Cotton Duck, Surry Hills
When I heard that Jared Ingersoll of Dank Street Depot was going to open up another restaurant I knew that I had to try his new project out. Of course, life being life, I didn’t manage to dine at Cotton Duck until recently.
It’s been a while since G and I last caught up and a couple of minutes of chatting on the snowfields didn’t quite cut it (especially since I spent most of that time goading him to do a jump despite the fact that he insisted he doesn’t normally do jumps and would go splat). We usually take turns deciding where to go and it was his choice this time, but realising that this would be the perfect opportunity to try out Cotton Duck, I kind of bulldozed him into coming here (though to be fair, he wasn’t too fussed in the first place – thank goodness).
Mini Bread Rolls
As our waiter whisked our menus away after taking our orders, a plate of wonderfully warm and crusty mini bread rolls arrived. What I thought was toasted black sesame seeds was actually something more akin to anise seeds with its sweet liquorice taste flavouring the bread. I normally don’t like liquorice, but the bread mellowed out the strong flavour and it was actually pretty good with the creamy butter.
Babaganoush with Sweet Potato Crisps
We weren’t expecting an appetizer, but we weren’t going to say no to something that looked rather interesting. I don’t know what was in that babaganoush, but it was freaking delicious! On top of that, the sweet potato crisps had a most satisfying crunch. We couldn’t get enough of it and was rather sad when it was all gone. That and it just whet our appetites for our forth-coming dishes.
Surf, Turf & Air - Seared Kangaroo, School Prawns and Crispy Duck Skin ($20)
I was quite excited about the twist on the ol’ surf and turf dish and it’s been a while since I’ve had kangaroo. My friend has said that kangaroo is kind of hard to cook, as it has a tendency to become tough quite easily. Not a chance with this seared kangaroo though – it was divinely succulent and perfectly seasoned. The crispy duck skin was… well, quite crispy and there is a moment of sinful fattiness when bitten into – though it was best eaten with the kangaroo or prawn.
The sweet prawns were cooked just right and I don’t know if we were suppose to eat the crispy shrimps (or at least that’s what I thought they were) whole, but I did it in one happy crunchy mouthful without thinking. I noticed that G wasn’t eating his share of the shrimps and nudged them over to his side of the plate. He looked at it warily, “I’m not sure how you’re suppose to eat that – do you eat it all? In one go?” I shrugged and grin. “Dunno, I just ate it like this *om nom nom nom*.”
What we also really enjoyed was the wide streak of hoi sin sauce smeared across the plate like asphalt. We would dab, swirl and scrape it off with the meat, adding a lovely salty-sweetness to the overall dish and tied together all of the components.
Pressed Pork - Rillette of Milandura farms Pork with Black Caviar Lentils, Root Vegetable Confit and Fresh Bay Leaf sauce ($19)
I have to admit, the pressed pork doesn’t look like much – in fact, I was a bit amused at the cube of pork presented, but I knew that all was not as it seemed from past experiences. Once I broke open the crumbed shell, I couldn’t help but grin as if I had found treasure. Technically, I did find treasure, as the pork was oh-so-amazingly soft and juicy and the deep-fried crumbed shell added a great crunchy texture to the dish. While the root vegetable confit and black caviar lentils were quite flavoursome, the pork was definitely the star.
Wild Rabbit Braised with Trotter, Pearl Barley, Scallop Cream, Gathered Greens and Organic Radish ($32)
Moving onto our mains, G ordered the rabbit and we were rather impressed when it came out. The rabbit was different to the other rabbits I’ve had – then again, I’ve never had medium-rare seared rabbit and I would hope that it would not be the last time. It was insanely tender and I was glad that G’s first taste of rabbit was of this.
The broth was hearty without being overly heavy and the pearl barley was just scrumptious with the salty scallop cream and subtly sweet vegetables. With all the components in one mouthful, we both couldn’t help but moan in appreciation.
Pan Roasted King Salmon with Pea Puree, Peas, Potato Crumbs and Tartare Garnish ($36)
I thought at first the white dollop was mash and gleefully dug into it. The sharp, tangy flavour and its lack of density made me pause and for a split second I thought puzzledly, “Tartare sauce?” A quick re-taste confirmed that it was indeed tartare sauce – well not sauce, rather a fluffy, creamy dollop. “G, you have to taste this,” I pointed at the dollop with my fork. “Awesome mash potatoes, huh?” he teased as he took a little swipe at it. It’s funny how you can precisely pinpoint the moment an awesome flavour just hits someone. I think it’s the closed eyes, the moan of appreciation (yet again), quickly followed by something akin to: “Damn that’s good!”
