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Review - Claude's

Does My Bomb Look Big In This?

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Mention the name Claude’s you’re likely to hear: “I’ve always wanted to eat there, just never thought I could afford it.” Cue despondent look.


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What this fails to take into account is that the fourth chef in the restaurant’s thirty-six year history, Chui Lee Luk, has made a radical departure: shifting fine dining upstairs and opening a casual, affordable eatery/wine bar downstairs!

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While some might bemoan turning five star French technique into sliders, they clearly haven’t eaten the unctuous pork jowl and black fungus relish decorating the Pig Face Roll ($12/2).

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Balance the sublimely rendered pig fat with simple Pickles ($6) before launching into death-by-Swiss-cheese...

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...aka the airiest Double Baked Gruyère Soufflé ($22) you’re ever likely to meet!

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While you will see a nod to a previous chef, Josephine Pignolet’s Chocolate Indulgence Cake ($14), it’s mostly a wild collision of French technique and heady Asian flavours – from ultra-smooth Chicken Liver Parfait with Achar Relish ($9) to...

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...Fried Chook ($16) tamed with cashew and curry leaf.

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Wash it down with a glass of pretty Spanish plonk, the 2010 Calvente Guindalera ($14), or a quaffable Aussie, Journey Wines 2011 Pinot Noir ($13), as you bask in the warmth of Manager Louise Tamayo.

Perhaps the question really should be: why haven’t you eaten at Claude’s?

Claude’s
10 Oxford Street, Woollahra
Ph: (02) 9331 2325


Claude's on Urbanspoon

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