Because it is Becasse

John and I finally made it to Becasse. 

We arrived one minute pass our booking time, and were mildly surprised no one batted an eyelid, or if any one did, it wasn't on public display. So, we meekly sat where we were shown even though I would have preferred the table at the window. 

A customary glance at the menu was given but we already knew before we arrived at the restaurant we were going to have the degustation. 

And here's what we had:

Amuse bouche - mini bites to amuse our mouth

Fancy bread with emulsified olive oil spread

Cream of white asparagus

Salad of heirloom tomatoes - cool to taste and the olive oil sorbet is a nice foil to the sweetness of the golden tomatoes

Carpaccio of coral trout - doesn't look like much here but that's just (my) bad photography. If you look carefully, you might be able to see there's also octopus bits (confit style), Sichuan pepper jellies drizzled with miso vinaigrette 

Steamed courgette flower with scallop mousseline - this dish is delightful. Warm (not hot) and with loads of delicate flavors, a contradiction but this is the only way I can describe it. I have always wanted to steam courgette flower filled with goat cheese but this version is way, way superior, and clever!

Roast fillet of jewfish - easily the best dish of the evening, and for someone who is not a fan of fish and the like, this is really special. Even John knew I would like it the moment he tasted it. He knows me well, doesn't he?

Mosaic of smoked ham and confit chicken - again, complex flavors with a delightful tweak of fresh apple and radish, laced with cider gel.

Cornish black pork - served in twin version of roast loin (very nice, esp the crispy skin) and stuffed trotter. Can you blame me? I am of Cantonese stock. A minor personal complaint - the potato puree is a tad salty

Slow cooked saltbush lamb - John's choice, as you know I opted for the pork. I thought this was quite ordinary even though the lamb was cooked perfectly. Maybe I was just tired and close to satiation and so suffer no food?

Lime creme legere - it is legere alright and heavenly to taste. My taste buds were jumping with joy as the watermelon sorbet sweetly fuses with the light lime cream which concealed three watermelon balls. I am a sucker for sweet surprises, gimme more!

Rhubard and mandarin goat's cheesecake - what can I say, the honey crumble is the best. Crunchy and sweet it is like eating candy!

Banana creme brulee - it looked too pretty to eat and for a moment I thought (hoping?) John would exchange it for my cheesecake. Instead,  he offered me only a mouthful. Damn. The peanut brittle below the caramelised wafer is wonderful!

John had matching wine with his degustation and was suitably impressed with the selection; he  even gave thumbs up to the James Squire Ale which was served with his steamed courgette flower. We have a grand time and know you would too, so what are you waiting for? 

Becasse
204 Clarence Street
Sydney NSW 2000
+61 (02) 9283 3440
www.becasse.com.au