Monday, November 30, 2009

Bourke St Bakery, Surry Hills

Hurrah, I finally found my way to Bourke St Bakery! I don't know how I've managed to miss out on it for so long, forever drooling at the sound of their brulee tarts, but never actually dragging my lazy arse out there. I got my first chance as part of Reem's walking/eating tour of Surry Hills. Even though I was stuffed full of cupcakes (which is not as fun a feeling as it sounds), I had to get several things to take home and try at Bourke St Bakery. I was determined to get my hands on one of their famous brulee tarts.
We showed up and there was a line coming out the door, apparently there is always a line. One guy even walked past amused and yelled out, "They sell bread at the supermarket too, people!". Yes, but they don't sell orgasmic brulee tarts at Coles do they? The service is lightning fast, and it makes a big difference if you know what you want before you walk in there. I had no clue and ended up picking one thing, then seeing something else that caught my eye and adding it to my pile of purchases.
We gather at the park on the other side of the road, eager to get a look at all the yummies that we bought from the bakery. Reem's pizza looked delish but I can't quite remember what was on it. Chorizo maybe? I have a bite of Lisa's beef pie and it is so amazingly good, huge chunks of moist beef, bursting with flavour. That is what a pie should taste like all the time.
Steak Pie
Lamb & harissa sausage roll ($4.00)
I bought a lamb and harissa sausage roll because Karen managed to snare the last pork and fennel sausage roll :P She did let me have a bite of the pork & fennel one and it was so so so soooo good, I will definitely have to come back to get a whole one for myself. Just the right amount of fennel. I'm not disappointed with my lamb sausage roll, even though I realise about halfway into it that it has bits of almonds. Lucky I'm not particularly allergic to them!
Lemon curd tart
Karen had to try the lemon curd tart, which looked so cute with that big dollop of creamy lemon curd in the middle. It's quite soft curd, and unfortunately most of the filling escapes into the surrounding paper bag during the train ride home :(
Chocolate and raspberry mousse tart ($4.40)
I managed to talk myself into buying two tarts, a chocolate and raspberry one as well as a brulee tart. The chocolate one is fabulous. A crunchy choc biscuit coating with a fluffy rich chocolate mousse and gooey, tangy raspberries at the bottom. Yum.
Obligatory food porn shot
Ginger brulee tart (front) and Strawberry vanilla brulee tart (back) ($4.40 each)
I'm lucky enough to snare the last strawberry vanilla brulee tart, since the ginger tart is covered with pistachios. I hear from others that the ginger tart was a little too strong on the ginger, but the strawberry tart is perfect. My face would have been amusing to watch when I first bit into the tart that night, since my eyes must have lit up with glee. That sexy toffeed top which you crunch through, and then to lick up the smooth vanilla custard mixed with chunks of strawberry. It was a little bit sexual. Haha!

So all in all, it was a very impressive introduction to Bourke St Bakery. I only wish I had easier access to it!

Bourke St Bakery
633 Cnr Bourke St and Devonshire

Surry Hills NSW 2010

(02) 9699 1011

Bourke Street Bakery on Urbanspoon

On another note, I was very lucky to receive this Over The Top blog award from Trissa of Trissalicious. Her blog is one of my absolute favourites because of her wonderful story-telling abilities and gorgeous photos. She was most definitely one of the people who inspired me to work harder to improve my macarons, in the hope that they would come even slightly close to the perfect ones she makes! And since I am always in awe of her cooking and baking talents, I can only consider it the highest compliment that she passed this award on to me :) Thanks so much Trissa!

According to the rules of the award, I must provide my readers the answers to the below 35 questions in ONE WORD I also must THANK my award giver Trissa @ Trissalicious for this fun award AND grant 6 of my FAVORITE BLOGGERS this award. Then, give them the heads-up that they have been nominated by yours truly.

1. Where is your cell phone? Handbag
2. Your hair? Black
3. Your mother? Cute
4. Your father? Wise
5. Your favorite food? Cake!
6. Your dream last night? Music
7. Your favorite drink? Tea
8. Your dream/goal? Happiness
9. What room are you in? Office
10. Your hobby? Baking
11. Your fear? Failure
12. Where do you want to be in 6 years? Comfortable
13. Where were you last night? Family's
14. Something that you aren’t? Perfect
15. Muffins? No
16. Wish list item? Laptop
17. Where did you grow up? Everywhere
18. Last thing you did? Apple
19. What are you wearing? Dress
20. Your TV? Crap
21. Your pets? Birdies
22. Friends? Enough
23. Your life? Fast
24. Your mood? Uncomfortable
25. Missing someone? Boy
26. Vehicle? ..bus?
27. Something you’re not wearing? Jeans
28. Your favorite store? Mimco
29. Your favorite color? PURPLE!
30. When was the last time you laughed? 5mins
31. Last time you cried? Recent
32. Your best friend? A&Gaga
33. One place that I go to over and over? KL
34. One person who emails me regularly? Karen
35. Favorite place to eat? Mum's

