Saturday, October 31, 2009

SIFF: Meet 2008’s Best Young Chef for lunch at Lotus

This post could not wait. We had the most fantastic lunch today at Lotus. The weather was so pleasant (we sat outside), and we just watch the locals go by. I used to work in Potts Point, so sitting outside on Challis Ave brought back some pleasant memories.

Dan Hong, the winner of the Best Young Chef award in the Good Food Guide 2008, hosted a subscriber-only lunch at Lotus bistro on 24 and 31 October. I've been wanting to come here, especially after hearing about his take on the Hot Fudge Sundae. This lunch was a 5 course degustation for $60.


Tartare of NZ King Salmon with sweet wasabi and soy truffle vinaigrette
beautiful fresh flavours - that sweet wasabi cream was subtle, without the usual burning aftertaste of intense wasabi


Caramelized Pork Belly with watermelon, goats curd and endive
The pork belly (2 pieces) was wonderfully sweet, and crispy all over - just the way pork belly was meant to be.
The watermelon was a nice refreshing partner. I'm not usually a fan of goats curd, but this wasn't too overpowering. This was my favourite savoury dish of the day...

Steamed Snapper with jalapeno, crab and ginger
Sweet tender white fleshed fillet, with a gingery sauce, served on a bed of al dente noodles and mushrooms. The jalopeno was nice and spicy surprise.
This was my husband's favourite dish of the day.

Crisp Pastilla of Lamb, quinoa, beetroot puree, spiced lamb jus

I was starting to get full at this point, and I definitely wanted to leave room for dessert. But the lamb inside the Pastilla was lovely and tender - it was like having a rich stew in a spring roll.
The jus was a rich gravy, and the beetroot bright dots on the plate.

Hot Fudge Sundae with honeycomb and raspberries
Ice cream on a bed of berry puree, topped with whipped cream with shards of honeycomb, and dotted with two raspberries. On the side was a thick warm fudge sundae.
Yes, this was the highlight of the meal, and I want to go back there and devour another plate sometime soon.
I love when chefs take a simple classic and take it to another level without over-complicating things.

Here's a shot of the pouring of the fudge sauce...yummm!

22 Challis Ave, Potts Point 2011
ph: (02) 9326 9000
www.merivale.com/lotus/lotus

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