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Saturday, February 07, 2009

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.

The Brasserie by Philippe Mouchel© by Haalo,


The Brasserie by Philippe Mouchel© by Haalo,

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

The Brasserie by Philippe Mouchel© by Haalo,
Ocean trout and smoked salmon rillettes

The Brasserie by Philippe Mouchel© by Haalo,
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:

The Brasserie by Philippe Mouchel© by Haalo,
Yellowfin tuna and leek tartare, cucumber gaspacho, cream and condiments


The Brasserie by Philippe Mouchel© by Haalo,
Tasmanian salmon gravlax, spelt blini, vegetable salad and rocket sorbet


The Brasserie by Philippe Mouchel© by Haalo, The Brasserie by Philippe Mouchel© by Haalo,
Left: Scampi carpaccio, citrus and ginger vinaigrette
Right: the Brasserie’s assorted duck charcuteries sur planche


For mains:

The Brasserie by Philippe Mouchel© by Haalo,
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

The Brasserie by Philippe Mouchel© by Haalo,
Traditional steak tartare – hand diced raw beef wagyu with fries and condiments

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

The Brasserie by Philippe Mouchel© by Haalo,
Rabbit degustation; braised leg, shoulder rillette, confit belly and sautéed saddle

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

The Brasserie by Philippe Mouchel© by Haalo,
Selection of sides: Creamed and crusted potato gratin (front) and Cauliflower gratin (rear) - the fries are served with the tartare


Desserts:

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

The Brasserie by Philippe Mouchel© by Haalo,
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

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