Memory is a funny thing. There was a restaurant that I visited about a decade ago called Bel Mondo. It was owned by Stefano Manfredi, one of the biggest chefs in Sydney and we had a wonderful meal there. It was hidden in a little lane way up a flight of steps out of the way in The Rocks area, a stairway that you may not know was there as there isn’t much else up there. The foot traffic that passes is often tourists wandering around our fair city. And as a result of this hidden away location, when Manfredi left and the business was sold, people didn’t know that it was still there.
Bel Mondo’s chef Andy Ball is from London, ex Claridges and The Ritz and has been cooking here for about two years. His menu is different from Manfredi’s Italian cuisine, it is more Modern Australian. Today they have opened up Bel Mondo just for Ed and I which feels all rather Hollywood! We are trying the degustation menu which for the modest price of $77 you get five courses of food which has got to be one of the best value degustations going on in Sydney at the moment (and the price is valid even on Friday and Saturday nights).
We start with the bread rolls which are filled with swirls of sun dried tomato pesto and coated in herbs. They’re delicious and warm which is just how I like the bread to be.
Amuse Bouche: Potato and leek soup with creamed leeks and saute scallop
The cold potato and leek soup comes in a small teacup and is accompanied by a sauteed scallop. The scallop is seared on one side only. I like my scallops fat but Ed says that fat scallops are impossible to get locally here and he also feels that the leeks under the scallop didn’t work in this and I’m inclined to agree on the leek front.
Chicken Liver Parfait with peach wine jelly and toasted brioche
The chicken liver parfait is deliciously soft and spreads easily on the lightly toasted brioche slice. The peach wine jelly has a soft, jiggly texture (think bootylicious) and there is also a caramelised peach which has a think toffee glaze on top. We both find the dish a bit impractical and I inhale some of the brioche crumbs and a minor inelegant choking fit ensues.
Open ravioli of sauteed prawn and asparagus with vanilla scented carrots, sauce vierge and micro herbs
I’ve often heard of vanilla scented sauces and the consensus is that they taste off puttingly dessert-like so I was interested to see how this would turn out. The open ravioli has a nicely cooked prawn and a silky texture and the carrot sauce is flecked generously with vanilla beans but is just at the right level of vanilla so that you know that it’s there but it doesn’t feel wrong like you are eating a savoury dessert. The taste of Thai purple basil is strong to help bring home the savoury flavour.
John Dory with gnocchi
This was a surprise dish as we thought that the lamb was replaced with the John Dory but this is an additional dish as Andy thought that the John Dory today was particularly good. It’s moist and comes with sliced sausages, marinated mushrooms, zucchini and sun dried tomato with a richly flavoured sauce. Whilst the previous dish was all “whites and vanillas” this dish is dark and moody with strong flavours.
Slow cooked shoulder of lamb with pea and mint risotto, caramelised garlic and honey puree
“Ed, don’t mention the puree” I say to myself quietly. As I’ve brought him along I don’t want him to say the dreaded “Skid Mark” words. He is an opinionated guy but thankfully he keeps quiet until afterwards. I had thought that the John Dory dish was the last one so I am mentally unprepared for a rich dish like this. It is beautifully cooked with the shoulder of lamb falling apart easily. I’m not a huge mint and pea fan so I leave most of the risotto but I particularly like the garlic and honey puree although I wish there was more as there is just the one streak. And yes I prefer to call it a streak to a skid mark.
Palate cleanswe
The mango sorbet cleanses our palette but the herbed sugar crystals aren’t really necessary. I prefer the mango sorbet without them as I like the smooth texture and flavour of the sorbet.
Milk Chocolate Parfait with lemon curd puree, macerated strawberries and caramel croquant
As often happens I made some stomach space for this four parter dessert. There is a milk chocolate parfait ice cream in a cylinder shape rolled in crushed pistachios with a lemon curd, macerated strawberries, a milky ice cream sitting atop a crunchy chocolate cookie and a caramel croquant biscuit which is a slender-as-silk cylinder of biscuit filled with a vanilla speckled cream. I’m not sure how to eat this as there are so many elements so I pair the strawberries with the milk ice cream and caramel croquant and the chocolate parfait with the lemon curd which works surprisingly well. Only the strawberries weren’t quite sweet enough.
