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Absynthe
Surfers Paradise, Gold Coast
Absynthe – Queensland’s Best Regional Restaurant 2007 – is on Surfers Paradise Boulevard in front of QI (the world’s tallest residential tower) in the heart of Surfers Paradise, a short stroll from the Gold Coast’s famous beaches Absynthe-is the creation of chef Meyjitte Boughenout. Meyjitte earned two Michelin Stars as executive chef at Restaurant Scholteshos in Belgium before moving to Australia. French-born Meyjitte created Absynthe for people who appreciate beautiful food and wine. Absynthe has won numerous awards since opening two years ago and was recently voted Queensland’s Best Regional Restaurant. Absynthe’s menu of contemporary French-Australian cuisine is available a la carte or degustation style. The wine list features more than 1000 internationally recognised wines from all over the world. The intimate 50-seat restaurant serves dinner every evening except Sunday and lunch on Friday only. The a la carte menu is not available on Friday and Saturday evenings – these nights are reserved for gourmet dining degustation style. Degustation means to savour, the Journey into Taste menu features six or seven small courses. This culinary experience may be ordered with diners’ choice of wine from a list of more 1000 internationally recognised labels or with the sommelier’s selection of wine with each course. Dishes change to take advantage of the best seasonal produce. Vegetarian and other special diets can be catered for with prior notice. Absynthe is available for functions and catering may be arranged. Meyjitte caterers for a number of international fashion labels including Cartier, Gucci, Prada, Louis Vuitton and Hermes. Family celebrations, corporate functions and events may be held in the main restaurant or the small private dining room. Meyjitte has introduced a variation of modern French cuisine based on Australian ingredients. “My restaurant is relaxed but sophisticated. It is less formal than some overseas or interstate fine dining establishments, Queensland is designed for relaxation. Although we are less formal we take enormous pride in serving the best food and wine available anywhere. I look forward to sharing the Absynthe experience with people who savour the difference,” Meyjitte Boughenout.
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Assiette
Surry Hills, Sydney
Chef/Owner - Warren Turnbull Warren Turnbull’s dream was always to one day open his own restaurant. Assiette is that dream which began back in Auckland in 1992, when he walked into his first kitchen and fell in love straight away. Two years later, Warren moved to London to further his desire to learn from others he had heard about, read about and seen on television. Working for the likes of the famed Marco Pierre White only fuelled this passion. After three years, Turnbull once again packing his bags, headed to Sydney and found himself in one of the city’s most prized kitchens: Banc restaurant. For the next six years he worked alongside Liam Tomlin, moving through the ranks to become head chef. It was these years working with some of Sydney’s finest chefs, and a brief stint at Cruise restaurant as executive chef where he earned his first Sydney Morning Herald Good Food Guide Chef’s Hat, that told Warren it was time to open Assiette. With a lot of hard work and the help of some very special friends, Assiette opened its doors on the 18th July 2005. Turnbull’s dream is very much alive and judging by some of the reviews, he is having the time of his life.
