Four in Hand, Paddington
The first course was the Pickled scallop and heirloom tomatoes and fennel in a clear broth. The dish was so tasty and mesmerising that I forgot to take a photo...which is a real shame because it was such a photogenic dish. The tomato medley, together with the micro herbs and scallops gave it wonderful colour and the broth was really delicate with incredible flavours.
Next was the Seared Albacore Tuna with Pickled Strawberries and Horseradish. I don't often order tuna at a restaurant because it's so easy to overcook, but this was done just right. The dish came with a pickled cucumber jelly and seaweed cracker which added to the texture, and I loved the pickled strawberries, which had this wonderful, intense sweetness to it.
For Valentine's Day this year, I was treated to a five course degustation at Four in Hand in Paddington ($95pp). I have enjoyed Colin Fassnidge's cooking at Four Fourteen so was eager to see what was in store.
We were offered a complimentary glass of champagne and an amuse bouche to start. The Whitefish and citrus soup with smoked paprika and basil was very flavoursome and definitely woke up our palate. Interestingly, the butter and salt was served in bone marrow - a nod to their nose and tail philosophy.
Next, we had the Bavette and Beef Cheek with Buttermilk Curd and Summer Greens. I had to google what a bavette was - turns out it is a French style cut, similar to a flank steak. Again, it was wonderfully cooked but the star of the dish was the beef cheek. The meat was falling-off-the bone tender and soaked up all the wonder juices from the stock.
Corned beef is not normally an item you would see on the menu of a restaurant, let alone a fine dining one. However, the Warmed corned beef with bresciola, buffalo curd and nashi pear was a revelation. The poached corn beef was moist and juicy, sitting atop a precisely cut block of nashi pear which provided the sweetness. Draped over the top was the house cured bresciola with shaved horseradish and a rich cheesy buffalo curd.
The dessert - Chocolate ice cream with pedro ximenz and macadamic nut with Brioche combined some of my favourite foods in the world - brioche, macadamia and chocolate. The ice cream was rich and velvety smooth and the chocolate flavours were everywhere but never overly sweet. I savoured each bite, not wanting the experience to end.
I was very impressed with the food overall. All the dishes had wonderful textures and balance of flavours. The service was friendly and professional too.
10/3/2015 02:14:31 am
Yum, esp the dessert :) what is a nose and tail philosophy?
10/3/2015 02:21:48 pm
It means cooking with the whole animal
Leave a Reply.
Find me on instagram: