Cuisine Gourmet by Nathalie
quail egg, cod mousse & potato // prawn bisque // haddock mousse bellini
Dinner was French. We opted for the tasting menu for the table. The bread, freshly baked in-house.
A trio of starters, from right to left, we are instructed to use the chip to push to the quail egg & cod mousse as a whole bite. Creamy & warm, with a runny yolk.
In the middle, a rich lightly spicy fragrant bisque.
And we finish off with a rougher smoky mousse bellini.
crab & prawn maki, marinated & grilled king prawn, shellfish broth
The shellfish broth is poured at the table, over the juicy prawn & their take on a soft shell crab maki. A thoughtful strip of spices adds a lovely heat to this course as you please.
pan fried scallop on a morel ragout, morel & meat short juice
The dish, almost let down by the scallop, but the morels are divine - earthy & delicious.
wild mushroom risotto, pan fried duck liver
The risotto had quite a bite to it, a simple bite with the fragrant oily duck liver adding a welcome richness and a creaminess to each bite.
After the richness, a refreshing light cleanser, with dainty violet & cream blossoms.
french bouillabaisse, seabass, red mullet & king prawn, aioli and rouille toasts // wagyu beef, tenderloin pan fried porcinis, potato cream & porcini emulsion
A choice between two - the wagyu was the preferred. Fragrant and gorgeously pink, with creamy pools of potato and earthy porcini.
The bouillabaisse, quite thick & rich, with generous pieces of fresh fish. The creamy toasts tipped it over the edge.
caramel mousse, banana & morel, roasted banana sorbet, morel & balsamic sorbet // apple tatin tart, nathalie’s way
Dessert was intriguing. Pillowy caramel mousse, a rich ripe banana sorbet. And then the morels come into play, ringed around a caramelised golden banana. Alone, the morels are far from spectacular, but together with the pastry, the textures are quite a sensation.
The tart tatin comprises of layers of soft stewed apples, cold cream, a crisp nut crumble & toffee ice cream.
new age praline & yuzu profiteroles // strawberry tart revised, strawberry sorbet
Nestled into the dollops of cold cream, the acidity & the brightness of the strawberries, almost made more apparent by the sweet fragrant icy sorbet. The pastry of the tart, eggy.
I don’t believe I have ever chanced upon a yuzu profiterole. This had the requisite rough exterior giving way to fresh soft choux pastry, with yuzu sorbet and a creamy milk chocolate drizzle.
To finish off - raspberry, pistachio, praline & black sesame macarons.
103 Murray Street
Garagistes has been on my lust list for forever. In fact, my trip down was solely for this purpose, but Tasmania stole my heart. I foresee many blissful weekend getaways consisting of good food & absolute serenity.
The bread, from Pigeon Hole.
steamed bruny island oyster, green almond vinegar emulsion, bay oil
Coles Bay & Bruny Island for briny oysters, freshly shucked.
char-grilled wagyu tongue, shungiku glaze, cold pressed mustard oil
Rough & tender, with an underlying heat & a sweet glaze.
garagistes pastrami, rye cracker, fermented cabbage, mayonnaise
Folds of tender pastrami on a crisp yet slow to bite rye cracker, acidity from the cabbage cutting through.
trumpeter & trevally
The special of silky striped trumpeter & silver trevally, with local grapefruit & its granita. The bold icy freshness of the granita, gave the raw strips of fish a warmth.
char-grilled fatty lamb ribs, lemon, coriander seed & pepper dressing
When they say fatty, they literally mean copious amounts of fat. Terrifyingly so. Falling off the bone, with the aroma of lemon & pepper.
jerusalem artichoke, egg yolk, coffee, braised shiitakes, roasted hazelnuts
The artichoke duo - its skin, fried & crunchy, and soft sweet white flesh, with creamy yolk.
poached spanner crab, cauliflower, walnuts, periwinkles
Precious morsels of sweet spanner crab, poached periwinkles, the tiniest cauliflower florettes & two dimensional paper cutouts. Buttery soft curls of walnut shavings.
