Ahh the humble sausage. Maligned for years for being a “poor person’s food” it enjoyed a resurgence in the last few years complete with a makeover with more exciting fillings (roast duck, chicken & camembert, venison & beetroot) along with the debut of the Chorizo, the debutante of the sausage world. The first time I tried these was years ago at a function where they served pan fried slices with a tangy tomato sauce. The chorizo is one of the reasons I could never become a vegetarian. So when a Croatian born brother in law requested some dry smoked Chorizo for a Christmas present, I knew that not just any kind would do, it would have to be from Eumundi Smokehouse which was raved about in the SMH and in the SBS eating Guide to Sydney.

With the oddest opening hours it took me a good three weeks before I could find a time to get there. Once you’re there, the sweet smokey smell draws you to the shop. Its a little touch of Europe in the middle of Dulwich Hill with sausages hanging from displays in every conceivable shape and form. The staff are very friendly and happy to discuss their products and patient when it comes to choosing. The dry smoked sausages are $4 each and there are a total of 26 different products from dry smoked sausages to fresh ones and many feature alcohol to help preserve them but also give them a distinctive taste.

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Such subtle signage, such an awesome reputation. Claude’s fourth owner Chui Lee Luk, a former lawyer, is now at the helm of Claude’s. Counting down to the days, there was anticipation in the air but this was tempered by reading reviews prior to our visit. Reviews were mixed, with many diners complaining of over salting and other culinary crimes.

Its 7.30pm, the time of the first booking and we press the doorbell. Its like knocking on a friend’s house who has a function catered by staff. The room itself is small (there is another room upstairs) and rather like a blank canvas. Cream walls, dim lighting and Limoges plates with Napoleon’s crest line the two side walls. And aside from the chairs and tables that’s about it in the way of decor.

Service is friendly, deferential, polite and unpretentious. Soon after we’re sipping our very lightly carbonated imported Mineral water (Haddon from England) and perusing the menu. Its degustation only tonight so there isn’t much in the way of choosing which makes it all very easy. The menu is a tantalising sounding mix of French and Asian influences.

Amuse Bouche: walnut and mushroom tart

Our first morsel of the evening arrives, a small amuse bouche of walnut and mushroom tart. Petite and melt in the mouth buttery, its delicious and perfectly balanced.

Smoked Salmon consommé with chive and fennel pastry

Our first course surprising arrives very soon after, the Smoked Salmon consommé. I love smoked salmon and this frothy creamy consommé is very much like smoked salmon but its too heady in scent for me and I take a few sips and pass my espresso cup onto Blythe. It seems that they’ve taken the criticism of over-salting to heart as we need to add salt to the consommé. The light pastry with chive and fennel on top is delicious and paper thin.

Green Papaya salad with ocean trout

Our next course arrives, its simply described as Green Papaya Salad on the menu but its so much more than that. A slice of seared ocean trout sits next to pieces of Andoiue, which is a pork tripe sausage while the green papaya salad is sprinkled with finely chopped hazelnuts. Again this dish needs salt added to it and its interesting although the sausage is strong when compared to the subtle taste of the ocean trout perhaps overpowering it.

Deep fried soft shell crab, spannercrab custard with sago

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