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!
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”.
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.
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.
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...
Our mains were smoked spatchcock, back pudding and pickled celery, and an even heartier plate of...
... 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?
1 Station Street, Petersham
Ph: (02) 9568-4644