Food

July 18 2011

It seems we really like the work of Sydney's Dreamtime Australia Design as this is the third time we featured their work.

Dreamtime director Michael McCann and team are the designers of the Concrete Blonde restaurant recently launched in Potts Point at Kings Cross in Sydney.

Earlier, we've covered their Victor Churchill butcher and the Sydney Seafood School.



Concrete Blonde is a 100-seat restaurant presided over by chef Patrick Dang who has brought the many nuances of his international experience to the stylish tables of Concrete Blonde.

We love the stunning fireplace, the retro comic-book mural and the clever metal "tin-can" wall slots for firewood. The strong focus on metal evokes thoughts of industrial kitchens and huge dining halls, yet the atmosphere manages also to exude inviting warmth.



As it should be, the best feature of Concrete Blonde is the food. Our recent visit had us face the formidable problem of deciding what to eat. There are many options, plus the menu changes - the chefs here are capable of experimenting and improvising while focusing on freshness, local produce, Berkshire Pork, Murrylands Farm lamb.



We had the prawns popped with popcorn, then Himasa kingfish (coffee-cured with cranberry & burnt-scallion vinaigrette, pickled mustard seeds) and for the main event, we had the Meredith duck (passion fruit-glazed root vegetables with duck ravioli in pain d'épices consommé).



Being big fans of duck, we had high expectations and they were exceeded. By now we were stuffed, yet had to indulge in dessert, which turned out to be the best part of the already amazing dinner. The chocolate dessert with its pistachio wafers and olive oil jam was phenomenal in its perfect consistency, sweetness, and rich chocolate flavour. And don't get us started on the lychee and rosewater martinis, one of the many choices on the extensive martini menu. We will be going back for more. - Mark Cunial



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