The salmon, as with everything else, was perfection and I simply adored the pea components (then again, I also have a great love for peas) and the super crispy potatoes. Everything just went so well together… whenever we saw the dish pass us by to other tables, we both sighed a little.
We were rather full by this stage and G was adamant that he could only fit in one shared dessert. I was a bit deflated at this, but agreed to it anyway. G rolled his eyes and groaned, “Fine… we’ll have two desserts. God squishies, you’re going to be the death of me.” I may have squealed a little, but I shall neither confirm or deny that.
Chocolate Fondant with Blood Orange and Caramel ($15)
As I went to dig a sizeable chunk out of the chocolate fondant I hoped that I would be met with some gooey, oozing chocolate. When the fondant broke apart, I couldn’t help but grin in happiness. The oozing chocolate sauce was just about perfect and tasted like heaven.
The blood orange jelly had a lovely sharp tang and the caramel a slight saltiness that paired well with the decadence of the chocolate.
Fragomammella - Goats Cheese Pannacotta, Strawberry Cream, Meringue and Baby Mint ($15)
While I was in ecstasy over the chocolate fondant, G was busy falling in love with the pannacotta. He’s not one for super sweet desserts and I commented that it bordered on being a savoury dish than a dessert. “That is the reason that I love it,” he countered.
I’m not sure why I was rather amazed at just how much the pannacotta tasted like goat’s cheese. It was like eating goat’s cheese that was lighter and less dense, but still had the full round flavour and creaminess.
The sweetness from the meringue and strawberry helped it from becoming a bit too overwhelmingly savoury.
Petite Fours - Caramel Cupcakes
To finish off with our tea and coffee, we were presented with caramel cupcakes: bit-sized goodness that was topped with a passionfruit dollop.
Inside Cotton Duck
I’m so glad to have been finally able to come to Cotton Duck; it was definitely well worth the wait. From the moment G and I stepped in to when we left (at a very much later time), the service was fantastic – the wait staff was attentive and friendly.
The dishes we had were pretty amazing in freshness, flavour and execution of concept. G and I thoroughly enjoyed our time at Cotton Duck, but then again when you have great company with great food it’s not surprising that you would – I think it would be very hard not to.
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By squishies
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This article was written on 12 Sep 2011, and is filed under Dessert, Dinner, Modern Australian, Sydney, CBD.
Current post is tagged
Dessert, favourites, pork, Seafood
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Love the presentation of the dishes, so pretty, and even the choc fondant. The wild rabbit dish looks superb and vibrant.
All the dishes look amazing! Love the photos.
Ooo – I’m so excited to be going here in October (I booked it as my first meal back from NYC to give myself something special to look forward to). Everything looks amazing – your photos are mouthwatering!
Hope you love the food as much as we did! =)
Amazing dishes. How was service? I found it too slow in Danks Street Depot.
Service was pretty quick, I thought; there was a bit of a wait before our meal started, but after that the dishes came out quite steadily.
I love how the food here is not a replica of that at Danks Street Depot – can’t wait to getting around to try it!
What gorgeous food and photography!
Everything looks like art on a plate. The colours pop beautifully and they look so delicious! That fondant looks freakin amazing!
The seeds on the bread look like nigella seeds. Yummy
The plating of the fondant is gorgeous!
Oooh do you think? I wasn’t too sure and had to Google the seeds then took a punt hehe.
Isn’t it just?! =D The fondant was just so amazing
wow all the dishes look fantastic, especially the wild rabbit. i want some >-<
Cotton Duck looks and sounds amazing, especially the pressed pork and chocolate fondant. I really want to go there now!
really like the pics! can you contact me at the restaurant?
LOVE it. Can not wait to go to Cotton Duck. I can’t believe I haven’t seen or heard about it, I feel a bit foolish. Everything is clean and poised, but with a new approach. I love it when the food isn’t too forced, but it still amazes you. xo, aubrey
Aww Aubrey – don’t feel foolish. If anything, I feel foolish for not coming here sooner! It was just so amazing.
I agree, Cotton Duck is amazing. It was one of the most awesome restaurant experiences i have had and whenever a friend has asked for a suggested restaurant I always recommend Cotton Duck!
Hehe ever since this meal, Cotton Duck definitely is on my recommended list too!
I can’t believe I haven’t been to Cotton Duck yet, food looks amazing, as do your photos. Drool!
helllllllllllo… food porn! everything looks delicious…
i can only imagine the food tasting as good as it presented.. im loving the colours on the plates. im glad this place knows you eat with your eyes as well as your mouth!