A few weeks back I got to attend a superb degustation dinner at Restaurant Atelier, a little cottage located in Glebe Point Road. I had heard a lot about it from my colleagues and when the opportunity of a #twEATup with the regular offenders (& new ones) came up, I jumped on it! It also happens that my boss used to run a crêpe restaurant in the very same building back in the early 80′s, so I was keen to see where it all started!
Chef Darren Templeman and his lovely wife Bernadette really spoilt us with 10course Degustation Menu, and here is a snapshot of it:
This Sumac-cured Kingfish with a tomato sorbet was a lovely start to the meal, light and fresh…
I’ve only recently got acquainted with Pig ears at District Dining, where they are served like you would chips, like a little snack, and I discovered against all expectations that I quite like them… actually they were even quite more-ish! Chewy and salty, and here, teamed with the poached Marron tail it was beauuu-tiful.
This dish of Chicken ballotine was one highlight of the night, loved the pea & ham ice-cream and the crisp chicken skin on the side!
This Japanese-inspired dish really hit the spot, especially since I’ve been obsessed with Japan in the last year. (Maybe reading the Ramen issue of Lucky Peach magazine didn’t help!)
The pork addicts at our table were over the moon when Bernie unexpectedly brought this Pig (leftover from the birthday party group also present that night), and they ate all they managed to scrape from it!
Darren has built quite a reputation from his mastering of the perfect pork crackling, even recently appearing on Channel 10 Breakfast Show to do a demonstration, and he now holds Pork cooking classes at the restaurant (you can have a better idea of what they look like on Miss Piggy’s blog post and the Taste Explorer’s blog).
I don’t think I’ve ever had Goose meat before and it was quite tasty, while not as tender as duck, I found personally. I think I still remain very partial to duck, but I will definitely have to try goose again to verify that
I was already struggling by that stage, but I still managed to clean out that beautiful dish of Lamb!
This was probably one of the most anticipated dishes, and our pork fiends couldn’t wait to taste the Bacon ice cream. I loved it too, it was really unusual and delicious! And for those, like me, who don’t know what carob is (I understood “carrot crisp” at first, duh), Wikipedia says it’s a fruit that grows in the Mediterranean area, in the shape of long pods and which contains a sweet paste that can be used as a substitute for chocolate… et voilà! This savoury dessert offered the perfect transition for the sweeter stuff…
… which came in the form of this Chocolate délice, and all is pretty much said in the name really: delicious, intense, chocolatey, with a grain of salt to enhance it
I’d also heard a lot about Darren’s signature Strawberry Soufflé, and I could see why! It was light, fluffy, and the basil milkshake was great, you could sip it through a chocolate straw! The strawberry sorbet was lovely too, perfect to cut through the milkshake and soufflé.
It was close to midnight when we finished and I was about ready to fall off my chair in a food coma, but I managed to roll downstairs, pay for dinner (for our group $110 for ten courses including corking fee) and reach for the nearest taxi! (I’m such a granny…)
Thank you Darren and Bernie, I’m glad I finally made it after all these years of hearing about your fine establishment!
22 Glebe Point Road
Glebe NSW Australia 2037
Ph: (02) 9566 2112
Dinner: Tuesday – Saturday from 6pm
7-course Degustation: $90