Saturday 25th May 2013.
Restaurant Reviews
11 posts
Saturday 13th October 2012
28 May 2011
Chef: Mark Best
This year the tennis dinner was held at Marque Restaurant at Surrey Hills.
Ratings
Ambiance 2/5
Food and Wine 5/5
Service 2/5 (tba)
The overall rating was 3 stars.
Degustation Menu
The next tennis dinner is on Saturday 28-May-2011 19:30 at Marque restaurant. Click here to read a review by Gourmet Traveller.
Marque Restaurant
4-5 / 355 Crown Street
Surry Hills NSW 2010
(02) 9332 2225
The Current Degustation Menu
Foie Gras with Apple & Cinnamon
Almond Jelly with Blue Swimmer Crab, Almond Gazpacho, Sweet Corn & Avruga
2004 Reichsgraf Von Kesselstatt, Riesling Kabinett Feinherb, Scharzhofberger, Saar, Germany
Pickled Calamari with Ink, Wakame & Caper Water
2008 Mantlerhof, Gelber Muskateller, Niederösterreich, Austria
Cold Smoked Ocean Trout with Lemon, Dill & Vanilla
2009 Murray Street Vineyards, Viognier/Marsanne, Barossa Valley, SA
Yellow Eye Mullet with Carrots, Kimchi Pear & Nori
2008 D. de Bellivière ‘Les Rosiers’ Chenin Blanc, Jasnières, Loire Valley, France
Duck Egg with Black Cabbage, Brussels Sprouts & Vinegar
2008 Cos ‘Pithos’, Nero d’Avola/Frappato, Sicilia, Italia
Grass Fed Wagyu Bavette with Onion, Black Tea & Stem Salad
2004 Valenciso ‘Reserva’ Tempranillo, Rioja, Spain
(Optional Course)
Aged Comté with Caramelised Eggplant, Fig, Yoghurt & Rye
Toro Albalá ‘Fino Electrico’, Pedro Ximenes, Montilla-Moriles, Spain
Sauternes Custard
Chocolate with Basil, Liquorice & Lime
‘Off Dry Nuts & The Yellow Flower’
Salted Caramel Chocolates & Bitter Bon Bons
12 June 2010
Chef: Justin North
The mid-year tennis dinner was held at Becasse Restaurant in Clarence Street Sydney with the four playing members only.
Ratings
Ambiance 3/5
Food and Wine 5/5
Service 4/5 (no synchronised plate delivery)
Graham and Francis had issues with the potato cooked in ash and the creme brulee.
Peter and Mark was very happy with the food and wine.
Overall Peter gave it 4 stars.
Degustation Menu
Canapé
Amuse bouche
Salad of marinated winter vegetables
pea mousseline, purple carrot puree, black olive and lemon balm
2008 Dr Mayer Riesling trocken, Remstal
Yabby tails and heirloom tomatoes
green zebra gazpacho, golden tomato and olive oil sorbet
2009 Vina Litoral “Ventolera” Sauvignon Blanc, Leyda Valley
Low temperature cooked Hapuka fillet
braised leeks and baby onions, clam beignets, curry and crème fraiche
2008 Paco & Lola Albarino, Rais Baixas
Fricassée of king prawns and hand rolled macaroni,
local prosciutto and smoked crustacea butter
2008 Domaine des Rouiges-Queues, Bourgogne Hautes-Cotes-de-Beaune, Burgandy
Braised pork tails and smoked scallops
caramelised calves sweetbreads, celeriac and congo potatoes
2007 Elian da Ros “Abouriou”, Cotes du Marmandais, South-West
Daube of Blackmore’s full-blood wagyu shin
kipfler potato baked in ash, Jerusalem artichoke and jus Bordelaise
2008 Gibson Reserve Merlot, Barossa/Adelaide Hills
or
Ballotine of Glenloth Game Pheasant
confit chestnuts, Brussels sprouts, bacon and jus gras
2008 Poonawatta Estate “The Cuttings” Shiraz, Eden Valley
Pink grapefruitcreme legere
buttermilk and beetroot
Banana crème brulée
salted peanut brittle and milk coffee sorbet
2007 Vinden Estate Botrytis Semillon, HunterValley
or
Zokoko 66% Uganda chocolate and caramel ‘cadeau’
organic vanilla and milk sorbet
2006 Mas Amiel Vintage Reserve, Languedoc-Roussillon
Plus
Small cheese platter with TBA fortified wine.