Petit Fours-honey madeleines and chocolate tuiles
The chocolate tuiles are delicate but the honey madeleines have won my heart. They’re fabulously tender and eggy just as they should be. Ed and I chat over coffee for him and tea for me (T2 Earl Grey).
So tell me Dear Reader, do you prefer to try new restaurants or do you have regular restaurants that you visit?
Ed and NQN dined as guests of Bel Mondo.
Bel Mondo
Gloucester Walk, The Rocks, NSW
Tel: +61 (02) 9241 3700
http://www.belmondo.com.au/
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45 Comments | Add your own
Lorraine, everything looks so yummie…the pictures are awesome as always
That all looks so wonderful! I have actually never tried a degustation menu?
We like to stick to our tried and true restaurants – however we usually venture a little wider when it is a birthday or special occasion
Oh my goodness. I’m still laughing at the skid mark – which were my thoughts before I even saw what you wrote!
I don’t think you’re ready for this jelly…
I, however, am ready for pea and mint risotto – would certainly have helped you out with finishing that one!
Lovely! I always enjoy a little vicarious fine dining!
Sometimes it doesn’t even matter what food tastes like; it’s the presentation that appeals to you. Their dishes look just as good as they probably tasted.
Lemon curd puree? My lemon curd is perfectly smooth as is
That dessert looks fabulous and the price is so reasonable. We aren’t really spoilt for choice in Wagga so I tend to stick to restaurants I know are good. When I’m away I love to try new ones.
I really like the look of that soup!
I love to try new places, but there are still the old faves!
I am not sure whether to be most wowed by the parfait, the tall pudding or the curtains. Looks like a wonderful meal tho I’d not have room for those petit fours by the end!
I came here last year and loved it, although we didn’t have the degustation (which looks fab). The choc parfait dessert was deliciously wicked too, especially the cigars. Yum. Love the petits fours presentation too.
What beautiflu food!! Nothing like a bit of gastro-porn to start the day. Battled feral traffic to get into work today and am now debriefing with a coffee and your blog before I face the world.
It all looks very nice and that price has got to be unbeatable. I’ve got to agree with Ed on the skid mark topic. It seems the ’smear’ is what rocket was in the early 90’s and what ‘foam’ was a couple of years ago.
Don’t get me started on foam in cooking. Today’s chefs are desperately trying to find something edgy and new to wow us all.
Sounds like a nice dinner overall, despite some minor flaws. The John dory with gnocchi looks very tempting and so do the honey madeleines!
Hi Lorraine $77 for Degustation sounds good, but not the best value in Sydney. I had the 5 Course Degustation at Bistro Lilly last week and it was $69 and it was excellent. Food does look good here at Bel Mondo. Have not been here since Manfreddi left
Everything looks divine. As to restaurants generally we stick to tried & true & old favourites unless we hear a rave review from friends or others.
We tried Bel Mondo about three years ago and weren’t overly impressed but this degustation menu calls for another visit. It’s a hard place to find and we walked around for about 10 minutes before ’stumbling’ upon it. Everything looks appetising and colourful, not quite sure about fish and gnocchi though??
Desserts are divine. Thanks for another great blog Lorraine.
I love trying new restaurants, it’s the anticipation of new dishes, new food that’s exciting. That said, if you love a restaurant, it’s food and service, then you should patronise it knowing you’ll always have a great meal .
Trying new restaurants is definitely a favourite past-time but locally, we tend to go to our old tried and trusted.
Like you NQN, I went to Bel Mondo many moons ago and although we only had tapas, I remember it fondly.
The dishes look amazing (you have some fantastic photography!)It is disappointing when you try a dish that looks and smells glorious but is a let down when it comes to the development of flavours. I love to try different restaurants and new unknown dishes whenever I get a chance. I am looking forward to trying madeleines.
Oh my that looks amazing. Yum yum yum!
