Restaurant Atelier – Glebe

Chef Darren Templeman and wife Bernadette, Restaurant Manager

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:

Sumac-cured kingfish belly, heirloom tomatoes, greek basil, tomato sorbet

This Sumac-cured Kingfish with a tomato sorbet was a lovely start to the meal, light and fresh…

Poached WA marron tail, crisp pigs’ ear, green apple, red curry oil
and citrus sesame dressing

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.

Chicken ballotine, pea & ham ice cream, lotus root and peas,
shaved foie gras, crisp skin

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!

Confit bonito, miso, tofu, snake beans and enoki

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!)

Poached fillet of john dory, celeriac, pine mushroom, royal blue potato,
béarnaise and baby sorrel

Surprise Pig roasted on the spit by Bernadette’s father

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).

Glazed breast of goose, jerusalem artichokes, jicama,
baby king browns, warrigal greens

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 🙂

Roast rump of saltbush lamb, confit rib, carrot puree,
portobello mushroom, confit onions

I was already struggling by that stage, but I still managed to clean out that beautiful dish of Lamb

Grated comté, roasted apple, bacon and maple ice cream, carob crisp

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…

Chocolate and olive oil délice, sheep’s milk yoghurt ice cream,
blackberry, vanilla salt milk purée

… 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 🙂

Strawberry and black pepper soufflé, fraises des bois sorbet, basil milkshake

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!

Restaurant Atelier
22 Glebe Point Road
Glebe NSW Australia 2037
Ph: (02) 9566 2112

Dinner: Tuesday – Saturday from 6pm
7-course Degustation: $90

For more info on the upcoming Pork masterclasses, you can contact Karen a.k.a.  @VanityFare1 on Twitter or the restaurant on eat@restaurantatelier.com.au

3 responses to “Restaurant Atelier – Glebe

  1. Wasn’t it a GREAT night…Atelier is my favourite place for 2012 – kicking myself that I’d been before. I LOVED the goose. I was really hesitant to try it (lord knows why) but I’m so glad I die – incredible.

  2. wow. Sounds absolutely fantastic and all that for $90-seems incredible!

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