Restaurant Atelier
Darren Templeman’s food shines from the first explosive mouthful of the Duck Egg Atelier (a divine concoction of foie gras, cauliflower soubise and goat’s cheese foam served in a duck egg). Let him personally create for your table one of Sydney’s best value degustation menus ($80/person, $130/with wine) and prepare for the fireworks. If seven courses seem daunting, enjoy a great mid-week special of three courses for $59/head. The Tasmanian Ocean Trout and Foie Gras Terrine, artfully surrounded on the plate by avocado puree, octopus carpaccio, dashi and wasabi jelly ($20), is a heavenly combination. The matched wine package is well worth exploring. Sommelier Bernadette Templeman’s philosophy is that she’s competing with bottle shops ‘ so expect a diverse and interesting selection of wines you don’t see every day, with the 2004 Lake George Unfiltered Chardonnay as a particular stand-out. Dessert was both performative and memorable ‘a Caramel Soufflé pierced at the table and poured full of Whiskey Crème Anglaise, served with a side of Salted Caramel Ice Cream ($15). Service is attentive; the atmosphere is both homely and elegant – not to be missed!
22 Glebe Point Road, Glebe (02) 9566 2115
Modern European/French $$$-$$$$
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