Wynyard

Swissotel Sydney Christmas Afternoon Tea Buffet

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HAPPY 2015 FOODIE FRIENDS! Can you believe it’s mid of January already?! By now you may have noticed Nessy Eater’s been busy indulging desserts and summery meals on Instagram. The Food Gods knew that they’d needed new volunteers to take up the festive Christmas feast and so they immediately decided to choose me. OH the pain I had to endure and retire my typewriter during the holiday season. But sometimes when you’re giving a task during Xmas by the Food Gods and it involves your stomach and gingerbread man, it’s automatically a food hall pass. This hall pass was cherished and used judiciously for it is not an easy thing to obtain. The hall pass is something to be prized and by verbal consent from the Food Gods and Santa, Nessy Eater has permission to share great foods with you kids. What are you waiting for? Let’s begin!

It’s my second visit to Crossroads Bar at Swissotel Sydney and just before I had retired my typewriter and crisp white paper, I managed to spot a really good deal on Groupon. For $79 for two people, you get Christmas Weekend High Tea plus a cocktail for each person. Before treating your tummy to savoury foods and sweet delights, I wanted to quickly inform you that this deal was ALL YOU CAN EAT high tea. I repeat High Tea BUFFET. DON’T PANIC IF YOU’VE MISSED OUT! After a quick investigation like a detective I found out through the Swissotel’s website the high tea buffet is still on but not Xmas themed though. I’m sure it would be still as good and it is normally $79 per person. That’s CRAZY! I saved $79! This by far was the best deal that I’ve ever purchased from Groupon.

Swissotel Xmas HT_Nessy Eater (1)Are you drooling?

Before thunder and lightning strikes to my typewriter I think it’s now time to share the Christmas spirit with you. Within a 5-star luxury hotel the Swissotel does get a thumbs up for their modern and elegant interior, however their service and overall management did not make it to a two-star. We were disappointed by the lack of service and management skills. For example when we arrived, staffs at the Swissotel looked like they wanted to wrestle with guests in UFC style. You could see it in their eyes they were very frustrated and sad, especially when there was one main bartender, a supervisor and three waitresses serving around fourty five plus guests. Waitresses responded with a robotic tone and left unhappily after we made our beverage orders. I guess Santa’s been overworking his helpers. Anyways moving on to rainbows and unicorns.

Our festive fare started with Christmas pudding. This traditional pud is made from vine fruit and butter, eggs and a splash of vanilla custard. Each handmade pudding was the size of a baseball and half a tennis ball. What does it taste like? Think fruitcake. It’s not everyone’s taste as it’s an acquired taste, it’s cream sauce with dried fruits in it. I think it err needed lots of cream to tone it down.

Swissotel Xmas HT_Nessy Eater (2)Christmas pudding

Strawberry cream caramel kept vanishing every time I was forced to return to the dessert bar. Lightly greasy but it’s wrapped around a creamy center that won’t disappoint. The half sliced strawberry made this dessert refreshing. I like the chance to play around with the wobbly jelly like texture of the cream caramel before I devour it. It gives me time to mingle before I say good-bye to it for the second time. If you’re craving for that caramel sauce to take home then you need to ask Executive Chef Thomas Heinrich for a favour.

Swissotel Xmas HT_Nessy Eater (5)Strawberry cream caramel

I managed to somehow not shatter the blackberry pavlova into a million pieces before it made it back to my table. The fun sized pavlova looked like snow ball meringues. It was extremely light and airy. Being able to taste it for the third time, it was one of those fabulous treats to go along with a cup of tea.

Swissotel Xmas HT_Nessy Eater (6)Blackberry pavlova

As Christmas traditions go, starting a marvellous high tea with a shot of eggnog is another great way to celebrate the festive season. The shot was very satisfying as there was an egg-rich dairy punch flavour. It can be very boozy and super rich if there’s more eggs added, but thankfully not.

Swissotel Xmas HT_Nessy Eater (7)Eggnog shots

Festive must haves were the fruit mince tart. Christmas wouldn’t be Christmas without buttery pastries and fruity mince pies. These delectable star shaped mince pies simply provided a moment of self-indulgence for me. The outside butter-enriched pastry is stuffed with chunks of moist fruit and topped with heavy sprinkles of icing.

