Suzie's Restaurant

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Posted 2017-10-09 by Janice Williams ⇒ follow

A gift voucher from my brother prompted my husband and I to visit , a marvellous new eatery at Lane Cove. Owner Tony Cui, formerly of Quay and Aria restaurants, has transformed the former Le Simpatico restaurant into a superb dining experience, naming the restaurant in honour of his partner.

The exterior of Suzie's is plain and unappealing but once inside, it is a welcoming and colourful space. Photos decorate the walls of French cityscapes, a silver urn with large vibrant flowers stand tall on a wooden retro table and the assorted hanging lights add interest to the dining atmosphere.

Suzie's is predominantly French cuisine with a hint of Italian. Suzie's has a range of dishes on their menu, such as pan-fried octopus with crispy prosciutto, beef bourguignon with a mustard mash potato and puffed quinoa, as well as confit ocean trout with black mussel, fried tofu and smoked trout tea. For starters, we were offered crisp baguette with truffle butter which was delicious. My husband chose the spring roll entree of snails, speck and spring peas. The crispy spring roll and the flavours of snails and speck were brought wonderfully together with the horseradish cream and shaved truffle butter.

I chose the salt 'n' pepper quail with a poached quail egg positioned desirably in a crispy potato nest with a tasty aioli. The flavours of this dish were unquestionably lip-smacking.

The main course arrived soon after polishing off our wonderful entrees. The pan roasted barramundi with king brown mushroom, pickled cauliflower, onion fondant and tarragon sour cream sauce was magnifique.

The roasted duck breast with beetroot puree, duck croquette and fennel and orange salad was superb. The duck was tender and juicy, each morsel was bliss. The accompanying croquette was crunchy and the inside divine.

After such an enjoyable meal, we waited in anticipation for our desserts. We had difficulty choosing between five options such as the chocolate garden containing crushed nuts with chocolate mousse, a deconstructed lemon tart with lemon curd, sponge and meringue, or a vanilla ice cream espresso. My husband chose the poached pear millefeuille with ginger brulee, chantilly cream and raspberry sorbet. The fork cracking into the pastry shattering the tiers over the delicious creamy mixture was a piece de resistance. The aroma of ginger was delicate and did not overwhelm other flavours while the moist pear and tangy sorbet were delectable. It was a joyous mix of flavours.