And now to pass it on to 6 of my favourite bloggers, which is hard since I have faaar more than 6 that I love. But here you go, in no particular order:
- Conor from Hold the Beef
- Karen from Citrus and Candy
- Linda from eatshow&tell
- Yas from
- Lisa from spicyicecream
- FFichiban from Here Comes the Food
Boo I want to pick more, 6 isn't enough! Anyways, I love you all!
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Friday, November 27, 2009

Cherry Brulee Cannoli Cups - Daring Bakers Nov 2009

I have to admit something. I have loved being a part of Daring Bakers so far, but I was feeling a little burnt out after last month. I was feeling lazy. And uninspired. Mostly lazy. So I dragged my feet when it came to finishing this month's challenge, and even though what I came up with was neither spectacular and kind of ugly, I couldn't bring myself to give it another go. The 40 degree weather didn't help things. And November was a busy, busy month for me, with my birthday and many others to celebrate. But I still wanted to participate this month, because I've never made cannoli before, and I was ready to conquer my fear of the deep fryer.

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
If I were to do this challenge again, there's no way I would have made these darned cannoli cups. There were a pain in the bum to get into a nice shape, and the whole time I was making these I kept thinking they looked really, really ugly. But it wasn't all bad, they tasted SO amazingly good, and I got to use some of the fabulous birthday presents I got, including Leona and Lisa's kitchen appliances, Betty's amazingly gorgeous tea cake stand and the blowtorch that A got me (he knows me far too well). (Don't worry Karen, I'll be using your present very soon!) It was very exciting to use the blowtorch for the first time, the whole idea for these was inspired by the amazing brulee tarts that they sell at Bourke St Bakery. That crunchy toffeed top cracks nicely and gives way to a creamy ricotta, vanilla and fresh cherry filling. It's the start of cherry season in Australia, one of my favourite fruits. It always reminds me of Christmas, a very Aussie Christmas.

Luck was on my side it seems, I walked into my local grocers to be greeted with the sad sight of a half empty tray of dead looking cherries. I was staring at it despondently when one of the guys working there goes to me "if you wait here for a minute, I'll go get you a fresh new batch!". How nice is that?! So before he even put it on the shelf, he opened up a huge bag of delicious cherries and let me have first pick. I decided to get more than I needed so I could eat plenty of them as I was baking (err, deep frying I mean).
Things did not go quite so smoothly after that. I had trouble figuring out how I would make my cannoli cups. Like big ugly warts rather than nicely shaped cups. In hindsight I should have attempted baking them instead of deep frying, but I really wanted those distinctive blisters on the side of my cups. I decided to use some steel cookie cutters to use as moulds, which I wrapped circles of the dough around. It was tough to get this to work. The dough kept expanding and falling off the moulds, meaning that it just turned into a flat, ugly thing as soon as it hit the oil. Also I wasn't rolling my dough thin enough, so it wasn't blistering and was going soggy. When I finally got the thickness right, I also read the hints properly (told you I was feeling lazy this month) and remembered to dock the bottom of my cups to stop them from ballooning up in the oil. I still had to do the cups one at a time which was a pain, but at least they were in some sort of shape that could hold a filling.

The filling was simple, but delicious. I upped the amount of vanilla, and made sure there were lots of cherries throughout. It was hard to torch the tops of the cups without burning the edges of the cannoli, so unfortunately they got even uglier. But we ate them quickly, before the cups got soggy and they tasted brilliant. The cherry, vanilla and ricotta combination is a winner and I would love to use it in a tart. The caramelised, crunchy tops were heaven, I will have to restrain from torching every single thing I bake from now on haha!

