, every bite brought something new to the taste buds. The Staff as said above were accomodating, knowledgeable and quirky adding a more relaxed feel to the night. I will definitely be back.

Nov 23, 2011