Restaurant Review: Sails on Lavender Bay

Sails on Lavender Bay Menu, Reviews, Photos, Location and Info - Zomato
Oh my goodness.

This is the best way to describe each and every item that came to our table.

Here is the link

We went to Sails as a nice lunch date to celebrate an anniversary, and boy was it worth it! On lavender bay, close to Milsons point, with a magnificent view of the Harbour Bridge and Sydney Opera House, lies this cute little restaurant. It’s located right next to the ferry stop, and it is kind of cute to have the customers arrive by ferry before stepping into the eatery.

We decided to drive there, because unfortunately we were short on time :'(. We stepped inside to see the array of awards received by the restaurant and walked into a cozy and very warm room filled with the noises of happy customers and the smell of delicious food. Honestly, every person was smiling. We were greeted wonderfully by the head of the waitstaff who directed us to our tables with a gorgeous view of the water.

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The first thing I noticed, before I even get to the food, was the service. The table next to us were eating the Sails degustation menu. This is a truly hefty menu that requires at least 2 1/2 hours to devour. The servers would come over to them and not only explain the food they were about to eat, but deconstruct the matching wine right from the flavours in it to why it matches the food. I loved this addition.

Our service was equally as wonderful.

We began the meal by the complimentary fresh baked bread with home-made chive butter, and a whole butter with leek ash (what even.). The butter was divine. The bread was so bloody soft and warm. The balsamic salt to go with it was the perfect addition. The bread came to us so warm, I cannot get over it. I dunno, I guess it’s the little things that make a world of difference.

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This was followed by a wonderful and tangy fennel soup as the amuse bouche. (Can anyone pick up on the friends reference here???). This soup was so light and creamy and tangy and fun all at the same time. It was the sort of soup that came in the tiniest cup that could be drunk straight like a shot, but really should come in a massive bowl with dunking bread to eat in the middle of winter. It was delicious.

Now to our actual order. So far… this was just complimentary…

Entree:ย 

  • hiramasa kingfish tataki, cucumber caviar, kimchi, rice paper
  • scallops (the item I ordered isn’t on the online menu… so I actually cannot quote it 100%)

Mains:

  • grimaud duck breast, eggplant, baby cos, bacon powder, grape must
  • The day special of a crispy skin cod served with scallops, fennel, and well… a lot of deliciousness

Dessert:

  • pineapple and coconut eton mess, pineapple sorbet, passionfruit jelly, coriander
  • chocolate hazelnut pavรฉ, white chocolate and yoghurt mousse, sorbet, caramel crunch

We also ordered a side salad ofย broccolini, sugar snaps, snow peas, squash, cumin, lime.

Alright. To deconstruct our order.

The entree. My work were they wonderful. My scallops came with this delicious creamy mayo liked sauce. It was tangy and spicy at the same time, with some sort of a citrus infused rice cracker and bacon, that looked to me liked it was smoked and cooked in a delicious sweet maple syrup. Honestly, it was truly phenomenal. I don’t think I’ve ever used that word in my reviews before ๐Ÿ˜› The scallops were so incredibly flavoursome, which is saying something. They were soft on the inside but just lightly crispy on the outside.

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The kingfish was equally as incredible. I wasn’t expecting the kimchi flavour to be as amazing as it was. The cucumber caviar was such a surpirse! We couldn’t pin point the little green balls on the plate until we looked back at the menu. The dressing all over the meal was incredible and the little pieces of freshness in every bite. The spice was not overpowering at all and we could still taste the delicious tender kingfish below the layers of superb flavours.

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The mains were just as wonderful. The daily special cod was amazing. The skin was so amazingly crispy! It sliced apart so easily. I love a brittle crispy skin. That’s how you know its perfect. The meat was tender and juicy and flaky and served on a bed of spinach that had been wilted down in this delicious sauce. I really wish I knew what was it. I really do. The scallops were different in this meal! They were seared too, but weren’t as spicy. In fact they were kept a little more bland to soak up the flavour of the sauce and compliment the fish perfectly. The addition of the fennel was interesting. it added a tartness to the meal that was actually so welcoming. I know this special probably won’t be there if you do go… but damn was it delicious.

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The duck breast was equally as incredible. The skin was crispy and perfect, and the meat was so succulent and tender. The nutty flavour of the duck was truly delicous when paired with the bits and bobs of salad on the plate. It didn’t look like much when it came out, but boy did it fill us up. I was so pleasantly surprised by this meal. The meat wasn’t chewy at all, but each and every bite of the meat was different and delicious. Whatever they had used to tenderise the meat most definitely worked. The whole thing was wonderful. I recommend this one to you all.

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The side salad was so surprising too. If possible, grab this too. It seems so simple with the broccolini, snap peas and squash but oh the dressing. That dressing was so light and subtle but so flavoursome. It actually was the perfect accompaniment to the fish and duck. It added so much freshness to the deep nutty flavour of the duck and the tangy flavour of the fish ย and sauces.

