The new gem on King Street, Atelier Brasserie
During the last week doors to the newest venue on King Street opened up, offering chic European style dining, with an ambiance to take you away from your busy lifestyle. Prepare yourself for amazing pairing of flavors and beautiful plating.
The Menu:
ENTREES:
Tartare
Steak tartare & bone marrow
The pine nuts in this added another layer of pleasure to this. For those who are wary about bone marrow, just try it, you will be hooked to this sweet, nutty, and buttery ingredient.
Croquette
Salty cod croquette, spicy almond romesco
Crispy outer shell, encasing large flakes of tender firm tasty cod.
The spicy, nutty, tomato sauce matched nicely with this lean fish… just wish I ordered two ❤.
Ceviche
Citrus king fish ceviche, beets and tzatziki bavarois
Thick cream with fresh, zesty, and flavorful kingfish isn’t a common match, but it is well balanced by the earthy beets making this an all in one great hit. Never would have thought to put a dessert with a seafood plate, but It was a treat.
Lamb Cigar
Lamb cigar, smoked baba ganoush and house made goat's cheese
Not the biggest fan of lamb, but something about pairing it with goats cheese and fried eggplant & tahini really made this a satisfying dish. There is just something so rewarding to a perfect snap sound 👌
Raviole
Saffron and Moreton bay bug raviole, parsnip, preserve lemon bisque
Zesty milk foam (think… lemon, honey, evaporated milk ❤) poured over little chewy parcels filled with strong flavored Moreton Bay Bugs. This dish is pretty impossible to share, I highly recommend you don’t do so.
MAINS:
Lamb Saddle
Lamb saddle, celeriac and pea a la francaise, jus gras
This lamb was tender, and melts on first impact in your mouth ❤
I’m not usually the biggest fan of lamb, but I love this buttery morsel. The jus was very delightful and I made sure not to leave any on the plate (perfect for dipping the potatoes in too).
Gnocchi
House-made gnocchi in sweet potato sauce topped with dehydrated parsnips (GF)
Pillows of potato goodness, no chewing required. They just melt and the sauce was just a treat. I love that the gnocchi special changes weekly, and I’m looking forward to the next variety when I come in for a date.
Calamari
Stuffed calamari, braised capsicum (NF)
So this… caught most of us by surprise.
Can’t say I remember the last time I had a whole calamari, let alone stuffed ❤.
Tender, and with the fried tentacles on the side it was a great mix of textures… the capsicum was a nice sweet sauce to put it all together 😊
Steak Frites
Steak frites béarnaise or red wine sauce (NF)
The star of the evening… this magnificent eye fillet 🤤.
Just look at that cross section, this slab of meat with the rich jus was the icing on the cake… and we haven’t even hit dessert.
DESSERT:
Creme Brûlée
Creme brûlée (GF, NF, V)
Luscious custard topped with layer of caramelized sugar, breaking the surface was so satisfying ❤.
Mille-Feuille
Rhubarb and lavender mille-feuille (NF, V)
Made up of three layers of puff pastry, alternating with two layers of pastry cream (crème pâtissière) and lavender. The top pastry layer was dusted with confectioners sugar, topped with lavender and a dehydrated parsnip.
Baklava
Baklava and Turkish delight sorbet (V)
Oh rose sorbet,with its pleasing citrus and floral flavors… it was exactly the perfect match for the rich, sweet dessert pastry made of layers of filo filled with chopped nuts ❤.
CONCLUSION:
A wonderful night out with an amazing group of friends.
Incredibly delicious food, and wonderful service.
Atelier Brasserie is a wonderful dining experience that I would love to keep visiting 😊