Having recently tried Assiette’s degustation I was keen to go back to sample their a la carte. Timed well – or as I like to think of it, fate telling us it was meant to be – it just so happened that the second visit to Assiette took place shortly after the restaurant had switched over to their autumn/winter menu. I hate to be the bearer of bad news, but the strawberry and raspberry salad with mini doughnuts was absent from the new menu. Fingers crossed this will return come spring/summer!
If it’s one thing I’ll give this place kudos for it’s their consistency – the food and service maintain the same level of quality. K might even be a little obsessed, openly admitting to have been to Assiette a handful of times over the past year (and I thought I was being greedy)!
Fried duck egg with crispy pigs’ ears, cured duck breast and Szechuan consommé.
Kombu cured Hiramasa kingfish with oyster beignets, black sesame and dashi jelly. DERRICIOUS! I think next time I visit Assiette I might just order four of these.
Macleay Valley rabbit terrine with chicken liver parfait, pickled carrots and grapes. For a terrine, this is pretty light and refreshing. I find that terrines/pates/liver parfaits/other variations are a little too heavy on the palette for my liking.
An impromptu dish – Pyengana on toasted brioche with Jerusalem artichoke puree, mushrooms, asparagus and Pedro ximenez. I have similar sentiments to this and the Kombu cured Hiarmasa kingfish. Could totes go through a Costco bulk pack version of this dish.
Rangers’ Valley Wagyu bavette with beef cheek, kohlrabi, broccolini and shiitake caramel.
Panfried mulloway fillet with octopus, chorizo, cous cous and saffron mayonaise.
Assiette of holmbrae free-range chicken with sweet corn and roasted king prawns.
Pre-dessert: passionfruit granita.
Banana crème brûlée with chocolate crumble and peanut praline ice cream.
Pear and ginger crumble – refreshing! But between the five of us we felt mad heffas for ordering two desserts.
48 Albion Street
Surry Hills NSW 2010
Ph: 02 9212 7979
Lunch: Thursday and Friday, 12pm-3pm
Dinner: Wednesday to Sunday, from 6pm