Restaurant Atelier, Glebe

There it was. Out of the blue. An invitation to dine at Restaurant Atelier in Glebe last Friday night. Incredible! Having lived in Glebe in my first year in Sydney, walking past the terrace restaurant sometimes multiple times per day, I had been wanting to dine there for ages.

Facing the not particularly difficult choice of two degustation menus (4 or 7 course), we took the option that a quick race is a good race, and decided on the 4 course dinner ($65). Immediately a cute plate of black and green olives were plonked down on our table, their slight saltiness making my mouth water in anticipation.

Soon after, we were presented with a pretty large serving of the warmest, crustiest, most delicious sourdough I have had in a while. I know I made the same claim about Soffrito’s bread a couple of weeks back, but there is a new king in town. I don’t know if they actually make it on site, but it was fantastic. And even better served with a little Pepe Saya butter (apparently the only butter we are supposed to eat these days…). But it was warm…and the butter was melty and, yes, we unashamedly ate the whole plate. Who are you judging?

Bread head

Bread head

First up for our epic meal – the Atelier hen’s egg, a smooth custardy creamy “yolk” with kombu, foie gras, ocean trout roe – bursting (literally) with flavour – and little micro herbs for that bite of freshness. I enjoyed the exciting burst and saltiness of the roe (yes, I’m a food nerd. The bursting roe was indeed exciting). The foie gras was super creamy, really rounding out the dish. A really great, delicate introduction to the meal.

A hen's egg is a chicken's egg, people!

A hen’s egg is a chicken’s egg, people!

Next up, an admittedly terrible photo, which I put down to excessive excitement about the dish placed in front of me. Cured kingfish, confit yolk, potentially shiitakes and a light mushroomy shaving. Yes, I was definitely so excited by the dish that I forgot what was in it. Useless. The central concept that was it was super fresh, lightly cured fish, with various delicious condiments that went really well. Part of the fish was actually relatively tough and hard to cut through! But that is potentially just me not understanding that type of fish. Another winning dish.

Here fishy fishy

Here fishy fishy

Onwards and upwards to number three. After two fairly light dishes, it was comforting to see a nice, hearty, powerful-looking plate in front of me. So it was basically aged mutton cooked two ways. The pink piece in the centre was a beautifully flavourful seared few mouthfuls of lamby goodness. There’s another one of those hidden under the foliage. The second way was a fantastic slow roasted rib of the meat. Falling off the bone and incredibly tender; the fat melting through the meat and adding a sticky deliciousness to the whole thing. Some asparagus and baby turnips, as well as some form of tasty moussey stuff accompanied, and it really was satisfying.

Little lamby

Little lamby

Winding down towards the end of the night, satisfied but also sad that there was only one more dish to round out the night at such a great restaurant (with solid service, too!), we were presented with dessert – a banana souffle, caramel milkshake and yoghurt sorbet. I think Atelier has had a few iterations of this dessert with various flavours, but I think we landed on a winner. The souffle had chunks of caramelised banana at the bottom and we were advised to tip a little of the caramel milkshake into the souffle – a quality suggestion indeed. The yoghurt sorbet added a nice slight tartness to the dish and even with bursting tummies, the plates were licked clean.

Bananarama

Bananarama

All in all, a great night was had at Restaurant Atelier in Glebe. The service, despite a fairly full restaurant and only two waiters, was spot on. I really liked the touch of being explained the various components of the dish (although, as illustrated, through my excitement the detail was somewhat lost on me). The portion sizes were sufficient so that by the end of the four courses I was pretty full – a good taste of everything. I liked that the food was delicate and of top quality.

Restaurant Atelier
22 Glebe Point Road, Glebe

Food? 9/10! Tasty, good quality, a great succession of meals and tastes. Was it French? Well…probably not specifically…but it was good. And you can’t go wrong with starting out with great quality, warm, crusty sourdough.
Drinks? I actually have to admit that, having had about 84 beers earlier that evening, I didn’t pay too much attention to it. What a fail.
Atmosphere? The restaurant is set in a beautiful sandstone terrace, which was very comfortable (although as with all terraces, when sitting next to a…gaggle of cackling women (as we were), you should probably bring some earplugs or fear a rapid onset of deafness.

