Becasse Restaurant, CBD

“You know, since we’re having a degustation, you won’t need to wait to eat while I take photos because we’re eating the same thing!” I said to Paul. He replied happily “YES!” ;)

We had just arrived at Becasse for dinner on my birthday – I had read the menu on their website, and it sounded so good that as my birthday present from Paul, I asked for us to go for dinner: the 8-course degustation. We had only been to a Two-Hat restaurant once before (Rockpool Bar & Grill) so we were really looking forward to the experience. This was my 3rd Justin North experience – starting ages ago with the famed Plan B wagyu beef burger, then Etch, and finally, Becasse! The restaurant is dimly lit and very romantic. I noticed a few tables near us seemed to be on dates or celebrating anniversaries; and a few other tables were also taking photos of their food ;)

The degustation is available with ($190pp) or without matching wines ($130pp). We decided to go without, and ordered a bottle of wine to share from the menu (a lovely 2009 Italo Cescon Pinot Grigio, $60). The only other decision you need to make is between 2 savoury courses and 2 dessert courses – so we chose 1 of each.

I’m not going to go into detail about each course, because everything really was exceptional. I was going to write my highlights of the dinner, but really, I couldn’t choose! It was an experience like nothing we’ve had before. All of the dishes were visually stunning and elegant, and the flavours were complex. To be honest, I wouldn’t even know where to begin trying to describe the food in detail – the techniques are way beyond me haha. The service throughout the evening was also wonderful. We loved it all!

After 6 years at Clarence Street (which was after 4 years in the former Surry Hills site), Becasse is closing in April, and reopening as a 25-seat restaurant in Westfield Sydney, so get there quick!

Do you have a favourite restaurant experience?

Canapé, black olive biscotti and whipped goat’s curd

A selection of breads with: butter whipped with pig’s fat (I’m sure they had a nicer way of saying it, but that’s what I remember), and olive oil emulsion with black volcanic salt

Amuse bouche

The prettiest presentation ever – like a bright, delicate garden on the plate: Salad of marinated heirloom vegetables, sugar snap mousseline, black olive and lemon balm

Marinated yellowfin tuna and shaved organic Wagyu beef, white asparagus, mushroom and chilled consommé

Confit miso blue-eye and smoked scallop, sautéed cuttlefish, cauliflower and buckwheat

Roast Palmers Island mulloway, king prawns, soubise purée and smoked crustacea emulsion

Oops, see the empty spot on the left? I started eating before I took a photo! Caramelised suckling pig and braised pork tail, roast parsnip and compressed apple

Slow cooked ballotine of guinea fowl, baby gem, almond, olive and lemon pith puree

Pot-roasted shoulder and fillet of Riverina lamb, goats’ curd, broad beans, confit garlic and rosemary

Isn’t that sweet? They wrote ‘Happy Birthday’ in chocolate! :D Buttermilk pannacotta, coriander, pain d’epice, pineapple granita

Such a unique presentation for a crème brulée and amazing flavours: Banana crème brulée, salted peanut brittle and milk coffee sorbet

Zokoko 70% Bolivia chocolate and caramel ‘cadeau’, organic vanilla and milk sorbet

Becasse Restaurant
http://becasse.com.au

Opening hours:
Monday – Friday lunch from 12:00pm – 2:30pm
Monday – Saturday dinner from 6:00pm – 10:30pm
Contact details:
204 Clarence Street, Sydney
Phone: +61 2 9283 3440

Becasse on Urbanspoon

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9 Comments

Filed under Eating Out, Fine Dining, French, Hatted Restaurants, Two Hats

9 responses to “Becasse Restaurant, CBD

  1. Pingback: Becasse Restaurant, CBD | Cats – Love – Cooking » Super Fine Dining

  2. I liked Becasse, but for some reason I enjoy the simplicity and casual vibe of Etch more. Plus, I think the Etch desserts are better.

  3. Lovely meal! I’m so intrigued to see what the new restaurant will look like!

  4. love a restaurant with an eye on details! the creme brulee looks fantastic, happy (belated) birthday!

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