Restaurants
Maitre Karl
Email: info@maitrekarl.com.au
197 High St Willoughby NSW 2068
Phone: 9958 1110
Karl's place is in what was a bicycle shop opposite the High St Markets and the Catholic School. It offers Alsation Bistro Fare in
buzzy suroundings that bring Parisian memories.
Very tasty duck; a ripper brulee and some very tasty German beers.
It is BYO as well as being licensed and I can walk home after.
Chris
Paradoxe Restaurant Francais
98 Falcon St Crows Nest NSW 2065
Phone: 9956 8898
Paradoxe is a local secret: three courses+garlic/herb bread+sorbet +
coffee and BYO all for under $50.00 a head.
Entrees such as kangaroo or snails and mains that include great
steak, lamb shanks and duck amongst other things; brulee and
poached pear for dessert. Chef Michelle and his wife, head of house
Makiko, make you feel at home, comfortable and very well fed.
Paradoxe is about 100 yards up from North Sydney Boys High School on the
other side of the road going towards Crows Nest.
We bus there and taxi home.
Chris
Claude's
10 Oxford St. Woollahra, Sydney, 2025
Phone 9331 2325
Claude’s is comfortable elegance. The welcome, the ambiance,
the table settings, the service is all as it should be but seldom is.
The tucker is seriously good. I had the cheese souffle, the
duck which was sliced maigret and a confit thigh (yummy).
My companion had a main of lamb and pineapple soufflé for
dessert. It is a fixed price menu ($135.00)with nice extras such as
amusee bouche, wee cups of smoked salmon consome and pre-desserts
Claude’s over achieves and is excellent value for money.
The restaurant is close to Queen St and parking is crook.
A taxi is a good idea.
Chris
Garfish - Crows Nest
6/29 Holtermann Street Crows Nest NSW 2065
Phone 9966 0445
Garfish is the most consistent seafood restaurant that I know. Maz and I went for a lovely pre concert dinner on Sunday and was more than happy with the whole experience.
We arrived a little early but was greeted with a smile and were shown to our table near the big open window which allowed the lovely heat from the outdoor heaters to radiate in.
We had mixed Oysters to start with (Crumbed and deep fried, Natural with soy mirin sauce and oyster shots) which were so fresh and delicious we ordered another half dozen!
For entree Maz had the corriander and citrus cured king salmon and I had the smoked kingfish tart with marinated red capsicums and capers. Mmmm, both our entrees matched perfectly with the Scorpo Pinot Gris we had brought.
For our mains, we opted for the "choose your own" style, which lets you choose a fish (which is changed daily according to whats fresh), how you'd like it cooked and the garnish. We were told the Ling fillets were superb that night and so it was. I had mine grilled with puy lentils and a tomato and saffron reduction, Maz's was crumbed on a salad of frisee, red orange, avocado and witlof.
The food was fresh, clean, tasty and satisfying and the service was extremely professional and friendly. Best of all, it is BYO, so grab a bottle of Scorpo Pinot Gris before you go and taste the perfect match.
Taylor
Paradoxe Restaurant Francais
98 Falcon St Crows Nest NSW 2065
Phone: 9956 8898
First course for I and ma femme was asparagus with smoked salmon and a lemon
flavored béarnaise sauce and rare kangaroo with a gamey sauce.
Mains were veal knuckle with a Source Provencal and lobster with scallops and a light creamy sauce .
Desert; crème brulee and for me poached pears in a cassis influenced sauce. Highly yummy; then home for the rugby, coffee machine and a glass of Liquor 43 with dark chocolate. Wines we had with tea were Spy Valley 2007 Gewürztraminer from Marlborough and 2004 Greenock Creek “Alice” Shiraz from the Barossa. Everything from go to ooh was wonderful. All Saturdays should finish this well.
Chris
Maitre Karl
Email: info@maitrekarl.com.au
197 High St Willoughby NSW 2068
Phone: 9958 1110
Karl's Place Revisited.
Excelent evening!
My younger son's last meel as a free man. He was married the next day.
We had a mixture of very thin Alsation Style Pitzas to start and moved onto the more serious duck roti, lamb backstraps and brioche stuffed chook, Deserts of panna cotta and french bread and butter pud finished. Wines--well it was a special evening. Henschke 1998 Hill Of Grace, 2000 Greenoch Creek Roennfeldt Rd Shiraz (Whites don't matter) and my last 1976 Chateau Yquem to have with Pud. The walk home seemed to take a long time. Great food, excelent service and the wines!!!!!!!!
Chris
