Hello everyone! Well, after a week of reading a couple of hundred website design tips and fiddling around with my site, I’m finally ready to publish my first official post.
So, first up is my food experience at the Bentley Restaurant & Bar situated at 320 Crown Street, Surry Hills, Sydney, Australia. I was very fortunate to have been invited to dinner last Wednesday by Connie and some friends. There were 5 of us in total and so we started off with some cocktails, a glass of champagne (for me), and appetisers to share. We then ordered a couple of entrees, followed by a main each and desserts to finish off the night.
My favourite dishes for the night were definitely the desserts! I’m normally not much of a dessert fan (except when it comes to chocolate and crème brûlée…) but these desserts were simply heavenly! =)
So, if you’re looking for a relaxing night out with a couple of friends at an exquisite restaurant that serves Modern European food, then I recommend the Bentley. The food was gorgeous, well-plated and served, and the service was excellent! We had a dedicated staff taking care of our table throughout the night and she was very attentive to our needs. Extra mention to the chef who even divided my portion of Lamb Rump (main dish) into two equal servings as I was sharing it with my boyfriend. Price wise, you’re looking at about A$80-A$100 per person.
Hope that you enjoy the photos below!
Note: These photos were taken with a Nikon D300. As the lighting was very dim in the restaurant, I had to process the photos to fix up the colours and brightness of it. I used a simple and free photo editing program, Picasa to fix the photos and add my watermark.
Kingfish Ceviche (with pickled diakon & yuzu mayonnaise)
Parmesan Custard (with truffle asparagus)
Duck Liver Foie Gras Parfait (with puffed rice & pickled raisin)
Smoked Eel Parfait (with white soy, kombu & seaweed)
Ocean Trout (with ocean trout mousse & fennel pollen)
Pork Belly (with green olive, apple, tonka & miso)
Poached Barramundi (with white asparagus custard & beetroot)
Slow Roast Duck Breast (with cuttlefish & mushroom)
Lamb Rump (with zucchini flower & hazelnut) – the picture featured here only displays half the portion of the lamb rump.
Fillet of Black Angus Beef (with beef tendon & burnt onion mayonnaise)
Maize Chips (aka jengka chips!)
Peanut Sponge (with banana, lime and condensed milk ice cream)
Caramelised Pineapple (with barley cream & beer sorbet)
Toast Custard (with lychee puree & chocolate parfait)