SYDNEY, AUSTRALIA
Escargots de Bourgogne
Bouillabaisse de Marseille
Creamy Mashed Potato
Fillet of Beef Tenderloin
Magret de Canard
Warm Sticky Date Pudding
Chef churned Hazelnut and Praline Ice Cream
We were excited to come here as it would be our first time dining in a French restaurant and having snails. The snails were surprisingly good - very tender - and the garlic butter sauce was delicious. The other entrée and mains unfortunately weren't that great. The mashed potato tasted watered down, the beef tenderloin and the sauce was very salty, and the duck didn't exactly have crispy skin. There's also not a lot going on with the way the dish is plated - meat on one side and the veggies stacked neatly on the other. Luckily, we did end our meal with some good dessert and yummy ice cream.
To describe each of our dishes in a little more detail, the escargots were marinated in a herb-infused court bouillon and oven baked in garlic butter. Bouillabaisse is a traditional French seafood soup with mussels, fish fillets, prawns and a garlic baguette. The beef tenderloin came with potato millefeuille and red wine jus, and the Magret de Canard is crispy skin duck breast fillet with wok tossed spinach served with cassis and raspberry sauce. The sticky date pudding was covered in butterscotch and topped with French vanilla ice cream, while the hazelnut and praline ice cream was served on a sable breton with a Grand Marnier caramel.
The Little Snail
50 Murray St
Pyrmont NSW 2009
We were excited to come here as it would be our first time dining in a French restaurant and having snails. The snails were surprisingly good - very tender - and the garlic butter sauce was delicious. The other entrée and mains unfortunately weren't that great. The mashed potato tasted watered down, the beef tenderloin and the sauce was very salty, and the duck didn't exactly have crispy skin. There's also not a lot going on with the way the dish is plated - meat on one side and the veggies stacked neatly on the other. Luckily, we did end our meal with some good dessert and yummy ice cream.
To describe each of our dishes in a little more detail, the escargots were marinated in a herb-infused court bouillon and oven baked in garlic butter. Bouillabaisse is a traditional French seafood soup with mussels, fish fillets, prawns and a garlic baguette. The beef tenderloin came with potato millefeuille and red wine jus, and the Magret de Canard is crispy skin duck breast fillet with wok tossed spinach served with cassis and raspberry sauce. The sticky date pudding was covered in butterscotch and topped with French vanilla ice cream, while the hazelnut and praline ice cream was served on a sable breton with a Grand Marnier caramel.
The Little Snail
50 Murray St
Pyrmont NSW 2009
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