In an effort to hide some of the ugliness, I topped these cups with vanilla persian fairy floss, I hve two huge bags of it after my Mum bought me some when she saw it in a random gourmet store. I don't really think it made it any less ugly, but it was a good way to use up some of the fairy floss :)

I would definitely like to try some traditional cannoli tubes sometime in the future, but foolishly attempting these cups was a fun experience. Thank you so much for being such an awesome host Lisa Michele! It was great seeing all the help and support you were giving on the DB forums :)
Lidisano’s Cannoli
(Makes 22-24 4-inch cannoli)

For the cannoli shells:
2 cups (250 grams/16 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners' sugar

Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough

For my cherry ricotta filling:
500g ricotta cheese, drained
80g confectioner’s sugar, (more or less, depending on how sweet you want it), sifted
1/2 teaspoon ground cinnamon
2 teaspoon pure vanilla extract/paste or the beans from two vanilla beans
1 1/2 cups fresh cherries, diced
Caster sugar
Optional: Vanilla pashmak, extra fresh cherries

I have adjusted the recipe to how show how I made my silly cups, but if you want the original method, check Lisa Michele's blog for her DB post.

1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
2. Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle (I kept it a circle for the cannoli cups), rolling it larger and thinner if it's shrunk a little. Dock the centre of the dough, the area that will be used as the base of the cup, so that it doesn't balloon up when you place it in the hot oil
3. Oil the outside of the moulds you will use for your cups (I used my stainless steel cookie cutters) (You only have to do this once). I used my hand to gentlywrap a dough circle around the bottom of the cookie cutter.
4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 350-375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags. I had a lot of trouble maintaining my oil around the 360°F mark since I have stupid electric coils, so my cups browned very quickly.
5. Carefully lower a cannoli cup into the hot oil. Fry the shell until golden, about 2 minutes, turning them so that they brown evenly.
6. Lift a cannoli cup with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli cup upside down to drain any oil. Very carefully remove the cup with the open sides straight down so that the oil flows back into the pan. Place the cup on paper towels or bags to drain. Repeat with the remaining cups. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
7. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli cup mould, let them cool before wrapping them in the dough.

8. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.
9. Remove cherry stems and pits, and chop up into small pieces.
10. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Fold in the cherries gently.
11. When ready to serve, either pipe or use a small teaspoon to fill your cannoli cups. Smooth the top of the filling with the back of a spoon or a spatula.
12. Sprinkle a generous layer of caster sugar over the top of the filling. Use a blowtorch to caramelise the sugar, creating a crunchy toffee top for each. Try to avoid burning the edges of the cannoli cups.
Optional: Top with vanilla fairy floss and a fresh cherry.
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Tuesday, November 24, 2009

Ice Kacang

This post is for Reem! The last time I saw her she pleaded for someone to show her how to make ice kacang. Now before this I had never even considered putting a 'recipe' up for ice kacang, since there isn't really any kind of recipe, you just throw it together. Consisting of shaved ice, sweet syrups, jellies and fruit, it's a mish mash of whatever you can get your hands on or whatever you prefer. It is the PERFECT icy dessert on a stinking hot day (like the ones we have been getting in Sydney recently). It is essentially a more complicated and very strange snow cone. But oh so good.
I'm not going to tell you exactly how you should make ice kacang. The way I make it is probably completely different/wrong to what you may already know. But for me there are certain ingredients you have to have to make a really good Malaysian ice kacang. You may remember I made ice kacang macarons, inspired by this Malaysian dessert. The macarons are great in winter when it's way too cold for it, but the other night it was 32°C at midnight and we were desperate for something super cold. And if it's a hot day, an ice kacang is the ultimate dessert to cool you down. The Malaysians have muggy hot weather all the time, so they know what they're talking about.
The big three: Creamed corn, evaporated milk, rose syrup (cordial)

So, here are the three main ingredients I have to have in my ice kacang:

1. Creamed corn.
LOTS OF IT. Don't knock it until you've tried it. I will preach over and over that corn is great in desserts and when you combine the creamed corn with the other things it is perfection. I usually use between 1/2 to 1 cup of creamed corn in a bowl of ice kacang. It may look like a lot when you put it in but it disappear quickly amongst all that ice and syrup. You could also use whole corn kernels, but I like the texture of the creamed corn.

2. Evaporated milk.
Some people might like to use condensed milk, but normally the stalls sell it with evaporated milk since they use so much rose syrup and/or palm sugar, condensed milk usually makes it way too sweet. I like to punch a hole in the top of the can to make it easy to pour. I usually use about 2-3 tablespoons of it.

3. Rose syrup (rose cordial)
This is a MUST for me. If you don't like rose syrup, go eat cendol. Remember, this is not rose water, it's a bright pink, very viscous rose flavoured cordial, available in most Asian supermarkets. If you can't get your hands on this, don't fret too much. It's a pity, but you can still use any cordial or sweet syrup you can get your hands on; raspberry cordial works (you could add a tiny bit of rose water to make it similar to rose syrup), palm sugar (gula melaka) is commonly used as well, pandan essence. The thicker the better, so that it gets sucked up by the ice and doesn't make it a big puddle straight away. The brighter the better, you gotta love the crazy pink colour of rose syrup. I use a lot of rose syrup, and usually just do it to taste. I think I use around half a cup.

