Macleay Street Bistro | Potts Point
Macleay St Bistro as the name suggests is located on Macleay Street in Potts Point. It's a small, super cute looking French restaurant with a black and white fancy theme. If you're a local, chances are you've either walked past this restaurant or heard of it because it's been around for 30+ years! In fact, they are celebrating 35 years with a 6 course 'classic menu' for $90pp.
French Martini
We began our dining experience with a French Martini consisting of Chambord, Vodka, Pineapple Juice with egg white and a pineapple slice. If there was a cocktail heaven, this french martini belongs there. It's absolutely amazing, super sweet and the perfect amount of alcohol. I took my time to enjoy the cocktail throughout the courses.
We began our dining experience with a French Martini consisting of Chambord, Vodka, Pineapple Juice with egg white and a pineapple slice. If there was a cocktail heaven, this french martini belongs there. It's absolutely amazing, super sweet and the perfect amount of alcohol. I took my time to enjoy the cocktail throughout the courses.
Complimentary Bread
Before the first course, we were served Sonoma French Baguette with Salted Pepe Saya Butter.
Who doesn't love the combination of the two?
Before the first course, we were served Sonoma French Baguette with Salted Pepe Saya Butter.
Who doesn't love the combination of the two?
As you can imagine, we've been sipping on the french martini and spreading Pepa Saya butter on Sonoma bread... a pretty good start to the dining experience. When the first course arrived at the table, we couldn't wait to dig in. The first course was pan seared scallops with cauliflower puree and roasted hazelnuts. The attention to detail of this course was incredible from the perfectly cooked scallop to the various textural elements like creaminess from the cauliflower puree, slight crunch from the hazelnuts and powdery element from the shaved hazelnuts (on top of the scallop). Did you think it was parmesan cheese as well?
Second Course
We were slightly nervous when we were going through the menu as we haven't had steak tartare before. The thought of eating raw meat just didn't work for us. Nerves aside, we braved ourselves and tried this. It's worth mentioning that without Clive, we wouldn't even know where to begin! The steak tartare is served with house made mini baguette and five different condiments. You mix all the condiments together and add Worcestershire sauce, Tabasco sauce, olive oil, salt and pepper. Surprisingly, it was so easy to spread onto the baguette - almost like a pate! The quality of the organic grass fed eye fillet steak was top notch. We both surprisingly kept eating and eating and enjoyed this a lot - more than we would've ever anticipated.
We were slightly nervous when we were going through the menu as we haven't had steak tartare before. The thought of eating raw meat just didn't work for us. Nerves aside, we braved ourselves and tried this. It's worth mentioning that without Clive, we wouldn't even know where to begin! The steak tartare is served with house made mini baguette and five different condiments. You mix all the condiments together and add Worcestershire sauce, Tabasco sauce, olive oil, salt and pepper. Surprisingly, it was so easy to spread onto the baguette - almost like a pate! The quality of the organic grass fed eye fillet steak was top notch. We both surprisingly kept eating and eating and enjoyed this a lot - more than we would've ever anticipated.
Salmon Tartare (off the menu)
Clive surprised us with a dish that was not on the 6 course menu! He said it's a sampler size of the salmon tartare which is served with lime caviar, dill essence and a Cherrywood smoke. The theatric, suspense and surprise ticked our senses. The combination of flavours from this dish tickled our tastebuds with the bursts of sweetness and saltiness from the pomegranate and cavier.
Clive surprised us with a dish that was not on the 6 course menu! He said it's a sampler size of the salmon tartare which is served with lime caviar, dill essence and a Cherrywood smoke. The theatric, suspense and surprise ticked our senses. The combination of flavours from this dish tickled our tastebuds with the bursts of sweetness and saltiness from the pomegranate and cavier.
Third Course
The third course was a twice baked French Onion Souffle with Truffle Butter and Wholemeal Sourdough Roll. We're learning more about French cuisine as the dining journey continues! We haven't tried this dish before so had no idea what to expect. As we cut into the souffle, it was soft, smelt amazing and was perfect with a touch of salt. I don't seem to recall having any truffle butter.... oh wait, that's because Matt stole mine from me!
The third course was a twice baked French Onion Souffle with Truffle Butter and Wholemeal Sourdough Roll. We're learning more about French cuisine as the dining journey continues! We haven't tried this dish before so had no idea what to expect. As we cut into the souffle, it was soft, smelt amazing and was perfect with a touch of salt. I don't seem to recall having any truffle butter.... oh wait, that's because Matt stole mine from me!
Fourth Course
After tasting the Steak Tartare, we have been looking forward to the fourth course which is an organic grass fed eye fillet with fresh parsley and sauce au poivre. The cooking method of this delicate piece of meat is unknown but boy, it was super soft. We cut into the steak and it felt like we were putting a knife through butter. Just look at that beautiful piece of juicy steak sitting on top of the sauce...doesn't it remind you of a reflection in a pond?
After tasting the Steak Tartare, we have been looking forward to the fourth course which is an organic grass fed eye fillet with fresh parsley and sauce au poivre. The cooking method of this delicate piece of meat is unknown but boy, it was super soft. We cut into the steak and it felt like we were putting a knife through butter. Just look at that beautiful piece of juicy steak sitting on top of the sauce...doesn't it remind you of a reflection in a pond?
Fifth Course
The fifth course was profiteroles! The profiteroles a la creme de vanille was served with warm chocolate sauce and a berry sauce. This dessert was quite rich and reminded Matt of a Cherry Ripe (even though there were no cherries in this dessert).
The fifth course was profiteroles! The profiteroles a la creme de vanille was served with warm chocolate sauce and a berry sauce. This dessert was quite rich and reminded Matt of a Cherry Ripe (even though there were no cherries in this dessert).
Passionfruit Souffle
I had a sneak peak of Macleay Street Bistro's menu before our visit and was absolutely set on having the passionfruit souffle which Clive kindly organised for me! Thanks so much Clive. The passionfruit souffle was served with a coconut sorbet which sat on top of cookie crumbs. It gave the souffle that much needed texture and sweetness to balance out the eggy flavour of the souffle and sweetness/sourness of the passionfruit sauce. If you are ever planning on visiting Macleay St Bistro and not getting the 6 course menu, I'd highly recommend the souffle.
I had a sneak peak of Macleay Street Bistro's menu before our visit and was absolutely set on having the passionfruit souffle which Clive kindly organised for me! Thanks so much Clive. The passionfruit souffle was served with a coconut sorbet which sat on top of cookie crumbs. It gave the souffle that much needed texture and sweetness to balance out the eggy flavour of the souffle and sweetness/sourness of the passionfruit sauce. If you are ever planning on visiting Macleay St Bistro and not getting the 6 course menu, I'd highly recommend the souffle.
Sixth Course
We didn't want the dining experience to come to an end but sadly, it did. The final course was two house made chocolate truffles. We wanted to extend our gratitude and thanks to Clive and team for their amazing hospitality.
We didn't want the dining experience to come to an end but sadly, it did. The final course was two house made chocolate truffles. We wanted to extend our gratitude and thanks to Clive and team for their amazing hospitality.
Snapshots of Food dined as guests of Macleay St Bistro and Ompty Media