http://www.restaurantbalzac.com.au
A special yet affordable lunch
It's very frustrating when Restaurant Balzac send out their e-newsletter each week advertising the dishes of their Friday Lunch Special Menu ($35) because I work in the city but finally having a Friday off work made it all possible to pop in to try. With no booking in hand and downstairs fully booked I had to dine upstairs which doesn't have as much atmosphere but it's still nice. Thankfully there were another two tables dining or it would have felt a little too quiet and weird.
Complimentary bread was first up and then the 3 course set menu started with a well presented entree of Carpaccio of Marlin with Prawn, Fennel and Lemon Vinaigrette. Flavours were fresh, delicate and very enjoyable with citrus highlights of orange. For main the Slow Roast Pork Belly with Horseradish Gnocchi, Pumpkin and Sage had a nice piece of crackling on top with juicy moist meat underneath — the way it should be. Flavours were rich and worked well together. Finishing with a tasty dessert of Pineapple Tatin with Coconut Sorbet. Wine by the glass isn't cheap at this 1 hatted restaurant but the 2008 Zarephath Riesling, Great Southern WA ($12) and 2009 Greystone Sauvignon Blanc, Waipara NZ ($13) were very nice and quaffable and went well with the entree. This was one of the nicer meals I've had at Restaurant Balzac and wish it was possible to enjoy more of these each Friday with such friendly service and nice decor as a special treat.
Other visits to Restaurant Balzac:
• 1 Jan 2011 - Zucchini Flower, Sweet Corn Veloute, Risotto of Braised Wagyu Beef, Crisp Skin Salmon, Poached Peach, Cumquat Pudding with Orange Custard
• 1 Jan 2011 - Zucchini Flower, Sweet Corn Veloute, Risotto of Braised Wagyu Beef, Crisp Skin Salmon, Poached Peach, Cumquat Pudding with Orange Custard
• 5 Nov 2010 - Carpaccio of Marlin, Slow Roast Pork Belly, Pineapple Tatin
• 14 Feb 2009 - Seared scallops, Foie Gras Parfait, Panfried Ocean Trout, Roast Wagyu, Bittersweet Chocolate Tart, Vanilla Creme Brulee
SNAPSHOT REVIEW:
PROS: Polite service, Well presented dishes, Fresh ingredients, Seasonal ingredients, Nice wines, Good pork crackling, Dishes change each week
CONS: Upstairs doesn't have as much atmosphere as downstairs, $35 set menu only available for Friday lunch
MUST TRY: Slow Roast Pork Belly, More $35 lunch specials, Taking more Fridays off work
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2 Hats during 2008, 2009, 2010 — Back to 1 Hat in 2011
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