dodo67

7.8 Recommended

Food  8      Ambience  8      Service  8      Value  7     

This is a rare encounter in Australia. Who still cooks traditional, rich, French food like the French owners of Mere Catherine? Not many, even in France. We have to be grateful for the experience. It is not the kind of place where I'll eat regularly but once in a while, it is a delight. The onion soup is as traditional as it gets with a beaten raw egg and a shot of port. Same can be said of the garlic butter snails served in their shells. Shame that the bread isn't quite the real baguette and isn't complementary. As a main, I love the quails with raisins and my partner is a fan of the crispy duck a l'orange. If you aren't full by dessert time than I suggest you try the profiteroles. I recommend you bring your own wine as the offering is very limited. Bookings required.

Apr 01, 2012

7.8 Recommended

Food  7      Ambience  9      Service  8      Value  7     

I had my company's Christmas party at the Glass Brasserie. We had a table of 11 and a menu limited to a choice of 4 entrees, 4 mains and 4 desserts. For the entree, I settled on the sashimi of Hiramasa Kingfish with ginger & eshallots. It was delicious after I added a bit of salt. It is hard to go wrong with sashimi. I also had the opportunity to try the quail in dukkah and jamon - it was excellent. The dukkah offered a beautiful contrast to the tender flesh of the quail. I then fell in love with the truffle-flavoured jewfish with mushrooms and warm cucumbers. I eat out in top restaurants regularly and this was the best fish dish I've had in a while. Highly memorable. The flavour of the truffle was constantly present but never overbearing - the match of truffle and cucumbers is a very clever one. The dessert, on the other hand, was highly disappointing. I had the chocolate plate thinking that I couldn't go wrong with chocolate...wrong! Not only was the serving tiny, both the textures and flavours were unappetizing. It was the worst dessert I've had in a long time. I had bites of the creme brûlée and the strawberry cheesecake as well - they were simple but pleasing.

Jan 22, 2012

8.3 Highly Recommended

Food  9      Ambience  8      Service  9      Value  7     

Our visit of Sokyo was delightful. First and foremost I thought the service was very good. Our waitress was warm, responsive and of very good advice. The food came out quickly, in the order set out by the menu and at a regular pace. Being a table of 4 we had the opportunity to try quite a few of the mouthwatering dishes. We had the Tai, ocean trout and Balmain bug sashimi to start. All three were seasoned differently and the combinations worked beautifully. Honey with sashimi might be an unusual mix but it was a success! The balmain bugs were incredibly tender and flavourful. The dressing worked wonders at enhancing the natural sweetness of the flesh. The ocean trout was more traditional but just as enjoyable. We then had the salt and pepper cuttlefish, the red snapper and the whiting tempura. The batter was very light, fluffy and crispy.

We continued this wonderful culinary journey with the prawns wrapped in pancetta, the king crab and the beef tenderloin. The king crab was the highlight of these 3 dishes. Both the texture and the flavour were beautiful. It was a shame that the portion was so small. We then had the fantastic wagyu T-bone (level 5 marble). At $99 the dish we expected an out-of-the-ordinary piece of meat...and so it was! Not only was the meat tender, juicy and packed with flavours, it was served with a delicious accompaniment of truffle salt, soy-based sauce and wasabi-based paste. What a delight for the senses! Following this, the tai nigiri was pretty bland. The waitress did warn us that the portions were small and yes, they are indeed. We were happy to have ordered rice on the side. The tasty sake recommended by our waitress completed this beautiful modern Japanese meal. It was a shame the music was so loud.

Jan 22, 2012

8.3 Highly Recommended

Food  9      Ambience  9      Service  8      Value  7     

I love Sushi-e! Yes, it is pricey but some of the dishes are outstanding! The fried dishes are good but they do not compare in looks and flavours with dishes such as the kingfish sashimi, the spicy scallops, the miso cod, the spider (soft shell crab) salad or the wagyu beef marble 9! You might think $70 is expensive for a small steak but it is out of this world! I have never tried anything quite like it, it melts in your mouth and the flavour is exquisite. The ingredients used are of prime quality, the presentation is manicured and the flavours are incredibly delicate and well-balanced.