Swissotel Xmas HT_Nessy Eater (8)Fruit star tart

Oh hot summer days means we need to thank the bartender at Swissotel for making us the strawberry cocktail. Though we were half way feeding our inner cravings, we still managed to wash this beverage down. The sweetness of the strawberries was a real crowd pleaser and off course the rum. It wasn’t sickly sweet, which is good news coming from the syrup. The texture kicked ass as it felt like a strawberry slushy rather than a classic cocktail.

Swissotel Xmas HT_Nessy Eater (9)Strawberry cocktail

Me thinks the strawberry panna cotta was carefully crafted. The strawberries makes a great companion with the panna cotta for bright, sharp summer fruit. The taste was somewhat cream-heavier but that didn’t matter too much because I was mildly annoyed at the casual sophistication of the presentation for this dessert.

Swissotel Xmas HT_Nessy Eater (10)Strawberry panna cotta

Just look at how this chocolate fountain GLISTENS! It brings a smile to everyone’s face including the grumpy cats. Stop making me smile chocolate fountain! STOP IT!

Swissotel Xmas HT_Nessy Eater (11)Chocolate fountain

I simply couldn’t get enough of the salted caramel and jam lamingtons. The lamingtons were sandwiching the sweet jam. I tried burying evidence of me eating this, but the shredded dried coconuts around my mouth gave it away.

Swissotel Xmas HT_Nessy Eater (12)Salted caramel and jam lamingtons

This chilled blueberry panna cotta in a miniature plastic cup was simply impressive. The fresh blueberries and pipped cream married so well with the silky smooth vanilla bean gelatine.

Swissotel Xmas HT_Nessy Eater (13)Blueberry panna cotta

With our voucher package, we were treated with selections of tea or coffee. All teas are from T2.

Swissotel Xmas HT_Nessy Eater (14)English breakfast by T2

Tempt the tastebuds with smoked salmon tartar with pipped cream cheese on waffle cone. It’s so easy to eat and I didn’t notice I ate five till I started counting the gold wrappers. Oh Whoops!

Swissotel Xmas HT_Nessy Eater (15)Smoked salmon tartar cone

Not sure if sandwiches are meant to look like they’re all swirled up but hey I’m loving it. This smoked turkey, pickled raspberry jam and rocket on harvest grain was juicy with that jam spread across the bread so evenly. The thick pieces of turkey was zomg crazy ass delicious.

Swissotel Xmas HT_Nessy Eater (3)Smoked turkey swirl sandwich

Making my way back to the buffet bar and look who do we have here…cocktail prawn station with Crystal Bay Australian reef prawn cocktail with lemon and cocktail dressing.

Swissotel Xmas HT_Nessy Eater (4)Cocktail prawn station

The fire roasted red capsicums with green olive and goat cheese baguette was my least favourite. It was an interesting take on for me in terms of flavours. It has that sweet sourness from the olive and cold texture of goat cheese which I didn’t favour.

Swissotel Xmas HT_Nessy Eater (16)Bitesize baguette

Wicked, decadent and sinful was hardly the best description for these dreamy little masterpieces. I took my time connecting with the Christmas profiteroles. Glazed with milk chocolate atop and sprinkles of crushes chocolate pieces, I think it was the perfect addition to the buffet bar.

Swissotel Xmas HT_Nessy Eater (17)Christmas profiteroles

Wait there’s MORE DESSERTS?! I became very full from stuffing my belly with trying a bit of everything, but noooooooo the pastry chef had to bring this blackberry and white chocolate mousse just before I was about to pack my fat body and go. My belly was crying on the inside but because this mousse cake was beautifully presented, I had to cut a seven inch width slice of cake.

Swissotel Xmas HT_Nessy Eater (18)Blackberry and white chocolate mousse

I spy with my eyes….. is that a full plate of Christmas macarons? A sensational dessert that always alwAYS ALWAYS pleases! Hehe.

Swissotel Xmas HT_Nessy Eater (19)Christmas macarons

We had to arrange a little bit more stomach space for the spring berry tart. Glad we did because that tart had just came straight out of the pastry headquarters looking all innocent and sweet.

