Tuesday, March 14, 2006

Restaurant Atelier, Glebe Pt Rd, Glebe

Restaurant Atelier, Glebe Pt Rd, Glebe
Tuesday 14 March, 2006

Once a Newtown mainstay, Restaurant Atelier upped and moved to a free standing sandstone cottage in Glebe in 2005. Newtown's loss is definitely Glebe's gain.

My dinner buddy and I are always on the look out for interesting and value for money restaurants - prepared to travel all over Sydney for an experience. Tonight's experience was well worth the trip to Glebe (we both live on opposite sides of the Harbour, so Glebe is as close to half way as we are going to get).

We had both heard that the food at Restaurant Atelier was divine. We were not disappointed. They are currently offering a dinner special of $44 pp for a starter and main. This is seriously good value for money.

The staff are really welcoming, friendly and knowledgeable. After drinks we served, we were provided with the list of specials and left alone for a few minutes. It was a difficult decision as all the menu items sounded appealing, however I chose the Assiette of Thirlmere Duck for entree and New Season White Rabbit Cooked Two Ways with Fresh Linguine for main. My dinner buddy selected the Seared Scallops, Pan-fried Suckling Pig & a Green Apple Salad for entree and Fillets of John Dory with a Prawn & Dill filled Zucchini Flower, Pancetta Wrapped King Prawn, Sauce Vierge for main.

My entree was exquisitely presented on a long oblong plate - from left to right was an eggcup with an egg shell and the top cut off. Inside was a delightful duck & egg combination - very light - and over the top of the eggshell was a light biscotti biscuit with caviar. Next along was a terrine, followed by shredded duck and finally duck liver pate with two long thin lavosh biscuits. Wow!

I was really keen to try the rabbit. The thought of cooking this at home just sends shivers up my spine - but there's something very satisfying about a professional preparing it. 'Cooked two ways' refers to the leg being roasted and served on a bed of bok choy and shredded duck served with liver prepared as sushi roles. This dish was a little rich for me.

We were both impressed by the food and the attentiveness of the staff. The cottage atmosphere is wonderful and there is a gorgeous outdoor area out the back. The food is rich, so two courses is more than enough and we didn't even look at the dessert menu. We were, however, tempted by the wide variety of teas and chose the bergamot, orange & lemon to finish off the evening.

Restaurant Atelier - 22 Glebe Pt Rd, Glebe - (02) 9566 2112



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