So in my humble opinion, once you have these three things, you can already be happy, go forth and make an ice kacang. I've made it with just these three things before and I haven't had any They are the main flavours of the dessert, so anything else you can get your hands on is just bonus. I do love to add lots of other things, because its very fun to dig into that mountain of ice and find all these sweet hidden surprises underneath.
What I could get my hands on - Red bean paste, grass jelly and jackfruit in syrup
Some possible extras include sweet red beans (azuki beans), grass jelly (a herbal, green/black coloured jelly), canned jackfruit, palm seeds, basil seeds, green pandan jelly noodles (like the ones in cendol) and canned lychees. All of these are usually available at any Asian supermarket (I raided Miracle supermarket at Macquarie Centre for my stash). But there's no reason why you have to use these, any sweet jellies (like the ones in bubble teas) work, and any canned or fresh fruit will work too!

Steph's Ice Kacang
(a vague method for making it)
Canned jackfruit
Cut up any fruit or jelly that you are going to use for your ice kacang. I usually use about one chopped up jackfruit per ice kacang since it's quite strong flavoured. Place fruit and jelly in a small chilled bowl that you will use to serve your ice kacang. I use about a half cup of grass jelly per bowl.
Jackfruit and grass jelly
Also add your ton of creamed corn a bit of the red bean paste to the bowl. About 2 tbsp of red bean paste, or however much you want. I find if I add too much the whole thing becomes a little too powdery.
Corn and red bean
Make sure you have a load of ice ready. By whatever means necessary, crush up your ice. I was lucky enough to get this handy snow cone maker for my birthday from A.
Ice, ice baby
It's usually better if you can blend your ice straight into the bowl, to avoid melting it more by touching it. I didn't really have a choice though.
I like to hide a layer of corn within the ice. You can never have too much corn!
Heap up the ice as high as you can in your bowl (I ran out of ice so this is as high as I could get).
You have to work fast from here to get to served before it melts into a big sticky puddle. Pour the rose syrup over your mountain of ice. Ooh and ahh at the pretty colour! Add any other syrups and cordials that you want here too.
Pour the evaporated milk on over the top. And maybe more rose syrup if you don't think it looks pink enough.
You can top it with a couple extra things if you want it to look prettier, at this point I was frantically taking photos as I watched the whole thing turning into a pink puddle at the bottom of the bowl due to the horrible heat. It was promptly delivered to the coffee table and consumed with glee until our teeth hurt and it looked like this:
It still tastes good even after it goes all melty! Enjoy!
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Sunday, November 22, 2009

