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Glebe Point Diner

Home > Sydney > Restaurants | Food and Wine
by Samantha Singer (subscribe)
A marketing coordinator that enjoys reviewing in her spare time. Living in the Eastern Suburbs of Sydney - on the brink of something fabulous!
Published February 15th 2012
Glebe Point Diner is ranked 92 on Gourmet Traveller's Top 100 Australian Restaurants. On the night I visited there was a limited set menu, which offered three choices for entrée, main and dessert. These are all standards on the restaurant's extended menu, however.

Our menu offered the following:

Thirlmere heirloom tomato salad with cheese,
Queensland Scallops, fried pigs tail and corn puree,
Thirlmere Chicken Liver Pate with preserve.

Thirlmere Chicken with eggplant puree and preserved lemon and meredith goat's feta,
Grass-fed Angus Scotch Fillet with asparagus, onion rings, and parsley and dijon butter,
Hapuka Fillet with clams, fennel, peas and terragon,
Fettuccine with peas, tomato and a light tomato sauce.

Cheese board featuring a soft and hard cheese with home made lavoche and pear paste,
Caramel Parfait with Caramel Pop Corn,
Dark Chocolate Mousse with Coconut Tuille and Cherries.

We ordered the salad and scallops to start. Both were tasty and flavoursome (the scallops more so). The flavours complimented each other well, with a variety of textures from the spongy scallop, chewy crisp pigs tail, and smooth puree. Presentation was beautiful.



The mains we selected were the pasta and chicken. Both were fantastic. The pasta was light and tasty, with fresh vegetables.
The purée served with the chicken was rich in flavour and complemented the chicken well. The cheese was well liked by the boyfriend, but a little on the salty side for my own taste buds. We both devoured our dishes, sampling a bite or two of each other's as well.

The restaurant was airy and open, and very busy. The tables were quite close together and we were able to hear others talk and watch as they enjoyed their meals.



We were asked if we wanted a bit of a break before dessert was brought out and we happy said yes. We were both feeling quite full, but by the time the desserts arrived we had digested a bit and were just ready to start eating again.

The lavoche was crisp a nice change from store bought crackers/lavoche that often accompanies cheese. The cheddar was the favourite and was eagerly consumed with the pear paste.

The dark mousse was incredibly dark in colour but surprising not as rich as it looked; this was a good thing. It was easy to eat without being overpowered by the flavour and the texture was perfect; smooth but not too creamy. The cherries could have been soaked for longer as they were a bit firm and not as syrupy or sweet as perhaps they should have been.

The chef's treat for the night was two macaroons - strawberry and chocolate. They were fresh, crisp and chewy. The strawberry had a very sweet bubblegum flavour with a fresh strawberry cream through the middle. The chocolate had a dark chocolate cocoa flavour with a smooth chocolate paste through the middle.

Our menu, as a special was $80 a head. The normal a la carte menu will have you paying around $65 a head for three courses.

We enjoyed the dinner and the service was efficient, though not overly friendly. I'd recommend it as one of Sydney's less pretentious - good food restaurants.
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Why? Lunch or Dinner
When: Lunch Fri- Sun, Dinner Mon - Sat
Where: Glebe
Cost: Roughly $65 a head for three courses
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