This is my second time visiting Uncorked. It's located at second level of posh Union Hotel in North Sydney.
Their head chefs David little and Ronny Ghantous has created a strong French influenced and well thought simple menu with complimenting range of wine selection. I have been dreaming of trying their crispy skin port salad for over a year now, unfortunately they out of pork today. Very disappointed, tho it gives me an excuse to revisit this restaurant later on.
First impression of Uncorked is sophistication. Even though they use combination of pattern wall paper, fancy lighting, and red carpet, as well as abstract paintings. Their contemporary interior reflects a cleanness and sophistication they portrait their restaurant - intriguing indeed.
We booked the table in advance, please find their contact at the end of this post.
I have attached their menu for your view.
I must say, this is not a causal occasion restaurant you will go out for a week night dinner with friends, it's more for important evens, such as birthday, wedding propose.
Starter - Roasted Scampi with baby spring vegetables (in our case, radish), lemon mousse and caramelised onion puree. The onion puree was very flavorsome and tasty. Yes, tasty! They brought the sweetness of onion on the plate, even for a non-onion-fan like myself even enjoyed it. Without doubt to me that was the highlight of this dish, of course, scampi was perfectly cooked as well.
Gruyere & Cauliflower twice cooked souffle with walnuts, with lardon and crispy leaf salad
This is my first time having savoy souffle and the experience was very interesting. I don't think it's a perfect entry choice considering it's quite heavy. Well, if you are a big eater, I am sure this is for you.
Raviolo of Pumpkin & risotto with brown butter, radicchio and Parmesan salad
Is this the biggest Ravioli you seen ever? I love the presentation! The ravioli pastry was very nice with the sauce. Great way to start the meal!
Main
This is one of the most recommend dish other than my crispy skin pork belly.
It's called Bouillabaisse Tagine. It's made of selection of seafood (premium fish, mussel, scampi, pipis)
stew and served warm Sourdough Bread.
This is huge!
400gm Dry Aged (60 Days) Rib Eye Cutlet 40.0
MSA Pasture Fed - 150 days served with Sauce BĂ©arnaise & Pommes Frite
If you prefer cooked medium, make sure you addressed to the waitress. My friend's stake was a bit dry. Beautiful piece of meat though.
200gm Grasslands Eye Fillet 35.0
MSA Pasture Fed- 150 days served with Potato Gratin Frites, Asparagus Spears & an
Eshallot & Pepper Sauce
Without doubt, this eye fillet was perfectly cooked and the potato fries is one unique piece.
Swordfish Fillet, Celeriac Dauphinoise, Rocket, Heirloom Tomatoes & Beetroot Oi
Hazelnut Meringue, Mascarpone, Fresh Coconut, Raspberries & White Chocolate
Cream
Happy Birthday Morris!
Where is it?
Uncorked
Address: 271 Pacific Highway, North Sydney NSW 2060
Tel: (02) 9955 6099
Trading hours: Open for Lunch & Dinner
Lunch: Wednesday to Friday
Dinner: Thursday to Saturday
Menu can be download here: http://www.unionhotel.com.au/uncorked
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