Restaurant Balzac, Randwick (Closed)

by dylan on August 12, 2011

Taking a day off work to celebrate Em’s birthday with breakfast at Danks Street Depot and plans of afternoon drinks at Wine Library, we knew we had to continue the trend of indulgence throughout the day. Em and Mr. O had not yet been to Restaurant Balzac and with its revamp quickly approaching, the awesome $39 3 course lunch special and of course the fact that Lex and my last visit was amazing we simply had to book this one in.

Restaurant Balzac

Restaurant Balzac

For the 3 courses there was a choice between two dishes and it wasn’t all that hard to make up our minds for the entrée and main. The table was split between the entrées but we all opted for the beef main and left the dessert decision until the end.

Lunch Special – 11th and 12th August 2011 – $39.00 per person

  • Entrees
    - Duck A L’Orange
    - Leek and Potato Veloute with Salted Leather Jacket
  • Mains
    - Ocean Trout with Nicoise Salad
    - Roast Rump Cap of Beef with Pomme Batataille, Smoked Bone marrow and Watercress
  • Desserts
    - Pear, Chocolate and Almond Cake with Vanilla Chantilly
    - Selection of Trinity Cellars Cheeses

You cannot go past good bread with lashings of butter. Add a little salt to the mix and that is that, an absolutely wonderful start to almost any meal.

Bread and Butter

Bread and Butter

Duck A L’Orange.

The duck was served as a salad with rocket and witlof making this a very summery start to our Friday lunch. Small orange segments were scattered throughout the dish adding to the light and refreshing salad. I was hoping for more of the dressing to really tie the flavours of the light salad to the rich roasted duck meat but the slightly bitter and crunchy witlof did match quite well.

Duck A L’Orange

Duck A L’Orange

Leek and Potato Veloute with Salted Leather Jacket.

Em and Mr. O both went for the veloute of which I only had a little taste. A beautiful creamy leek and potato soup with a nice addition of a leather jacket brandade (which is a potato dumpling sort of thing, pureed fish and potato) which was a first for me and definitely not a last.

Leek and Potato Veloute with Salted Leather Jacket

Leek and Potato Veloute with Salted Leather Jacket

Roast Rump Cap of Beef with Pomme Batataille, Smoked Bone marrow and Watercress.

Beef. That is all the menu needed to say because we all chose this without giving the ocean trout even the faintest thought. Rump Cap is the best bit of the rump and we were given quite a large portion to really savour this cut. The few bits of strong smoked bone marrow scattered about the plate really packed a punch but in a good way. With its nice crisp acidity the watercress was a nice addition to balance the intensity of the beef and marrow combination.

Roast Rump Cap of Beef with Pomme Batataille, Smoked Bone marrow and Watercress

Roast Rump Cap of Beef with Pomme Batataille, Smoked Bone marrow and Watercress

Pear, Chocolate and Almond Cake with Vanilla Chantilly.

Oddly enough Em was the only one to opt for the cake (the chocolate fiend Lex was a little hungover and couldn’t handle anything sweet) and upon having a little tasting I was surprised to find it quite light and not a dense cake that I had assumed it would be. As always the chantilly cream was a great addition to the dish with its lovely creamy vanilla flavour.

Pear, Chocolate and Almond Cake with Vanilla Chantilly

Pear, Chocolate and Almond Cake with Vanilla Chantilly

Selection of Trinity Cellars Cheeses.

Lex, Mr. O and I all chose the selection of cheeses. There was an unpasteurised cows milk farmers cheese and a chèvre (goats milk cheese), served with fruit toast and slices of green apple. Both cheeses were quite nice and the fruit toast was exactly what you would want with a cheese course.

Selection of Trinity Cellars Cheeses

Selection of Trinity Cellars Cheeses

Us boys finished with a huge double macchiato each and the girls with a sticky. By 3pm it was time to roll out the door after another epic meal and kill some time before getting our wino on at the Wine Library.

Restaurant Balzac closes its doors on Sunday 28th August and will reopen on Tuesday 13th September as The Montpellier Public House. Matt Kemp has said in his newsletters and on Twitter that it is a bittersweet time for his team. This sentiment resonates with us as well; we’re glad we got back to Balzac before it closes but can’t wait to check out The Montpellier Public House when it opens.

Restaurant Balzac (closed 28.08.11)
141 Belmore Road
Randwick NSW 2031
(02) 9399 9660
Restaurant Balzac Website

Restaurant Balzac on Urbanspoon


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{ 4 comments… read them below or add one }

chocolatesuze August 29, 2011 at 12:08 pm

looks like a fabulous meal and man the smoked bone marrow sounds incredible

Reply

Mr O August 30, 2011 at 9:05 pm

I’ll let you know how Montpellier Public House goes. I’m sure I’ll get there before you!

Reply

Dylan August 31, 2011 at 4:59 pm

suze: the bone marrow was intense, such a big smoke flavour

Mr O: I’m sure you will…

Reply

em October 29, 2011 at 11:05 pm

all i have to say is veloute all the way it was and to quote Matt Moran “to die for” you must know he does say it a lot on Masterchef. it’s a shame i had only experienced this great restaurant once.

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