Swissotel Xmas HT_Nessy Eater (20)Spring berry tart

Woohoo our Christmas Afternoon Tea finally came to an end, however I’m sorry I’ve missed out taking a few photos of some desserts and savories. Overall I loved skipping my way to the buffet bar and thank goodness majority of the desserts and savoury tasted magical so I could forget about their below average service. Totes heart every single desserts presentation. Swissotel is a great spot for afternoon tea whores, for example like me, although it’s a tad pricey but it’s ALL YOU CAN EAT sugar. To my disappointment I couldn’t walk out of the hotel like a Victoria Secret Model in high heels. Instead I left waddling out like Mumble from Happy Feet and swore to myself  that I ain’t gonnabe eating dinner…

Swissotel Xmas HT_Nessy Eater (21)Top view of spring berry tart

Photos by Vanny Tang

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Vapiano Sydney Spring Menu + Giveaway Competition

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With over 135 restaurants globally, Vapiano Australia is part of an acclaimed international casual dining restaurant covering Europe, Asia, USA and the Middle East. For Australia, Vapiano has spread across Gold Coast, Melboure, Brisbane and Sydney. To match the Aussie attitude, Vapiano’s fresh vegetables, fruit and herbs are sourced locally in each market. They pride themselves on fresh flavoursome food to match their cheekily fresh attitude. And if you didn’t know already, Vapiano makes new pasta and pizza dough every day in their see-through glass manifattura within the restaurant. Also their basil grow fresh at every table. Click here. Feeling hungry? Then I got good news for you readers! Keep reading for more details because Nessy Eater is running a COMPETITION to give you and a plus one a chance to dine at Vapiano Sydney.

Vapaino pulls in crowds during dinner with its freshly made pasta, but did you know for spring, they make their own pumpkin soup? I know winter months have passed, but the Classic Pumpkin Soup ($6.90) contains LOADS of different flavours. I’ll warn you now that this is not to be shared. The soup is a tad on the thick side, but boy it is smooth like a baby’s bottom. OKAY, that was a joke, but close enough! This soup has a deliciously sweet flavour that it is hard to say no to. It is generously topped with some large garlic croutonsbasil and sprinkles of parmesan that brightens up the soup.

Vapiano Spring Menu_Nessy Eater (C)Classic Pumpkin Soup ($6.90)

What’s next was the Pizza Porporano ($19.90) that features homemade tomato sauce and mozzarella base topped with premium Aussie air-dried salted beefrocket, shaved Parmesan and a drizzle of Truffle olive oil. It’s fascinating that this pizza has quite a tasty offering. The key to a really good pizza is, of course, the dough and I was impressed it was made fresh at Vapiano. The base was super light and thin, the edges were indeed crisp and that’s how any pizza lover would like their base. *Nudge nudge*

Made of prime beef meat, bresaola sure is considered an antique product for this pizza. The staff at Vapiano massages the meat first then baptise it with a lot of salt. Next they carefully spice it up so the flavours penetrate every fibre of the meat. Vapiano’s bresaola is naturally fermented and air-dried (or aged) for 10 weeks. During the drying process for this gorgeous piece of meat it loses 40% of its original weight! That’s so COOL! It makes losing weight sound so easy. LOL

Vapiano Spring Menu_Nessy Eater (D)Pizza Porporano ($19.90)

For all beer drinkers the Premium House Lager ($7) went smoothly with the rest of the meals. Named a winner at the 2014 Australia International Beer Awards, it makes sense why the blokes like it. It contains a remarkably refreshing flavour with a crisp bitter finish.

Vapiano Spring Menu_Nessy Eater (E)Premium House Lager ($7)

So apparently the Villa Maria Arneis ($46 Bottle) can be also interpreted as Arneis little rascal in Italy. It can be an alternative to Sauvignon Blanc, as it has a light bite on the back of the throat.

Vapiano Spring Menu_Nessy Eater (F)Villa Maria Arneis ($46 Bottle)

To the mains and we’ve got Pasta Gamberi Con Rosso ($19.90), which is freaken made in house including the pasta made from scratch. You’ll love the rich flavor and firm texture of  prawnschillisemi-dried tomatoes and sun-dried tomato pesto. It’s a big, flavorful pasta that you can feel good about eating. Look closely at that pasta, it’s so squiggly!

