It’s Christmas party season. Yesterday I spent the afternoon and early evening with Bron, Peter and Li Peng. We spent the afternoon laughing, eating and enjoying a fine warm Canberra afternoon in the sun.
Check out the food. I forgot to shoot a photograph of the oysters that Peter shucked. They were amazing.
The cheeses were great, especially with dips and pastes and what you don’t see in this image is just how much cheese we started with and how much cheese I ate. It was a lot of cheese, especially blue vein cheese, brie and camembert. The smoked cheddar was just amazing. The wedge in the front has cumin seeds in it. How do you pronounce cumin? Thanks Bron for all the cheeses
Lots of bread. Bron bought some from Silo Bakery. It was so good with the cheese and as you’ll see it was good with other things too.
Li Peng made char siu (barbecue pork) and we had it in fresh spring rolls and I had it in sandwiches.
This is the first part of the spread after we started on the cheeses and before we started to make spring rolls.
This is my first spring roll about to be rolled. Check out the char siu and prawns
Peter and I have a common love for prawn sandwiches especially with fresh prawns that have just been boiled. They need fresh white bread, salt, pepper, vinegar and real butter. After eating two prawn sandwiches I branched out and made a prawn and char siu sandwich which was amazing.
A few weeks ago Bron suggested we go to Black Fire Restaurant after she dined there with a friend. She sent me a photograph of part of the menu and I immediately got excited when I saw the words “whole roasted animals…” Bron added that she thought this would be a place I’d like to visit.
Our reservation was for 7 pm on a Wednesday evening. We arrived a little early and were shown our table. Fortunately because we were early we were ushered to a pretty good table midway along the main wall of the restaurant. The other table for two we were initially shown was in the middle of the restaurant floor and close to the access gate for the bar. Where we were seated had much less people traffic. Even though the surfaces were all hard it wasn’t a noisy environment. I could hear everything Bron said which isn’t always the case when we dine out.
Our initial experience with the wait staff was really good and remained like that throughout the evening. We had a few questions about the menu during the evening and the wait staff were only too happy to help answer questions about the menu and wines.
I think my only complaint about the restaurant is the size of the print on the menu. While the lighting in the restaurant was good (not too dark and not bright…you know what I mean, enough light for shooting photographs without excessive grain), the background of the menu was a grey-brown and the font was small and black, even with my reading glasses I had trouble.
The menu suits diners who want to share and the meal portions are a good size. They certainly satisfied both of us.
For an entrée Bron chose the baby octopus and I chose the ocean trout with finger limes. I’ve always wanted to try finger limes.
Both these dishes were delicious. Every portion of them left a great taste sensation. I would definitely be happy to eat these again.
For our main meals Bron chose the Wagyu skirt steak (marble score 7+) with a witlof salad. I chose the suckling pig with an apple sauce and Jerusalem artichokes.
As both meals were brought out we marvelled at the generous size of each dish. The suckling pig was a little deceiving. The cut of meat looked like the forequarter ribs and the meat was presented crackling side up. There was nothing under the ribs. That said, the amount of crackling, muscle, fat and intercostal meat was still pretty generous. Bron’s Wagyu was meant to be about 250 g but it could have been larger. It was a large piece of skirt steak and it was cooked perfectly. The meat was falling apart. The taste was amazing. That said, I think we both agreed that the suckling pig was the dish of the night.
While we were pondering the possibility of dessert the table next to ours had a whole suckling pig brought out. This pig looked magnificent. Bron has since told me that she thought it was from that point on that my demeanor became more excited. I already thought I was pretty excited given I was enjoying my own portion of suckling pig. I didn’t sense in myself any change but it was obvious enough for Bron to notice. Given one of the blokes at that table offered me some of the pig to eat, I must have been overtly excited. Bron thought my excitement at the neighbouring table’s meal was adequately demonstrated by me getting my Sony α7S camera out and photographing THEIR dinner!
I was curious to know if the pig’s brain remained In Situ during the cooking. Bron thought it may have been removed, perhaps via the oral cavity. Given the head was still attached, I thought it would still be in there. I recall that the ancient Egyptians used to fracture the ethmoid plate and extract brains through the nose to preserve mummies, but this pig wasn’t being embalmed, it was being cooked and extracting the brain would take time. Bron was appalled when I asked one of the wait staff if the brain remained in the cranium during the cooking. She didn’t know but went and asked the chef and he confirmed that the brain is In Situ. As it turns out for about $200 you can get a pig or a lamb with sides and salads and you need at least eight people. I reckon I need to find more friends in Canberra 🙂
I was mesmerised watching the chef break down the pig and serve it to the guests at that table. What I really wanted to do is reach over and break off the pig’s ears and eat them. The crackling looked sublime.
For dessert Bron chose the chocolate indulgence which consisted of a chocolate mousse and spicy fennel with a warm butter toasted almond meal tart. I chose the Peach Melba and panna cotta. It was delicious. It had a lovely crunchy praline on the Peach Melba.
I would highly recommend Black Fire Restaurant and am happy to rate it 4.5 out of 5 colonies. “Fantastic. I’ll be back.”
If you have any comments or questions please send me a comment in the space below.
Room service restaurant review of Rowleys restaurant
I’m in Sydney this weekend for a meeting. I’m staying at the Rydges Camperdown. After a meeting this afternoon and getting through my e-mail inbox I thought I prepare for tomorrow’s meetings and have an early night with room service.
The pork belly was very nice. It was tender and moist. The skin wasn’t a crackling but more like a deep fried skin, it wasn’t tough, it was easy to cut through and delicious. Best of all it wasn’t overly salty. The lettuce had suffered a little in the move from the kitchen and my room. It was fairly wilted but it did have a nice flavour. The cabbage and apple ragout was a sweet base for the pork and was a great accompaniment. I’d happily eat this dish again.
This dessert was very nice although quite small. I reckon it measured about three dessert spoons in size.
It’s a good thing I also asked for a serve of ice cream.
This hotel is close to the Royal Prince Alfred Hospital and the University of Sydney. I expect they have a few families stay here so a double and two singles wasn’t a surprise.
I wonder how difficult it is to repair a toilet flush button.
Now that I’ve enjoyed a nice meal I can have a shower, get into my PJs and prepare for tomorrow.
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