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Subo
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I like to live life not be a spectator.
I love music,dancing, theatre, travelling, food, cycling and walking.
Writing is an enjoyable pastime that allows me to share my experiences in the beautiful cities of Sydney and Newcastle
Published June 3rd 2016
Special Occasion Dining
Subo contemporary bistro is a two hatted restaurant that is regularly mentioned in fine food awards and lists of top Australian restaurants. Suzie and Beau Vincent are the owners and creative team behind the unassuming wooden door.
There is a fixed price 5 course degustation menu that changes twice a season. The dishes are designed to highlight seasonality and the quality of Australian produce.
We were greeted warmly and shown to our table and it was surprisingly busy at 6pm on a autumnal Sunday night. The main room is small, dimly lit and elegant with a few quirky sculptural elements on the white walls. Tables are comfortably spaced to accommodate celebrating romantics and birthday groups alike. Our waiter introduced himself and had a chat whilst explaining the menu and wine list. Whilst awaiting our first course we nibbled on sour dough from a local bakery Baked Uprising served with hand churned butter and caramel used garlic.
The Balmain bug tails were cooked perfectly and their delicate flavour was enhanced by the acidity of the finger lime sauce and the sweetness of the velvety broccoli purée. After a celebratory glass of champagne we chose to have half servings of the matched wines.
The second course was hard to describe as it contained salty, crispy, creamy and nutty tastes and textures. Who would imagine that a fried egg could be considered a gourmet item?
Flank steak does not sound very exciting but combined with the bitter turnip top greens, cauliflower and carrots tasted amazing.
Conversation flows easily as one does not have to think what to order neither does one suffer from envying the food choices of the other patrons. It is very relaxing to sit back, eat, drink and chill to the background of cool jazz tunes. The service is attentive and genuine and they are happy to discuss the wine and food as well as provide more bread.
The palate cleansing lemon myrtle sorbet was served with native fruit granita and was well balanced and not overly sweet.
The second dessert of Jerusalem artichoke ice cream, white chocolate, custard apple and pear came on a specially decorated plate. The matching 'wine' was actually a stout and it went well with the creamy dessert.
We had a lovely evening and by the sound of it the other diners had a great time too. The food is fine dining but the atmosphere and service are not pretentious at all.
Subo will cater to special dietary requests if they are given enough notice. The restaurant is very popular with many people travelling to dine here so booking is essential. It is possible to book online, by phone or via email. I would recommend visiting here for a special occasion dinner such as an anniversary if you enjoy good food and wine.
There is a fixed price 5 course degustation menu that changes twice a season. The dishes are designed to highlight seasonality and the quality of Australian produce.
We were greeted warmly and shown to our table and it was surprisingly busy at 6pm on a autumnal Sunday night. The main room is small, dimly lit and elegant with a few quirky sculptural elements on the white walls. Tables are comfortably spaced to accommodate celebrating romantics and birthday groups alike. Our waiter introduced himself and had a chat whilst explaining the menu and wine list. Whilst awaiting our first course we nibbled on sour dough from a local bakery Baked Uprising served with hand churned butter and caramel used garlic.
The second course was hard to describe as it contained salty, crispy, creamy and nutty tastes and textures. Who would imagine that a fried egg could be considered a gourmet item?
Flank steak does not sound very exciting but combined with the bitter turnip top greens, cauliflower and carrots tasted amazing.
Conversation flows easily as one does not have to think what to order neither does one suffer from envying the food choices of the other patrons. It is very relaxing to sit back, eat, drink and chill to the background of cool jazz tunes. The service is attentive and genuine and they are happy to discuss the wine and food as well as provide more bread.
The palate cleansing lemon myrtle sorbet was served with native fruit granita and was well balanced and not overly sweet.
The second dessert of Jerusalem artichoke ice cream, white chocolate, custard apple and pear came on a specially decorated plate. The matching 'wine' was actually a stout and it went well with the creamy dessert.
We had a lovely evening and by the sound of it the other diners had a great time too. The food is fine dining but the atmosphere and service are not pretentious at all.
Subo will cater to special dietary requests if they are given enough notice. The restaurant is very popular with many people travelling to dine here so booking is essential. It is possible to book online, by phone or via email. I would recommend visiting here for a special occasion dinner such as an anniversary if you enjoy good food and wine.
Why? Eat something you would not attempt to cook at home.
When: Wednesday to Sunday from 6pm.
Phone: 02 4023 4048
Website: www.subo.com.au
Where: 551D Hunter Street, Newcastle West
Cost: $85 a head for a 5 course degustation.
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Your Comment
It looks like the anniversary couple (you?) were well and truly spoilt with lots of interesting tastes and beautiful plate decorations.
by Jenny Rossiter (score: 3|3748) 474 days ago