Vapiano Spring Menu_Nessy Eater (G)Pasta Gamberi Con Rosso ($19.90)

Our final main we had Risotto Pollo Levanto ($19.90) that was fresh, generous, and prepared to perfection with awesome ingredients including chickenbaconred oniongarlic and chilli. It’s a true taste of risotto at its finest and brushed with parmesan and basil to enhance natural flavors. Do expect it to be creamy and filling.

Vapiano Spring Menu_Nessy Eater (H)Risotto Pollo Levanto ($19.90)

It was no big deal that everyone each received White Choc Cheesecake with Salted Caramel + Honeycomb ($5.90) to finish off the spring specials. NO BIG DEAL AT ALL! It was totes like a deconstructed layered cheesecake. You get creamy white chocolate cheesecake buried underneath a generous layer of gooey salted caramel sauce and topped with honeycomb crumbles. There was difficulty digging my way to find the pieces of cheesecake, so I recommend swirling it first, then you’re set to spoil yourself.

Vapiano Spring Menu_Nessy Eater (I)White Choc Cheesecake with Salted Caramel + Honeycomb ($5.90)

There we have it kids! Vapiano’s Spring Menu and is only available till the end of this month. Vapiano is great for casual dining for couples or even large groups. It’s worth the visit as their pizza dough and pasta are made fresh from scratch every day. Keep scrolling down for more details about Nessy Eater’s Vapiano Competition!

Vapiano Spring Menu_Nessy Eater (A)Vapiano’s gift pack with the giveaways!

Photos by Vanny Tang

Disclaimer: Nessy Eater attended as a guest thanks to Vapiano Australia. Opinions are however, Nessy Eater’s own.

Check out my other Vapiano post I did. Click here.

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

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***VAPIANO GIVEAWAY TIME***

For my readers, I have “4 X Spring Menu Vouchers for two” and will give away to four lucky people. That’s right, FOUR LUCKY PEOPLE! The vouchers are valid before 31 October, 2014 at Vapiano Sydney only (No booking required). Best of luck to everyone who enters and make sure you like Nessy Eater’s Facebook page or follow her on Instagram (@nessyeater) (if you have not already) .

The voucher entitles the WINNER and their GUEST to:

A choice of Pizza Poporano; Pasta Gamberi con Rosso; Risotto Pollo Levanto, and Pumkin Soup (one each)

White choc cheesecake with salted caramel + honeycomb (one each)

How to enter: Easy! Just leave a comment about which favourite Italian dish you would want to try at Vapiano and why.

How to win: Nessy Eater will judge the four most delicious entries, so START COMMENTING 😀

Announcing winner: Saturday 25 October, 2014 at 10pm. Winners will be contacted ASAP, so please make sure you respond within 24 hours.

****THIS COMPETITION IS NOW CLOSED, THANKS FOR ALL OF YOUR TASTY RESPONSES!****

CONGRATULATIONS TO ANDREW, JENNY, MISSEMZYY & TERRY

AZUMA- East meets West Dessert

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It’s fascinating how it’s that time of year again for GOOD FOOD MONTH. With over 100 food events happening throughout October, I honestly don’t know where to begin. With a series of cafes, bars and restaurants showcasing their own version of food celebration, it is vital to be the first to get those knifes and forks dirty. My first stop this year was AZUMA‘s “Let’s do Dessert. For ($20 per person) with the choice of AZUMA’s Special Blend Japanese Green Tea or glass of Yalumba FSW8B Botrytis Viogni, you’d be ready to start partying with a few harlem shake moves.

Azuma Sugar Hit 2014_Nessy Eater (1)AZUMA’s Dessert Bento Box ($20 per person)

I spent more time on the Umenoyado Fruit Sake Taste because it was ridiculously addictive with yuza. This shot of Japanese fruit wine came from Nara, Japan. I’ve been a great lover of all things fruity. Apart from the alcohol, this captivated me instantly at my first sip with the degree of citrus taste and sourness.

