Friday, July 25, 2008

Bird Cow Fish - Surry Hills, NSW

last lunch with ching...

like any other restaurants in surry hills the no reservation thing is putting me off going for a while... especially after being turned away one time when we showed up for a weekend brunch... good thing is the area is not short of amazing cafes...

we showed up for a weekday lunch and the place is barely half full... mostly there for business lunch or just there to sip wine and nibble on olives...



Gnocchi with Prawns
best gnocchi yet, so soft, gooey and airy... i'm not sure how gnocchi are supposed to be.. this is only a step away from mashed potato but i kind of like it like this instead of the ususally starchy stuff.. the flavours in this was amazing with all the fresh herbs and good oil...

Confit of Duck Leg served with Duck Roll, Parsnip Mash and Pickled Lettuce
confit is definitely the way to go with duck... duck meat can often be tough and too oily... confit tenderize the meat and cuts off the oil... the duck roll is scarily asian... not my thing... i wouldnt have gueesed that the mash was not potato if i wasnt told otherwise... or does parshnip mash means potato mash plus parsnip??? anyway... pickled lettuce taste a lot like sauerkraut... somehow taste a bit off with the rest of the dish...

Crispy skin Barramundi served on a bed of Mixed Mushrooms
love barramundi, love mushrooms, not so much the creamy sauce... its a bit too much after a few bites.. crispy skin on fish is apparently the thing amongst younger chef... so says Huey... the trick is skin side down on hot oil... is is that an obvious thing? lol


Rating: 8/10

4 comments:

Erique Fat Owl said...

Bird Cow Fish!!!!

How weird, padahal gw baruu aja pengen nyobain situ hari ini tapi ga jadi karena ujan-nya ga berhenti2...males jauh2...

Cla, we have to try every restaurant that has the word 'cow' on its name...Mad Cow udah, Bird Cow Fish udah, what's next? heehee.

Kim said...

Duck confit really is good and you can have it at home too, if you dare buy the canned stuff from France, and you should. If you want to learn more, check out
my link.
By the way, I love your photo of crème brûlée - wish I could get a shot like that!

cla said...

^kim, so confit should have made it "heavier" and oilier??? hmm.... here goes my weird taste buds...

erik, pergi gih... enak bgt lohh.... musti coba gnocchi nya... n apparently beef cheek pie is one of the must-try... (the pie is in a monstrous size too)

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