New Becasse, Sydney, Australia

The Boathouse on Blackwattle Bay, Glebe, Sydney

Blancharu, Elizabeth Bay, Sydney

We have been wanting to try Chef Harunobu Inukai's Japo-Franco cuisine that reigns supreme at his not so recently opened 1 hatted Blancharu restaurant. He has moved on from his previous role @ Galileo and we were curious to see how the new venture will translate on the plate. I got to say that the end product was inventive, different, inspired and all for a reasonable price. Definitely a must try again!

Albert Roux, Sofitel Sydney

My fantastic uncle and aunt had extended the invite for us to join them on some fancy dining with the world renowned chef Albert Roux. Albert did certainly bring a bit of French flare over to Sydney with a very accomplished 4 course meal. The highlight was undoubtedly the boeuf topped with crusted bone marrow, potato fondant and an unctuous red wine jus.

This experience adds to our Roux encounters with only Alain Roux @ the Waterside Inn left.

Long Time No See...

It has been super long since we last posted anything on our blog. The great news is that we finally got engaged! Woohoo!! Lots to plan for the big day and not to mention at how crazily expensive weddings are, we will need to cut back on all the fun and games with the Sydney dining scene. Boooo...

Good Bye, El Bulli

We wanted to try and see if we could get last minute reservation for 2011 before they close for the next possible 2 years. Unfortunately, we have to say Good-Bye to El Bulli and we may never see it reopen again.

I guess we were very very lucky to have met the man in person and to dine at his exquisite restaurant. We hope to meet again!

Becasse, Sydney, Australia

This was our first fine dining experience since arriving back in Oz and were itching to see how the restaurant scene has developed. Becasse Restaurant was French cuisine utilising Australian produce. Made sense in theory, but lacked when put into practice. From course to course, it lacked in balancing the quantity of ingredients or it lacked in bringing out the quality of the ingredients. Possibly I was going in with too much expectation, but I have to say that Becasse was slightly "B" class. Having said this, we still need to give it a second go considering head chef Justin North was not present on the night.