Dec 14, 2011

1 of 1 people found the following review helpful

7.3 Recommended

Food  8      Ambience  7      Service  7      Value  7     

I am torn on this one. Yes, it was enjoyable but no, it is not worth two hats. I liked the atmosphere of the place despite expecting something more intimate. It gets quite loud but I suppose it kind of works well with the Chinese feast theme. I didn't mind the low light because the one light above each table is focussed on the food. It makes the food stand out beautifully.

A few previous reviews were complaining about the servings being small, it is completely misleading! I appreciate that some may be smaller than others but the ones we had were nothing less than large. I would actually prefer if they served smaller portions to enable customers to try more dishes. That said, they have two banquet menus on offer. Luckily for small tables, most mains can also be ordered in entree size.

We started with the hot and fragrant prawns in entree size. It was good, the chilli was potent, slightly sweet and a bit smoky but nowhere near overwhelming. This is exactly how chilli should be used. This is a good dish for people who are not too adventurous. Same can be said of the hot and numbing crispy duck. This duck was outstanding! Crispy but incredibly moist at the same time, it had absorbed all the flavours of the delicious sweet and spicy sauce. The duck was quite fatty but it did enhance the flavour.

We also had the snake beans with pork and xo sauce. It was good but I probably would have preferred it meatless. We finished off with the beef hotpot entree size (and it was huge!). We enjoyed how the waiter prepared the hotpot at our table and took time to run us through the ingredients (silky tofu, chinese pork sausage, iceberg lettuce, garlic shoots, chillis, fungus and wagyu beef) and cooking method. The experience was worth a try but we might have appreciated it better if we had more appetite left.

The best part of the hot pot was the fungus which apparently grows at the bottom of bamboo sticks. It had a very spongy texture and worked wonders at soaking the spicy broth. I could have had more of it! I would have liked to try a dessert too but we were way too full.

The drinks menu is impressive. Both the champagne Bollinger and the Sancerre I had were outstanding. The place seemed understaffed as we occasionally had trouble to grab the waiters attention. That said, they were of very good advice when we managed to get a fraction of their time. I will return with a larger group to sample more dishes (and maybe more adventurous ones).

Dec 14, 2011

7.8 Recommended

Food  8      Ambience  8      Service  8      Value  7     

This is a rare encounter in Australia. Who still cooks traditional, rich, French food like the French owners of Mere Catherine? Not many, even in France. We have to be grateful for the experience. It is not the kind of place where I'll eat regularly but once in a while, it is a delight. The onion soup is as traditional as it gets with a beaten raw egg and a shot of port. Same can be said of the garlic butter snails served in their shells. Shame that the bread isn't quite the real baguette and isn't complementary. As a main, I love the quails with raisins and my partner is a fan of the crispy duck a l'orange. If you aren't full by dessert time than I suggest you try the profiteroles. I recommend you bring your own wine as the offering is very limited. Bookings required.

Apr 01, 2012

7.8 Recommended

Food  7      Ambience  9      Service  8      Value  7     

I had my company's Christmas party at the Glass Brasserie. We had a table of 11 and a menu limited to a choice of 4 entrees, 4 mains and 4 desserts. For the entree, I settled on the sashimi of Hiramasa Kingfish with ginger & eshallots. It was delicious after I added a bit of salt. It is hard to go wrong with sashimi. I also had the opportunity to try the quail in dukkah and jamon - it was excellent. The dukkah offered a beautiful contrast to the tender flesh of the quail. I then fell in love with the truffle-flavoured jewfish with mushrooms and warm cucumbers. I eat out in top restaurants regularly and this was the best fish dish I've had in a while. Highly memorable. The flavour of the truffle was constantly present but never overbearing - the match of truffle and cucumbers is a very clever one. The dessert, on the other hand, was highly disappointing. I had the chocolate plate thinking that I couldn't go wrong with chocolate...wrong! Not only was the serving tiny, both the textures and flavours were unappetizing. It was the worst dessert I've had in a long time. I had bites of the creme brûlée and the strawberry cheesecake as well - they were simple but pleasing.