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Becasse
CBD, Sydney
Becasse restaurant was established in November 2001 in its former Albion Street, Surry Hills site by Justin and Georgia North. Becasse Restaurant In July 2005 the Norths relocated to their new elegant space at 204 Clarence Street. In the past four years Becasse has developed and evolved into one of the Sydneys premier dining spaces, with its modern French cuisine and professional, friendly service with one of the cities finest cellars. Justin and Georgias motivation is to continue to evolve their establishment into one of Australias finest restaurants. The driving force behind the menus is the extremely high quality of the ingredients sourced by the kitchen, with strong depth of classic technique, and well seasoned balanced flavour. Mission Statment Becasse Restaurant was opened in November 2001 with the aim of serving great Modern French food and wine at a reasonable price in a comfortable, elegant location. We aim to provide service that is professional, yet still relaxed and friendly. At Becasse our primary objective is to exceed both our customers and our own expectations. We wish not to become stagnant, but to continually evolve and to constantly strive to improve upon what we have already achieved. Justin North Justin North was born in New Zealand in 1975. At the tender age of 15 he left home in Blenheim for Wellington to begin his career in cooking. As an Apprentice, he scooped about every award available, including, in 1994, the much-coveted New Zealand Apprentice Chef of the Year. In 1993, having been a chef for 18 short months he pipped hundreds of others, many much more experienced, to attain the title of Commis Chef of the Nation at the Culinary Olympics. Justins next move was to Sydney to work at Gekko Restaurant in one of the cities top hotels, the Park Lane. He then joined Liam Tomlin and Dietmar Sawyere at the acclaimed Brassiere Cassis as Chef de Partie. A very successful year followed, during which any spare time was spent making the contacts and applications necessary to procure a place in the kitchen of one of Europe’s greatest chefs, Raymond Blanc. Justin’s rise within the huge kitchens of Le Manoir aux Quat Saisons was meteoric. At 22 he was Mr Blancs youngest ever 2nd Sous Chef and voted employee of the year from a staff of almost 200. These heights scaled, the English employment laws necessitated a return to the southern hemisphere. Justin went back via Paris where the love of his profession led him away from the tourist sights and into the kitchens of two of Pariss greatest restaurants, 3 Michelin Starred Pierre Gagnaire and Guy Savoy-a real chefs holiday. Justin then re-joined Liam Tomlin back in Sydney as Sous Chef at Banc Restaurant. During this time, Justin was invited to join a handful of world-renowned chefs at the MasterCard Cape Gourmet Festival in South Africa where he appeared on the Carlton Food Network, along with various cooking classes and demonstrations. In November 2001 Justin left Banc after 2 years to open his own restaurant Becasse in Surry Hills with his wife Georgia North. Georgia North Sydney born, Georgia trained in Sydney under Liam Tomlin and Remy Bencle at the then Wine Banc, from there she moved to Restaurant CBD this followed with the opening of the much celebrated Est. Restaurant within the Establishment Hotel. Georgia then moved on to open Bécasse with her partner Justin North.
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Bistro Ortolan
Leichhardt, Sydney
Paul McGrath grew up in County Cork, Ireland and started his apprenticeship at Ballymaloe House where he developed his passion for the importance of premium, seasonal ingredients and their proper handling and preparation. Here the meat was reared on the restaurant’s free range farm; the fruit and vegetables grown in it’s organic gardens; and the seafood sourced directly from nearby fishing boats. He went on to work in a variety of other Michelin-starred restaurants in Europe which allowed him to develop his classic technique. He arrived in Australia in 1997, keen to experience ingredients and cooking styles not widely used in Europe. In Sydney he worked in a variety of kitchens, including Reds Restaurant, Lothars on Pymble Hill, Ampersand, and more recently, for exclusive catering companies where he personally cooked for the rich and famous, including Queen Elizabeth, the Sultan of Brunei, Princess Mary and Crown Prince Frederick of Denmark. Jenny McGrath grew up in Sydney and worked in many top restaurants, including Ampersand, Quay, Becasse, and Establishment. Paul and Jenny met shortly after his arrival in Australia 12 years ago when they were both working at Reds Restaurant. Both are passionate about hospitality and together they have cultivated a distinct style which led them to open Bistro Ortolan in September 2006. True to his origins, Chef Paul McGrath insists on top quality ingredients favouring those that are organic or bio-dynamic. Together Paul and Jenny present a memorable dining experience of contemporary French fare.
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est.
Sydney, Sydney
This contemporary Australian restaurant has been awarded three hats every year since 2004. It provides delicious unique flavours to its guests, as well as a state of the art degustation set. Their wine list is personally selected by Paul Beaton. The restaurant provides a dining experience not to be missed!
