Second visit much better
Georgia and Justin North of Bécasse generously invited me and a guest to a complimentary lunch at their 2 Hatted restaurant to experience the restaurant as it should be. I recommend atleast two hours to leisurely enjoy a three course meal at this fine dining establishment. The food was beautifully presented and visually simple. Ingredients and flavours were fresh and delicious and had depth to satisfy the tastebuds. Service was attentive and knowledgeable of the dishes and the maître d' friendly and welcoming.
The canapé had such fine melt in your mouth puff pastry and would happily of eaten a whole plate of these. One of my favourite oysters is St Helens (also Coffin Bay) so I had to try and was thinking they were freshly shucked because the oyster brine tasted so fresh. The ginger and lemon thyme sorbet version worked well. The potato gnocchi was very delicious with the crispy skin barramundi.
The buttermilk mousse palette cleanser was a generous portion before trying the banana crème brulée which had taste explosions of salty peanut brittle throughout. Generous petits fours preluded a hot chocolate which pretty much filled me to the brim. Their degustation menu looks very tempting for future dining.
Other visits to Bécasse:
• 24 Oct 2008 - Good Food Month Let's Do Lunch
• 7 Nov 2008 - Reinvited back for complimentary lunch
Canapé: Puff pastry with olive puree, tomato marinated with olive oil, thyme and garlic, topped with lemon mascarpone and fried basil
Emulsified olive oil with black salt
St Helens oysters, one natural $3 and one topped with ginger and lemon thyme sorbet $5
Amuse bouche: Asparagus velouté with lemon cream and shiso leaf
King prawn and Serrano ham 'gran reserva' mparettati with shellfish bisque, tomato and orange $29
Salad of cured organic grass fed wagyu beef with spiced gaspacho salsa $15
King prawn risotto with sautéed prawns and bisque $15
Roasted fillet of barramundi with a sauté of prawns, pan fried potato gnocchi, pea puree, peas and beans $48
Palette cleanser: Buttermilk mousse with poached pineapple and pineapple granita
Banana crème brulée with salted peanut brittle and milk coffee sorbet $20
Petits fours: carrot cake, chocolate macaroons and apple jelly with spiced sugar
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