Jan 22, 2012

8.3 Highly Recommended

Food  9      Ambience  8      Service  9      Value  7     

Our visit of Sokyo was delightful. First and foremost I thought the service was very good. Our waitress was warm, responsive and of very good advice. The food came out quickly, in the order set out by the menu and at a regular pace. Being a table of 4 we had the opportunity to try quite a few of the mouthwatering dishes. We had the Tai, ocean trout and Balmain bug sashimi to start. All three were seasoned differently and the combinations worked beautifully. Honey with sashimi might be an unusual mix but it was a success! The balmain bugs were incredibly tender and flavourful. The dressing worked wonders at enhancing the natural sweetness of the flesh. The ocean trout was more traditional but just as enjoyable. We then had the salt and pepper cuttlefish, the red snapper and the whiting tempura. The batter was very light, fluffy and crispy.

We continued this wonderful culinary journey with the prawns wrapped in pancetta, the king crab and the beef tenderloin. The king crab was the highlight of these 3 dishes. Both the texture and the flavour were beautiful. It was a shame that the portion was so small. We then had the fantastic wagyu T-bone (level 5 marble). At $99 the dish we expected an out-of-the-ordinary piece of meat...and so it was! Not only was the meat tender, juicy and packed with flavours, it was served with a delicious accompaniment of truffle salt, soy-based sauce and wasabi-based paste. What a delight for the senses! Following this, the tai nigiri was pretty bland. The waitress did warn us that the portions were small and yes, they are indeed. We were happy to have ordered rice on the side. The tasty sake recommended by our waitress completed this beautiful modern Japanese meal. It was a shame the music was so loud.

Jan 22, 2012

8.3 Highly Recommended

Food  9      Ambience  9      Service  8      Value  7     

I love Sushi-e! Yes, it is pricey but some of the dishes are outstanding! The fried dishes are good but they do not compare in looks and flavours with dishes such as the kingfish sashimi, the spicy scallops, the miso cod, the spider (soft shell crab) salad or the wagyu beef marble 9! You might think $70 is expensive for a small steak but it is out of this world! I have never tried anything quite like it, it melts in your mouth and the flavour is exquisite. The ingredients used are of prime quality, the presentation is manicured and the flavours are incredibly delicate and well-balanced.

Dec 14, 2011

1 of 1 people found the following review helpful

7.3 Recommended

Food  8      Ambience  7      Service  7      Value  7     

I am torn on this one. Yes, it was enjoyable but no, it is not worth two hats. I liked the atmosphere of the place despite expecting something more intimate. It gets quite loud but I suppose it kind of works well with the Chinese feast theme. I didn't mind the low light because the one light above each table is focussed on the food. It makes the food stand out beautifully.

A few previous reviews were complaining about the servings being small, it is completely misleading! I appreciate that some may be smaller than others but the ones we had were nothing less than large. I would actually prefer if they served smaller portions to enable customers to try more dishes. That said, they have two banquet menus on offer. Luckily for small tables, most mains can also be ordered in entree size.

We started with the hot and fragrant prawns in entree size. It was good, the chilli was potent, slightly sweet and a bit smoky but nowhere near overwhelming. This is exactly how chilli should be used. This is a good dish for people who are not too adventurous. Same can be said of the hot and numbing crispy duck. This duck was outstanding! Crispy but incredibly moist at the same time, it had absorbed all the flavours of the delicious sweet and spicy sauce. The duck was quite fatty but it did enhance the flavour.

We also had the snake beans with pork and xo sauce. It was good but I probably would have preferred it meatless. We finished off with the beef hotpot entree size (and it was huge!). We enjoyed how the waiter prepared the hotpot at our table and took time to run us through the ingredients (silky tofu, chinese pork sausage, iceberg lettuce, garlic shoots, chillis, fungus and wagyu beef) and cooking method. The experience was worth a try but we might have appreciated it better if we had more appetite left.

