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William Blue Dining
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I like to participate in life rather than be a spectator. Music, dancing, theatre, travelling, food, cycling and walking are some of my passions. Writing is an enjoyable pastime that allows me to share my experiences.
Published July 12th 2016
The Future Of Hospitality Is In Good Hands
William Blue Dining is a teaching restaurant at the site of the former Rockpool. This is the go to place for upmarket fine dining at the affordable price of $39 for a three course meal.
The interior is white and the tables are well spaced and decorated with starched tablecloths and sparkling glassware. On the wall there are framed photographs of college alumni such as Eddie Leung the owner and head chef of Spago Sydney.
The waiters and kitchen staff are students who are eager to make a good impression, whilst gaining valuable hands on experience. The menu is limited but interesting, with a choice of four entrees, three mains and three desserts. That being said, there should be something to suit all tastes. There are options of side dishes and cheese plates, as well as a good selection of wines from Australia, New Zealand and Europe.
Both of the entrees we chose were full of taste and well presented. The scallops were cooked perfectly and the artichoke and chive salad provided a crunchy contrast to the creaminess of the scallops.
Taleggio is an aromatic mild flavoured cheese that was well matched with beetroot three ways. The beetroot salt and sweet beet reduction were innovative touches on the plate that added colour as well as flavour to the dish. Chosen mains were spatchcock and Barramundi in a tomato ginger lemongrass broth.
The smoked breast of spatchcock was delight and the pepper jus was delicious. The fish dish was lovely, but the broth was quite mild and did not have the expected ginger flavour. The serving of pear, rocket and Parmesan salad was generous and went well with both of our mains.
The desserts were beautifully presented. I found the hazelnut marshmallow parfait to be a bit sweet, but loved the bitterness of the peanut butter brittle. On the other hand, the dark chocolate tart was truly delicious and the citrus and pomegranate salad cut through the richness of the chocolate and caramel.
We finished with two very well made coffees that were $4.50 each and were well and truly sated. There was an adequate time left between courses and each dish was presented with finesse. A few hiccups with service, such as forgetting to offer water, were easily forgiven.
Overall it was a wonderful dining experience that we will repeat when the menu changes next trimester.
The interior is white and the tables are well spaced and decorated with starched tablecloths and sparkling glassware. On the wall there are framed photographs of college alumni such as Eddie Leung the owner and head chef of Spago Sydney.
Taleggio is an aromatic mild flavoured cheese that was well matched with beetroot three ways. The beetroot salt and sweet beet reduction were innovative touches on the plate that added colour as well as flavour to the dish. Chosen mains were spatchcock and Barramundi in a tomato ginger lemongrass broth.
The smoked breast of spatchcock was delight and the pepper jus was delicious. The fish dish was lovely, but the broth was quite mild and did not have the expected ginger flavour. The serving of pear, rocket and Parmesan salad was generous and went well with both of our mains.
The desserts were beautifully presented. I found the hazelnut marshmallow parfait to be a bit sweet, but loved the bitterness of the peanut butter brittle. On the other hand, the dark chocolate tart was truly delicious and the citrus and pomegranate salad cut through the richness of the chocolate and caramel.
We finished with two very well made coffees that were $4.50 each and were well and truly sated. There was an adequate time left between courses and each dish was presented with finesse. A few hiccups with service, such as forgetting to offer water, were easily forgiven.
Overall it was a wonderful dining experience that we will repeat when the menu changes next trimester.
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Why? Good food at good prices.
When: Monday-Saturday, Lunch 12:00-2:39pm Dinner 6:00pm-9:30pm
Phone: 02 9492 3290
Website: www.williamblue.edu.au
Where: 107 George Street, The Rocks, Sydney
Cost: $39 for three courses (Entrees $11, Mains $18, Desserts $9)
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