As we progress to the bigger plates, they speak volumes - this dish quietly light, the cauliflower cream giving it some weight. In stark contrast with the humbling earthiness of the artichoke dish of nuts, coffee & mushroom.
char-grilled cape grim short rib, spring garlic, alexanders, curds, cimi di rapa flowers
Off the bone, gelatinous & perfectly tender. With the softest goat’s curd. The dish is brightened by the hues of green, charred. And yet, the rib remains in the forefront, supported by the boldness of the scallions, the young garlic.
caramel pressed apple, laksa leaf burnt cream, frozen sable, brown butter curd
Arriving in a cloud of smoke, the sable shavings are cool & buttery, beneath we have jelly, curd & cream, of caramel, apple, brown butter. The elements, are given a lightness through its plating.
lake pedder’s nectar honey ice cream, beer granita, salted walnuts, dried apricot
The next dessert, equally intriguing, this gorgeous moreish beer granita making perfect sense with the dried pickled apricots. A creamy honey ice cream, and salty walnuts. On their own, and together, each component marries well with all of its counterparts.
I had a serious case of carrot envy, a first. The over wintered carrots, fenu greek & buttermilk emulsion, roasted seaweed reminded me of our nordic encounter at 41 Degrees, intended to be held by its green tops, eaten Bugs Bunny style.
Fresh, simple & quality - Garagistes does a stellar job of encapsulating Tasmania in each of its plates.
c2, honey licorice, bee pollen
Taking the standard cheese course & giving it a twist, with feather light Bruny Island C2 cheese ribbons almost heaped like a bed of hay, a honey comb matrix of sticky honey, licorice & star anise nougatine, with cider jelly and more bites of honey below. It’s gorgeously light.
blueberry, passionfruit, long pepper
Shards of white chocolate meringue, the blueberry ice cream is sensational - rich & a spectacular shade of deep violet, with a passionfruit foam & salty crumble. A play on textures and flavours.
Paired with a mandarin juice, its bitterness comes through nicely against the sweetness of the treats. It almost breaks the monotony of the purely sweet elements of the dish.
The potato ice cream is most divine, wonderfully creamy. Alone, the flavour is not particularly discernible, but paired with the salty crispy potato chips - the ice cream takes on a salty edge. Salty sweet flavours & creamy crispy textures.
glazed pork shoulder
Going all out for the wow factor, we finish off with a sweet luscious pork shoulder, eaten with our hands.
congee, ham, yolk
Aside from the marron, this was another highlight of the night for me. Similar to the nasi lemak at Iggy’s, the simplicity of the ingredients in conjunction with the familiar flavours & childhood memories the dish conjures up, it won me over.
Bites of serrano jamon in the congee, with fresh fluffy donut rounds. A sheet of cured yolk, glazes over, almost translucent as they pour the earl grey & chicken jus. The earl grey tea is potent and yet you barely notice it, the flavour comes when you look for it, and it subsides when you focus on the other components. Incredibly light and delicate.
pink snapper, periwinkle, chrysanthemum
Paired with a sweet carrot.
The steamed snapper is fresh & pristine, with young garlic puree and the softest curls of periwinkles.
pork, eggplant, kombu
For those who don’t take beef, a tender pork neck.
Paired with blackcurrant juice.
short rib, eggplant, kombu
The deep fried short rib was spectacular. It was perfectly marbled, had the crisp caramelisation on the outside yet remarkably juicy and tender. Look at the gorgeous neat strips. With burnt eggplant notes.
marron, courgette, black garlic
The Western Australian marron was gorgeously plump with textures of zucchini - grilled, the vibrant flowers, the ribbons were rubbed with lemon juice and the smear of puree. The black garlic was incredibly mild, but it added colour and a flavour to this course.
wagyu, radish, fermented black bean
The intricate lotus blossom of radish rounds, painstakingly put together one by one before our eyes, is gorgeous to behold. The wagyu, is beautifully marbled and rich, in a dark fragrant smoky black bean sauce.
The beetroot juice was polarising - sweet potent & earthy. A rich velvety plum, naturally it would be paired with beef. Its earthiness remarkably lessened with the beef, rich like a red.
potato, quandong, bottarga
The velvety confit potato rounds were perfectly cooked, with salty mullet roe, sour chewy quandongs, the minerality of the green watercress & its puree and chicken jus. A most unusual pairing of ingredients, the harmony hints at the thought that goes beyond the simple unpretentious plates.
quail, cauliflower, caramelised yoghurt
Apple & fennel - incredibly clear.
Wrapped in careless thick ribbons of pickled kohlrabi, just enough to cut through, cleanse & refresh after each mouthful of the roasted quail, gorgeously pink & gamey, with crisp skin, slightly fatty. The hazelnuts went hand in hand.
The next dish was one of my favourites, so simple and yet absolutely won me over. Just like the dish at Iggy’s. But more on that tomororw.