Cloudy Bay Pop Up Lounge Launch, Bennelong Point (3 Oct 2012)

Opera Kitchen, Lower Concourse Level, Sydney Opera House, Bennelong Point, Sydney NSW 2000

http://www.operakitchen.com.au

Views ahoy with Cloudy Bay

Thanks to Fiona Milliken from This Is Mango for inviting me to the launch of the Cloudy Bay Pop Up Lounge in conjunction with Opera Kitchen which will run each Thursday from 4 October til 1 November 2012, 11 am til 11 pm daily. On a perfect weather evening rock oysters from Merimbula were freshly shucked by Patrick Ma while Cloudy Bay kept the 2012 Sauvignon Blanc flowing. A great vantage point for view of the Sydney Harbour Bridge and Sydney Opera House. During the pop up lounge fish and chips with a glass of Cloudy Bay Sauvignon Blanc 2012 will be available for $29. With a glass of wine on the menu worth $14 that means you're only paying $15 for your fish and chips which seems like pretty good value considering the view.

SNAPSHOT REVIEW:

PROS: Great water views of the harbour, Apparently free oysters will be served between 5.30 and 6.30 pm, Enjoyable wine with oysters or fish and chips

CONS: Weather permitting, Don't get too close to the waters edge after a few drinks

MUST TRY: Arriving at 5.30 pm to try the free oysters

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Cloudy Bay Pelorus Brut

Cloudy Bay Sauvignon Blanc 2012

Cloudy Bay Pinot Noir 2010

Merimbula Sydney Rock Oysters freshly shucked

SIMON FAVOURITE :-)

Patrick Ma shucking oysters

Fish and chips event canape

Only got one chip thought :-(

Sushi event canape

Salmon event canape

Mini wagyu burgers

Nice candle lighting

City views

Comfy cushions

Speech time — great backdrop

Drew Lambert (Wine Writer), Nikki Goldstein, Josh Horner

Les Hill (left)

Max Markson, Kanchi Williams, Simon McGorman, Simone Drewry

Chef Gérald Touchard (centre) 

Opera Kitchen service team. Event seemed to run very smoothly — well done!

Louis London band were great

Official photographers in action

Goodie bag — one for the fridge

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Chophouse: 'Pig & Pinot' Bloggers Dinner, Sydney (17 Aug 2010)

25 Bligh Street, Sydney NSW 2000
http://www.chophouse.com.au

Pigging out on a new carvery

Whether it was the ear, cheeks, trotters or snout, there was nothing left to waste when it came to a table of food bloggers witnessing a full suckling pig being carved up.

Thanks to Sarah from Pacific Restaurant Group (the umbrella company that looks after Chophouse and Kingsleys) for inviting me as a guest to the 'Pig & Pinot' bloggers dinner. We were welcomed by Adam Heathcote, Operations Manager for the Pacific Restaurant Group, and treated to a spread of lovely food by the passionate Executive Chef David Clarke (pictured above). Our waitress Michelle was on hand and looked after us with her friendly and helpful manner. The 11.4 kg Slow Roasted Organic Suckling Pig (Approximately $55/head for 10 people) was the main event which was a test run in preparation as an item for the new carvery being added upstairs in the next 6-8 weeks scheduled for Mondays. The meat was beautifully tender and the skin thin yet deliciously crunchy as hoped — this is one of those dishes for sharing with many friends.

The entree of Jamon & Italian Buffalo Milk Mozzarella, roasted fennel, almonds, balsamic & herbs ($18) had a nice balance of flavours with the mozzarella being not too overpowering. The Ceviche of Hervey Bay sea scallops (specially prepared menu item) came with freshly sliced Mt Lowe truffle. I enjoyed the balance of flavours although I found the truffle taste quite subtle. The standout side for me was The Wedge ($9.90) which was their version of a Caesar Salad with crispy iceberg, slow cooked egg, white anchoves, parmesan and speck. Lovely bold flavours complimented by the refreshing iceberg lettuce. The reasonably priced sides of Cauliflower gratin, sourdough and gruyere ($7.90) and Seasonal green beans with herb butter ($7.90) were yummy.

