A freelance writer, and amateur photographer Dora also teaches creative writing classes. Check out her website at www.creativejuicy.com
Published March 6th 2011
Ever been to a restaurant where every single dish on the menu begs to be sampled? If not, then you haven't been to Bistro Lilly . With a distinctly Modern French flavour and ambience, and a chic interior it's a little slice of Europe.
Bistro Lilly is located at the top of Observatory Tower in the heart of Sydney's historic Rocks area. The lunch and a la carte menus feature all your favourites, like Wagyu Beef, duck and salmon but prepared in the distinctive Bistro Lilly Way. Delicious food indeed, and a feeling that no matter what you've chosen, you will "want what she's having".
However, I do love the word "degustation". It sounds positively gluttonous and that's exactly what Bistro Lilly's degustation menu is all about. It's a totally self indulgent 5 course journey into food and wine oblivion. It's not exactly cheap, at $69 per person for the 5 courses, and $36 per person for the degustation wines, but it really is all about the over-the-top experience of sampling insanely luscious food. You can start salivating now.
Course 1: A selection of Amuse Bouche (that's hors d'oeuvres) accompanied by a Cuvee Blanc from McLaren Vale. Sourdough bread with whole roasted garlic and truffle butter. Supplementary Course: Freshly shucked Sydney Rock Oyster served two ways accompanied by a Margaret River Reisling Course 2: Scallops Carpaccio with lemon crème, cress, apple and citrus salt, accompanied by a Sav Blanc from Adelaide Mid Course Palate Cleanser: Tahitian Lime Sorbet Course 3: Truffled Duck Liver Pate, with spiced beetroot, port jelly and toasted brioche accompanied by a Pino Noir from the Yarra Valley Course 4: 120 day aged Grain Fed Beef Fillet with Foie Gras Ravioli, Fondant Carrot, sautéed spinach and bordelaise, accompanied by a Shiraz from the Barossa Valley Course 5: Belgian Chocolate Fondant Fondant Pudding, ganache, toasted walnut and honey ice cream, and a Muscat to finish.
That took a lot of effort to write, and I feel positively stuffed. I may need to lie down - as you will when you've actually eaten your way through it all.