Cru54
- Author:
- Jackie McMillan
- Posted:
- Tuesday, 1 April 2008
A breath of fresh air in a stylish modern space, this contemporary Spanish restaurant shows strong French influence in its small but inspiring menu; supplemented by a list of changing specials. I loved the boldly unadorned plate of Jamon Iberico ($20) ‘ excellent produce presented (as it should be) without frills; but of course complimented by a serve of grassy fresh Dauro Spanish Olive Oil ($5) with Sonoma bread. Chef Vincent Girardin shows off his talent with the Calamari ($13/sm, $19/lg) cooked to perfection (he knows when to stop) and texturally matched with a squid ink crumble, a zesty aioli and a wedge of lemon ‘ combine all elements for a sublime moment. Good produce makes the Prawn Trilogy ($18) a pleasure; and the Solomillo con foie gras ($21), a piece of eye fillet topped with foie gras, impresses as well. The staff are enthusiastic and knowledgeable. I allowed myself to be guided in wine matching and enjoyed the results, especially the jammy 2006 Cillar di Silos Tempranillo ($13/glass, $65/bottle). The dessert of Burnt Valencia Orange with Leche Meringada Ice-cream and crunchy Turron sprinkle ($10) is so good you may not want to share. On a return visit, I certainly wont!
Cru54
1/54 Foveaux Street, Surry Hills
Ph: (02) 9281 1054
Modern Spanish $$-$$$
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Story posted on Tuesday, 1 April 2008, filed under Dining Guide, Spanish. Follow responses via the RSS feed.
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