'Tasting Australia' Sydney Launch at The Devonshire, Surry Hills (13 Dec 2011)

204 Devonshire Street, Surry Hills NSW 2010
http://www.thedevonshire.com.au

Destination Adelaide for foodies

Thanks to Bianca Alosi from PEPR Publicity for inviting me to the Sydney launch held at The Devonshire for Tasting Australia 2012. The food festival sounds similar to Crave Sydney with a multitude of events and will be held in Adelaide between 26 April until 3 May 2012. The lively Ian Parmenter introduced the likes of Justin North (Quarter Twenty One), Jeremy Strode (Bistrode CBD), Sammy and Bella Jakubiak (My Kitchen Rules), Miguel Maestre (Celebrity Chef), Andre Ursini (Adelaide Masterchef contestant), Matthew Kemp (The Montpellier Public House) and Jeremy Bentley (The Devonshire). It sounded like the kids will be in for a real treat for those hoping to attend the Kids in the Kitchen event.

The Coffin Bay Oyster and Cider Beignet reminded me of my visit to Berowra Waters Inn. I don't mind cooked oysters when served this way although there's nothing quite like a freshly shucked oyster if you're a purist. The Jacobs Ladder with Crisp Onion Rings went down a treat. I was worried about the precariously balanced onion ring on top but I managed to eat without dropping it. Tender beef brisket was inside and made for quite a tasty and filling canapé. The King Prawns with Watercress Mayonnaise looked great although I wasn't quite used to the texture of the prawns which were confit cooked to apparently retain their protein. I think my preference is more grilled for whiter and firm textured meat rather than sashimi like. The two handed eating Barossa Valley Chicken and Pigs Trotter Pie was a hearty taster and the rich flavours of the Kedgeree of Lightly Smoked King George Whiting certainly helped line the stomach for any further drinking of the sponsored James Squire beers and Peter Lehmann wines.

Other visits to The Devonshire:

• 13 Dec 2011 - Tasting Australia Sydney Launch

• 26 July 2011 - Cloudy Bay Pinto Noir Duck Trail dinner

SNAPSHOT REVIEW:

PROS: Lots of events on offer at Tasting Australia, Sounds like a great opportunity to meet celebrity chefs

CONS: You'll have to travel to Adelaide for the festival

MUST TRY: Revisiting The Devonshire to try the normal menu

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Coffin Bay Oyster and Cider Beignet

Jacobs Ladder with Crisp Onion Rings

Kings Prawns with Watercress Mayonnaise

Wild Boar Pork Pie

Kedgeree of Lightly Smoked King George Whiting

Barossa Valley Chicken and Pigs Trotter Pie

Peter Lehmann wines

James Squire beers

Chef Matthew Kemp

Chefs in the kitchen

Speech time

Chocolatesuze, Ramen Raff and Me

Loving the tea cups

Glasses and kitchen pass

One of the nicest unisex toilets you'll ever find in a restaurant

Wooden spoons for all

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The Devonshire: Cloudy Bay Pinot Noir Duck Trail, Surry Hills (26 July 2011)

204 Devonshire Street, Surry Hills NSW 2010
http://www.thedevonshire.com.au

Cloudy with a taste of duck

Thanks to Angela McCann from Red Urban for inviting me along to sample the Cloudy Bay Pinot Noir Duck Trail at The Devonshire with a few other food bloggers invited by Erica Valenti and Kate Talbot from This Is Mango. Taking the place of the much liked Smokehouse, which I never got to try, I’m very much liking the new décor and ambience with acoustic wall paneling for noise reduction and old-fashioned tea cups and antique-style mirrors adding warmth and character. And I must say, how nice is their toilet complete with Aesop hand wash, linen hand towels, Ecoya candle, vase of flowers and room to move — pity they could only fit a single unisex due to space limitations but it's done so well.

I’m no stranger to the Cloudy Bay Sauvignon Blanc, or any Marlborough Sauvignon Blanc for that matter, and soon learnt their Pinot Noir was also quite a nice drop on its own. The amuse-bouche of Salt fish brandade with parsley and preserved lemon was a nice start. A dozen of these would keep me happy with a beer. Nice touch of the preserved lemon in the mayo. The warm crusty bread with a side choice of honey butter and Lescure French butter was very good — I’ve never heard a table go so quiet with enjoyment. I chose the Scallops, squid, celeriac, pomegranate and golden raisins ($25) for entrée. Scallops were cooked nicely and topped with squid and had nicely balanced flavours although I’m not a visual fan of black squid ink on a plate and would probably have preferred a pea, pumpkin or cauliflower puree, or even a simple celeriac salad with the pomegranate and golden raisins with light dressing. The Macleay valley rabbit raviolo, king brown mushroom, tarragon and spinach ($22) was rather well sized with good flavours although the king brown mushroom was more subtle in taste than expected.

The main dish of Breast and sausage roll of duck, salsify, hazelnut and parsley ($46) went very nicely with the Cloudy Bay Pinot Noir 2009. The duck breast was tender and flavoursome and it’s the first time I’ve seen salsify on a menu which was well matched to the dish. I was in two minds about the sausage roll as I kept wanting to just pick it up and dip it into some tomato sauce — childhood habit I guess. I wondered if I would have preferred a bit more duck with some Asian style mushrooms and greens instead of the sausage roll so the duck could be the lone standout. The dessert of Devonshire tea crème brulee, scone ice-cream, cherry jam and whipped cream ($15) was a real treat with MasterChef invention moments somewhat playing around in my head. True to its name it reminded me of eating a scone with jam with a side taste of tea. Very clever and definitely worth trying for a devonshire tea twist.

SNAPSHOT REVIEW:

PROS: Very nice décor and ambience, Quality ingredients, Professional service, Interesting menu and well-presented dishes, Very nice toilet albeit unisex

CONS: Space under table seemed quite narrow which felt tight when sitting (perhaps I’m just wide thighed), Single unisex toilet due to space limitations, Not the cheapest restaurant on the block and dishes can be quite rich

MUST TRY: Revisiting to try other dishes

WORTH TRYING: Devonshire tea crème brulee, scone ice-cream, cherry jam and whipped cream, Cloudy Bay Pinot Noir

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Cloudy Bay Pinot Noir 2009 Marlborough NZ

WORTH TRYING :-)

Amuse-bouche Salt fish brandade with parsley and preserved lemon

Fresh baked bread with honey butter and Lescure French Butter

Scallops, squid, celeriac, pomegranate and golden raisins ($25)

Macleay valley rabbit raviolo, king brown mushroom, tarragon and spinach ($22)

Mulloway dish for non-duck eater

Cloudy Bay Pinot Noir Duck Trail - Breast and sausage roll of duck, salsify, hazelnut and parsley with glass of Cloudy Bay Pinot Noir 2009 ($46)

Devonshire tea crème brulee, scone ice-cream, cherry jam and whipped cream ($15) — check out Chocolatesuze coloured finger nails

WORTH TRYING :-)

Chefs in the kitchen

Table setting and salt and pepper

Seating and decor

Cosy table for ten

Very nice toilet (Gold Star) although only one unisex available

Feedback/Bill cup and saucer, Leg room under table is a bit tight and narrow

Wine and flowers

Spirits on standby for your favourite drink

The Devonshire is next to Mohr Fish


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