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Baja Cantina, Glebe

I love a cheeky little Mexican on a Friday night. Their food is pretty good too. Ba-dum-chhhhh! Ok, well that was an obvious joke, but not bad for a Sunday night, right?

My dining friend and I recently went to visit an old favourite, Baja Cantina on the perpetually bustling Glebe Point Road. Bookings are relatively necessary or so it would seem, with the restaurant full by about 7pm (there are two sittings, 6/6:30 and 8:30) and sorry punters being turned away. I’d always been impressed during previous visits so expectations remained high this time around.

Baja Cantina - decked out as any tex mex restaurant should be

Baja Cantina – decked out as any tex mex restaurant should be

We started with a (very) standard entree – chips and guac. I liked how their chips were made on site and fried fresh. The guac was decent. Well flavoured, various little chunks of onion here and there. A solid serve for $9 (large, $14). I have to say I would otherwise have gone for the queso fundido – even the name is screams enjoyment. A TEDs – boooringgg ( a very reasonable $4.50) and a Dos Equis Amber ($7) were also ordered, although buyers remorse briefly overcame me as I saw a brightly coloured jug of sangria arrive at our neighbouring table ($16).

Can't go wrong

Can’t go wrong

Immediately entering the town of Regretsville, I could feel fullness rearing its ugly head even before the mains arrived. What started off as mild fullness courtesy of a delicious pork belly for a team work lunch was only perpetuated by my lack of control over abovementioned corn chips.

It actually worked well that we had to wait really quite a long time for our mains – as in, a good half hour / 40 mins notwithstanding said busy-ness of the restaurant.

My dining friend’s steak fajitas ($25.90) arrived theatrically. An army-sized plate of black beans, cheese, tomato, rice, guac, sour cream and lettuce arrived, together with an hilariously small and unbalanced serve of three tortillas, as well as a bowl of salsa. Mere moments later a great sizzling behemoth of a plate of steak, capsicums and onions arrived. So apart from the obvious tortilla to filling debacle, I have to say that the steak was pretty tough, though the capsicum/onion combo was pretty tasty. It wasn’t really cut across the grain and it was a little fatty. The quantity was enormous – but actually just made me think of the unfortunate wastage of the situation. A human of epic sized proportion still could not have finished this dish.

fa-jeetas, mate

fa-jeetas, mate

My enchirito with shredded beef ($22.90) was similarly man-mountain sized. Tragically, it had clearly been sitting around for a good 10 minutes or so, I estimate! It was cool and juices had visibly run out, mixing with the enchilada sauce. Though the waitress speedily whisked the enchirito away to be reheated at my request, it was mildly frustrating that a dish had been let out of the kitchen, cold. It came back steaming hot and on a new plate, which was appreciated. The filling was pretty rice-y, which I don’t remember having been the case last time (I’m pretty on point with the rice to meat ratio). A sad experience, indeed.

Entrada, enchirito

Entrada, enchirito

Overall, Baja Cantina offered a fairly glum experience! So different from the experiences of Mexican dinners past. Weirdly, the food portions appear to be growing – in stark contrast to food portion sizes of many restaurants out there. I still want to try the Baja fish tacos…but it might take a few more dinners to forget this experience 😦

Baja Cantina
43-45 Glebe Point Road, Glebe

Food? 5/10. Credit given for past visits; deductions for cold food and tough steak
Drinks? 9/10. Put it this way, 1 page of their 2-page menu is dedicated to drinks. Various beers, cocktails, wines and a whole lotta tequila
Atmosphere? 8/10. Lively and decked out like any tex-mex restaurant should be. We were unfortunately seated right next to the entrance, which meant a constantly opening and non-closing door, but that was more just circumstance – every restaurant needs a door! The waiters were ever present and friendly and the restaurant boisterous and bustling.

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