Blanco
- Author:
- Jackie McMillan
- Posted:
- Wednesday, 9 December 2009
Take a jaunt around the Mediterranean in the cool, white surrounds of this mosaic tiled ice-breaker designed by Durbach Block architects, with Gaudi in mind. Clean, fresh flavours and good technique shine from owner/chefs Brendan Vallejo and Scott Mason; my picks being Grilled Sonoma Levain with Goat’s Cottage Cheese and Pistachio ($6); Organic Lentil, Roast Pumpkin, Cabbage, Yoghurt and Dill Salad ($14) made sweet and unctuous by pumpkin puree; and soft plump pillows of Pecorino-enriched House-made Gnocchi with Sausage and Sage ($20). I’ll join the list that simpers over the Portuguese Style Pork and Mussels ($29), easily my dish of the night. It’s nice to see the larger plates outperform the smaller plates for a change, too. Wine buffs should dine on Wednesday/Thursday as Scott Turner plays in-house sommelier – his wine knowledge and passion for buying local, boutique wines had me enthralled. After a liberal sample, I’m certain he’s put together a great wine list; the 2009 Springvale Gewürztraminer ($12/glass, $56/bottle) is an Australian benchmark. Scott flexed his food-matching skills by pairing our Braised Goat Leg with Field Mushrooms in White Wine ($29) with a suave 2008 Cantine Pra Soave Classico Superiora ($13/glass) and the 2008 Jules Taylor Pinot Gris ($10.50/glass) for sweet relief.
Blanco
5-9 Roslyn Street, Kings Cross
Ph: (02) 9332 3663 www.blancorestaurant.com.au
Mediterranean $$$
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Story posted on Wednesday, 9 December 2009, filed under Dining Guide, Mediterranean, Wine. Follow responses via the RSS feed.
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