Tabou, Surry Hills

It was the weekend of my 24th birthday. I had quite a few birthday things lined up, in fact I had just decided that anything fun that happened in the month of November counted towards my birthdaymonth :D It's just more fun that way! First up was dinner with my best friend Asian Gaga, who I have mentioned numerous times in the past. Last year, we decided that we would stop giving presents because we always end up spending obscene amounts of money on each other even when we are both strapped for cash, and would instead enjoy a nice dinner together for our birthdays. I felt incredibly guilty this time, she was so stressed out about picking a restaurant for me, assuming I had ridiculously high expectations (not true!). We eventually decided on Tabou, since we had walked past it on one of our many shopping trips and I loved the old-style French bistro feel it had and had heard many good things about it.
Bellini - Champagne, Creme de Peche ($16.00)
We had an early booking so it was still bright outside when we arrived at the restaurant (after Asian Gaga presented me with a huge bouquet of flowers, which still counts as a present cheater!). We were greeted warmly and taken to a nice table by the window upstairs. I was already feeling good about this place, it had a lovely cosy French feel to it, with the high-backed red seats and big vintage posters along the walls. The specials were written on the huge mirrors around the room and the waitstaff were extremely helpful with recommendations. We started off with some champagne cocktails, it was a celebration after all! Even though they were pricey, they were deliciously bubbly and fruity and a perfect way to kick off the evening.
Assiette de charcuterie - Chicken liver mousse, morelle cherry jam, rabbit rillette, bone marrow, saucisson sec, jamon and condiments ($48.00)
We ended up selecting the mixed entree plate for two and then getting one main and one entree to share (I wanted to keep lots of space for dessert!). The assiette de charcuterie was a perfect mix of the entrees they had on offer.
Chicken liver mousse with morelle cherry jam
Normally this plate comes with a terrine with pistachios, so they swapped this out for the chicken liver mousse with cherry jam for me. I reckon this was even better, the chicken liver mousse was gorgeous and smooth, with that sweet cherry jam. We kept eating it on its own after we couldn't fit anymore bread in.
The bread that came with the plate was so so good. Warm, crusty and slathered with rich butter, we had far too much of it even though both of us are usually not fans of crunchy bread. It was perfect with all the different things on the plate, especially the hot bone marrow that we scooped out of the bone with a little spoon and spread all over the warm bread. Heaven!
Bone marrow
Those two were probably my favourites of the plate, but the rabbit rillette was packed full of flavour and went really nicely with the chutney on the side. Jamon is always good in my books, and the saucisson sec, a cured sausage was spicy and great with the pickled gherkins. There was certainly more than enough for two people on this plate, though I didn't realise it cost nearly 50 bucks at the time!
Soufflé au fromage - Twice baked gruyere and goat's cheese soufflé ($20.00)
The cheese souffle is usually served as an entree, but we ended up getting it to share along with a main just because I had to get it. Asian Gaga was a little bit apprehensive at the sound of a rich two-cheese souffle, including goat's cheese which is not always everyones favourite. I was so pleased with it when it arrived, the smell wafted straight up to us and it was heavenly. A golden brown crust covering a light and fluffy centre, with melty cheese sitting in a pool all around it. Asian Gaga was surprised at how light and easy it was to eat, even though each mouthful was rich in flavour. Ahhh so good!!!
Agneau - Roast leg, cut let and braised neck of lamb, pearl barley, ratatouille ($35.00)
We get the lamb after it was recommended to us by the sweet waitress, and because lamb is one of the few meats that Asian Gaga adores. It was perfectly cooked, tender and pink in the middle and both of us loved the cutlet. The crisp deep fried basil leaves, barley and ratatouille were not too rich and a nice match for the strong taste of the lamb. There was a lot of meat on this plate so we were struggling to finish it and glad we hadn't ordered any more sides.
Pouring our dessert
Now on to the best bit! Asian Gaga knows me well and knew there was no way we were going to be getting just one dessert. In fact she had gotten the restaurant to email her the dessert menu ahead of time so I could choose what I wanted. There were two that immediately stood out to me, unfortunately we couldn't get the one I really wanted to try; the pain d'epices parfait, apricot eton mess, candied ginger icecream because it was full of nuts :( but I still got to try the floating island dessert. This wasn't a traditional floating island, the meringue came sitting at the bottom of the plate, and a blood orange consommé (rather than crème anglaise) was poured over the top, so the islands didn't really float which was a pity.
Ile flottante - Orange float ing island, blood orange consommé, blossom jelly ($12.00)
It was still gorgeous and really lovely to eat. It was actually really small and hardly made an impact on our stomachs, which is probably a good thing since we still had another dessert to go. The orange zest filled meringues were fluffy and soaked up the delicious blood orange consommé and came along with a scoop of blood orange sorbet in the centre. My favourite part were the orange blossom jellies, so fragrant and topped with a violet.
Birthday brulee!
The next part was a surprise for me. Unbeknownst to me, when Asian Gaga had called up to book the table she asked them to put a candle and write happy birthday on whatever dessert we got. The only place they could really put it was in the middle of our creme brulee, which was pretty hilarious when they brought it out and the two waitresses started singing happy birthday. Slightly embarrassing but hugely cute. This is why she is the best friend in the world!
Vanilla creme brulee ($12.00)
Singing and candles aside, the creme brulee was one of the best I've had in a restaurant. Served in a wide, low dish meant that it had an awesome ratio of toffee to the vanilla bean flecked filling. It was heavenly. Both of us were so satisfied at the end of the meal, Asian Gaga was very pleased with her efforts and I was over the moon. She definitely didn't have to worry about being usurped as bestest fried ever this birthday (or ever really).

We left happy, and I will definitely be bringing A to try the place again. It's exactly the type of restaurant I love, traditional, cosy French bistro style. It may not be cheap, but when compared to other French restaurants in Sydney it's pretty good value. The waitresses were really lovely and made the night more enjoyable, it was damn good way to start the birthday celebrations. Much love to Asian Gaga!
527 Crown St

Surry Hills NSW 2010

(02) 9319 5682

: Mon to Fri: Noon - 2:30pm
Sun to Fri from 6:30pm -10pm
Sat from 6pm - 10pm

Tabou on Urbanspoon
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