Degustation, Dessert, Dinner, French, Japanese, Sydney, East
comments 17

Blancharu, Elizabeth Bay

So another anniversary rolled around, where F and I found ourselves mildly debating just exactly how long we’ve been together for. He’s so dead certain that it’s three years, whereas I’m dead certain that it’s only been two. Although I know I’m correct, I can’t convince him otherwise (he’s so stubborn).

I guess it doesn’t matter in the end; he managed to surprise me by taking me to Blancharu – a restaurant that’s been on my to-eat list for the longest time.

I know we’re degustation ‘hos, usually choosing the largest degustation on offer, but this time we actually chose the smaller option: 4-course degustation for $75. We worked out that where the 7-course degustation is a set menu, the 4-course gives you a choice to pick an entrée, pasta dish, main and dessert from the a la carte menu – effectively we would be sharing a larger-sized, 8 course dinner. Awesome!

Once that was established, it didn’t take us long to choose our dishes (for once).

King Crab Mille-fuille, Iceberg Lettuce, Tomato, Crispy Potato, Basil Sauce

King Crab Mille-fuille, Iceberg Lettuce, Tomato, Crispy Potato, Basil Sauce

We thought the dish presentation was most striking, where the mille-fuille was a rather pretty centre piece.

The crab was wonderfully sweet and creamy, accompanied with the refreshing lettuce and tomato, and made for a light, delicious dish.

Aburi Ocean Trout with Red Cabbage, 'Egg Yolk Zuke', Garlic Foam

Aburi Ocean Trout with Red Cabbage, 'Egg Yolk Zuke', Garlic Foam

Our favourite entrée would have to be the ocean trout though; the trout was so fresh, succulent and wonderfully flaky. Combined with the red cabbage, egg yolk zuke and garlic foam, made for a delicately delicious and refreshing dish.

Organic Soba, Carbonara Style with Truffle Aroma Foam

Organic Soba, Carbonara Style with Truffle Aroma Foam

The soba was hectic – for something that looks so deceptively simple, it was richly decadent in its creaminess and surprisingly heavy.

We loved the fact that you could faintly smell the truffle emanating from the dish. I took a second to breathe it all in before digging in.

I also loved the use of soba instead of an actual pasta noodle – the texture and flavour profile is a little different, but it made the dish all the more memorable and interesting.

Squid Ink Risotto with Beer Battered Calamari

Squid Ink Risotto with Beer Battered Calamari

I don’t think I’ve had many dishes with squid ink in them and I have to say that its blackness is a bit confronting. I think F and I both were taken aback with the dish and was a bit hesitant in trying it.

All our doubts disappeared though as soon as we tasted it. It was A-MAZ-ING.

The perfectly seasoned risotto was divinely rich and creamy with a sharp cheesy bite. The batter of the beer battered calamari was super light and crispy – almost like tempura – with perfectly cooked calamari within.

It was super simple, but it definitely packed a punch in flavour. F loved it so much that he’s declared it to be the best risotto he’s ever had (and he’s had a lot!).

Fish of the Day: Swordfish with Capsicum, Carrot and Witlof Salad with Passion Fruit and Orange Sauce

Fish of the Day: Swordfish with Capsicum, Carrot and Witlof Salad with Passion Fruit and Orange Sauce

The swordfish was cooked quite wonderfully and was perfectly seasoned. While the salad was pretty good, it was the sauce that blew our minds. It was so zesty, refreshing and had so much flavour; the fish tasted sweeter all the more for it.

Wagyu Beef Sirloin with Sauce Chasseur

Wagyu Beef Sirloin with Sauce Chasseur

The wagyu was so utterly tender and succulent – something you’d expect from wagyu and would be terribly disappointed if it were anything else.

The sauce added a nice saltiness to the dish overall.

Lemongrass Panna Cotta, Pineapple, Coconut Sorbet

Lemongrass Panna Cotta, Pineapple, Coconut Sorbet

Now, I don’t really fancy lemongrass too much (I know weird for an Asian) and I try to avoid it as much as I can, but F seeing it in a dessert really piqued his interest. I was a bit dubious to say the least.

But of course I had nothing to worry about – the panna cotta was out of this world. The sharpness of the lemongrass was hinted at but not quite there, so there was this wonderful lemony zest playing off the creaminess of the panna cotta.

The pineapple added a nice sweet-sourness to the dish and the coconut sorbet was absolutely heavenly.

The components of the dessert worked quite well on their own, but once combined it was simply a spoonful of perfection.

Peach Compote, Verbena Jelly, Vanilla Ice Cream

Peach Compote, Verbena Jelly, Vanilla Ice Cream

Sadly the peach compote, while quite tasty in its own right, was totally outshone by the panna cotta. Unfortunately, it was outshone so much… we can’t really remember what it tasted like.

Inside Blancharu

Inside Blancharu

Blancharu welcomes you quite whole-heartedly and has a friendly and attentive wait staff. The food is so fresh and while most of the dishes we had were quite delicious, there were a few that really surprised us and made us really fall in love with its creativity and simplicity.

Blancharu
Shop 1, 21 Elizabeth Bay Road,
Elizabeth Bay NSW 2011
Ph: (02) 9360 3555
Web: http://www.blancharu.com.au/

17 Comments

  1. I have been wanting to visit here for the longest time as well, reading your post has reignited the flame.
    Really have to get there soon.

  2. Thanks for the review, I’ve been interested in trying this place for a while, too, but seeing they always have discount offers at Eatability kinda put me off.

    • Ahh fair enough. I like to think of it as a win-win situation: if it was great, then we would have a great dinner at a bargain price… but if it’s not so great, at least the company was excellent and it was easy on the wallet =)

    • diane says

      my ass looks better than that squid ink ‘food’. im sorry but you clearly havent seen good food. is this your first time searching about food?
      you’re a disgrace to all the neutrals out there. GO HIDE YOURSELF!!!!!

  3. I have wanted to try this place for a while too! great review, and amazing photos. will definitely have to check it out :)

  4. All the food looks wonderful. I had a squid ink pasta at a restaurant one time before and thought it was so so tasty. Must have something with squid ink again soon!

  5. Wow! The soba has me quite intrigued. Very interesting way to serve soba, but anything with truffle has me sold.

    Prices really seem quite reasonable. I think this might just have to be added to my wishlist.

  6. That’s a beautiful looking Wagyu Beef Sirloin. The color is tempting me right now to make plans here soon. Very soon. Happy 2nd (or 3rd) anniversary to you both! Cheers! :)

  7. Petra says

    Those pictures makes me hungry ;) Especially fish of the day!

  8. I really really want to try some ink risotto now! Even though yes the Black colour is a bit off putting :P

  9. My experience with blank ink risotto at restaurants has always been good and it’s been a while since we were at Blancharu. If blindfolded I doubt if I can even tell it’s black ink except that it tastes delicious :)

  10. WatchOutWhenImHungry says

    I live down the road from Blanc Haru, every night walking past it coming home from work. I always tried to discretely peer in to see what people were eating. Mum took me for my birthday, AMAZING!
    The seven course degustation turned into eight courses when they brought out a surprise birthday creme brulee with coffee icecream, complete with a candle and “happy birthday” written in the chocolate on the plate. (Mum actually hadn’t planned it)
    Service was fantastic, Experience fabulous and the food a combination of the two. Our sidhes didn’t present as quite so “confonting” as the ones pictured here, just intriguing.
    Give it a go, you won’t be disappointed!

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