Bistro heaven. Professional service, but not layed on too thick, the food arrives quickly but with enough time between courses for conversation and anticipation. Food so good we order the cheese platter after we have had dessert, because judging by the previous courses, we know it won’t disappoint. We’re right.
Simple, beautiful salmon
Three pairs of greedy eyes all with menu remorse
N.B. I have since gone back to Damien Pignolet’s French book and made his basic double baked souffle. The recipe is written with such helpful detail you are much more confident of success. It is utterly delicious, however be warned if you don’t normally eat cream and cheese in copious quantities you may find it rather rich. I choose to put this in the ‘once a year’ file.
Phoebe tries to convince us that Joel has made the best choice with his crab souffle, but we all know it a ploy to keep us from the French Onion Souffle and crispy melting gruyere around the edges
Pasta may seem like a strange choice to order at Bistro Moncur, but it was perfectly salty and addictive with anchovy, ripe tomato, fresh basil and a herb sauce.
This is going to sound sacriligious but the crackling on top was so light it was like the ones in a chip packet. I forget the name, anyone, anyone, Bueller? The Berkshire pork was tender and flavoursome and tasted like it had been cooked with many herbs.
N.B. I have since had to go to the butcher in search of pork and crackling and even made apple sauce to go with it. I stuffed it with a silly amount of fresh herbs and learnt that pork can handle it and my overgrown herb pots have had a nice pruning in the process. I also used a new method for the crackling where you go over the scores that the butcher makes for you so they are really separated and then pour boiling water over it in a colander in the sink which helps open up the scores and then rub the top with sea salt. Made all the difference, didn’t have to remove the crackling so the pork underneath stayed nice and moist.
The figs were juicy and ripe with a gorgeous raspberry coulis
White nectarine souffle with creme anglaise
Two types of cheese with more fresh figs and some wonderfully crisp lavosh
Satisfied Customers? I think so.
Think I’m in a food coma
Manly didn’t know what had hit it when twenty food nerds descended upon Hugo’s for cocktails and then Ribs and Rumps for a light lunch followed by Gelato on the beach after of course 🙂
It was a suitably decadent afternoon of feasting for a reunion of Food Science and Food Technology graduates from the University of New South Wales.
K: What are you having Mel?
M: I don’t know Karina, but the kanga looks good!
Ange and Kuan have a staring competition. Looks like Kuan is going to lose his mouthful.