Azuma Sugar Hit 2014_Nessy Eater (2) Umenoyado Fruit Sake Taste 

Japanese Baumkuchen looked impressive with the different colours of layered cake and chestnut cream. I do believe this is the king of cakes for high tea as it provides a light, moist texture. The cream added an additional texture making it more desirable one bite after the other.

Azuma Sugar Hit 2014_Nessy Eater (3)Japanese Baumkuchen

Matcha Dark Chocolate are the candy green tea lovers have been waiting for. These indulgent two piece dark chocolate looked like they were generously rolled in matcha powder. It was hard to tell if it was chocolate when I first glanced at it. For my first observation I thought it was green tea marshmallows. Each square piece contains an incredible bittersweet and slightly bitter flavour.

Azuma Sugar Hit 2014_Nessy Eater (4)Matcha Dark Chocolate

I refused to keep playing these games with the Plum Sorbet as it contained full of the Japanese ume plum in sake syrup. The flavours and textures marry so harmonise well together and it was perfect in so many ways. This brightly flavoured fruit sorbet freshened a few food coma faces. The toothpick that marks its territory with a pitted plum intensified the flavours even more in a delightful way.

Azuma Sugar Hit 2014_Nessy Eater (5)  Plum Sorbet 

Mango Yokan was really decent, it wasn’t overly sweet to the point of intoxication, however you can sense some sugar rush going down your intestine. The pudding like texture was kinda firm and bouncy at the same time. This Japanese jellied dessert was made of mango puree and sugar. This dessert wasn’t a wow factor for me, but it was very satisfying in its own way.

Azuma Sugar Hit 2014_Nessy Eater (6) Mango Yokan

Look at the lovely face of the Chocolate Truffle Cake, though I liked the presentation but when I first tasted it, this made me cry because it was a little bit dry. Lucky for me, that pipped whipped cream atop and slice of fresh strawberry saved the day. Served at room temperature I honestly hoped they’d provide a scoop of vanilla ice-cream. Just saying! 😀

My overall verdict for AZUMA’s East meets West Dessert is DO GO. I personally think this is so worth it. This bento box is so fun that it contains 6 dessert assortment and it comes with either green tea or dessert wine. The sweet things are always the best things!

Azuma Sugar Hit 2014_Nessy Eater (7) Chocolate Truffle Cake

Photos by Vanny Tang

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Rabbit Hole – Cocktail Concepts & Culinary Craze

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Tucked away at the basement level and hidden quietly beneath Elizabeth Street in Sydney’s CBD, be sure to spot a pair of white ears. Rabbit Hole Bar & Dining is the ideal venue for impressive cocktails and artistic style are on show with each dish. The owner and cocktail specialist Dough Laming genuinely seem passionate about what they do here. Twenty food bloggers was invited to an evening of ‘Cocktail Concepts & Culinary Craze’. We were all very lucky to indulge in this first class French cuisine that was crafted by the Executive Chef Jeremy Metivier.

Rabbit Hole (1)_Nessy Eater

 Nice decorations happening here at Rabbit Hole.

We were all greeted with a glass of Remy Martin VSOP with pomme verte, elderflower, strawberries and apple served champagne style. Without hesitation, this was a highly prized flavour for the ladies as it contains a small perception of sweetness.

Rabbit Hole (2)_Nessy Eater

 Getting started with Champagne.

Extremely clever way of dressing the poached oyster is using green apple foam and liquid nitrogen kiwi spheres with ‘Magdalene’s Marvel’ and hidden beneath yuzu jelly. The form and spheres give it a unique richness of taste and flavours can be fully appreciated with the jelly.

Rabbit Hole (3)_Nessy Eater

 Poached oyster with green apple foam liquid nitrogen kiwi spheres

Not long after, guests were seated in adjoining dining room for a degustation menu. It was lovely catching up with some bloggers and meeting new friendly faces.

Rabbit Hole (4)_Nessy Eater

 What will we be having tonight?

Doug Laming presented a molecular cocktail with yellow Chartreuse and Blanco tequila. He specifically focussed on a very ground breaking technique called caviar spherification. They literally look like caviar-shaped balls and are formed from liquid. This mini sized cocktail was pretty remarkable. You’d sparkle and ooze out joy if you saw this in person. Firstly, embrace the madness of the caviar shaped balls that’s infused with alcohol. Then you got to let the grilled lime, agave, jalapeno and coriander express themselves. Can you feel it?

