Guilliame - Sydney

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Three types of chocolate - the Varlhona dessert offers hazelnut, date and banyuls.



Cold entree - squid, Diamond Clam, sea urchin, oyster and mussel, inspired by Spencer Gulf South Australia.



A French classic in the exterior as well.



Surf and turf - lobster and duck in a warm entree.

My mains - Squab, with endive, onion, cabbage and foie gras.



Compliments of the house, between courses.


Serving the soufflé, with style, engagement and concentration!




Mud Crab meat finely presented on top of truffle base.





What Kim had - my fellow diner in a group of eight.

Fineness, flavour and presentation personified .

And what a lovely evening!

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