Bloodwood: Seasonal Menu for Sharing, Newtown (27 July 2011)

416 King Street, Newtown NSW 2042

Phone: (02) 9557 7699

http://bloodwoodnewtown.com

Bloodwood birthday bash

“On any visit to bloodwood you'll find the three chef owners, Claire, Jo and Mitch in the kitchen, hard at work bringing you a fresh seasonal menu, with an emphasis on sharing”

A friend’s birthday dinner finally gives me the chance to visit Bloodwood in Newtown. Having a table of 13 allowed us to make a reservation (at least 8 required). We thought about the choosing the banquet menu ($50 per person) to keep it simple but ended up choosing our own dishes and just getting multiple numbers to share amongst the table which worked out really well. Even though we were located downstairs in a somewhat isolated separate area close to the unisex toilets our service remained pretty attentive and friendly throughout the night. My Bloodwood Iced Tea ($18) came at a premium price like most iced tea cocktails but was certainly worth trying. The Polenta chips ($9) were done well and well enjoyed especially when combined with the gorgonzola sauce. I loved the flavoursome Grilled cuttlefish salad, cucumber and herb salad, mustard cream ($19) making it a favourite of the night for me. The Socca, chickpea pancake, zucchini, roast peppers, persian fetta, basil ($15) was tasty and an easy one to share.

King prawns and pippies xo sauce ($29) were decently sized and properly deveined. A table favourite for dessert was the Sugardaddys chocolate torte, pedro ximenez, buttermilk mousse ($12) with some actually claiming it was even better than sex I believe. The Bloodwood trifle ($12) contained some potent port wine jelly although I felt it was perhaps missing some extra creaminess to make it less dry. With initial low expectations after all the restaurant hype my night ended up being a very pleasant dining experience from which seemed to be an all female kitchen and service restaurant. The ladies certainly seemed to know how to cook and provide interesting and flavoursome dishes made with seasonal ingredients. I'd happily return to try more dishes on the menu although I've heard you need to get there early due to the walk-in policy unless you can muster a table of 8 for a pre-booking.

SNAPSHOT REVIEW:

PROS: Interesting menu, Quality seasonal ingredients, Buzzing atmosphere, Nice cosy decor

CONS: Can get a bit noisy, Unisex toilets but they were kept clean, Parking is generally a nightmare in the area

MUST TRY: Grilled cuttlefish salad, Sugardaddys chocolate torte, Bloodwood Iced Tea, One day returning to try other menu dishes

THE DAMAGE: $737.50 for 13 people

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Bloodwood mocktail ($8), Bloodwood Iced Tea - Vodka, gin, rum, mescal, Cointreau, apricot brandy and orange topped with bloodwood's organic tea syrup ($18)

WORTH TRYING :-)

2008 Pegasus Bay Sauvignon Blanc Semillon, Waipara Valley, New Zealand ($12), Bloodwood mocktail of Singapore Sling style ($8)

July set menu ($50 per person)

Table water and cutlery

Lamb kibbeh, spiced almonds, romesco ($19)

Polenta chips, gorgonzola sauce ($9)

WORTH TRYING :-)

Grilled cuttlefish salad, cucumber and herb salad, mustard cream ($19)

SIMON FAVOURITE :-)

Socca, chickpea pancake, zucchini, roast peppers, persian fetta, basil ($15)

Leaf salad, mixed leaves, croutons, crisp bresaola ($9)

Drunken salmon wrapped in bric pastry, celery sauce ($32)

Salt cod brandade, watercress, fennel, quinoa, pil pil sauce ($17)

King prawns and pippies xo sauce ($29)

Coorong angus beef brisket, kipfler potatoes, brussel sprouts ($30)

Sugardaddys chocolate torte, pedro ximenez, buttermilk mousse ($12)

SIMON FAVOURITE :-)

Bloodwood trifle, rhubarb, pound cake, port wine jelly, quince anglaise, vanilla bean yoghurt ($12)

Downstairs private dining room

Seating

Mezzanine seating

Kitchen

Interesting wall feature

Bottle decor

Bill $737.50 for 13 people

Unisex toilets with old school taps

Is someone missing a door?

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Rockpool Bar & Grill: Glenfiddich Launch of Rich Oak 14 Year Old, CBD Sydney (27 Sept 2011)

66 Hunter Street, Sydney NSW 2000
http://www.rockpool.com/sydney/bar-and-grill

Pioneering something new

“Glenfiddich is introducing a new pioneering single malt Scotch whisky, to the Australian market called Rich Oak. Patiently matured for 14 years, Rich Oak is then delicately finished for 12 weeks in untouched American and European oak casks – an innovative first for the single malt Scotch whisky industry”

Thanks to Steve Stammers from Weber Shandwick for inviting me to the exclusive Glenfiddich launch of Rich Oak 14 Year Old at the Rockpool Bar & Grill. Upon entering the restaurant through the corner foyer door I felt I was entering the lobby scene in The Matrix — maybe I was. Impressive high ceilings, dim lighting and stylish decor greeted and overwhelmed me as a first timer visitor further within. Surely a place to take someone to impress I think. The night started in the cosy hallways outside a level 1 private dining room where a pre-dinner cocktail of Elks Lodge Fizz was offered made with Glenfiddich 12 Year Old, Plum Pisco, Spice Syrup, Lemon Juice and Dash of Egg White — quite nice with noticeable alcohol content. As I was seated at the table between John Lethlean (The Australian Co-editor Food & Wine), Bob Kennedy (William Grant & Sons) and opposite Glenfiddich brand ambassador Ian Millar I felt I was in good hands to learn a thing or two about single malt whisky. Being very much a G&T man to date I think my taste buds are yet to fully mature and appreciate the complex euphoric pleasures a single malt whisky is known for but having the chance to sample the 21, 30, 40 and now new released 14 year old I feel one step closer to being a single malt appreciator.

