Centennial Parklands Dining – Beetroot Macaroon with foie gras Chef: Mark Best. These were a surprise in both taste and texture and one of my favourites of the night, the macaron was surprisingly spongy and light, the foie gras mousse delicate and creamy.

I was rather chuffed to receive an invitation to the Taste of Sydney Media Launch from Prue from the Mint Partners, for not only was the invitation itself exciting, but I love it when PR firms start to take bloggers seriously as part of the media space which is always a good sign indicating progress (thanks too to Christie for arranging our tickets!). The invitation also kindly let us bring partners so my hungry husband is tagging along tonight. And before I forget, I’ve got a surprise for 3 lucky readers, so read on and all will be revealed!

Sailor’s Thai – Prawn Miang served with peanuts and lime on betel leaf. Chef: Ty Bellingham. This was a delicious tangy combination with plump prawns and a favourite amongst many here.

Berowra Waters – A Soignee Truffle Risotto with Mozzarella and a Spinach/ Fennel Rockerfella Sauce. Chef: Dietmar Sawyere. Photo by ChocolateSuze. A delicious Arancini ball of risotto with a mild dipping sauce.

Tonight, we’re gathered at the recently refurbished Centennial Parklands restaurant to sample some of the goodies from the chefs. And it seems like we have the creme de la creme of chefs with food from a list of Sydney’s best chefs.

Longrain – Spicy pork sausage betel leaves & pickled ginger Chef: Martin Boetz. Another betel leaf canape, this time with a slice of spicy pork sausage, strong with pickled ginger.

Ottoman Cuisine – Etli Borek – crisp home made filo rolls filled with braised veal shank, currants & pine-nuts, served with pomegranate and yoghurt sauce. Chef: Serif Kaya. Delicious and slightly crisp, these were salty and slightly sweet with bursts of currants, pomegranate and yogurt.

Flying Fish – Yellow fin tuna with ruby grapefruit and sweet pork crackling Chef: Peter Kuruvita. A little more than a mouthful, the spoon proved a bit of a challenge for one bite eating and required a few bites but was well worth it with a nice pairing of the tuna, grapefuit and unmistakable flavour and texture of pork crackling.

The chefs:

Dietmar Sawyere, Berowra Waters Inn
Justin North, Bécasse & Etch
George Francisco, Jonah’s at Whale Beach
Giovanni Pilu, Pilu at Freshwater
Martin Boetz, Longrain Restaurant & Bar
Ty Bellingham, Sailors Thai
Matthew Kemp, Restaurant Balzac
Jared Ingersoll, Danks Street Depot
Peter Kuruvita, Flying Fish
Warren Turnbull, Restaurant Assiette
Peter Conistis, Civic Dining
Alex Herbert, Bird Cow Fish
Serif Kaya, Ottoman Cuisine
Paul McGrath, Bistro Ortolan
Armando Percuoco, Buon Ricordo

The lineup of chefs

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When a chef has a restaurant named simply after himself, you know that a) he’s pretty famous b) you’ll have some rather exceptional food. This much I did expect. What I didn’t expect that walking through The Dorchester to the restaurant was walking through a cornucopia of lush greenery and rich tapestries, luxe carpets in a rose pink that make you feel like you’re on the set of a movie.

When we walk into the Dorchester, a stunning hotel by anyone’s definition, we are greeted by this lovely sight. My pulse quickens immediately and we are guided towards the Alain Ducasse restaurant, Gordon Ramsay’s idol and accomplished French restaurateur.

Inside it’s breaktaking, the work of French designer Patrick Jouin and partner Sanjit Manku, frequent collaborators with Ducasse on many restaurants. It feels so….lush and honeyed, as if the stars and the moon descended and bathed the room in the palest silvery light.

The view of Hyde park is echoed in the opposing wall with a palette of green and cream silk covered buttons all in different heights simulating a Seurat-like painting of a garden.

The Chef’s table is actually not in the kitchen but within the main restaurant curtained off by a shimmering silver fringed curtain that appears like falling rain and when the lights dim at 9pm the shimmering silver fringe curtain lights up. The tables are large and each features little touches, you know were expertly and explicitly picked.

Service is personal and inviting, we are shown the private room, the decorations and have a visit to the wine cellar, an imposing looking temperature controlled room-if only we were big wine drinkers!

Paprika and herb Gougeres

While we are looking at the menu, some paprika gougeres arrive, warmly golden and puffed, some with a mildish chili powder coating, some rolled in herbs. They’re deceptively moreish and before long the bowl is empty. The menu has a choice of either an entree + meat+fish+ dessert for £95 or an entree+meat or fish + dessert for £75. The specialties of the house are marked with a leaf symbol although these most often incur a supplement of £10.

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Our meal at Gordon Ramsay’s Petrus by Marcus Wareing, was one that we were looking forward to with great antipication. Booked months in advance, we didn’t realise that Petrus at it is was closed on September the 6th this year which makes us feel much luckier. But more interesting information on that later

Petrus has a reputation, borne from a rather famous lunch where in 2001 a dining party of Investment Bankers ran up at £44,007 food and drinks bill. Along with their meals, they ordered 3 bottles of Petrus (from 1945, 1946 and 1947, the last said to be the best vintage) as well as a bottle of Montrachet and Château d’Yquem. When Gordon was told of their first order of wine by the staff that rang him he was happy but by the next few bottles, he had decided that the food would all be comped. After all, what was the price of food when they were paying £12,300 for the 1947 vintage? If you hadn’t heard, there was a bit of a scandal about it and the bankers were fired. And I’m left wondering why my Careers Guidance Counsellour never suggested Investment Banking as an occupation…

The Berkeley Hotel also houses another Gordon Ramsay eatery, the diffusion, more affordable Boxwood Cafe. We enter the hotel and turn right, there’s no sign but the unmistakable Petrus interior seen on Gordon Ramsay’s website is apparent. The claret and purple tones with circular motifs signal we have arrived at our much desired destination.

We’re late, 45 minutes late admittedly which we know is very bad form, especially at a restaurant like this. When we enter, a smiling face enquires with our name. We’re led to our table, it’s very hushed and a little serious on the floor although the staff are friendly.

We’re offered a range of breads, and when I select one they enquire if I would like to try another. Good thing as they’re both good. Interestingly they only have unsalted butter although they bring us some salt when we ask. My husband and I sniff the air, there is a distinctly unpleasant smell totally out of harmony with the decor and service. He worries that he has stepped in dog mess on the street.

Oh no, it’s the cheese trolley. Ripening just behind our table in the centre of the restaurant are a huge selection of almost 30 cheeses. It’s so overpowering especially for me who has a very strong sense of smell that we ask for it to be covered which is not a problem.

Pre Amuse Bouche: puff pastry foie gras triangle with blackcurrant

Along with the bread, we’re given two complimentary items to whet our appetite, two pre Amuse Bouches. One is a puff pastry foie gras triangle with quince paste with blackcurrant. The paper thin and crispy puff pastry is crunchy and stidd but delicate against the creamy foie gras mousse with a sweet touch from the quince paste and blackcurrants. It’s a brilliant start and we know we’re in for a treat.

Pre Amuse Bouche: Taramosalata and avocado with crispy croutons

The taramosalata dip has an avocado base and unlike any taramosalata you’ve ever eaten. Rich and creamy and absolutely addictive it has us dipping in our bread long after the croutons have gone to elicit every single drop.

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