Assiette

New Zealand born chef Warren Turnbell and his team are the ones behind the magic at Assiette. It opened in 2005 and quickly earned a reputation for high quality at affordable prices. It's Sydney Morning Herald Chef’s hat was held for three consecutive years, until this year when it was awarded a highly prestigious second hat.

I'd eaten at Assiette before. A three course Friday lunch for only $35, amazing value, fine dining finally without the price tag. But recently I experienced the 10 course degustation with matching wine. Everything was amazing, a few stand outs were;

Cured Marlborough salmon with prawn beignet, pink grapefruit, freeze dried mandarin and fennel sorbet. Matched with 2008 Wairau River Pinot Gris. Mandarin had intense flavour and dissolved in my mouth... I could of eaten a whole bag. Play on a classic gravlax.

Seared tuna with smoked eel, beetroot jelly, wasabi cream and baby basil. Matched with 2008 Sutton Grange 'Estate' Rose.
Eel had a strong aroma, balanced well with the earthiness of the beetroot and jelly.


Ballontine of quail with prosciutto, chestnuts, white asparagus and crispy quail's egg. Matched with 2008 Giant Steps Chardonnay.My favourtie, perfect winter dish. Beautifully seasoned, soft gnocchi. Puree was like silk, perfectly cooked egg.


Pan fried dory with seared scallop, onion bhaji, cauliflower puree and mango chutney. Matched with 2008 Domaine Jean Baptiste Senat 'La Nine'.A bit left center compared to the rest of the menu. A great change. Spicy and great texture, surprisingly went well with the red.


Banana mousse with white chocolate icecream and peanut brittle. Matched with 'Liquid Gold' Rutherglen Tokay.
Smooth creamy mousse, with caramelised banana and brittle flavour blended into the rich Tokay.

Staff were friendly and informative even though the menu was only two weeks old. Leaving me very full, very drunk and very happy.
$95 or $155 with matching wine, I can strongly recommend Assiette.

Assiette
48 Albion Street
Surry Hills
02 9212 7979 

Attica

In the quiet, dimly lit streets of Melbourne's suburb Ripponlea lies a definite hidden gem, two hat restaurant Attica. The menu changes regularly, so Head Chef Ben Shewry and his team use Tuesday nights as an opportunity to test and develop new menu ideas. The Chef's table menu is 5 courses and only $80 per head, $125 with matching wines. Booking is essential. My boyfriend and I are eager and willing to trial some of the latest cooking ideas. Please excuse the iphone photos...

With a friendly greeting we are promptly seated. A choice of sourdough or linseed is offered, with olive oil emulsion and house-made butter (absolutely amazing, we ask for more)


wild mushrooms, cooked over wood and smoke
Intense aroma, softened by creamy goat's feta.


abalone, fried lettuce heart, pork juices.
great texture, a little lack luster.


pork jowl, cider, almond and sorrel
The pork melts in my mouth, boudin noir is full of flavour


wiltshire horn lamb, tubers, artichokes.
The highlight of the night, lamb is tender and perfectly cooked.


hibiscus, rhubarb, salted pear
delicate and sweet. syrup is poured at the table.


Attica was recently rated 73rd Best Restaurant in the world in the San Pellegrino World’s Best Restaurants List.

Definitely something you need to experience.