|Scallops placed on a corn puree base and topped with delicate things.|
"Kevin", the tall and smart looking gentleman behind the counter called out to me.
I shook his hand but I was not terribly sure initially who he is. He sensed my uncertainty and quickly mentioned 'Hevan".
I was impressed. A young man who looked hipster in the mornings at a Corrimal cafe fav of mine has transformed into an even more dashing personage at Wollongong city centre's outstanding restaurant for degustation, fusion and bar experience - the Babyface Kitchen.
|Duck spring rolls looking and are yummy, with Namjin sauce - my repeated favourite.|
Babyface Kitchen is located at Shop 1, 179 Keira Street, Wollongong city centre, New South Wales.
Contact +61 2 4295 0903
Opening hours are from 6pm every week day except Tuesdays, and from 12 noon to 3pm on weekends.
Fully Licensed Bar. BYO Friday lunch only with $10 Corkage per bottle or 6 pack of beer.
Oh yes, the young lady, standing beside ......she was engaging as usual, made a good recommendation of a bottled white to start with to match the seafood and her settling us in.
We arrived a quarter before seven for dinner and after us, the people started coming in, good for a Tuesday night, a specially opened evening before Christmas. Babyface is usually closed on Tuesdays. Soon the obvious only table for ten was filled up. The open kitchen door, through which one can occasionally glance at, was a hive of activity.
|An eggplant medley.|
What could we expect from this five course option, we asked. Then perhaps we preferred to be surprised, potentially with delight. Sparkling water to cleanse the throat. No more questions, bring the delights in - and surprise us.
The course proceeded - it not just continued to delight me, with new and familiar offerings. The duck pancakes are a standout, the Soba noodles with a freshly cooked runny egg are my comfort food. The kingfish, tuna and salmon slices and cubes made both of us speechless. I shall never forget the positive amazement on the face of my fellow diner that evening when he bit into the exquisite beef.
Some after thoughts from both of us on the heirloom crunchies - they were a tad over salty; the topping of the flavours on the seared scallops had unexpected sourish after taste, perhaps a bit harsh for the delicate natural flavours of the scallops; and the eggplants may seem off course from the culinary journey we were on.
Raspberry flavoured gelato was in reflection perhaps too strong a contrast for dessert, when placed side by side with the caramel version. A second round of wine degustation came with a light red, as suggested by another staff member (or was he one of the owners?). By late evening, we were happy, satisfied and delighted that Babyface Kitchen continues to strive and deliver.
Ala carte next time. I must say the portions have increased compared to when Babyface first started. The mains have always been just right in size. The crumbed and fried eggplants tonight were generous in serving. The scallops were ideal entree size.
|Consistent, gratifying and quality - the beef slices on my most recent visit in December 2016.|
An independent review by Kevin Yong
My dish recommendations are as follows:
For entree, seared Saikou salmon belly; and
the Mooloolaba yellowfin tuna.
For mains, the Kurobuta rare breed pork chops.