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Summit Restaurant
Level 47, Australia Square
Out There magazine - Issue 30
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When the Summit Restaurant opened in Sydney in 1968, it was the epitome of chic. The revolving restaurant with its bird’s eye view of the city had bright red carpet and its three most popular dishes were prawn cocktail, filet mignon and strawberries with cream. Fast forward to 2006 and the red carpet is still there, the views are more sensational than ever and the restaurant is still chic. And beef is still the most popular dish, though these days it’s wagyu that takes most diners’ fancy. Earlier this year the restaurant launched a special Red Menu that offers six premium cuts of beef and a selection of classic red wines. It’s a bold move then to order pork, though it proves to be an inspired choice. The pork belly is served in a long thin strip with the most exquisite translucent crackling on top, and a side serve of royal gala apple and Madagascan vanilla “marmalade” that cuts through the richness beautifully. Never mind your soaring cholesterol levels, it’s quite simply a knockout. Take a step back and the evening gets off to a good start with a Revolver cocktail, a fabulous mix of fresh strawberries, Tahitian lime, mango, Tequila, Midori and Galliano. This heady concoction paves the way for huge, succulent Yamba prawns served with three dipping sauces, and an Asian-inspired miso salmon and spicy prawn salad. Chef Michael Moore and his team don’t miss a beat, and after desserts to die for, it’s time for a Relaxation tea of peppermint and honey served in beautiful Balinese teapots. An impressive meal from start to finish.
© Christine Salins
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