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 Caviar spherification

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 Grilled lime, agave, jalapeno and coriander with Chartreuse and tequila.

With the incredible presentation of the cocktail came with an exquisite starter dish –scampi with bloody Mary emulsion, coriander and tomato cous cous. The fleshy tail reminded me of a lobster and is closer in both taste and texture. I was genuinely entertained by this dish because the coriander droplets was frozen when it arrived to our table and then slowly melted. Turning it into a nice sauce. For the crispy legs with ‘Ay Caramba’ I was so jittery because it was perfectly golden and had a nice crunch. The cous cous matched perfectly with the bloody Mary and scampi pieces as it introduced a whole new savoury flavour.

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 Scampi with bloody Mary emulsion, coriander and tomato cous cous

Rabbit Hole (8)_Nessy Eater

 Them legs!

It’s the curiosity that makes me want to know more about the white chocolate ball. At first I thought it was sea urchin due to the looks of it. Excuse Me Waiter and I couldn’t put our finger on it with the flavour but it was familiar like lemon. When Doug told us that inside the white chocolate contained lemon curd and prawn, we were surprised. The flavour did seduce us and it was quite creamy.

Rabbit Hole (8B)_Nessy Eater

 White chocolate ball with lemon curd and prawn.

There’s a reason why Rabbit Hole Bar & Dining is talk of the town when it comes to their cocktails and I can finally see why. When Doug presented a theatrical liquid nitrogen mojito air as our palate Cleanser, all my emotions were mixed together. I think I have 50 million photos of him entertaining us on my camera. It’s more than you should have of your own stuffed toys.

Rabbit Hole (9)_Nessy Eater

 A lot of liquid nitrogen for everyone.

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 Shaping the mojito air into balls.

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 Carefully finding the mojito balls.

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 Scooping the mojito airs to serve.

My gigantic mouth looked like it devoured an elephant in one bite with this mojito air. It was very refreshing as if I was like eating clouds mixed with marshmallow. The flavours are noticeable and spot on to the point you’d think you’re throwing a mojito party in your mouth.

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 Mojito Air

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 Nice and cloudy with a hint of marshmallow texture.

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 Couldn’t help but squeeze in another photo. 

For the most tender, juicy and succulent meat, the glazed pork belly with droplets of butter bean puree, sliced radish, pickled carrots and passionfruit with ‘The Rabbit Hole, White Negroni’ is a must have. Emotion flooded my heart when I slowed made a sharp cut to my piece of meat. The sweet flavour was ridiculously infectious along with the puree.

Rabbit Hole (17)_Nessy Eater

  Glazed pork belly

I tried to save my passionfruit so I could properly get a selfie for it. It had passion alright and somehow the texture felt and tasted like rice paper. I think this could be the next healthy snack food for me.

Rabbit Hole (19)_Nessy Eater

  Papper thin passionfruit

A trendy drink lately is the ‘Rabbit Hole redistilled bitter lemon gin’ with No. 3 Gin, Solerno blood orange served short on an ice sphere containing a lily. I had pleasure sipping this, though some people pointed out it was a tad strong for them but I manned up and still finished the whole thing. Who are we kidding, this cocktail is disguised for a female drink, but really it’s more suitable for the gents because it’s strong aroma of gin.

Rabbit Hole (20)_Nessy Eater

 Rabbit Hole redistilled bitter lemon gin

You’re looking great there spherical gnocchi of mascarpone and savarin, black cardamom and mushroom consommé with ‘Rosemary’s got the Blues’. When I first came across this impeccable dish, I was utterly shocked at how well-presented the gnocchi looked. The comforting flavours and textures of the mushroom consommé is a real winner. This extra special cosy course reminded me of my mother’s homemade herbal soup. It has clean, deep flavour that’s dangerously addictive. I absolutely adore the gnocchi, it’s a very scientific kind of dish in my eyes because the outer layer is see-through.

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 Spherical gnocchi of mascarpone and savarin

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 It’s not your ordinary gnocchi.