The best part of the hot pot was the fungus which apparently grows at the bottom of bamboo sticks. It had a very spongy texture and worked wonders at soaking the spicy broth. I could have had more of it! I would have liked to try a dessert too but we were way too full.

The drinks menu is impressive. Both the champagne Bollinger and the Sancerre I had were outstanding. The place seemed understaffed as we occasionally had trouble to grab the waiters attention. That said, they were of very good advice when we managed to get a fraction of their time. I will return with a larger group to sample more dishes (and maybe more adventurous ones).

Dec 14, 2011

7 Recommended

Food  7      Ambience  7      Service  7      Value  7     

Elizabeth's offers homely dishes with Asian influence, helpful staff and a pleasant setting. The fig, prosciutto and goat cheese salad was simple but tasty, as was the Asian style pork belly. Not as flash as other places in the Hunter valley, but much cheaper. That said, they charge $9 for 3 pieces of sourdough bread with herb mascarpone! A bit excessive, isn't it?

Nov 28, 2011

8.5 Highly Recommended

Food  9      Ambience  8      Service  9      Value  8     

I booked the Sanctuary (formerly Chez Pok) almost by default as my first choices of restaurants were either booked for weddings or too far from our accommodation. But there was no disappointment. The service was great - warm, engaging and professional. We were pleasantly surprised to get two complimentary appetizers including an outstanding sweet potato and bacon soup. This one will stick in my memory for years to come. We then had very tasty Sydney rock oysters from Port Stephens which, matched with a Hunter Semillon, worked wonders on a warm evening. For the main, the "cote de boeuf" to share was a highlight and we definitely recommend it. It was tender, juicy and flavourful. By that stage we were too full for dessert but we were pleased with the complimentary jubes and chocolates. Don't hesitate to stop by if you are in the area.

Nov 28, 2011

8.8 Highly Recommended

Food  9      Ambience  9      Service  9      Value  8     

A must in the Hunter Valley, particularly at lunchtime to benefit from the gorgeous views. Views aside, I praise Margan for offering most of its delicious and beautifully presented dishes in both entree and main size. I highly recommend the rabbit and pistachio terrine, this is as good as it gets!

My partner too loved his entree; the smoky flavour of the chorizo worked wonders with scallops, fennel and squid ink. The skin of the pork belly could have been crispier, but I wouldn't have changed a thing to the beef cheek raviolis. For an even more special experience, pick the matching wines by Andrew Margan. I only wished they served half glasses as we had already visited quite a few wineries by lunchtime.

Margan is more so commendable that it uses sustainable practices such as creating its dishes around the vegetables from its garden and the eggs from its chickens. The staff was friendly, attentive and visibly passionate. I wish there were many more restaurants like this one! Book to avoid disappointment.

Nov 20, 2011

8.8 Highly Recommended

Food  9      Ambience  8      Service  9      Value  9     

We ate at Restaurant Botanica as part of our stay at Spicers Vineyard Estate and we couldn't have hoped for better. The food wowed us from start to finish. The crunchy home-made ciabatta and sourdough and the mouth-watering pork belly appetizer worked wonders at opening our appetite.

The fried stuffed zucchini flowers, quail on tomato and oregano salsa, kingfish with provencal vegetables and steak with garlic butter were true reflections of sophisticated, seasonal, country cooking. Fresh herbs were used intelligently to enhance flavours and take us on a wonderful journey of the senses. I was impressed by the chef's ability to get the best out of fairly ordinary ingredients.

The lemon tart with kumquat jelly, meringue and lemon curd ice cream was another brilliant example. The lovely atmosphere and attentive service completed this delightful experience.

Nov 20, 2011

7.8 Recommended

Food  9      Ambience  7      Service  7      Value  8     

Went for a late sitting on Friday night with a group of 7 and was very impressed with the authenticity of the flavours. It is actually the best traditional Spanish food I've had in Australia. I would definitely return for the paella, the garlic prawns and the patatas bravas. And there is so much more I'd like to try on the menu! The Spanish Cabernet Sauvignon / Tempranillo is worth a try as well.

Nov 16, 2011