Bistrode CBD: March into Merivale special event – Jane & Jeremy Dinner, CBD Sydney (14 Mar 2011)

Level 1, 52 King Street, Sydney NSW 2000
http://www.merivale.com/#/cbd/bistrodecbd
http://www.marchintomerivale.com

Dynamic duo in the kitchen

Sydney Morning Herald contributors, chef/owners of Bistrode CBD and Bistrode in Surry Hills husband and wife team, Jane and Jeremy Strode re-unite for one night only at Bistrode CBD.

Thanks to Helen Lear and Phoebe Jackson from Stellar* for inviting me as a guest to the March into Merivale special event, Jane & Jeremy Dinner, at Bistrode CBD. The 5-courses ($85 per person) included a flute of Chandon NV or with matched wines ($130). Scrumptious slices of warmish Sourdough bread and Soy Linseed bread were offered once seated. The first dish of Sweetcorn & Sweet Basil Tart was well matched to the 2008 Champalou Vouray (Chenin Blanc). This ended up being my favourite dish of the night for its pure melt-in-your-mouth consistency and light pastry, nice flavours and sweet slight pop factor of the sweetcorn. The best thing I liked about the Smoked Eel, Spinach Puree & Cauliflower Bahji was the super crispy bahji. I found the smoked eel perhaps a little firm and stringy to cut for some reason but perhaps that was due to a knife malfunction.

The Char-Grilled Quail was unusually served whole and served on a sourdough & marjoram salad. Cooked to what I believe was medium rare I again found it a little hard to cut with my knife for some reason, but trying to negotiate the hidden bones didn’t help to make it a stress-free dish. I enjoyed the flavours but regretted not picking up the bones to gnaw on the tasty bits left. It was matched with a really nice 2006 Domaine du Coulet 'Le Bedos' (Syrah/Gamay) which I’d happily drink again. The Roast Lamb Rump, French Beans, Goats Curd & Harissa was a rich combination of flavours. The knife malfunction didn’t quite help with some of the sinewy bits and the goats curd certainly added a richness which possibly could have been toned down a touch for my liking.

For dessert the Fig Soup, Baked Custard & Walnut Biscuit was an interesting mix. I really liked the smooth textured baked custard and the light crunch of the wafer thin walnut biscuit. Although I was in two minds about the fig soup and thought there was perhaps just a bit too much of it. I wondered if I would have preferred the fresh figs to be slightly caramelised and just a few tablespoons of fig soup drizzled over the dish like a coulis. I really loved the 2009 Mount Horrocks 'Cordon Cut' Riesling though which was decently sweet without being sickly. The layout and décor seems to have remained the same since it was originally Bistro CBD and if you’re a fan of offal you might want to consider the Hearts & Minds ($75pp) event on 24 March or for seafood lovers the Fishtrode ($85pp) might be more to your liking on 31 March.

SNAPSHOT REVIEW:

PROS: Nice décor and lighting, Professional service, Good quality wines, Interesting dishes

CONS: Some of the dishes were a bit of a hit and miss for me

MUST TRY: Sweetcorn & Sweet Basil Tart, 2009 Mount Horrocks ‘Cordon Cut’ Riesling, Picking up the bones to gnaw on even if it’s a fine dining restaurant

—

Glass of NV Chandon Yarra Valley, Victoria upon arrival

Sourdough bread and Soy Linseed bread

Dish 1: Sweetcorn & Sweet Basil Tart

SIMON FAVOURITE :-)

2008 Champalou Vouray (Chenin Blanc), Loire Valley, France - nice match

Dish 2: Smoked Eel, Spinach Puree & Cauliflower Bahji

2008 J. L. Villa Wolf Pinot Gris, Pfalz, Germany

Dish 3: Char-Grilled Quail, Sourdough & Marjoram Salad

Left over bones from Char-Grilled Quail — I should have picked up with my hands and eaten them dry

2006 Domaine du Coulet 'Le Bedos' (Syrah/Gamay), Rhone Valley, France

Dish 4: Roast Lamb Rump, French Beans, Goats Curd & Harissa

2008 Bodegas Felix Callejo '4 Meses en Barrica' (Tempranillo), Ribera del Duero, Spain

Dish 5: Fig Soup, Baked Custard & Walnut Biscuit

2009 Mount Horrocks 'Cordon Cut' Riesling, Clare Valley, SA

SIMON FAVOURITE :-)

Salt, pepper, candle and glassware

March into Merivale special event 'Jane & Jeremy'

Forks, knives and menu

Level 1 restaurant

Chef Jeremy Strode peering between the plates (probably thinking who the hell is this guy taking a photo of me and it better be good)

