Guillaume at Bennelong

Undoubtedly, the BEST restaurant in Sydney. An experience that combines, exceptional, personal service, high quality produce and outstanding attention to detail and flavour combinations. As a regular diner at Guillaume's iconic restaurant, I am devastated to see it go.

To dull the pain and disappointment, there is no better way than to MAKE LOTS OF RESERVATIONS BEFORE IT CLOSES! To justify the spend, I merely reason that I would in fact dine there at least 1-2 times per year in the next few years... it helps, ok?

I would like to share with you my personal highlights from the series of dinners at the restaurant to date... one more booked at this stage..

Amuse Bouche - Pumpkin Soup with chestnut

This aerated soup is served warm. My only complaint... THERE WASN'T ENOUGH! I could eat buckets of it. Light, flavoursome and the hint of chestnut gives it an edge on the average pumpkin soup.

Amuse Bouche - (GF on the left) Salmon sashimi with a hint of wasabi

The Entree - a favourite of mine at Bennelong - Yellowfin Tuna wrapped in basil and a light soy with mustard seed

Not only a visually stunning dish, the freshness of the tuna and the bold basil flavour is a great start to the meal. This dish sets the tone for the flavours to expect, fresh, local produce that never lacks in quality. The unusual combination let's every ingredient shine and doesn't try to over complicate amazing produce.

Entree - Seared scallop with broad beans and speck

This dish was bursting with flavour and texture! The salty hit of crisp speck foiled the lightly seared scallops beautifully.. finished with a drizzle of jus.. mmm scrudiddilyumptious! This was a stand out dish for me, perfectly balanced in presentation and on the palate.

Main - John Dory with Carrot, Ginger, Coriander and.... THE FAMOUS MASH PO-TATE-TOE <insert French acccent here>

First, let's talk about the mash.. the decadent, silky smooth, faultless mash is served at the table by your waiter. It is delicately spooned onto your plate with the ceremony it deserves. No words can truly do this justice.. you will simply have to try it for yourself.. AND QUICKLY.

Oh, yes.. the John Dory - this was an exquisite dish with the crispness of the outer layer of the fish against the perfectly cooked, soft, white flesh. I love my veggies, so this was a winner in my books!

Course 2 - Degustation: Royale

This was a surprising dish. A combination of Peas, Yabbies and the decadent Truffle.. Mousse-like in consistency, it was a great start to an outstanding meal. The vibrant colours of this dish are what blew me away - the bright greens and orange really made for a beautiful plate of food.

Course 3 - Degustation: Scallops

I am sensing a trend here.. yes, I like Scallops. They seem to always look beautiful when plated (well)! This dish took a different approach with lemon, watercress and Sterling caviar! The lemon came through in the foam.. this gave the dish it's lightness. As you ate the dish, it sort of disappeared on your tongue... acting a bit like a palate cleanser between strong flavoured courses.

The Raspberry Dessert - featured on the a la carte menu in September 2013

A combination of pistachio sponge (made with rice flour and as light as a cloud), raspberry sorbet, fresh raspberries and a chantilly cream. I must say, for someone who doesn't have a sweet tooth - this was to DIE FOR! An amazing combination of textures and flavours. Perfectly matched with a botrytis semillon to compliment the sweetness.

Now, you have been introduced to my favourite restaurant and some of my favourite dishes!

Until next time... happy eating!