Sydney

[medhead]

He maybe in France, but how often does he cook?

Its quite a scam if you believe you are going to a 'name' resturant and you think your 'man' will be slaving away with the copper pots!!! Very few of them don the chefs apron these days.

I don't know the couple of times I gone to Simon from cook and the chef's place he has been doing pot like things. ABC maybe not famous enough.

 

[Isochronous]

I've always had good food at Cafe Sydney.

 

[Sprucegoose]

I don't know the couple of times I gone to Simon from cook and the chef's place he has been doing pot like things. ABC maybe not famous enough.

Good to hear! I prefer Maggie here, does she have her own joint over there?

 

[mrs.dr.ron]

Good to hear! I prefer Maggie here, does she have her own joint over there?

Maggie Beer used to have a restaurant ages ago in the Barossa Valley. I remember a great lunch there at the Pheasant Farm. Now it is a function/reception area, her farm shop - where you can get a light lunch made from her products and wine. There is a "cooking school" area which is where the "Cook and the Chef" was filmed. It is a replica of her own kitchen in her house, but bigger.

We did have a great lunch here in March when we were in SA


Maggie Beer - A Barossa Food Tradition - Home

 

[drron]

And it is her daughter that runs the restaurant.
Medhead where is Simon cooking these days.We heard he basically concentrates on his causes doing special gigs to keep the cashflow up.

 

[samiam]

Maggie Beer used to have a restaurant ages ago in the Barossa Valley. http://www.maggiebeer.com.au/home/

And you can always sample her quince jelly on QF

 

[markis10]

And it is her daughter that runs the restaurant.
Medhead where is Simon cooking these days.We heard he basically concentrates on his causes doing special gigs to keep the cashflow up.

Simon is mainly on the speaking circuit: http://www.simonbryant.com.au/about/events , although I would not be surprised if he returns to the Hilton in the next year or so.

 

[medhead]

And it is her daughter that runs the restaurant.
Medhead where is Simon cooking these days.We heard he basically concentrates on his causes doing special gigs to keep the cashflow up.

That was at the Hilton and it must have been at least as far back as 2009. I assumed he was still there, but based on the info from Markis10 I must be mistaken, again.

For Maggie; I used to work with a couple of real foodie types in Adelaide, connected types as well. I had the impression that Maggie ran a sort of invitation only dinner affair. But again that is probably old information.

 

[drron]

And you can always sample her quince jelly on QF

Sorry it is not good enough.Our son wins prizes for his quince jelly at Sydney's Royal at Easter.

 

[mrs.dr.ron]

That was at the Hilton and it must have been at least as far back as 2009. I assumed he was still there, but based on the info from Markis10 I must be mistaken, again.

I knew Simon had moved on from the Hilton before we went in March this year. It was a real disappointment as I was looking foreward to that. The Cook and the Chef was my favorite cooking show. I did buy Maggies signed cookbook at her shop.

 

[markis10]

That was at the Hilton and it must have been at least as far back as 2009. I assumed he was still there, but based on the info from Markis10 I must be mistaken, again.

He left in Feb last year, not long after Cheong Liew resigned and "The Grange" was closed, (Liew) would seem to have been a big influence in his career and the main reason he went to Adelaide and the Hilton in the first place. Perhaps he might return to Melbourne to work with Liew who is now at "the botanical dining room" in South Yarra, I dont think he will stay out of the kitchen full time for long.

My favourite Sydney restaurant was the Italian Village, but not having been there for some time I would be hesitant to say I recommend it.

 

[Mr_Gimlet]

I read this thread a while ago, but it had gone to sleep for a bit so I didn't post.

Cafe Sydney is a safe bet. It's consistently competent with nice views, it's where you take a group of visitors from work when you don't know them or your big 4 accounting firm is buying you dinner.

Slightly OT as this is a Sydney thread, The Botanical is disappointing. It may have picked up its game but for the prices they were charging, it should have been much better. And I don't know what Liew has been doing there because it was both concept and execution.

Of the newer opening in Sydney, I have been very impressed by Duke's Bistro and Gastropark (a very unfortunate name). Becasse's new space looks gorgeous but I haven't eaten there yet. I would say the top three in Sydney consistently are Marque, Quay and Becasse; the new menu structure at Bilson's should get it close, Aria is no more than a solid 2 hat with good views, and Pier is almost there as well if seafood is your thing. Tetsuya's is a 1990s theme park of dishes that he isn't interested in updating as all his effort goes into his new overpriced and undercompetent Singapore restaurant with lazy premium ingredients.

My favourite eating in Sydney without clients or visitors is regional Chinese (all twelve provinces are covered) or Thai. These are restaurants Sydeny can be proud of.

