Back in January 2011, I had a lovely dining experience at Becasse when it was still at Clarence Street. But not long after that it moved to the Westfield Sydney food precinct and is now located on the 5th floor of this shopping juggernaut. When I had my dinner then, I was not a blogger yet so I did not get the chance to post about it.
But this time, I brought my camera, took some photos, enjoyed the fine dining, the very relaxed ambiance and the excellent service.
I loved walking down the foyer of the restaurant. It felt like I was walking through an arched walkway of a French garden. Sitting in the restaurant you really would have no clue that it is located in a shopping centre (if you didn't know any better).
|The walkway to the main restaurant|
Dinner is degustation only, there is the vegetarian degustation or the normal degustation. I took so many photos but I have decided to only add in a few photos. The others will be described without any photos.
My friend SH was running late. I won't digress too much but she got completely stood up by the taxi driver(s). Note that there was more than one call she made to get a cab booking. But the staff at Becasse were so understanding of the delay, they were making sure I was not sitting there feeling bored. I was even offered the chance to visit the kitchen and have a little tour of the other areas of the restaurant. I was stoked about that and I got to meet Monty Koludrovic, the head chef. Cool!
I saw the private dining room too. I found out that it can be used by Quarter 21 patrons for private functions too. Oh, I also saw the diners at the Chef's Table watching the experts at work.
The menu started with snacks, cold dishes, hot dishes and then sweets. So here is the menu:
Snacks: Tapioca crisps, soubise mousselin and Fried bread, and cured lardo. The extra snack we were served (i.e. not on the deg. menu) was Bonito tartare; it has bonito, anchovies and a host of other minute ingredients, all combined to deliver a salty but creamy texture.
Verdict: Loved, loved, loved the bonito tartare. The fried bread with the soubise mousselin worked well and the crisps were great. Lots of flavour!
|Fried bread, tapioca crisps at the bottom of the pot|
|The summer radish plate|
|Chilled ocean consomme|
We were served an extra dish of buckwheat risotto. It had pine mushrooms, shiitake and goats curd. I was surprised at how tasty it was. It was the combination of the different flavours that lifted this dish. SH isn't keen on risotto but even she was surprised that she liked the dish, there was a crunchy texture mixed with the creamy risotto. It worked very well.
We tried out a portion of each other's dish. I must say the lamb won hands down. Don't get me wrong, the suckling pig was very nice but the flavours from the lamb was absolutely gorgeous! It was melt in your mouth texture. SH absolutely loved it.
|Lamb shoulder with cardamom jus|
|Sukcling pig with potatoes|
We finished with the following desserts:
Zen still life - this is a work of art. Beautiful to look at and very lovely to eat. There was nashi pear compressed with sake, green tea mousselin, candied pea shoots, candied celery, candied apple and black sesame sponge cake.
|Zen still life|
|Milk sorbet with cherries|
The final dessert was a choice of two options. I chose the 68% Alto Beni Zokoko chocolate and lemon cadeau, with cranberry and honeycomb. SH chose the Raspberry parfait, poached peaches and lemon balm. The chocolate cadeau was nice but because I was feeling so full by then, I could have done with a dish less rich. By the way, I had edible gold in the dessert. SH's parfait was a hit.
|Chocolate cadeau with edible gold|
P/S When we paid for the bill, we were presented with a Becasse bag that had a raisin scroll that came from Becasse Bakery. It was a present for us for tomorrow's breakfast. Can you believe it?
Level 5, Westfield Sydney
Cnr of Pitt St Mall and Market Street