Wines on offer were all quite good, and noticeably not cheap either from the very extensive (overwhelming) International wine menu. For entrée the Crudo of Ocean Trout, Yellow Fin Tuna and Hiramasa Kingfish ($32) was noticeably fresh and lightly flavoured. The Wood Fire Grilled Vegetables and Tzatziki Salad ($21) I’m sure would please any vegetarian with good flavour and the meat lovers board of Joselito Iberico Jamon, Jamondul Serrano Jamon Reserva, Fratelli Galloni Parma Prosciutto with Pickles ($35) was nice although a little confusing to know which was which and slices weren’t easy to share. I really enjoyed the massive sized Charcoal Roast King Prawns ($30) with good flavour and would surely order again. I believe the Market Fish was King George Whiting nicely cooked with subtle flavour and thankfully no bones to be found.

The signature Cape Grim Dry Aged 36 Month Old Grass Fed Rib Eye on the Bone 350g ($60) was impressively tender and flavoursome throughout. I can see why it comes at a price. I actually preferred it to the Rangers Valley Dry Aged 300 Day Grain Fed Rib-eye on the Bone 440g ($75). Sides were done well and seemed quite reasonably priced for the quality. Potato and Cabbage Gratin ($9/$12) arrived in a flat hot pan, the Boiled Mixed Greens with Extra Virgin Olive Oil and Lemon ($9) retained some natural crunch and the Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette ($9) had a nice balance of balsamic vinegar for a taste bud zing. A large slice of Passionfruit Pavlova ($21) soon became a crowd pleaser although I tend to add some strawberries and kiwifruit with my Christmas family lunch version. The Black Forest Trifle, Inspired by The Fat Duck's BFG ($25) was perhaps more cream than sponge and jelly although quite wickedly good. The Cheese selection ($32 for three) came with an assortment of fruit bread and crackers although I tend to prefer wafer crackers or French baguette these days to better appreciate the cheese.

The Glenfiddich Rich Oak will retail at $94.99 nationwide in selected liquor stores from October.

SNAPSHOT REVIEW:

PROS: Very nice décor and setting, High quality produce and dishes, Professional service, Glenfiddich fans now have another new release to appreciate, Very extensive International wine menu (169 pages — OMG!)

CONS: Expensive menu although sides seem very reasonably priced for the quality, I thought the disabled access door was the main door on Hunter Street (it’s not, but it used to be)

MUST TRY: Cape Grim Dry Aged 36 Month Old Grass Fed Rib Eye on the Bone 350g, Revisiting to try more of the menu

WORTH TRYING: Charcoal Roast King Prawns, Passionfruit Pavlova, Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette

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Elks Lodge Fizz: 30ml Glenfiddich 12 Year Old, 20ml Plum Pisco, 5-10ml Spice Syrup, 20ml Lemon Juice, Dash of Egg White

My zoom lens on standby, Warming the glass of scotch in your hand

12 and 15 year old Glenfiddich

18 and 21 year old Glenfiddich

30 and 40 year old Glenfiddich

50 year old Glenfiddich

2009 Sancerre, Vincent Pinard ‘Florès’ ($94), 2009 Viognier By Farr, Geelong, Vic ($112)

2009 Shiraz, Bress, Heathcote ($89), 2007 Châteauneuf du Pape, Domaine Saint Préfert ($155)

Fresh bread

Joselito Iberico Jamon, Jamondul Serrano Jamon Reserva, Fratelli Galloni Parma Prosciutto with Pickles ($35)

Wood Fire Grilled Vegetables and Tzatziki Salad ($21)

Crudo of Ocean Trout, Yellow Fin Tuna and Hiramasa Kingfish, and with Coriander and Fingerlime Flavoured Extra Virgin Olive Oil ($32)

Charcoal Roast King Prawns, Split and Marinated ($30)

WORTH TRYING :-)

Market Fish - King George Whiting

Cape Grim Dry Aged 36 Month Old Grass Fed Rib Eye on the Bone 350g ($60)

SIMON FAVOURITE :-)

Rangers Valley Dry Aged 300 Day Grain Fed Rib-eye on the Bone 440g ($75)

Boiled Mixed Greens with Extra Virgin Olive Oil and Lemon ($9)

Potato and Cabbage Gratin ($9/$12)

Radicchio, Cos and Endive Salad with Palm Sugar Vinaigrette ($9)

WORTH TRYING :-)

Cheese selection: Douceur du Jura, Cow’s Milk, Franche-Comte, France; Montagne du Jura, Cow’s Milk, St. Imier, Switzerland; Bleu des Basques, Ewe's Milk, Pyrenees, France ($32 for three)

Black Forest Trifle, Inspired by The Fat Duck's BFG ($25)

Passionfruit Pavlova ($21)

WORTH TRYING :-)

PR staff meal — As seen in Sydney TimeOut Burger Wars: David Blackmore’s Full Blood Wagyu Hamburger with Bacon, Gruyere Cheese and Zuni Pickle ($24)

Taste sensations with Glenfiddich

Lindt 70% Dark Chocolate apparently goes well

Guests and Glenfiddich Brand Ambassador Ian Millar (bottom right middle)

Speech time

Blind tasting

Tastings to be had

Photographers in action

Nice toilets using my favourite Aesops hand liquid soap

Goodie bag with a sample of the Glenfiddich Rich Oak 14 Year Old — even has my name on it so it must be mine

Entrance and high ceilings

Loving the opulent decor

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