MCA, 149 George Street, The Rocks, NSW 2000
Bouillabaisse Lovers Club
I've enjoyed this bouillabaisse a few times now since 2015 and its continued to be my favourite one in Sydney, especially when combined with the lovely view of the Sydney Opera House when no cruise ships are in dock. This time around is a lovely meetup with @suzziethefoodie @see.taste.do @nora.geee @itd_be_rude_not_to and visiting @hungryempire. Chef Simon Fox of Culinary Edge has kindly surprise gifted our lunch. GRAZE Bouillabaisse for two, served Provencal Style-Market fish, blue swimmer crab, black mussels, vongole, split king prawn, split “Moreton Bay” bug, roasted chili aioli & chargrilled garlic bread ($90) has a generous amount of seafood and when combined with the chargrilled garlic bread to mop up the sauce is enough to be a feast for 2 people or when enjoyed with some entrees and dessert I think would quite easily suit 3-4 people to share.
A glass of Andrew Thomas 2017 Semillon, Hunter Valley ($17) goes done well with the seafood. My happy place has been always oysters and the Sydney Rock Oysters from Merimbula with cucumber, eschallots, alto merlot vinegar ($4.5 each) have a nice amount of flavoursome brine retained which I suspect are shucked to order. The micro herbs look nice but I always prefer without and vary the natural with just a light squeeze of lemon. Chilli & Salt Fried Baby Calamari, Pickled melon, baby cucs & chipotle aioli ($22) is tasty and tender with a nice smokey flavour in the chipotle aioli. Great addition of pickled melon and cucumber on the side to refresh the palate and becomes a new Simon Favourite. For the salad lover in me I enjoyed the Ice Berg, Dill & Chardonnay Vinaigrette, Pear & walnut ($12) with a good amount of yummy flavoured dressing and highlights of dill working well. Love a good wedge salad and this one helps to cleanse the palate from the richly flavoured bouillabaisse. A blue cheese ranch dressing option would be great as well but wouldn't be so innocent. Looking forward to the next meetup of the Bouillabaisse Lovers Club.
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