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Four in Hand
Paddington, Sydney
Four in Hand is situated in Paddington, Sydney. Best known for their ability to use most/all parts of the meat they are serving. Also known for their whole suckling pig. Opening Hours Tue-Sun noon-2.30pm Tue-Sun 6.30pm-late
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Jazushi
Surry Hills, Sydney
"Jazushi" a combination of fine food, Japanese and Eurasian fusion, coupled with a well sought after funky, groovy typical Jazz bar offering live acts and recorded well known Jazz musicians with a line up of events to come. Try the food before or after the company b, Belvior Theatre. Just 1 minutes walk to the Belvior theatre Clisdell St. Prominently placed in Surry Hills near Strawberry Hills Pub and 4 minutes walk Central station off Elizabeth Street. Spacious casual with Jazz sophistication. Function area available Out door garden area covered in with Live Bamboo in Oriental setting and heated.
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Marque
Surry Hills, Sydney
This is not time for false modesty. Marque is making the international culinary community sit up and take notice. “Our star is on the rise”. Owner and Chef, Mark Best commenced his apprenticeship at the Macleay Street Bistro, Potts Point, in 1990. This was the beginning of his passion for French food. In the fourth year of his apprenticeship he was awarded the Josephine Pignolet Award for ‘Best Up and Coming Chef’ in NSW. In 1995 he opened his own restaurant, Peninsula Bistro, Balmain, which soon developed a strong local following and received good critical acclaim. During this time he decided to further his study of French Cuisine in France. In 1998 he worked at ‘L’Arpége’ in Paris, Alain Passard’s three Michelin Star ‘Gastro Temple’. He followed this with a stint at Raymond Blanc’s, ‘Le Manoir Aux Quatre Saisons’ in Great Milton, UK. His time overseas fuelled his desire to open his next restaurant, Marque. Marque Restaurant is a distillation of his hard work, experience & dedication.
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Pink Salt
Double Bay, Sydney
ABOUT PINKSALT Pink Salt is a fabulously stylish and gourmet Restaurant and Bar in the cosmopolitan Eastern Suburbs area of Double Bay with a glitzy martini lounge bar and beautiful dining area. Owners Evan Hansimikali & Bella Serventi found claim to fame when they launched their first restaurant on the harbour side suburb of Manly during the televised series My Restaurant Rules. Evan & Bella decided to re-launch Pink Salt in Double Bay in 2006 only a few months after the series finished. The large restaurant space has allowed for a great martini lounge bar which attracts both locals and bar enthusiasts. The restaurant dining area also includes a breezy alfresco area perfect for dining or social occasions. The team was only awarded with the Customer Service Institute of Australia’s Best Customer Service award in Hospitality 2008. Pink Salt Double Bay’s seductive chic interior was styled by famed designer Alex Zabotto-Bentley, the warm interior boasts French chandeliers, an abundance of soft cushions atop inviting white leather bench seating, white marbled bars and a signature pink metallic feature wall. Pink Salt is available for exclusive use, private parties, group bookings both sit down and canapés style cocktail parties.
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Restaurant Sanctuary
Pokolbin, Cessnock
At sunset head to our award-winning Restaurant Sanctuary and indulge your tastebuds with exquisite food, whilst enjoying a glass of crisp Semillon or famous Hunter Shiraz overlooking the beauty of a sunset over the vines. You even might be lucky enough to enjoy a visit from the local kangaroos.In the world famous Hunter Valley of NSW, set against the backdrop of the Brokenback Mountains, Peppers Guest House's Restaurant Sanctuary is nestled amongst the magnificent gardens of Peppers. Restaurant Sanctuary offers exquisite meals complemented by a wide selection of excellent local wines from which to choose. These are dishes that truly stand the test of time. A veritable institution of the Wine Country region, Restaurant Sanctuary focuses on quality, creating intensely sophisticated yet simple flavours incorporating the rich local and seasonal produce. On entering the newly refurbished interior, you are immediately enveloped in a warm and relaxed embrace. With a touch of art nouveau romance, this Hunter Valley restaurant exudes the contemporary and refined atmosphere of Peppers with black baroque furniture complemented by engraved glass mirrors and flamboyant lighting throughout.