Strolling the streets of Sydney, we stumbled across the very exclusive private kitchen Chez Nick. Entree of Cauliflour Veloute; Mains of Victor Churchill Wagyu with Roasted Veges, pear and blue cheese salad; Topped off with a inspired deconstructed Banana Creme Brulee. Tres Bien! Unfortunately bookings are few and far between and therefore feeling very chuffed to be one of the lucky few.
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