 

[Sprucegoose]

I read this thread a while ago, but it had gone to sleep for a bit so I didn't post.

Cafe Sydney is a safe bet. It's consistently competent with nice views, it's where you take a group of visitors from work when you don't know them or your big 4 accounting firm is buying you dinner.

Slightly OT as this is a Sydney thread, The Botanical is disappointing. It may have picked up its game but for the prices they were charging, it should have been much better. And I don't know what Liew has been doing there because it was both concept and execution.

Of the newer opening in Sydney, I have been very impressed by Duke's Bistro and Gastropark (a very unfortunate name). Becasse's new space looks gorgeous but I haven't eaten there yet. I would say the top three in Sydney consistently are Marque, Quay and Becasse; the new menu structure at Bilson's should get it close, Aria is no more than a solid 2 hat with good views, and Pier is almost there as well if seafood is your thing. Tetsuya's is a 1990s theme park of dishes that he isn't interested in updating as all his effort goes into his new overpriced and undercompetent Singapore restaurant with lazy premium ingredients.

My favourite eating in Sydney without clients or visitors is regional Chinese (all twelve provinces are covered) or Thai. These are restaurants Sydeny can be proud of.

Sydney has Australia's BEST resturants, however Melbourne has a more consistent middle class standard to dining. Everywhere else is quite hit and miss.

 

[drron]

Well we have had our Bilson's meal(at the Radisson).Will do a full report with pictures.
Enjoyed it immensely.For those of you that always wanted to go to El Bulli then this will be a pleasure-emulsions,foams,gels etc and the tastes were wonderful.Staff friendly,helpful and efficient.

 

[Sprucegoose]

Well we have had our Bilson's meal(at the Radisson).Will do a full report with pictures.Enjoyed it immensely.For those of you that always wanted to go to El Bulli then this will be a pleasure-emulsions,foams,gels etc and the tastes were wonderful.Staff friendly,helpful and efficient.

Good to hear, we look forward to the details!!

 

[Timba-Jet]

If you're happy to venture beyond Sydney city, I recommend Four in Hand @ Paddington. It's A small intimate place connected to a neighborhood pub.

3 weeds in Rozelle is another one. You have the choice of the restaurant or pub bistro/tapas

Also the degustation at Galileo's at the Observatory hotel is a favorite.

But nothing beats a value for money, thai, Viet, Malay, Chinese etc in Sydney. So many good options

 

[drron]

Reading the guides for this section I am unsure if this is appropriate but here is a full review of Bilsons last Friday.
Tucked away of the lobby of the Radisson and with minimal table enhancements you do wonder what is in store.After being seated and given the menu you are given some Fish Chips in paper with tartare sauce-shaved pices of fish quickly deep fried-really nice,
After ordering the Amuse Bouche arrives.It sets the tone for the night-a collection of garlic in different forms-foam,crumble,marinated,shaved and fermented.Totally different tastes and textures.Really enjoyed it.
So to the menu,we had the Petit Omnivore-

Sydney Rock Oyster, King Crab, Cous Cous, Apple, Yogurt

We loved this dish.Also included an Avocado snow of wonderful taste and sensation

Marron, Butternut Pumpkin, Mandarin

The marron is fairly bland and tthe milk foam with it does not really enhance the dish.The pumpkin with both pumpkin and mandarin pure was wonderful.
Egg Yolk, Cauliflower, Rye, Sprouts, Fresh Herbs, Vegemite

Another dish that I didn't feel really hit the spot.The egg yolk overpowered the other tastes.The vegemite broth really didn't have a vegemite taste
Broccoli, Pistachio, Goats Blue, Baby Sorrel

To me this was the dish of the night-broccoli gel,crumble,poached and finely shaved stalks.A great mixture of tastes and textures from one ingredient.The pistachio creme and poached pistachios added to the flavours.
Wagyu Shank, Kipflers, Watercress

Another winner and mrs.dr.ron's favourite.The beef was not overly tender but wow what a taste.The potatos done 3 ways also a definite winner.
Mascarpone, Beetroot, Orange, White Sesame

Was really interested in how this would turn out.The beetroot tuille was very beetroot but sweet and was perfect.The beetroot gel below with sesame blobs that just exploded with taste was also very good.
Equatorial

Very rich.The chocolate snow on the side was nice with some candied chilli-personally never a fan of this.
Chocolate Box

Lovely selection of chocolates,well presented.Coffee, Tea

So we were impressed.Obviously not a restaurant you would use as a local but for a special night or a treat it fits the bill.The chef is Diego Munoz who has worked at El Bulli.From what I have read and watched about that establishment the influence is obvious here.Interestingly for us he also worked as chef on Silverseas Silver Wind.For more info-
Bilsons Restaurant | About​