The Dining Room by CHEFIN | Sydney CBD
We had the pleasure of attending a 5 course dinner degustation at The Dining Room by CHEFIN. The Dining Room is located on the first floor inside the City Tattersalls Club. The chef's rotate on a monthly basis and Tom Kime is currently cooking up a storm until 12th April. Tom delivers a fusion of different flavours around the world. Learn more about The Dining Room by CHEFIN and see yourself enjoying a 5 course dinner degustation or a 3 course lunch experience by CHEFIN.
Carpaccio
The first course was a carpaccio of albacore tuna with toasted fennel seeds, lemon zest, dill and chilli. This dish immediately attracted our attention as it was colourful (contrasted well with the colour of the plate) and flavourful which gave our tastebuds a little nudge!
Scallops
The second course was a beautiful scallop with green cashew nut chutney mint and ginger. The scallops were sliced in various sizes but tasted delicious with the salad. This dish was an explosion of flavour and texture but surprisingly left a refreshing taste in your mouth. It paired well with the creamy and buttery chardonnay we had (this is not included in the 5 course degustation) but we would highly recommend you enjoy a glass or two!
Grilled Quail Breast
The third course of the degustation had a Moroccan twist to it. The quail breast is marinated chermoula which is the main marinate in Moroccan cooking; made with warm spices, herbs. lemon and garlic. I cut the quail into small pieces and mixed it with everything else on the plate so I could enjoy everything in one bite.
Pork Belly
The pork belly had a nice spice rub throughout and whilst there were some bits that were hard to chew, the meat was tender and paired well with the crisp cabbage and apple salad. The salad topped off the dish, it was fresh and perfectly coated with a subtle dressing. I felt like I traveled to various parts of the world on this dining experience with Tom Kime.
Lemon & Butter Milk Pudding
The final course of the evening was a lemon and butter milk pudding with vanilla poached apricots and cardamom biscuits. We made our way through the poached apricot and strawberries on the top and dug into the lemon and butter milk pudding. I couldn't taste the lemon flavour but the pudding was pleasant; not too sweet and not too creamy - it was a perfect balance when you combined it with the poached apricot and biscuit.
"CHEFIN Australia has a community of experienced and innovative chefs. They bring authentic food and culture from around world to your home, office, picnic in the park, alleyway, CHEFIN Secret Venue, campground, etc. basically anywhere"
Note: Chef's and menu's change on a regular basis. Tom Kime is cooking at The Dining Room by CHEFIN untiil 12th April 2019. Snapshots of Food dined as guests of CHEFIN.