Home > French, Sydney, Tapas > Number One Wine Bar and Bistro, Circular Quay

Number One Wine Bar and Bistro, Circular Quay

I have wanted to try this restaurant for a while now. Number One Wine Bar and Bistro opened in late 2008, Bilson’s sister restaurant which is situated on the ground level of Goldfields House in Circular Quay. The restaurant has a warm bistro feel and headed by Tristan Lanceley, who started his career working with Anders Ousbach and then worked as Sous Chef to Sean Moran.

I was catching up with the lovely S for lunch. The place was relatively empty when I arrived at midday, but was soon filled with men in suits dining with their colleagues and / or clients. From memory, majority that dined that day were all men. Two tables of girls, and one of them were ours.

It took me a while to decide what I wanted. Deep down I wanted the confit pork belly but was trying to stir away from my usual order. However, after much convincing from S, I did end up having the pork and I am so glad that I did!

The confit pork belly, choucroute, potatoes and dutch carrots ($33) was absolutely delightful. Tender succulent pork with crispy, gooey, crunchy crackle, served on a bed of sauerkraut. The pork meat was so tender it just melted in my mouth and the sauerkraut a wonderful complement. It was sour, and for those who doesn’t like sauerkraut it could be a little too much. However, I couldn’t stop eating, every time I paused, I wanted more, even when I have scraped everything on the plate, I still wanted more! It was magnifique.

S opted for seared swordfish nicoise which was served with egg (which you can’t see from the photo below), green beans and potatoes, drizzled with olive oil ($33). I didn’t have any of this, however, S said that the fish was a little over cooked but still ‘nice’. It’s a shame, as it did look wonderful. I was going to order this but so glad when I came to my senses and ordered the pork belly!

We couldn’t decide what we wanted for dessert, so when the waiter suggested the chocolate fondant with vanilla ice cream ($16) we said OK. Served warm with strawberries, and grapes with a scoop of ice cream and almond toffee biscuit it was absolutely divine. The fondant was moist and in the centre oozed with chocolate – YUM!!!!! The almond toffee biscuit was sweet and wonderful, I could have easily eaten a dozen of it! It was definitely the perfect dessert to end the wonderful meal.

The service was friendly and warm. I love this ‘art’ made from old mobile phones – I had one or two of the mobile phones on display! Wow has time changed!

Thanks for the lovely meal S, it was so lovely to catch up with you and my turn next time! Lets catch up before you jet again for your holiday!

GA’s rating: 7 / 10

Number One Wine Bar and Bistro

1 Alfred Street

Circular Quay 2000

Ph: +61 2 8252 9296

Number One Wine Bar & Bistro on Urbanspoon

Categories: French, Sydney, Tapas Tags: , ,
  1. March 22, 2011 at 2:13 am

    omg look at that gooey and oozey middle! and from your description, that pork belly was everything it mean to be!

  2. March 22, 2011 at 4:11 am

    I’d order pork belly and choc fondant every time too! ;-D

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