As you slowly take your first bite of the gnocchi, be prepared for the creamy mascarpone and savarin to ooze out. Extravaganza!

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 Interesting gnocchi.

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 So does that mean you’re good to go?

You know what would be good? The Bowmore 12yr made with rosemary syrup, fresh pressed blueberries, apple and malic acid served cocktail style. It’s a great beautiful winter cocktail that’s a mix of something classic. A drink everyone will enjoy as it tastes and is a sophisticated beverage.

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 I call it the girly cocktail.

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What could this be?

I can’t explain to you, how much I love the way this fireball whisky made with ‘Rabbit Hole’ coffee liquor, vanilla and chocolate bitters served as a bitter foam inside gold edible glass was incredibly interesting. I’m sure those fancy ladies would thoroughly enjoy this dessert, not because it’s gold but the foam is amazingly smooth with that coffee kick.

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 Fireball whisky

Can someone babysit my full belly whilst I eat the toffee apple sugar sphere made with cinnamon foam, almond nougat and apple with ‘Wonka’s Wasted’. This has got to be the unhealthiest apple I’ve eaten this year. Nothing beats the crunch of this sphere on a crisp winter evening. The taste so much better than ordinary candy apple. When the waitress delivered 5 of these apples to our table, I honestly felt like Doug and Jeremy has tricked me to eat this delicious red candy apple. Luckily they’re not the wicked stepmother, nor am I Snow White.  How is it humanly possible to whip up twenty of these?

Rabbit Hole (28)_Nessy Eater

 Definitely not Snow Whites apple.

It’s seriously one of my favourite candy pieces and it offers a truly unique sensational taste as well. To overcome the sweetness, keep dunking it with the crumbled nougat and apple pieces along with the foam. When no one was watching, I legitimately crammed everything into my mouth.

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 Look at that crack! 

You can really appreciate an excellent cocktail at the Rabbit Hole Bar & Dining. Beautifully presented dishes is heavily influenced by French cuisine and the quality of the food, tasted amazing. This unique venue is a favourite and I can’t wait to return for some crazy cocktails and desserts. The desserts seriously looks epic in person.

Rabbit Hole (30)_Nessy Eater

Photos by Vanny Tang

Disclaimer: Nessy Eater attended as a guest to Rabbit Hole Online Influencer Dinner, thanks to Pendulum Communications.

Opinions are however, Nessy Eater’s own.

Like to know more about Nessy Eater food adventures?

You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀

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Chefs Gallery (Metcentre) Opening- A Noodle Show

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There are a lot of areas around Metcentre in Wynyard Station that is packed full with food joints. One in particular that is new and intimate is Chefs Gallery Jamison Street. To demonstrate noodle making action, patrons can witness through a glassed in kitchen. Their signature noodle show takes centre stage as balls of flour dough are quickly kneaded in a haze of hand movements, then stretched into twisted plaits. To finish, the Master Noodle Chef, Chef Panda transform the delicate noodles into a lengthy unbroken noodle skipping rope, then into silken strands. It looks super easy and effortless but it does take at least 23 years of practice.

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 Welcome to Chefs Gallery Metcentre Opening.

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That’s how Chef Panda attracts the patrons. 

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Freaken amazed by how thin these noodles are made by hand.

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23 years of practice making handmade noodles paid off.

I, for one, could have stared at the fun entertaining noodle show for hours but it was time for me to enter the restaurant and be welcomed by a whole batch of Deep Fried Wonton Sheets that has been heavily savoury seasoned. Usually stuffed with tasty meat and then boiled, however Chefs Gallery is being creative by being simple with these so called FRIED WONTON CHIPS. They are good, addictively good.

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 Deep Fried Wonton Sheets

Besides fresh handmade noodles, give Tataki Wagyu Beef with Sichuan Style Spicy dressing a go. The taste of the seared beef is condensed with ginger, a hint of vinegar then wrapped with fresh mint leave. There’s good quality in the wagyu beef as it offers a pink fine marbling through the meat, it is tender and has an intense flavour of the hot dressing even whilst it’s been served cold. Seriously satisfying for the sashimi-grade manner.

