The décor in this establishment is understated with a soothing grey-green scheme. We were seated at a dressed table against a backdrop of tall windows. There was a small bar area opposite to where we were sitting. We were given a glass of champagne which sets the mood whilst you contemplate entrées. The setting is elegant, with a slight air of formality, but not intimidating allowing you to relax and go with the flow. There is even a chauffeur service for diners if they live within a 10 minute radius from the establishment.
I am greeted by Head Chef Kay following a busy period on a Saturday evening which generally is around 6.30pm to 9.30pm. Chef Kay tells me he has been trained only in French traditional cooking techniques for many years and Bastille, being under new management for only two months, brings a fresh, elegant and modern experience to French dining with Australian hospitality. You won’t find escargot or beef tartare in Bastille’s menu…some of you are probably thinking ‘phew’ with a sigh of relief, mainly because the Australian palette is not really accustomed to these types of dishes. Chef Kay wanted the menu to comprise only 5 mains, 6 entrées and 3 desserts so that each dish is prepared consistently and to high quality standard. With a small dining menu, you can rest assured that any dish you order is handled with confidence, delicious and with beautiful artistry on the plates in which you are served. You will pause a second to admire the beauty on your plate before the aroma of freshly made French cuisine hits your nose, signalling to your stomach to look to no further and to lunge into your meal…it’s time to eat.
The wine list is of a calibre to match the food and includes a high quality selection of wines and cocktails. I generally have a preference over French wine as the taste is subtle, dry and woody. I had the ‘Fat Bastard’ Pinot Noir 2013 from Languedoc, France.
As we were sipping our champagne, we browsed through the entrées and chose Sydney Rock Oysters with lemon, mignoette sauce and 3 Scallops each with iceberg, cauliflower puree, finger lime, almond emulsion ($16). Like good seafood, there is no other way to have it other than ‘fresh’, which these were. The marshmallow sized scallops were fresh and soft which were served on top of a celery slice. When eaten, they were cool and refreshing, ensuring you devour each piece in your mouth. It’s the perfect palate cleanser. The oysters were delicious with the lemon mignonette sauce.
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| Entres: Scallops each with iceberg, cauliflower puree, finger lime, almond emulsion |
The main dishes present broader flavours. Though dish descriptions run long, you’d be hard pushed to find a flavour out of place in the impressively executed French dishes. When you ask Chef Kay what his favourite pick would be from the menu, it would be the swordfish without hesitation. Chef Kay told me that the meat of a swordfish allowed him the versatility to embellish the dish with his own unique sauces. The saffron infused tomato sauce added a beautiful tang to the swordfish meat.
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| Mains: Swordfish with scallop tortellini, capsicum, crushed potato, white fungi, saffron infused tomato |
I had the swordfish which came with scallop tortellini, capsicum, crushed potato, white fungi, saffron infused tomato ($32). It is rare to see swordfish on any menu in a restaurant probably because it is such a large fish. Swordfish is meaty and dense. It has a similar texture to a snapper. We also had the Smoked Duck Breast with white chocolate, king brown mushroom, pear and pea cream ($36) which I believe took centre stage. The texture of the duck meat with wonderfully tender, infused with a delicious sweet – savoury juices.
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| Mains: Smoked Duck Breast with white chocolate, king brown mushroom, pear and pea cream |
Though you may be quite full after entrées and mains, it would be hard to say ‘non’ to Blood Orange Cake with pistachio sauce, vanilla ice cream, mango sorbet, cherry sorbet ($16) and the Meringue chocolate brioche, strawberry sauce, pineapple sphere, raspberry crisp $16. Beautifully presented plate of fine desserts. The Blood Orange Cake had a delightful hint of a popping candy which you can hear go ‘pop’ in our mouth, in a similar way to the sound of effervescence in drinks.
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| Dessert: Meringue chocolate brioche, strawberry sauce, pineapple sphere, raspberry crisp |
Bastille offers an accomplished range of flavours and textures of traditional French cuisine. The beautiful artistry of each plate is simply astounding. Thumbs up from me, go and try it!
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| Dessert: Blood Orange Cake with pistachio sauce, vanilla ice cream, mango sorbet, cherry sorbet |
Location: 105 Victoria Road, Drummoyne
Contact: 02 9819 7713
Website: www.bastilledining.com.au
