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Cod's Gift is a restaurant focused on sustainable sourced seafood in Dural in Sydney's north west. The interior is beautiful and lush, with velvet, brass and marble featuring heavily among the blue and green tones.
The menu is definitely not your standard fish and chips fare. We started off with half dozen of the Sydney Rock oysters from Merimbula in NSW. They were dressed with a Caramelised cabarnet vinegar with escallot and native pepper; and house ponzu with finger lime. The oysters were plump and creamy and I would have been perfectly happy to eat them with just a squeeze of lemon, but the dressings added an extra dimension to them. 
Rock oysters Merimbula NSW $4.5
The Kingfish sashimi looked like a beautiful summery dish when it hit our table. It was dazzling with flavour from the watermelon, blood orange, pistachio and jalapeno combination.
Kingfish: blood orange, dill, watermelon radish, pistachio, jalapeno $26.5
Straying from the seafood theme temporarily, the Portobello mushroom was a bit milder in flavour compared to some of the other dishes. The buckwheat and crisp lotus were some interesting textural additions.
Portobello mushroom, cauliflower, buckwheat, heirloom tomato, lotus crisp, ponzu $28
The Lobster donuts caught my eye when looking through the menu. The mini donuts were filled with rock lobster, tom yum mayonnaise, sweet corn and lemongrass salt. It was the perfect sweet and salty combo.
Lobster donuts: Western Australia rock lobster, tom yum mayonnaise, sweet corn & lemongrass salt $22.5
The Snapper with sage crumb was beautifully cooked with a crispy coating and still flakey on the inside. The shaved fennel added a touch of freshness and it was a very satisfying dish to eat.
Snapper with sage crumb, preserved lemon butter, lilliput capers and shaved fennel $32
For dessert, we couldn't go past the Figs with mango, sticky rice ice cream and black sesame tuille. It was quite a sweet dessert and I wished there was more of the delicious, locally sourced figs.
Local figs, mango, sticky rice ice cream, black sesame tuille, salted pistachio, chilli, lime $18
Cod's Gift is well worth the drive to Sydney's north west, with the seafood dishes definitely playing the starring role,
3 Comments
Finding a place with a gorgeous view and delicious food to match isn't always easy. The Butler in Potts Point is definitely one to add to the list. My friends and I got a great table in the terrace area surrounded by hanging plants and with an unobstructed view of the beautiful Sydney skyline. The food has strong influences from South America and is made for sharing. For stressless ordering, we went with the Banquet menu for $60.
First dish to the table was the Cured salmon, green apple, habanero, onion, citrus. The chunky slices of salmon was cured perfectly and combined with the apple and habanero had my tastebuds jumping. 
Cured salmon, green apple, habanero, onion, citrus
Continuing the seafood theme was the Hiramasa kingfish ceviche. Again, it was a vibrant and fresh dish, with the kingfish beautifully cured in a citrus based marinade.
Hiramasa kingfish ceviche, avocado cream, salsa Mexicana, tigre leche
Next was the Sopa Seca, which I learnt was a Peruvian pasta casserole dish. It is served with Swiss chard, tomato and smoked cashew cream. The pasta has quite a bouncy texture and I enjoyed the flavour of the cashew cream.
Sopa Seca, roast tomato, Swiss chard, smoked cashew cream, Cotija
The Pork & Chipotle empanada was packed full of flavour, seasoned well and the pastry was light and flaky.
Slow cooked pork & chipotle empanada, salsa roja, ricotta salata
I couldn't wait to dig into the Buttermilk fried chicken sliders when they landed on our table. The bread to chicken ratio was perfect, the chicken was crispy and moist and the peanut salsa was an inspired choice.
Buttermilk fried chicken slider, ranch slaw, peanut salsa macha, pickled jalapeno
The final couple of dishes of Lamb Barbacoa and the Quinoa with orange, pickled red cabbage and mint was a great way to end the meal. The lamb shoulder has been slow cooked in a banana leaf with adobo, green olives & coriander - the meat was so juicy and tender, it falls apart with the lightest touch.
Lamb Barbacoa: lamb shoulder slow cooked in a banana leaf with adobo, green olives & coriander
Quinoa, pickled red cabbage, cucumber, mint, orange & labneh
The Banquet menu was a great way to sample the menu at The Butler. Amazing views with the cocktails and food to match - definitely no complaints!
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