It didn’t seem that long ago when we were celebrating the opening of this new European restaurant and bar on the ever trendy Peel Street. A place where they encourage you to indulge in Greed and Gluttony – the 2nd and 6th sins. While admittedly confused about what to expect from this place back then we decided to give it a proper go with dinner. I also heard desserts were their strength but let’s get through the dinner menu first.
I must say the dishes sounded sophisticated and appetizing. They have since changed their chef and this version is quite different to what I saw previously. We decided to start with some Beef Tartare which was rather delicious. Hand cut Australian grass fed beef loin with capers, cornichons, parsley and aioli all mixed in beautifully then topped with a yolk for that creamy richness. The lavosh crackers served with it were perfect. Mushroom Tartine also made our order list and we sure didn’t regret it. Easily my favourite of the night. What sounded like a breakfast dish was really full of flavour from the fragrant French potato and rosemary sourdough bread to the mushroom duxelle with wild mushrooms. The slices of smoked bacon and parmesan crusts simply added even more flavour to an already brilliant dish. I love how the description of mushroom duxelle includes the words “intensely flavoured”. Well I agree. Top marks for this one.
If the words 12 Hour Slow Cooked Pork Belly is found on the menu it is fate. The pork was indeed tender and still juicy. Every bite was delightful. Have it with some smokey creamy mashed potato and you’ll be one happy little vegemite. It also came with pickled onions and parmesan crisps for added flavour. Loved the addition of pickled onions to balance the richness of fatty pork (let’s face it belly pork is fatty pork) and creamy mash.
Mr Foodie didn’t want to pass up the opportunity to have a dish of beef two ways. Rare Cooked Beef Loin with black volcanic ash salt pm carrot puree and some Slow Cooked Pulled Beef in red wine. Naturally the pulled beef was full of flavour and extremely tender. It just melts away in your mouth while the kale crisps provide a crunchy texture now and then. With the beef loin we couldn’t really tell what the black volcanic ash salt added to it. Perhaps our taste buds were too heavily hit by the pulled beef to notice the subtleties.
If you remember, I mentioned at the beginning that this place is known for desserts. Well, we never made it for one simple reason. Too full. Besides most of their desserts sold out so we’ll just have to come back another night. The price is on the high side for what is more of a bar than a restaurant but I did enjoy most dishes tonight and service was great. Presentation is spot on. I do get the sense they have trouble drawing customers in though.
2nd & 6th
12 Peel Street
08 7221 1979