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Now to the dessert. The eton mess was delightful. It has coconut meringue, and a truly delicious pineappleย sorbet that I could eat forever. Honestly it was stunning. The passionfruit jelly was equally amazing and was just perfect. There were chunks of fruit in the mess and it was just a little piece of fruity heaven. For a dessert, I think this was one of the lightest I’ve had. It’s great for a fairly full tummy!!

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My dessert was the hazelnut pave and oh gosh was it decadent and rich. I thought it was a little too rich for my liking but I did finish it nevertheless because it tasted like a bloody fancy nutella for a princess and I wasn’t going to let it go to waste. The crumbs with it were crunchy and tangy, while the entire pave was dusted with a bitter coffee. It actually cut down on the rich sweetness which I didn’t mind at all. The white chocolate mousse was delightful and delicious while the sorbet was a little tangy. The caramel crunch was just the perfect little thing to add to bite between bites.

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Okay… let’s get to the score before I kill you with my words about incredibly wonderful food.

Food: 10/10

Seriously do I really need to add anything more?

Service: 10/10

It was wonderful and kind and well… just plain nice ๐Ÿ™‚

Ambiance: 8/10

I think the fact I could see the ferry stop bugged my a little, and it blocked out view of the bridge. Plus the restaurant did get really loud, but it might be because of the slightly tipsy couple next to us that progressively used more and more swear words

Originality: 10/10

Seriously. An eton mess with coriander? What even. It was amazing.

Overall Score: 9.5/10

โค

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Restaurant Review: Green Peppercorn

Green Peppercorn Menu, Reviews, Photos, Location and Info - Zomato

I had heard so many awesome things about Green Peppercorn and I am so happy my bestie took us out to check it out. What better way to celebrate good friendship than with Thai food? I feel like its the perfect cuisine with the balance of the spicy, the creamy, the sweet, and the sour. Some of my favourite restaurants happen to be Thai ๐Ÿ˜› I think Green Peppercorn is a new addition to the list ๐Ÿ˜›

Tucked away above a bar, we basically completely missed the sign. It’s like those brain teaser tests, where there is a colour spelled out, and it’s written in a different colour. Like GREENย or BLUE.ย Furthermore, the sign is right in front of a staircase… so it definitely threw us all off a little. Anyway, up the long and funky staircase we went where on the ground floor there is a wall of mirrors and while climbing I just remember some form of cool painting.ย 

Once you enter the restaurant, it’s a loud and casual set up. On the left was the large and very well equipped bar, while on the right and ahead there are plenty of tables. We went on a Wednesday, so ofc a booking wasn’t really necessary. Now even for a Wednesday, there was a decent crowd… enough for the sounds of laughter and chatter to drift out to the staircase.

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The menu boasted with plenty of items to choose and select from. The drink menu was vast, and the food… blimey there was heaps of it. Green Peppercorn offers all the classics like green and red curry, pad thai and pad kee mao, while serving up plenty of the irregulars. The good thing is that there is a great selection of vegetarian options, and plenty of really exotic and fun flavours. I mean how many times do you see betal leaf and 2 pages of salad options? Not very often.

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We ordered the following:

  1. roast red duck curry
  2. thai papaya salad
  3. lamb massaman curry
  4. chicken pad thai
  5. pandan creme brulee x 3

The food came to us fairly quickly, and was served up with a beautiful steaming pot of jasmine rice. We accompanied our food with the classic coconut water ofc, served up right in a coconut. It really can’t get better than that in my opinion. The first thing i notice about food is the smell and boy did everything smell fabulous. First thing to reach us was the roast red duck curry and it looked and smelt divine.

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The first, and last time before this, that I had eaten duck… I honestly didn’t enjoy it. it was chewy and little odd tasting to me. So obviously I was a bit apprehensive to try this one, but alas… the bestie knows best! Her choice did not dissapoint! Now at first glance the serving size seemed really small… it is comfortably enough for one person. The plate itself was gorgeous, and you can see the beautiful roasted pieces of duck floating in the curry. The duck was cooked perfectly, with a light crispy skin and nutty meat. The curry was fairly mild but the green peppercorn (lol see what they did there?) and chili pieces packed some fire to the bowl. I definitely recommend this dish ๐Ÿ™‚

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Oh the papaya salad was stunning. It was light, and spicy, and sour and sweet all at the same time. How does that even happen!? The dressing was truly fabulous. I mean that was the real star of this dish… like good enough to spoon out and drink it alone. I don’t ask condone doing that. The dressing is quite spicy. It will clean out your sinus completely.ย Back on track. The salad. Get it. Because it is scrumptious and is a great way to compliment the creamy curries. My goodness… my mouth just filled up with saliva just thinking about it.