I dunno about the risotto part, but i just wanted to lick the screen when i saw that lamb!!
When I was reading down your post all I could think of was Samantha in sex and the city “I’d like him to amuse my bouche” lol
The Milk Chocolate Parfait with lemon curd puree looks mouthwatering.
I Love trying new restaurants but there is also a part of me that just loves re-visiting again and again.
We were in Bondi the other night so we all went to our beloved “Bondi Social”. If you haven’t already been then I do recommend. Good food, good wine and a view of the ocean
Been only to Bel Mondo once & whilst the food was forgettable, the venue wasn’t – it was where hubby propsed in 2000! We did however spend 15 mins wandering around aimlessly to try to find the restaurant. I am however curious to try this degus menu solely based on your blog.
Love trying new restaurants which is generally reserved for weekends. For fast & easy weekday dinners, its the usual suspects for me.
What a feast for the eyes, Lorraine! Everything looks so pretty (and delicious!
). I’m interested to try a savory vanilla sauce, it sounds incredible. I had to laugh out loud at what you said about skid marks!
Hmmm! You must get tired of hearing how wonderful your pics are… I love new restaurants when they come with a recommendation – haven’t been to Bel Mondo since Manfreddi. Worth a return. I love degus menus when trying somewhere new -You get a good cross-section of the chefs skills.
Could I please suggest a future review of Alio in Surry Hills, they do a fantastic 6 course degustation for $66.
Wow they opened just for you and Ed. Thats amazing. The lamb should with the mint risotto looks delicious. I cant wait to try this place.
That all looks fantastic! Hate those “inelegant coughing fits” – last one I had was at a pho restaurant when a (very small) piece of chilli got stuck in my throat. At least there was a box of tissues on the table!
I would love to try that shoulder, though I suspect I would have a hard time keeping the ’skid mark’ words from coming out of my mouth
I like how the scallop is sitting so neatly in its little hole, but suspect I would somehow end up making a mess of that plate.
6 of one, half a dozen of the other… I love trying new places (especially now in this time of blogging!) but have my old favourites that I just can’t stop going to
that first foto is stunning !!! how I wld LOVE a room like that ! drapes that really drape are so chic.
you are so lucky to be eating so well!!! WOW!
Gorgeous presentation there: I’m particularly smitten by the way they plated the shoulder of lamb.
And the dessert? *Swoooooon…*
I might try this one, have been looking to check out a few desgustations, and at $77, it’s not a bad place to start.
I like old faves, but feel I should always try something new.
The Amuse Bouche looks fabulous!
Madeleines looking like those for petit fours? 5 courses for $77? I need to get to this place pronto!
The last time I was at this restaurant under the old owners, I parted with $40 for a shaved truffle gnocchi entree – memorable to say the least! The combination of flavours sounds very interesting, looking forward to checking it out!
lol at the skid mark
Glad to know that it doesn’t taste like one. Not that I know how one tastes like. Argh, shouldn’t have brought this up.
ANYWAY, the food looks fab. Great value too.
Hmmm, not sure about some of those flavour combinations but your photos are lovely as usual. Can’t believe that they have a dish which perfectly fits a single scallop, flattened or otherwise! He he!
Thanks for the comment love! Gourmet Safari sounds fantastic. Hopefully after Taste of Sydney, Oscillate Wildly, cooking classes and textbooks I’ll have some money leftover to check it out!
When I first met my wife 13 years ago we would go to the antipasto bar at Bel Mondo every second month on a Friday for lunch (a journey from the cultural desert of Wollongong involved). An aspiring collection of tastes that have helped me in my cooking since.
John
Think I’ve forgotten about this place…suspect the last time I was here was for a work Christmas luncheon, perhaps 2 years ago!
I think you are just the perfect person to review these places, Lorraine. I’ve been to The Rocks and fell in love with the place.
Loved reading your ‘foodanalysis’ and couldn’t believe the array of desserts. truly yum. O BTW, loved the savoury vanilla bit too. have been having thoughts of the sort for a while, but didn’t dare venture out that far.Mmmmm
Gorgeous images! What a pleasure to find your site.