Ground floor bar

View Larger Map

Signorelli Gastronomia: Eat-Drink-Shop-Cook Italian, Pyrmont (13 Aug 2010)

Darling Island Wharf (Opposite Star City)
Ground Floor / Accenture Building / Trouton Place
48 Pirrama Road, Pyrmont NSW 2009
http://www.signorelli.com.au



Food heaven starts here

I first heard about Sigornelli Gastronomia when visiting the Primo Italiano Festival where I picked up one of their flyers. Thankfully after a few months some of my friends organised a dinner catchup there so I was looking forward to checking it out. At night it's a little hard to find for the first time but once you enter it's like an Italian lovers heaven. Large displays of delicious looking products line the shelves and fridges including a 5 kg jar of Nutella as big as my head. Sitting down to dinner we notice the cheese and wine rooms lit up like shrines of devoted love — this place is definitely serious about their food and wine. After ordering our meals we're treated to a delicious appetiser of chaux pastry with fetta and pesto — more please! For entree the Whitebait fritters, salsa di l'ovo, chilli oil ($16.50) is a nice starter I'd happily have again and the Signorelli Gastronomia Antipasto ($22) comes with a selection of 4 different salumi which are all tasty and good quality matched with olives and some cheese. Tonight's special of freshly shaven truffle is available at $4.10 per gram. We try it on the Risotto di fungi, fontina, nettles, Ferron risotto ($16 entree size) which adds $16.40 for 4 grams. The waitress shaves the truffle quite quickly so be ready to say 'when' to stop them. The risotto has a nice mushroom taste but for me the truffle is too subtle and I'd probably have without — I've still yet to appreciate what all the fuss is about with fresh truffle.

My Osso Bucco Milanese ($30) had fall-of-the-bone meat as hoped and nice rich flavours although a good dollop of refreshing gremolata would have been much appreciated. The Roasted Cootamundra lamb rump, stufato di fagioli, gnocchetti ($28) was perfectly cooked and gave me dish envy with its great flavours. Port Lincoln mulloway saltimbocca, cavolo nero, beurre noisette ($34) was served with a decent crisp skin although perhaps could have done with some sauce. Gnocchi, quattro formaggi, sage ($25 main size) was full of rich flavour as expected and a crowd pleaser. The freshly cooked pizza called Umberto's masterpiece ($22) came with pancetta, potato, mozzarella and truffle oil — wonderful flavours that worked so well together. You could easily share this between 2 or as a starter for 4 because it was quite rich. Signorelli Gastronomia Tiramisu ($9.50) was nicely presented with balanced flavours although a bolder use of coffee and liquor would have made it even better for me. Service was helpful and friendly and really made us feel quite welcomed — like an Italian family sitting down at a communal table.

SNAPSHOT REVIEW:

PROS: Friendly and professional service, Nice decor and atmosphere, Quality dishes of substantial size, Reasonably priced

CONS: A bit out of the way to get to from the city, Not the easiest place to find free street parking, Wish it was closer to the city or my home

MUST TRY: Everything on the menu especially the Antipasto, Tiramisu and Pizza

—

Appetiser chaux pastry with fetta and pesto

SIMON FAVOURITE :-)

Bread and olive oil

Whitebait fritters, salsa di l'ovo, chilli oil ($16.50)

Signorelli Gastronomia Antipasto - Selection of salumi, olives, parmigana, parmesan ($22)

SIMON FAVOURITE :-)

Risotto di fungi, fontina, nettles, Ferron risotto ($16 entree size)

Fresh truffle shaved $4 per gram with Risotto di fungi, fontina, nettles, Ferron risotto ($16 entree size)

Osso Bucco Milanese ($30)

Roasted Cootamundra lamb rump, stufato di fagioli, gnocchetti ($28)

Port Lincoln mulloway saltimbocca, cavolo nero, beurre noisette ($34)

Gnocchi, quattro formaggi, sage ($25 main size)

Umberto's masterpiece - Pancetta, potato, mozzarella, truffle oil ($22)

SIMON FAVOURITE :-)

Signorelli Gastronomia Tiramisu ($9.50)

2008 Signorelli Rosso Pizzini Shiraz Cabernet Sangiovese King Valley Vic ($26), 2007 Keith Tulloch Merlot Hunter Valley ($45)

Bill $350.40 for 7 people

5 kg nutella jar and Me

Cheese room

Sparkling wine room

Red wine room

Plasma screens above the kitchen show some of the cooking preparation

Inside and outside office foyer seating

Deli and products galore

Industrial sized kitchen

View Larger Map