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