Sel et Poivre is one of my favourite restaurants in Sydney. In, fact, I usually celebrate my birthday here, lured by the fabulous, and very authentic French fare on offer. Its also a reliable place when you’ve got fussy eaters. A group of friends that we dine with includes a friend, Hot Dog, who likes his food just so and is likely to get the waiter or waitress who doesn’t seem to want to convey this wish to the kitchen so he ends up supremely frustrated. Not here though, we don’t hear a peep of complaint from him when we dine here.
I know the menu back to front and have already pre ordered my dishes in my mind. I never veer, although sometimes I do if its winter and I ask for the Cassoulet (not a menu item, you have to ask for this). But since the weather is warm, I order my usual two entrees instead of an entree and main: the Salmon Marinated in Olive Oil, Aromatic Herbs, Mixed lettuce and Warm Steamed Potatoes $17.90 and the Crispy Galette of Fresh Swimmer Crab, Leeks and Sauce a l’Americaine $15.50. My husband orders the Marinated Braised Beef Cheeks with Miramar Cabernet Sauvignon Sauce and Frites $24.90, Rose does the two entree thing too with the Crispy Galette of swimmer crab and the Duck Terrine with Armagnac $16.90 and Ronald orders the Duck Leg Confit with lentils and salad $25.90 and we have a serve of mash for the table ($6.90). We’re seated at my favourite table, on the outside with the cushions but not the table right on the street.
Salmon Marinated in Olive Oil, Aromatic Herbs, Mixed lettuce and Warm Steamed Potatoes $17.90
As its relatively early, its quite empty but we know that it will be busy by 8pm. After all Darlinghurst-ites don’t exactly dine early and we overhear them having to knock back people without reservations. Its not long before Rose and my cold entrees arrive. My Salmon Marinated in Olive Oil, Aromatic Herbs, Mixed lettuce and Warm Steamed Potatoes is, as always, delicious. The soft, olive oily salmon beautifully textured and the potatoes dotted with finely diced spring onion. The accompanying birds eye chili and garlic clove, although decorative, remains untouched, I think either or both would overpower the fish.
Duck Terrine with Armagnac $16.90
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