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The lamb massaman curry was another stellar dish. It was just so hearty and wholesome! This curry I thought was on the heavier side, and I definitely couldn’t finish it alone. I’m always a little worried with Lamb because it really does have to be cooked just right. Boy was this was perfect. The meat literally fell off the bone and my friends were left to contemplate whether or not they were going to tackle the marrow too. The meat was flavorsome and succulent, and the curry was lightly spicy but truly delicious. Another one to add to the recommendation list for sure!

As far as pad thai goes… I didn’t think this one really bought anything new to the table. At $12.90 I guess I expected something a litttttle better than the regular take out style ones, but I personally didn’t note much of a difference. On that note, it was still a really good bowl of noodles. Would I have it again there? Probably not… I think you are much better off trying something you wouldn’t find on a regular take out menu there – it will be worth the bucks.

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Now finally to the dessert. Oh blimey this dessert. I had dreams of this dessert. I still have dreams of this pandan, caramelly, coconutty creme brulee. The crack was perfect, the dish was delish, the taste was honestly heavenly. Even if you only go there for dessert… just get this. It is worth it. I want to go back just for this dessert. Back to the serious stuff. Size wise I think it’s a little too big for one person, as the boys realised after it came out, and is a perfect little dish to share between two. Its not too sweet, which is fabulous, and the coconut is not overpowering at all. In fact the coconut tastes real, and not synthetic like a lottt of coconut desserts nowadays.

And ofc… we forgot to take a photo of dessert -_-

I must add a note about the service. I wouldn’t call it fantastic, but it is decent enough for the evening. I felt like they took a little too long to come around to our table to take the order, but were in more of a hurry to clear the table away. Not sure if I liked that… but I thought I may as well mention it. One thing I did LOVE though was the fact that the general manager of the restaurant – the attractive bearded man roaming around the restaurant ๐Ÿ˜› – would go around to every single table to hear their thoughts on the food and offer up some light and funny conversation. He came around to us twice with something funny to say which I think was really quite great.

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Now to the ranking:

Food: 9/10

Perhaps even a full score… but I think the Pad Thai let it down.

Service: 7/10

I loved how the general manager came to us, but otherwise the service is really quite average

Ambiance: 10/10ย 

Green Peppercorn has really nailed this. The bar is fantastic and everyone was just so happy and casual which is great to see.

Originality: 9.5/10

The half point is only because of the fact that there was nothing new to the pad thai, but otherwise the expansive menu is truly original and truly wonderful.

Overall: 8.875 (to be exact) ย /10 (haha)ย 

okay 9/10 ๐Ÿ˜€

Yay food. Let me know what you think once you’ve visited this place! I would love to see if you thought different ๐Ÿ˜€

 

 

 

Coconut and Lime Tapioca Pudding

Finallllly I am getting around to writing up this delicious recipe. The cold Sydney weather with the really late onset of autumn rains made for the perfect weather to whip up some of this stuff. I don’t make it often… but when I do, it doesn’t last for long at all. I guess I just love pudding, whether it’s tapioca or some spiced Indian kheer.

The recipe is super simple, and can be tweaked in so many ways. You can make it with whole milk, or cream sometimes, or coconut milk. It goes perfectly with whatever seasonal fruit you can get your hands on! But a point to remember is that tapioca is one of the purest forms of starch you can find. If you are trying to cut down that blood sugar then most definitely avoid this stuff at all costs!

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You might be wondering… well duh? Why make a dessert if you are trying to cut down on sugar intake? Well tapioca can be used to make savory food too . At home we make a spiced tapioca meal during fasting periods as an alternative to rice or breads. I’m moving way off track here.

Coconut and Lime pudding! How can anyone resist the combination? It’s fun and tropical and really refreshing. It’s the kind that works wonderfully well during the hotter months and cooler months too. Here’s that simple recipe

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Right? Simple. And it works a treat. It’s the easy dessert that you can whip up in no time. Perfect for those last minute dinner parties or a quick treat for an every day dinner.

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Spicy Garlic and Tamarind Fish

With this recipe I think I’ve realised that I cook way too much fish. I need to start cooking or at least sharing some of my chicken and other vegetarian recipes! That just means a little extra effort to come up with new and fun recipes. It’s okay… I am looking forward to it ๐Ÿ˜›

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Now a friend actually asked me to make a few more Indian recipes, like I mentioned in my Lahori fish recipe. So here is one of my family’s favourite simple fish curries that just works great with rice and roti. It’s a fairly basic curry, but I add a little twist to it to make it a bit more fun.

I use, like I always do, Basa fillets, which are great because they a cheap and work great in curry, BUT they are very flaky and break apart too easily. When it comes to curry, this makes working with Basa a bit difficult. To overcome this I went ahead and did a gram flour coating to the fish and fried the fillets off before making the entire curry. This process really is optional if you are using a more robust fish such as cod or haddock, but works fine either way!

