Friday, December 18, 2009

Restaurant Atelier - 3 course dinner

Hi All,

Two of my girlfriends and I went to try out Restaurant Atelier last week because they have a v. good value mid week special - 3 courses for $59. I was so surprised at what great value, service and food we received during the night. The place was pretty packed with other restaurant go-ers and I can see why.

Here are some photos of what we had:
We started off some with some complimentary green olives - green olives are my favourite and we also ordered our wines. We all got different wines, so we didn't buy a bottle. One friend had a white wine, I had the light bodied red and my other friend had the fuller bodied red wine

Then we had our pre-entrees, i can't remember for what the life of me what were stuffed in these balls....all i remember that it was yummy-licous.

Then came our actual entrees, we got the Ginger & Wasabi Cured Hiramasa Kingfish, Dashi Jelly, Pomello, Citrus Sesame Dressing and the Seared Scallops w a ‘Pot-au-Feu’ Terrine, Chive Crisp & a Summer Truffle & Rosemary Dressing. The scallops were cooked to perfection and i really enjoed the truffle & rosemary dressing - v. indulgent!

Next we moved on to our main, the other ladies had the Prickly Ash-Cured Breast of Grimauld Duckling, Crisp Confit Leg, Baby Bok Choi, Shiso Tempura & a Ginger & Garlic Sauce whilst I had the special of the night which was venison wrapped with prosciutto with a few parcels of ravioli filled with goats cheese and fig. So delicious! I usually don't like venison and don't really like meat on top of meat, but this was not overpowering at all, and it worked really well with the goats cheese and fig.


After stuffed with the duck and venison, restaurant atelier offered something to cleanse our palatte. it was a basil ...cream? i forget the name but it was v. light and airy like whipped cream and i think we all didn't like the date on top...

Finally, we finished off with our desserts: Tahitian Vanilla & Chocolate Fudge Souffle ww Balsamic-Poached Strawberries, Vanilla Ice Cream. I of course had the chocolatey souffle, the way to eat it was to dig out a whole in the middle of the souffle and pour half of the milkshake in the souffle. it was tast Malt Chocolate Ice Cream & a Malt-Infused Milkshake and the Tonka Bean Creme Brulee

Here are some other pics I took during the night. From top left and then clockwise: Interesting wall art that they had, tiny little red blobs that made up a kiss with a few Sydney iconic features in there and also local business names and logos. The next photo is of the view from the restaurant, kinda feels like another era i think, i love thick napkins - its a sign of a fancy schmany restaurant, i love a good wine rack, i liked how they had the illusion of intimacy through their use of thin curtins

Last but not least, a sign of a well fed and good meal -  a messy table or just because i am a messy eater

 Thanks friends for sharing a lovely meal with you

Happy Yule Tide Eating!

the plug
22 Glebe Point Road Glebe NSW Australia 2037
p: +61 2 9566 2112

Mid Week Specials: Tuesday, Wednesday & Thursdays - Starter, Main and Dessert for $59


NELISA said...

Wow - those photos came out REALLY well!

mindy said...

thanks nel. we must go back again. so yummy!

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