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Event - Blancmange Bouchon

Does My Bomb Look Big In This?

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After a stellar meal recently under new chef Nathan Brindle, I was almost dismayed to hear that Blancmange was rebadging as a pared back Bouchon. However if you’re a local, you’re going to think it’s a great thing!

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The new dining style will be more relaxed, the set-price menus shorter (making it easier to choose) and they’ll be even better value! Any weeknight, you can pop in for a $45 two-course menu with shared house-made bread and “tastings”. 

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Sitting watching the fading light over the stately Petersham Park and admiring the new gingham napkins, I enjoyed my "bread and tastings". The bread is house-made, and the accompanying pork crackling and smoked chicken liver parfait was a pleasant addition to the two-course fixed price menu.

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On the night I dined, I was most taken with perfectly cooked lamb brains on broad beans. They were probably the best cooked set of brains I've had in Sydney - soft, creamy and coated in crunchy golden crumbs.


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After dining on Nathan's perfect "fine dining" version of this pared back chestnut raviolo back HERE, I have to admit I pined for it. However this one I can afford to eat more often...

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Our mains were smoked spatchcock, back pudding and pickled celery, and an even heartier plate of...

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... braised Mirrool Creek lamb with eggplant and fromage.

Perhaps it might be time for you to plan for a mid-week adventure of your own?

Blancmange Bouchon
1 Station Street, Petersham
Ph: (02) 9568-4644


Blancmange Bouchon on Urbanspoon

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