Dinner @ The Brasserie by Philippe Mouchel

To celebrate my sister's birthday we've headed off to the evil empire for dinner at The Brasserie.






To fit the occassion we've ordered a magnum of Bollinger Special Cuvée to go with our appetizers and starters


Ocean trout and smoked salmon rillettes


and a selection of freshly shucked oysters - served with shallot, vinegar and lemon sauce - lime, chilli and coriander sauce - and panko crusted with spicy tomato condiment


For starters:


Yellowfin tuna and leek tartare, cucumber gaspacho, cream and condiments



Tasmanian salmon gravlax, spelt blini, vegetable salad and rocket sorbet



Left: Scampi carpaccio, citrus and ginger vinaigrette
Right: the Brasserie’s assorted duck charcuteries sur planche


For mains:


Beef tenderloin and braised Wagyu ox cheek in red wine, confit of Kipfler potatoes

Both Elle and Al ordered this dish - the braised ox cheek was particularly tender, it just fell apart with a fork


Traditional steak tartare – hand diced raw beef wagyu with fries and condiments

A very generous serving that proved too much for Paalo to finish


Rabbit degustation; braised leg, shoulder rillette, confit belly and sautéed saddle

Another very generous sized dish - a sophisticated study of rabbit.


Selection of sides: Creamed and crusted potato gratin (front) and Cauliflower gratin (rear) - the fries are served with the tartare


Desserts:


The Brasserie‘s dessert tasting plate - pistachio and raspberry sorbets, financier, caramelised rice pudding, coffee and strawberry panna cotta, rhum baba and


French crêpe filled with lemon custard, sorbet and jus

The details:

The Brasserie by Philippe Mouchel
Riverside at Crown

Open:
7 days - Lunch and Dinner

web:
The Brasserie