Oh, what a night!!
Historic = ●
Distinctly average = ●
Dismal = ●
Setting the scene:
Before I start this month’s supper club review, it’s worth noting that we were not visiting a restaurant. Indeed, our venue for the evening was the Senior Common Room at St. Pauls Collage. The theme was cheese,canapés and Frank Sinatra. All cheese was supplied by Hugh - former cheese sommelier to the British royal family no less - and all canapés expertly created by Sarah Overton. Regardless of this, we applied our rigorous supper club assessment model and adjudged accordingly!
Food rating: ● (how we voted. red - 0, orange - 1, green - 6)
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Hugh talking cheese |
Before I start this month’s supper club review, it’s worth noting that we were not visiting a restaurant. Indeed, our venue for the evening was the Senior Common Room at St. Pauls Collage. The theme was cheese,canapés and Frank Sinatra. All cheese was supplied by Hugh - former cheese sommelier to the British royal family no less - and all canapés expertly created by Sarah Overton. Regardless of this, we applied our rigorous supper club assessment model and adjudged accordingly!
Food rating: ● (how we voted. red - 0, orange - 1, green - 6)
Scrumptious, delectable, delightful, delicious and mmmm...creamy were all words muttered constantly throughout the evening. But what was on the menu? Where do I begin? How about with these sandwiches: chicken and almond and smoked salmon with dill and crème fraiche - served on white bread with the crusts cut off. Excellent.
The pikelets with caviar get a special mention. Yum.
The cheese platters were presented wonderfully; and sumptuously accompanied by sour dough baguette, rye, lavoche and grapes. Alongside cornichons, chutney, radishes, dried fruit, quince paste, strawberries and pomegranate.
Think still-life painting. In Tuscany. In Roman times. And you start to build the picture.
The cheese selection was phenomenal. And there was something for all tastes. Soft, blue, goats, cheddar - all of international calibre and with its own unique story; too varied and complex to list here. One particular cheese smelt like old socks - luckily is tasted rather good.
Someone suggested one of the cheeses was “zesty and exuberant" – was that the red wine talking? Or was it one of the most astonishing cheese experiences we had ever had?
The brie blended with truffles was well and truly historic! A cheese you must try before you die! Incredible.
At one point we even had a ‘cheese interlude’ (Hugh told us the correct way to crack a sealed Parmesan) – which is the first time a cheese interlude has ever occurred in the history of suppers. Fact.
Service rating: ● (how we voted. red - 3, orange - 2, green - 2)If we are to be strict about this - and only a little harsh to Sarah and Hugh - the reason this gets a red is because the impeccable food was self-service. Ergo, there was no ‘service’, per se, as you served yourself. Never mind the fact that the food had been organised at the venue on our arrival and presented perfectly......
Atmos rating: ● (how we voted. red - 0, orange - 3, green - 4)WOW factor?
Where do I begin. The entire evening was WOW!
Overton’s opening speech was peppered with French - oh la la. Hugh’s cheese orientation was captivating. The piano got a work out with a duet from Sam F and Overs. And the bubbles and red wine flowed throughout. The only thing we missed was retiring to the ‘next room’ for brandy and cigars.
Overall rating: ● (how we voted. red - 0, orange - 0, green - 7)
Altogther, really rather splendid.
The search for Sydney’s best restaurant, continues...