Hi Lorraine,
We’ve been following your food blog for a while now and have been inspired to start one of our own!
Here is the link to our blog http://nomnomnibblies.blogspot.com/
Please pop by when you have time!
ps: the place looks really nice and so do the food, especially the bread rolls and the john dory, they look really delicious!
Love, L & J xx
the plating prowess displayed here is awesome. i wish i had even one whit of creativity like that.
Oooooh am loving the look of that chocolate parfait dessert! I’m always so easily swayed by good food presentation…
Hi Juliana-Thankyou so much!
Hi Lisa-I love them as I love little courses although here, they weren’t very little at all which is nice
Ahh so somewhere a bit special and different for special occasions!
Hi fat mum slim-Hehe! I guess minds always wander there!
Hi Hannah-Haha I love a wobbly jelly!
I love peas but not a big mint savoury eater here 
Hi Celia-Hehe fantastic!
Hi The Duo Dishes-Yes presentation is so important but the food has to follow through!
Hi Amy-Hehe true true although some are more solid I suppose?
Ahh of course yes that works if there is lots of choice 
Hi Fiona-Ahh yes I wish I could revisit places more often!
Hi Sarah-I know, are those curtains great? It was delicious!
Hi joey-Ahh great that you liked it too!
Hi romaverona-Haha I love to start the day with a bit of food porn!
Sorry to hear about the traffic!
Hi john-It’s a great price isn’t it! Yes tehre doesn’t seem to be much foam left nowadays!
Hi Natasha -Yes it was a great meal, we both really enjoyed it!
Hi Billy-I don’t think I said it was the best value in Sydney but it was very good value!
Hi Mary-Ahh yes a friend’s recommendation is always good isn’t it!
Hi Matilda -Ahh I think that might have been another chef. I think the current chef has been there for about 2 years. Yes it’s hard to find isn’t it although I love how private it is once you get there!
Hi BuBbles-It’s been so long between visits and you know I didn’t know that it was still open so it was a pleasant surprise!
Hi Averil-Thankyou so much! Madelines are gorgeously soft and eggy and so cute!
Hi Liss-It was great!
Hi ljb-Hehe that lamb was so food!
I forgot about that Samantha quote, was that to Smith? 
Hi Rebecca-Oh yes I’ve heard a lot about Bondi Social. Thanks for the recommendation!
Hi Annie-Oh wow, what a memory! I guess Manfredi was the chef then? It’s a great price and really nice food. Yes I can see the logic behind that!
Hi Faith-The vanilla sauce really worked. I was so curious about that! I think the key is restraint though. I’m used to putting in lots of vanilla in cakes
Ahh skid marks!
Hi John-Aww thankyou!
I totally agree!
Hi Melanie-Oh that’s a great price! It’s been so long since I visited!
Hi Katherine-it felt very special indeed!
Hi Suzanne-Oh yes isn’t it terrible!
You poor thing!
Hi Conor-Hehe I managed to! Of course it’s not exactly what you want to hear while eating
Hi zurin-I know what you mean! I had to take a pic of it!
Hi Midge-Yes there were so many parts to it it was lovely!
Hi Miss Marci-It’s a great price indeed
Ahh I know what you mean!
Hi Carrie-yes it was very generous amuse bouche!
Hi Trisha-Hehe absolutely!
Hi Moya-Ahh sounds lovely! Nothing like fresh truffle!
Hi foodwink-Arrgh no!
Yes it is delicious and great value!
Hi Gummi Baby-yes that’s a very specific dish isn’t it!
Hi tangerine eats-Sounds like a great plan!
Hi John-Oh you must have some fantastic memories! :O
And to travel so far for it too! 
Hi mlle délicieuse-Yes it’s so hidden away! I forgot about it too!
Hi deeba-Aww thanks darling!
I bet you would do the combination justice! 
Hi Gaynor-Thankyou so much!
Hi Nomnomnibblies-Wow it looks great! Congratulations on your blog, it looks great!
xxx
Hi grace-Me too I must admit!
Hi Su-yin-Hehe I do love a prettily presented dessert!
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