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Journeys By Funkychef |
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Sydney Albion Street Surry Hills opened in December 2001 Becasse has shot to stardom on the Australian scene with many excellent reviews in all the right publications....Funkychef decides to have a look for himself. A friendly greeting and seating followed by a pre dinner glass of Champers while Funkychef checks out the menu......This however is no ordinary evening....the menu decision will not take very long because tonight Becasse has put on a ''MENU GOURMAND'' 10 course gastronomic adventure!!! The first Degustation evening Becasse has offered and the menu based around the festive season is a delightful combination of miniture courses that together make a wonderful meal: Courgette Flower with Salt Cod Brandade Marinated Confit of Ocean Trout with Gazpacho Caramelised Swordfish with Bone Marrow and Turkey Jus Galantine of Guinea Fowl with a Sauté of Foie Gras Pigs Trotter and Ear du Bugey Roast Denver Leg of Venison with Cauliflower Gnocchi Valdeon with Spiced Cherries Lychee Sorbet with White Nectarines Caramelised Apricot with Brandy Cream Christmas Pudding and white Chocolate Mousse with Plums Funkychef makes it through every course delighted to see each dish has been produced to the highest of standards using classical kitchen skills that have been addressed with a exciting modern touch. The Marinated Confit of Ocean Trout with Gazpacho turns out to be a refreshing pallate cleanser after the Flavoursome Salt cod that has been stuffed inside a Courgette Flower, the ''Gazpacho'' is served in Sorbet form and tastes delicious alongside the Ocean Trout. |
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