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Archives For November 30, 1999

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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Hugos, Manly

February 26, 2013 — 4 Comments

Should it be “Hugo’s” restaurant? Or is it about a bunch of people called Hugo?

Well despite the grammar complexity Hugos at Manly is worth a visit.

Hugos - Manly wharf

Hugos is on Manly Wharf, with views across to the harbour-side beach, looking towards the west.

Hugos - harbour beach

And then looking to the south, you can watch the ferries arrive from the city.

Hugos - restaurant view

Hugos - view

What a setting for a meal!  The breezes blow through the open windows beautifully.

Perfect place for sipping cocktails and whiling away the time.  This one’s made with gin, apple liquor, lemon, mint and cucumber.

Hugos - cocktail

Refreshing for a warm summer’s day.  Then the pizza arrives.  The wild mushroom one, with taleggio, goat’s curd and caramelised onions.

Hugos - mushroom

Lovely, rich-tasting mushrooms.

On another day we shared an artichoke pizza, with pancetta, chicory, taleggio, chilli and lemon.

Hugos - artichoke

Also a good pizza.  And here’s another pizza we shared.  The puttanesca, with anchovies, capers, olives, tomato, oregano, and a hint of chilli.

Hugos - anchovies

As you can see, the pizzas at Hugos are very good.  The crust is crispy and fine, just enough to hold the topping and balance out the flavours.

Watching the meals arrive at other tables, all of the food there looks good, Italian-styled food.  Some dishes I’d like to try include:

  • The tasting plate: four natural oysters, fried calamari, fig salad & Italian meatballs
  • Crispy skin barramundi with grilled eggplant, roasted beetroot, saffron fennel and a caviar dressing
  • Or other pizzas such as:
    • Fig ‐ fresh figs, pancetta, gorgonzola, tomato and basil
    • Chorizo ‐ chorizo sausage, olives, chilli, smoked mozzarella, Spanish onions and rouille dressing

Hugos - lunch view

The ferry to / from Manly has spectacular views.  I hope people who regularly commute don’t take it for granted.

Hugos - ferry

That’s the view of Hugos from the ferry.

On both of the recent visits here it was during the day and during the week, much quieter than I hear it is sometimes.  I can imagine it buzzing and totally full in the evenings and on weekends.

Perfect place for some wine or cocktails, with good food, overlooking the Harbour.

Details

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

Web site / Facebook http://www.hugos.com.au/
https://www.facebook.com/HugosManly
Address Shop 1, Manly Wharf, East Esplanade, Manly, NSW 2011
Phone 02 8116 8555
Open 7 days a week, 12pm until late
Menu Starters: $18-28
Mains: $30-40
Pizza: $20-28
Sides: $10
Hugos Manly on Urbanspoon


 

Where’s your favourite place to eat with a view?

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