Tamarind fish is one of my favourite dishes to make, and it works so oddly well with garlic! The sweet and sour flavour is complimented so well with the pungent and strong flavour of the garlic. This with the flavours of dried mango, cumin and coriander… you end up with this magnificent beast.

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Here is the recipe!

 

garlic and tmarind fish

It’s a bit long isn’t it :/ It’s okay… it really is fairly straightforward!!

Let me know what you think about this recipe! I don’t really know what else to write today haha. Just make it and eat it. Okay?

 

โค

 

Orange and Elderflower Halwa

OOh yes… another Halwa recipe. I think I’ve become a little obsessed with making new halwa recipes. Halwa is just so yummy!

Like I said in my previous Halwa recipe… Halwa is basically a pudding usually made with semolina or milk solids (khoya). With origins in the Middle East and the Indian Subcontinent, this pudding is eaten during festivals, special occasions and religious events. My mom typically makes it with bananas and semolina, and it was definitely one of my favorite things while growing up. So if you have checked out the blog lately, you will see that I’ve already made a sugarfree halwa which turned out seriously amazing! Here is the link!

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Why orange? Because we tend to always have oranges at home, and they never seem to finish! Plus, I haven’t eaten all that many orange sweet recipes in India, and well.. I just felt a little bit inspired. The elderflower? Well that is because I had a really refreshing orange and elderflower drink some time ago, and it’s become my new infusion flavour. You can grab elderflower cordial, which is the easiest way to infuse the flower, from good supermarkets. I picked mine up from Woolworths, but I found only a few of them stock up on the cordial ๐Ÿ™‚ Now please remember that cordial is basically sugar and elderflower made into a syrup… so not all that good for the diabetics ๐Ÿ˜ฅ

This recipe is fairly straightforward, but does have a little bit of prep times (i.e. like 2 hours!).

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For a sweeter halwa, of course add more sugar while cooking. Also, it is important to toast off the semolina prior to making the complete halwa otherwise you end up with a kind of uncooked and clumpy semolina mixture which isn’t all that appetising ๐Ÿ˜ฅ

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Hope you guys liked this easy recipe! Look out for more easy halwa recipes that I’ll be posting up! Are you guys enjoying the fusion foods from the Indian Subcontinent? I’m going to have a go at doing some more t

 

Fool Proof Roast Turkey

So since last year, my friends and I have made it a massive tradition to host Christmas and cook a delicious feat for everyone to eat together. Sort of like pot luck… but we all cook together and have heaps of fun with drinks and snacks and wonderful chatter.

This year we were 3 friends short! Yikes! We made the most of it, however, to celebrate Christmas as best as we could with plans to celebrate with the entire crew after new years.

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Christmas, as I’ve said in my numerous posts before, is truly my favourite time of the year. It’s the time to get together with the family and enjoy wonderful food, and give back to community in any way you can. I love every little bit about it… actually maybe not the heat…

but you get the point ๐Ÿ˜›

This recipe is inspired from the Laura Vitale recipe – here is the link!ย ย but with a few additions ๐Ÿ˜› I had a few extra things left over and did it in a slightly different manner. The recipe though is pretty damn simple, and straightforward. For a first timer making the turkey… it actually turned out really wonderful (I’m not saying it… my friends are). Oh and I’ve realised I actually prefer the white meat…

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Though that may be because the white meat was really quite tender.

The aromatics are essentially the same. The rosemary, thyme, sage, carrot, onion, garlic and celery. But! I added parsley, apple, lemons and some figs to the mix to create a sweet yet sort of tart flavour profile. It actually turned out wonderful! The glaze added just that added punch of flavour and sweetness to the tender meat.

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I used a Steggles frozen turkey, which was a really great decision! It came really well cleaned, the only thing I had to do was chop off some excess skin and the neck piece from inside the cavity. It took a whole 4 days to defrost, which also includes leaving out in the sink overnight! It was a 5 kilo tukey after all -_-

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Boop di boop. And that is it!! The apple and figs make for a lightly sweet glaze and really different flavour to the turkey and gravy. It gives it a kind of hint of Christmas right in the meat ๐Ÿ˜›

By roasting the turkey uncovered it allows the skin to crisp up really nicely, and get wonderful colour of the skin too. By initially keeping the meat covered helps to circulate the heat and keep everything wonderfully moist ๐Ÿ™‚

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I recommend checking out some youtube videos for advice on cleaning the turkey, and learning how to stuff and baste it, but this recipe is one I definitely want to try again and really expand on ๐Ÿ™‚

I hope you can feel a little inspired to cook turkey this year. Trust me it was my first time, and it wasn’t too bad at all ๐Ÿ™‚