Baroque Bistro, The Rocks

March 8, 2013 — 6 Comments

My introduction to Baroque was as part of the Gourmet Safaris (French). Since then I’ve been back many times for their macarons, but never for a meal. Finally I recently made it back there to see what that was like. I wasn’t disappointed.

Baroque

The food

Hors d’œvres

House-made charcuterie and condiments: Thirlmere duck & orange terrine, Burrawong chicken galantine,  pork and pistachio terrine, pork rillettes, wagyu bresaola

House-made charcuterie and condiments: Thirlmere duck & orange terrine, Burrawong chicken galantine,
pork and pistachio terrine, pork rillettes, wagyu bresaola

Each component of the hors d’œvres was superb. Almost worth going there just for that for a snack, of course along with the Laurent-Perrier Brut champagne.

Entrée

Grilled South Australian sardines, pickled red onions, tomato and basil sorbet

Grilled South Australian sardines, pickled red onions, tomato and basil sorbet

One of my group had the sardines, and I didn’t try them, but they sure looked good.

Plats principaux

Herb crusted albacore tuna, asparagus, snow pea salad, seaweed consommé

Herb crusted albacore tuna, asparagus, snow pea salad, seaweed consommé

Poisson dur Jour: Barramundi with grilled leeks, potato espuma, lime beurre noisette

Poisson dur Jour: Barramundi with grilled leeks, potato espuma, lime beurre noisette

New word for me: “espuma” means foam. Rolls eyes.

And here’s what I ordered:

Angus onglet , triple cooked potato chips, watercress, eschalot, béarnaise sauce

Angus onglet , triple cooked potato chips, watercress, eschalot, béarnaise sauce

It had been a while since I had a steak, and thought that it should be good at Baroque.

Along with the steak I ordered the Paris Mash. Silly me didn’t take any photos. And that was almost the best part of the meal :) I hate too think how much butter was in there, but it was so smooth and creamy and buttery, and melted in your mouth. A perfect accompaniment for the steak. The potato chips served with the steak were herbed, and quite good, but paled in comparison to the mash. Oh so good.

Les Desserts

After the rest of the meal I just wanted something light for dessert, so just chose the macarons with coffee:

Macarons: salted caramel, strawberry, and passionfruit

Macarons: salted caramel, strawberry, and passionfruit

The vanilla crème brûlée was perfect I understand, with the right amount of toffee on top, and a gorgeous brûlée. Not sure that the ice cream was needed.

Vanilla crème brûlée, pistachio ice cream

Vanilla crème brûlée, pistachio ice cream

So, a good meal was had by all. No need to add more words: I think the pictures tell the story better than I could in words.

I’ll be back.

Details

Here are the details about Baroque at time of posting. Please check their web site for more current details.

Web site http://www.baroquebistro.com.au/
Address 88 George St, The Rocks, NSW 2000
Phone 02 9241 4811
Open Lunch every day.
Dinner every night except Sunday.
Menu
Baroque | Bistro Bar Patisserie on Urbanspoon

 

Have you discovered any good French bistros / restaurants lately? Where?

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6 responses to Baroque Bistro, The Rocks

  1. 

    Yes, my eyes tend to roll a little when I see foam/espuma on a plate or menu. Not that I see it in the photo of the barramundi dish. Maybe it floated away! The sardine dish intrigues me, only because I’m in love with fresh sardines at the moment. I think I need to get back to Baroque.

    • 

      Ha ha… oh yes, the foam. It was inside the up-ended leeks. I did think that it would be better served with some potato mash, to turn it into more of a complete meal.

      I do love the full flavour of sardines, far removed from the horrible sardines we used to get in tins (some of those are good these days, but I seem to remember them being not so enjoyable when I was younger, but maybe that’s experience!).

  2. 

    love their trip cookied chips and pistachio creme brulee, one of the best in syd!

  3. 

    Triple-cooked chips! Yum! And that bearnaise looks incredible. No point doing things by halves, I say!

    • 

      Hi Helen! Yes, it was all very good… but the Paris mash was the “I’ve gone to heaven” moment. Next time I must take a photo, but that wouldn’t do it justice – must taste it!

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