For one night only, our Victorian neighbours crashed one of Sydney's best restaurants. That would be Mark Best's Marque in Surry Hills, an establishment I have been dying to try (this seemed like a good enough excuse). It's Good Food Month you see, a veritable collision of talent from across the world and the food that Aussie's can be proud of. Best has forged a splendid career in what started as a little restaurant on Crown Street and branched out to open Pei Modern in Melbourne. Under the supervision of Head Chef Matt Germanchis, P.M. has been very well received, being awarded the Best New Restaurant in the Age Food Guide 2013 and a hat to boot.
|Out front: Pei Modern in Collins Place, Melbs Source: Daily Addict|
I'd seen pictures of the restaurant interior but hadn't actually stepped inside. If you didn't know where it was, you could easily stroll right past those curtained glass walls. Funnily enough the front door was locked, making entry slightly awkward. A simple table clothed dining room with egg shaped lamps adorning each table, we started the night with house purified sparkling water (and a glass of orange wine for myself). Next came that pillowy soft bread tucked in a cotton basket. If I hadn't been there for an 8 course degustation a.k.a. gastronomic blowout I wouldn't of held back - but lucky I did.
|An eggy panorama: asparagus, egg and ash. What a way to supplement the charcoal intake (yep, it's real). I had hopes that my yolk would explode and ooze all over my 'asparagoose' but it was slightly overcooked! Dang|
|Brought to the table by Best himself, another personal favourite: rockling, white beans & boudin noir. The broth was so clear and cleansing, right before you get a hit of salt from the blood sausage all washing over the fish. A well conceived dish|
|Duck, treviso, fermented blueberries. A pretty palette from this dish. The duck was cooked well, complemented well with the warmed blueberries and radicchio. The stems of the treviso were rather thick and chewy, are they meant to be consumed?|
|Does this even need words?! Spice doughnuts, whey butterscotch. Oh lordy lord. The crème that was tinged with mandarin was a lovely touch. Only a little morsel to stave off guilt.....|
Magnifique! There we have it, a lovely evening by Pei Modern, hosted by big brother Marque. The night had a decidedly casual feel to it, despite the fine dining setting. The food speaks for itself - I'm just glad I got to sample it.
Thanks for reading!