Restaurant Balzac Game dinner – Sydney

by Suha on June 25, 2010

Chef Matthew Kemp put on his first ever Game dinner at Restaurant Balzac this week. Each of the six dishes had a different game meat and each one was better than the other. Great innovative dishes and great complimentary flavours with Yarra valley matched wines. The stand outs for me were the venison and the squab and duck terrine. The duck egg and truffled honey brulee was to die for. It was matched to the Punt Road Botrytis Semillon which was amazing. Great meal and great wines and a great concept.

Kangaroo tartare
Emu
Terrine of Squab and Duck with pickled globe artichokes
Rare roasted Venison with a delice of spiced quince
Braised Hare with chestnuts and bitter chocolate
Roast rack of Wild Boar with a cassoulet of confit neck
Duck egg and truffled honey brulee
Single malt truffles

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