Home > French, Modern Australian, Syd: Surry Hills, Sydney > 10 course degustation, Assiette, Surry Hills

10 course degustation, Assiette, Surry Hills

It certainly has been a while since my last visit to Assiette, probably a few years now. Assiete is located at the corner of Albion and Mary Streets in Surry Hills. It’s a small restaurant, an old terrace house and seats only about 50 or so people. I love the open kitchen, the bar and wine bottles stacked on one wall.

My foodie friend, C, who absolutely loves degustation has been dying to come here, and no guessing what we had at this two hatted restaurant. The menu changes every season and I certainly was looking forward to what was to come.

Fresh sour dough bread, warm, crusty and fluffy – I love warm, crusty bread!

We started with the seasonal oyster with Vietnamese dressing and baby coriander. This was wonderful, I love the tangy Vietnamese dressing, with crispy fried shallots and baby coriander. The flavors were beautiful and bold – a great way to start.

Second Course: Cured ‘Regal’ Salmon with avocado, cucumber, and radish salad and sesame dressing. This was beautifully presented, for C this dish ‘looked too green’ but this was wonderful. The salmon was fresh, and I love the cucumber and radish salad – it was light and excellent.

Third Course: Millefeuille of kervella goat’s curd with pine nuts, beetroot vinaigrette and basil. I wasn’t a huge fan of the goat’s curd, it was just over powering, I loved the beetroot vinaigrette though. C enjoyed this more than I did – ‘quite lovely when it is all eaten together’.

Fourth Course: seared scallop and prawn beignet with white asparagus barigoule and cauliflower puree. The scallop was wonderful and the prawn beignet magnificent. It was beautifully executed and very tasty.

Fifth Course – half way there: cone bay barramundi with saffron gnocchi, fennel, leek and mussel emulsion. The fish was pan fried, giving it that crusty, crispy skin. The gnocchi was ‘soft and pillow-y’. I am not a huge fan of the saffron unfortunately, so the gnocchi was not a favourite of mine, however, the fish, fennel, leek and mussel emulsion were superb.

Sixth Course: quail ballotine wrapped in prosciutto with corn ragout and crispy quail’s egg. WOW. The ballotine was cooked perfectly, and I loved how it was wrapped with prosciutto and the stuffing was incredible, soft and fluffy. The quail egg was crispy and beautifully cooked. For both C and I, this was definitely the dish of the night.

Seventh Course: I noticed it was lamb, so asked the waiter if they could change it for something else, and they were more than happy to do it. C had the roast lamb loin in balsamic, lamb shoulder rilette, eggplant puree and potato gallette. C said ‘the lamb was cooked perfectly, didn’t have that lamb-y taste and the potato gallette were tasty’.

I had the veal with eggplant puree and potato gallette. The veal was cooked to perfection, pink and medium rare, it was tender. It was a relatively small serving which just suited me fine. I loved the eggplant puree and the potato gallette – crispy exterior and soft, tender on the inside.

That concluded the main meals and now onto dessert.

Dessert one: brillat-savarin cheese cake with honeyed walnuts and pear puree. I loved the cheese cake, it was so moist and tasty, and the honeyed walnuts – LOVE! C wanted more of the pear puree – it was good!

Dessert two: granny smith apple jelly with vanilla syrup and apple granita. I loved this dessert, it was refreshing, crisp granny smith apple. The jelly melted in my mouth and I love the apple granita. This was definitely my favourite dessert.

Dessert three: nectarine parfait with strawberry tapioca, summer berries and raspberry sorbet. The nectarine parfait was wonderfully smooth and creamy. I loved the summer berries and raspberry sorbet, it was deliciously light and refreshing and the prefect way to end the degustation.

Lastly, petite fours, blood orange jelly – two single cubes of jelly tube (one each). It was good but I am not usually a fan of jelly tubes, so didn’t enjoy this as much.

It was a wonderful meal and fantastic service. C wasn’t wowed by any of the dishes, and I have to agree, but each dish was consistently good, unlike other degustations I have had. It was still wonderful and the degustation is $99.

GA’s ratings: 7.5 / 10

C’s ratings: 7 /10

Assiette

48 Albion Street

Surry Hills 2010

Ph: +61 2 9212 7979

Assiette on Urbanspoon

Advertisements
  1. February 21, 2011 at 1:00 am

    WOW! What great value for a 10 course dega. Food looks great YUM!

  2. February 21, 2011 at 10:26 am

    The 10-course feast is still as good as ever, although I have always found their desserts a little small. I guess you can’t too much dessert after so many savouries. 😀

    • February 21, 2011 at 10:33 pm

      the servings were tad small but it was perfect for me.. think my friend was still a tad hungry!

  3. February 21, 2011 at 11:36 am

    The millefeuille is so pretty but wow, I admit I paused at the scallop. Such a mouthwatering crust!

    • February 21, 2011 at 10:33 pm

      i love the colours of the millefeuille and the scallop absolutely wonderful

  4. February 21, 2011 at 2:12 pm

    I think this used to be better right? Going by the composition of the dishes! They had some really good seafood dishes that were prettily plated before!

    • February 21, 2011 at 10:34 pm

      from memory yes, but it definitely has been a very long time since my last visit! still.. it was quite good though.

  5. Bette
    February 23, 2011 at 8:43 am

    There is only one thing better than shopping in Hong Kong, and that’s eating. From small noodle joints to upscale French restaurant, you will locate all sorts of restaurant, eating hall and snack stall on earth in Hong Kong. Here I found small amount of Hong-Kong-styled snacks online (yummiexpress.freetzi.com). This is definitely a good choice before I have $ for another trip.

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s