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 Tataki Wagyu Beef with Sichuan Style Spicy dressing

You know what would be good in your belly? Spicy Prawn and Pork Wontons– I love the silky layer of the wonton skin that is beautifully balanced with spicy garlicky dressing. Greatly filled with chopped succulent prawns and pork that’s subtly marinated in oriental spices. The spiciness doesn’t stick to your tongue, instead, to the kissable red lips.

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 Spicy Prawn and Pork Wontons are hot in the house.

The presentation of the Vegetarian Spring Rolls instantly reminded me of birds nest and delivered a good dose of crispiness. A very delicate roll that is easily a favourite dish for the vegetarians.

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 Vegetarian Spring Rolls

Piping hot Vegetarian Steam Buns are not new by any stretch to the Chinese but definitely have a go at loving these buns as they are filled with cabbage, mushroom and minced spring onion. The buns are soft and chewy with fatty veggie filling, however I found the buns skin to be slightly tough.

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 Vegetarian Steam Buns

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 Speech time and founder and owner Kaisern Ching tells us his story about Chefs Gallery.

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 Time for Chef Panda to show us some more moves. 

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 This is fully twisted!

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 Seconds later, a ball of dough transformed into noodles.

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 Special guest Natalie Tran from Community Channel in the house making noodles.

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 Well done Natalie! She almost took over Chef Panda’s job, almost. 

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 Maybe one more photo, but this time with the Master Noodle Chef.

Gorgeously trimmed and cut into 3cm cubes, the Wagyu Beef cubes made sure it was doused with pepper sauce that studded with a few fresh mixed salad leaves. The rich marbled texture of the beef sure is succulent. The peppery sauce perfumes this dish and may overwhelm your tastebuds. One cube at a time with a glass of red wine makes it even more powerful.

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 Wagyu Beef cubes with pepper sauce 

The best thing about Handmade Spinach noodle Spinach noodle with bamboo shoots and carrot sticks is that the spinach gives a lovely bright green colour and nutrition to your meal. Don’t say I don’t eat my greens mama! There’s something about handmade noodles that makes me even happier to attempt seconds…

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 Handmade Spinach noodle 

As square platter of Chef’s own Handmade Egg and Spinach Tofu gradually made its way towards me. I just happen to take a photo of Natalie Tran’s personalised tofu plate. Oddly these deep fried tofu tiles reminded me of mah-jong, you want to play? I wouldn’t say it is nutritious as they happen to be fried but it does have the perfect protein boost for vegetarians and vegan. The ideal beginning of devouring the tofu is biting through the lightly golden battered skin to find a firm, yet silken custard with a layer of chopped spinach crunch.

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 Chef’s own Handmade Egg and Spinach Tofu 

My ultimate goal for the night was to get my hands on the Macanese style mini Pork Burger. It’s a chunky piece of culinary masterpiece that’s generously filled with pork fillet, pork floss, lettuce and a sweet chilli mayo dressing. The man-tou so crunchy you can hear it gently break. It’s flaky and oily that crumbles just as you bite into it. I had a porky face while checking out the mini burger and I give it a thumbs up!

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Macanese style mini Pork Burger

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 Something about me and taking side shot photos of buns. Tehehe

Did I forget to mention Natalie Tran from Community Channel on YouTube decided to waste most of her evening with me on her birthday? I turned into a crude five year old when she turned around and said hi to me. Inappropriate behaviour and awkward conversation started and I sincerely apologised after. I guess trying to remove a drool from my face was harder than I thought when I was standing next to my favourite YouTube star.

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 Nessy Eater Girl with Natalie Tran from Community Channel.

Chefs Gallery is drawn on the four most traditional Chinese schools of cuisine: Sichuan, Guangdong, Shandon and Su. This restaurant features true Chinese dishes combined with a modern twist. The dining venue is casual, yet intimate in its structure. I can’t wait to revisit Chefs Gallery to properly try their memorable dishes and perhaps match it with a glass of wine.

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Didn’t leave empty handed, received Chefs Gallery gift bag: $25 gift card, fortune cookies and pamphlet. 

Photos by Vanny Tang

Disclaimer: Nessy Eater attended as a guest to Chefs Gallery (Metcentre) Opening thanks to Whiteworks Public Relations.

Opinions are however, Nessy Eater’s own.

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