Showing posts with label restaurants in Sydney. Show all posts
Showing posts with label restaurants in Sydney. Show all posts

Sunday, 29 June 2014

HARVEST @ New Hampton Review

Ben Palmer is the head chef at HARVEST restaurant. Since moving his career to Australia just 7 years ago, HARVEST @ New Hampton is Ben’s latest venture as he builds a strong reputation within a competitive food industry. As a food lover and traveler himself, Ben’s quirky character is reflected in his flavoursome dishes, giving the restaurant its vibrant competitive edge.
Using cuts that other restaurants don’t often use means the unusual menu can range from lambs’ brains to Duck Liver Parfait. “None of our food is wasted, we use all parts of the animal so our menu is constantly changing,” says Ben. With a different menu for lunch and dinner, each meal is served up with an element of surprise and sophistication using only the finest ingredients.

On Monday 23 June we went along to try out this amazing sounding menu.


Medley tomato, beetroot, salted walnuts, quinoa & goats cheese $16
Pan-fried quail, parsnips, bacon & black pudding $18 Potato gnocchi, cauliflower, sultanas, pine nuts & parmesan $17/26
Seared scallops, chorizo jam, olives, tomato and cucumber salsa $20
Citrus cured ocean trout, picked fennel, cucumber and radish salad $17
Duck liver parfait, pear and fig chutney, crostinis $17


Confit pork belly $31
Served with crispy ear, sweet potato and chorizo croquette.

Sirloin on the bone $32
Chargrilled 300g sirloin on the bone served with onion puree and harvest butter.

Junee lamb backstrap $32
Served with dried olives, pistachio, butternut squash and crumbed brains.

Palmers island mulloway $30
Served with pea puree, zucchini & buerre blanc.

Aumoniere $26
Merrideth goats cheese, spinach aumoniere, parsnip and broccolini.

Roasted duck breast $31
Served with duck sausage, kale and lentil sauce.


Handcut triple cooked chips and saffron aioli $8
Broccolini and kale, lemon and almond butter $9
Roasted chat potatoes and garlic $8
Medley tomato, olive and labne $7
Pea, feta and charred zucchini $8

The New Hampton as a venue is amazing, just my kind of place, dark, candle lit and cosy. There was a good use of mirrors and the bathrooms, well it is not often that I walk into a bathroom and go wow in a good way!
We were extremely privileged that they opening the kitchens and dinning room just for us, so I don't think we say it at it's best and Ben wasn't the chef.
First arrived some freshly baked bread and sundried tomato butter.  I only just remembered to take a photo before we wolfed it down, it was really yummy, probably the best bread and butter I have every had.
To start we had the Quail and Trout. The trout was delicious with subtle  flavours apart from the sauce which really overpowered the whole dish. The Quail was good and perfectly cooked.
Next up was the Pork belly and Goats cheese. The Pork belly dish was perfect except the crackling on top of the belly was not crispy but more gelatinous. The flavour was there but his was very disappointing.  The Goats cheese dish I thought was going to be packed with flavour, however the filo pastry wasn't cooked through and the whole dish was rather bland. The broccolini was just how I like it however, wonderfully crunchy.
For desert we had panacotta and creme bulee, a bit like the main course these dishes were ok but nothing to really write home about.
So, on the whole the meal was ok but as I said at the start I don't think we saw it at it's best.
I would give the venue 5 out of 5.
The staff also 5 out of 5.
And the food 3 out of 5.


Friday, 19 July 2013

King Street Wharf Festival 2013

It is a first for the Wharf. All the restaurants have come together to showcase their food. Today and tomorrow there will be stalls along the Wharf offering snacks that are affordable for everyone.

Tantalise your taste buds with Arancini balls, Green chicken curry, chorizo and prawn skewers, petite steaks and more. For those with a sweet tooth visit Vessel for Tiramisu or Cannoli. Prices range from $5-$12. When your stomachs are full why not head to one of the bars (Bungalow 8, Cargo or The Loft) to while away an hour or two overlooking the harbour. What better way to spend a Saturday afternoon? Especially as loud speakers will get you in the party mood.

Head down to King Street Wharf 12 noon - 4 pm Saturday 20 July.

The festival will continue at the venues until Thursday 25 July with daily entertainment and specials.

Saturday, 14 May 2011

Clover Cafe Annandale

Opened just over a year ago, Clover is owned and run by chef Aaron Callander, who handed over his restaurant in the wilds of Sumatra to family for the suburban charms of the Annandale café scene. Callander, ex Head Chef of Balmain’s Kazbah restaurant runs Clover like a fine tuned machine.

Clearly child friendly, the children’s menu makes me wish I was a child again. 
“We only use healthy foods, especially for the kids,” added Callander.
Only organic poached chicken and extra virgin olive oil used – no chicken nuggets or deep fried foods.  It is very evident that kids are not only welcome at the café but they set the scene here.

The menu is simple, yet effective, mixing comforting and familiar tastes with a fresh spin.   The Seasonal fruit platter looks like something out of a Donna Hay magazine (orange, mango, passion fruit, strawberries, apple, nashi pear, blueberries, grapes and kiwi fruit) – amazingly vibrant and full of freshness and colour.  The latest menu features an inviting lamb shank hot pot and a variety of fresh pasta dishes.

The seating inside consists of a long communal table and several tables against the wall.  The decor is homey/eclectic. Knick-knacks adorn the handmade wall cabinets and the colour scheme is light and welcoming.   It features child-friendly teapots full of crayons with planter boxes lining the entrance.
Offers a light and refreshing atmosphere.
Where food is medicine and Friends are everything… Clover is worth a stop.
Clover Café
78 Booth St, Annandale 2038
Telephone 0433 258 252
Open Mon-Sun 7am-3 pm

Reviewed by Jennifer Black BlackLine PR & Communications