Sage re-run Autumn menu

——-17/05/2012——-

When I saw that Sage dining rooms was doing a special of a surprise 8 course degustation for $95.00 per person on their FB page, my friend and I jumped at chance of going again. My friend doesn’t eat seafood so they kept that in mind and the courses varied between us.

With the millions of different elements and the waiters talking so fast, please excuse if I didn’t get the description 100% correct.

A quick snap shot of the whole night

Let the dinner begin!

Course #1~

Mushroom amuse bouche- It had a thick foam layer and the ‘soup’ was very salty with a distinct mushroom taste. Great for dipping the bread into I thought.

House made sour dough with dehydrated sage and tomato butter

Course #2~

Confit of mackerel with rhubarb gel and a dehydrated grape. Very interesting to say the least especially biting into the dehydrated grape.  The rhubarb taste was subtle with a weird gel toothpaste consistency. The mackerel was a nice salted fish which balanced out all the sweetness of the rhubarb and grape.

Beetroot variations with freeze dried mandarin and coriander. They had beetroot cooked in a variety of ways including poached and fresh finished with a smoked ricotta. Pretty on a plate but obviously not very filling.

Course #3~

Tuna and foie gras with sashimi, mojama, crackling, chervil and PX dressing. Really delicate and really tasty although the crackling was more about texture than taste.

Honey peppered heirloom carrots with malt powder, caramelised yolk, cumin sponge, finished with a carrot glass. With so many different elements and textures, it was hard to distinguish between the flavours.

Course #4~

Wagyu bresaola with foie gras foam. The foam had a very strong horseradish texture which I would usually be put off by but it went really well with the thinly sliced beef.

Course #5~

Seared scallops with a pumpkin fondant and amoretto biscuits. Another textured delight for the senses between the pumpkin, puree and seeds. Nicely put together.

All gone!

Pork ‘all’sorts’– slow cooked belly, braised cheek with pork chips and radish. The pork cooked to perfection and we really enjoyed this dish.

Course #6~

Roast duck with licorice gel, confit duck terrine rolled in pistachios, orange and carrot puree and pickled red cabbage. The duck had a nice layer of fat under the skin which really added to the flavour. I thought the pickled red cabbage gave the dish a nice sweet touch but my favourite part of this dish (despite my love for fatty duck) would have to be the orange and carrot puree. Wow it was soooo amazing and I made sure that my fork got every last bit of it. This would have to be the most memorable dish of the night.

Dessert~

We were counting the courses as we were going, so when we saw that they were serving desserts at course #7 we were excited at the thought of having two desserts.

Course #7~

Rhubarb and raspberry– quinoa crunch, raspberry sorbet, creme brulee foam, rose petals with a raspberry sponge. The creme brulee foam was so light, creamy and delicate. I was surprised to find the poached rhubarb cold and sweet and I thought it was a great contrast of raspberry with the sponge flavour being so subtle against the very vibrant sorbet.

Course #8~

Chocovado– chocolate cremeux, hazelnut cocoa crumble, lemon gel and avocado cream. The aftertaste of the avocado cream left my tongue like it had just eaten an unripe banana. The actual chocolate portion itself was like a thick rich chocolate mousse, it was very smooth which was contrast to the crunch of the rice grains that are decorated on top.

And a cappuccino to finish off the night (not included in degustation)

Staff were attentive and polite as always and I’m always impressed when they can describe each course at no hesitation and yet with so much detail. I must admit even after 8 courses I could have eaten another meal afterwards but I resisted temptation to not ruin my palette. I’m looking forward to next season’s menu.

From their website:

Sage Closed from 1st July -17th July for an inspirational trip to France and a new kitchen.”

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