THE BLOCKS: Pop up restaurant, wine bar and art, Walsh Bay, Sydney (15 Mar 2012)

Pier 2/3, 13 Hickson Road, Walsh Bay NSW 2000

16 March to 5 April, Wed-Fri 4 pm - 11 pm, Sat-Sun 1 - 11 pm

http://www.theblockslive.com

Multi-sensory discovery of wine

“Penfolds and renowned London-based designers Studio Toogood have collaborated to create an ambitious multi-sensory environment dedicated to wine and creativity called THE BLOCKS. Through art and design, THE BLOCKS encourages visitors to discover their palettes using sight, touch and smell before tasting some of the world's greatest wines all matched to distinctive foods.”

Thanks to Tom Hyde from The Royals for inviting me to the launch of THE BLOCKS which will run for 3 weeks in Sydney (16 March to 5 April). I've been told once open trained sommeliers will take visitors on a journey to discover their palate using sight, smell and touch before indulging in Penfolds Bin and Luxury wines, complemented by locally foraged and seasonal tastes designed by Executive Chef Jock Zonfrillo (Magill Estate Restaurant). The launch canapes were quite interesting and I liked how they were presented and served — all single handed eating so you could keep holding onto your glass of wine. The Crab canape was my favourite of the night although a bit more crab meat and a bit less sauce would have been nice. I thought having a bit of pickled cucumber salsa and fresh coriander on top to help cut through the heaviness of the sauce would have possibly made it even better for me. It will be interesting to see what the final seasonal dishes will end up being and how they will be plated and matched to the wines.

I tried the limited range of wines on offer for the launch and they were all quite nice but the lethal tasting Penfolds cocktail was the winner for me. Maybe it's because I'm a gin lover and simply love cocktails but it was also interesting to have a cocktail with wine in it besides sangria. The art was pretty cool but I probably didn't really understand it as much as I should because we didn't have the benefit of a guided tour around the space although I did find out you need to smell the huge wooden sculptures — they smelt good. I probably need revisit to fully appreciate the art and wine journey that's been created and hopefully learn a bit more about Penfolds wines and discover which ones I like the best. I do enjoy a pop up restaurant and bar but it's a shame it won't be on for long. Apparently it's best to make a booking as there's only around 120 seats for the dining experience but you can also try your luck and just turn up I believe as well.

SNAPSHOT REVIEW:

PROS: Interesting art and space, Interesting canapes served at launch, Free entry to site (but you pay for wine and food), Sommeliers will guide visitors around the site when open

CONS: Preferable to make a reservation to guarantee a spot, Location is a little bit of a trek, I can't find a menu online to view

MUST TRY: Returning to check out the menu

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Entrance

Penfolds wines on offer to sample at launch

Penfolds cocktail

SIMON FAVOURITE :-)

Wagyu beef canape

Crab canape

SIMON FAVOURITE :-)

Vegetable canape

Mulloway canape

Steak tartare canape

Pumpkin canape

Greens canape

Dessert canape

Bar

Seating

Kylie Speer (middle), Airlie Walsh (right)

Thang Ngo, Daniel C, Richard Elliot

Friendly launch folk

Speech time: Penfolds' David Phillips (left), David Clark of Vogue Living (middle), Faye Toogood of Studio Toogood (right)

The Faders DJs

Art meets wine

Look for the crushed car for the entrance


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Vulcans: Modern Australian, Blackheath (17 April 2011)

33 Govetts Leap Road, Blackheath NSW 2785

Phone: (02) 4787 6899

Open: Friday, Saturday & Sunday for lunch & dinner

Blue Mountains long time stayer

Starting with dessert I visually remember the famous Chequerboard ice cream ($19) being one of the signature dishes of this restaurant by Chef Phillipe Searle. It's appearance is subtle and less striking in appearance to what I was expecting. I asked whether it had changed over the years but apparently has remained the same for its 26 year dish life. It's an intricate pattern of star anise, pineapple, liquorice and vanilla anglaise where your taste buds try and work out the flavour subtleties. For entree the Three Tofus in 3 ways with ginger and sesame dressing ($19.50) is a tasty dish for vegetarians and those who aren't simply carnivores. If visiting Sunday the restaurant does a duck special which I believe needs to be ordered in advance but I was lucky some extra ones were made available. The Twice cooked steamed simmer duck breast on the bone spiced with star anise and black pepper ($40) comes at a premium price but my favourite was the generous sized Oyster blade of beef pot roasted with lemon grass and kaffir lime ($36) for its tender meat and lovely flavours. A good dish to have on a cold day and would go well with some Organic Sour Dough ($2) to soak up the juices.

For dessert I thought the Bombe-Milk chocolate & macadamia ice cream and cherry sorbet ($14.50) delivered more punchy flavours for your dollar than the Chequerboard ice cream ($19). The Macchiato ($4) and Cappuccino ($4) were pretty decent. Overall an enjoyable meal worth visiting the Blue Mountains for. It was expensive and I wished the seating was more comfortable and less crowded which would have made it more pleasurable to sit for an extended amount of time. My visit definitely left me wanting to try the other dishes but being located so far away it might be a while until I find the time. If you dined with a party of four you'd probably be able to order everything on the limited menu. With no signage and visible street number on the restaurant I think I must have passed it 3 times in the car trying to work out where it was in the street. It wasn't until I parked and walked down to the street that I finally found the restaurant.

SNAPSHOT REVIEW:

PROS: Tasty dishes, Interesting although limited menu, Long standing restaurant, Plenty of street parking, House wine reasonably priced but limited range by the glass

CONS: Expensive, Seating quite basic and felt crowded in parts of room, Possibly no air con, All the way out in the Blue Mountains

MUST TRY: Oyster blade of beef pot roasted with lemon grass and kaffir lime, Chequerboard ice cream at least once

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Three Tofus in 3 ways with ginger and sesame dressing ($19.50)

Sunday duck special: Twice cooked steamed simmer duck breast on the bone spiced with star anise and black pepper ($40)

Sunday duck special bone factor

Oyster blade of beef pot roasted with lemon grass and kaffir lime ($36)

SIMON FAVOURITE :-)

Green beans ($9)

Bombe-Milk chocolate & macadamia ice cream and cherry sorbet ($14.50)

WORTH TRYING :-)

Chequerboard ice cream with star anise, pineapple, licquorice and vanilla anglaise ($19)

WORTH TRYING :-)

Bantry Grove Orange Sauvignon Blanc 2008 ($8), TSG Canberra district Tempranillo Shiraz Graciano 2008 ($8.50)

Macchiato ($4), Cappuccino ($4)

Bill $171 for two, Chef Phillipe Searle in the kitchen

Menu — nice handwriting. Note credit card payments incur 2.5%

Wine menu

Drinks menu — Single beer choice so hope you like Fat Yak Beer

Cosy seating is bordering on a little squashed

Table setting

Side passage to the toilets — nice walk in Autumn when it's not raining

Extra kitchen area at the back

Seating is perhaps a little classroom — maybe it is or perhaps I've just insulted the furniture designer?

Aesops in the toilet is always a winner when matched with hand towels and pretty flowers

Homemade jams

Understated restaurant front of Vulcans

View down Govett's Leap Road towards Vulcans


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