The Weekend in Pictures – Vol. 17

10.04.10 – Anniversary Dinner – Guillaume at Bennelong

The (_I_)head and I went out to a fancy dinner to celebrate our 4th anniversary. Note the donning of ‘cheesey’ (i.e. BAWLER) accessories, lol. We had to make sure we ‘fit in’, so we spruced up our outfits with little details, (although this did not help as much as we expected because we soon discovered that we needed a few years on us if we were to truly blend in ). Dinner started at 8:30 and we weren’t out of there until 10:30pm. I was sooo knackered! It was quite a contrast from the bustle of the Royal Easter Show, where we had spent the day earlier.

Check out the cool architecture in the background! I can’t say I have dined anywhere like this before. I guess there isn’t any other place quite like the Sydney Opera House! It was really nice, despite being initially seated at one of the less desirable tables at the back.. on the side. But that’s ok, we were moved to the front where we could admire the beautiful view after some of the other diners left.

ze menu!

Our Amuse Bouche. I think it was foie gras and gingerbread off the top of my head.
I can handle foie gras in small amounts but I think this was just too much.

I made the rookie mistake of filling up on the bread ): There was a selection of three varieties and of course, I had to make sure I had tried all of them while I was there!

YELLOWFIN TUNA basil infused with soy and mustard seed vinaigrette

ROYALE OF ASPARAGUS with spanner crab and truffle
This was amazing! I hadn’t ever tasted anything like it before. I guess this is where the dollars go. I’ve found that with fine dining, you also pay for the innovation, not just the ingredients. I can’t think of anywhere else I could get a Royale of Asparagus if I felt like it. God forbid I ever get a craving for something like this, lol.

MORETON BAY BUGS steamed and served with Sterling caviar and cauliflower veloute
Again with the innovation and creativity. From reading the menu, I did not expect the dish to come out the way it did. Oops, I could have gotten a better picture, it just looks like custard in this shot

BLUE EYE TREVALLA roasted on an étuve of baby Autumn vegetables

GRIMAUD DUCK roasted breast with braised endive, leg confit croquette, sweet potato and foie gras puree with a fig jus

DEBONED RIB EYE OF TAJIMA WAGYU BEEF (500 day grain fed, F1 marble grade 9+) with a tombé of field mushrooms, baby spinach, confit of shallot, merlot sauce. Paris mash on the side.
Delicioussss! The merlot sauce added such a complexity to the dish. I wish I had more room at this stage for another dollop of smooth, creamy, paris mash. *Sigh* By now it was about 10 o’clock and I was just absolutely knackered from spending the day at the Easter Show. I have to admit, I struggled through this despite how lovely it was. I wish it came out before the duck!