14.1.10

Sabayon

Not long after trying out Courgette, i went to Sabayon (Shop 4, Melbourne Building, Canberra City) - a sister restaurant of Courgette. Sabayon is smaller than Courgette but the settings are very similar: squarish tables laid with nice white tablecloths, dim lights and a combination of white and dark brown walls.
The dishes in both restaurants are very similar in both style and the combination of taste; it did not come as a big surprise to me because i knew that both menus were designed by the same chef - James Mussillon (did a bit of reading beforehand). A difference that i noticed was that Courgette tends to incorporate more flavours into a dish, whereas Sabayon opts for simple and clean flavours.



Entrees:

  • Basil infused sashimi Tuna with pickled ginger, cucumber salad and a soy and mustard seed dressing - it was changed to kingfish, loved the freshness and the sweetness of the fish

  • Seared Queensland scallops with a confit duck terrine, soubise puree and an apple salad - very similar to the one in Courgette; scallops were not cooked evenly


Mains:

  • Grass fed yearling beef fillet with truffle mash, roasted king brown mushroom, green beans and port wine jus - beef was very tender and soft, cooked just right! i liked the mushroom on top =)

  • Crispy skin Atlantic salmon with a ragout of Eden Bay mussels, baby leeks, kipfler potatoes and a Champagne buerre blanc - I wasn't too impressed with this dish because it was way too simple (both the taste and presentation), i could have probably cooked that at home.


And finally...the desserts:

  • Sticky Meringue with fresh berries, crème chiboust and passionfruit coulis - trust me, it's very sticky! I still liked the fresh berries...so yummy! i love fresh fruits =)

  • Selection of Australian and international cheese served with fruit and quince paste - i totally forgot the names...but there was blue cheese! i liked the home-made biscotti that came as a compliment for the cheese.

0 snowdrop meringues:

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