For dessert the reasonably priced Caramelised banana cheesecake with butterscotch and peanut brittle ($8) was nicely presented and just the right size to finish off with a sweet note followed by their signature Chophouse Swiss Milk Chocolate Block 150g with caramelised hazelnuts ($16.50). My Cappuccino was smooth and thankfully not bitter although I wished there was brown or raw sugar available instead of just white sugar. It's the first time I've tried wines from Waitaki Valley in New Zealand and I'll certainly be looking out for these. The smooth and slightly sweet 2008 Ostler Pinot Gris ($57/bottle) was an excellent match for the entrees and I think the 2006 Ostler Caroline's Pinot Noir ($82/bottle) has now become my new favourite benchmark. To finish the opportunity was given to try the very lethal Berta Grappa Nebbiolo Tre Soli Tre 2001 and XO Hennessy Cognac — I sadly was out of my depth with appreciating these with any grace and composure.

Other visits to Chophouse:

• 17 August 2010 - Jamon & Italian Buffalo Mozzarella, Ceviche of Hervey Bay sea scallops, Slow Roasted Organic Suckling Pig, Ostler wines, Caramelised Banana Cheesecake

• 7 Sept 2009 - Pork Scratchings, Minute Steak of Wagyu, Crumbed pork chop, Rangers Veal Rib, Crisp Skin Wild River Barramundi, Mushroom & Spinach Risotto, Glazed Beef Short Rib with house-made BBQ sauce

• 28 May 2009 - Roast Dinner: Riverine Premium Beef and Byron Bay Berkshire Pork with Crackling, Char-grilled lamb shoulder chops

Other food blog reviews:

• He Needs Food

• Chocolatesuze

• Food, booze and shoes

• hungry.digital.elf

• The Ninja Review

• Tasted By Two

• Here Comes The Food

• A Table For Two

SNAPSHOT REVIEW:

PROS: Nice decor, Quality ingredients, Efficient and professional service, Tasty dishes

CONS: You need at least 10-12 people to share a whole pig, Restaurant gets busy towards the end of the week so book ahead

MUST TRY: Slow roasted suckling pig with friends, Ostler Pinot Noir, Wedge salad

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Pig & Pinot menu

Sonoma bread and butter

Jamon & Italian Buffalo Milk Mozzarella, roasted fennel, almonds, balsamic & herbs $18

Ceviche of Hervey Bay sea scallops, Mt Lowe truffle, avruga and apple (specially prepared menu item)

David carving up the Slow Roasted Organic Suckling Pig

SIMON FAVOURITE :-)

Wafer thin crackling

Pig ear

Pig trotter

Pig snout

Harissa, Red wine jus, apple sauce

The wedge: Crispy iceberg, slow cooked egg, white anchoves, parmesan and speck $9.90

SIMON FAVOURITE :-)

Seasonal green beans with herb butter $7.90

Cauliflower gratin, sourdough and gruyere $7.90

Caramelised banana cheesecake with butterscotch and peanut brittle $8

Chophouse Swiss Milk Chocolate Block 150g with caramelised hazelnuts $16.50

Sparkling to start

2008 Ostler Pinot Gris Waitaki Valley NZ $57 (bottle)

2006 Ostler Caroline's Pinto Noir Waitaki Valley NZ $82 (bottle)

SIMON FAVOURITE :-)

XO Hennessy Cognac, France

Berta Grappa Nebbiolo Tre Soli Tre 2001

Cappuccino

Adam from Pacific Restaurant Group

Table for 10

The food bloggers in action

Chocolatesuze has her eye on the prize

Billy from A Table for Two taking a closer look

John from He Needs Food sporting a new snout

Bar area

Wooden themed toilet cover

Outside seating and dining area

Outside

Goodie bag: Chophouse Swiss Chocolate Block 80g with rocky road $7.50, Chophouse Swiss Chocolate Block 80g with Jaffa top deck $7.50, Two Lindt macaroons, Quality cut of Delmonico steak and instructions on how to cook the perfect steak

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