WINE
Weemala Brut Central Range NSW
Wynns coonwarra Cab Sav 1992
FOOD
Another great meal at Sage, always reliable to turn it on
and provide fabulous, inventive, spectacular food.
It was a birthday, so we had a degustation.
The Amuse Buche, with carrot sauce, bread, a lovely biscuit
with home made butter infused (there is no other word) with garlic and Cyprus
volcanic salt (is there any other?).
The soup was beautiful, great combination of curry and
cauliflower, with peanut, ginger and shallot..
The curry oil was a different touch.
The smoked trout (“cured ocean trout with horseradish
meringue, fennel, charred leek, hazelnut”) was a plain flavour, with hits of a
sharp lemon flavour. There was a
combination of fennel cream and citrus flavour which altogether worked
incredibly well.
The pork (“spiced rum braised pork belly with red cabage,
rhubarb, black pepper, chestnuts”) looked too good to eat.
The scallops (“seared with coastal greens, smoked ell,
teriyaki”) with smoked eel, sea bananas had an interesting herb flavour.
The venison (“eschallot, Illawarra plum, foie gras, cassis”)
with beetroot was fabulous. The flavour of the tart was lovely and dry. It was a complex combination of flavours
which worked well.
The dessert, well was to die for as always.
An amazing meal, partly experimental, partly nouveau. Sage is well worth going to again and again
for those special occasions.
The atmosphere is pleasant, not too noisy, not too
crowded, tables are well spaced out. Waiters friendly and helpful.
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