Chef Patrick Dang has opened this new European Restaurant in Surry Hills. It is sophisticated, refined and creative. When asking about his vision and the name, he said it draws inspiration from Chaplin, who let his art speak for...
Chef Patrick Dang has opened this new European Restaurant in Surry Hills. It is sophisticated, refined and creative. When asking about his vision and the name, he said it draws inspiration from Chaplin, who let his art speak for itself. Words don’t describe it, it’s the feelings you get. Dang explained that simplicity is not simple. Each element is carefully considered, intricately prepared and immaculately presented.
We cannot quite believe the fine dining food here at such reasonable prices. For $88 for 4 courses, it’s the best value you’ll find for a meal of this calibre.
The venue itself is small and intimate, catering to 25 diners (and on average around 3 tables full when you’re there.) Inconspicuous from the street, which is how they like it, the demographic is for mid age professionals looking for a sophisticated experience. Don’t expect a walk in, you will need to book ahead. The space is dimly lit which dark timber, black leather placemats, Reidel glassware on the table, and a small vase of flowers. The restaurant has quiet ambience to it, perfect for a date night.
Run only by Dang and Eddy on the floor, this 2 person endeavour is a feat to be able to run. Dang works with incredible precision and focus in the kitchen, whilst Eddy speaks to guests serves the food and provides wine recommendations (a keen focus on Croatian varietals).
Dang is keen to keep it small and intimate, change up the dishes seasonally depending on available produce and having wines to pair (only a few key cocktails on the menu). We initially visited for the ala carte but since our return, they are now only offering the tasting menu. The tasting menu or “menu du jour” is incredible, and for $88 is amazing value, but in order to have regulars or for us to visit more often, we’d hope to be able to see ala carte again, as a four course dinner (at minimum) is extravagant, and special to us. We’d love to return for just entree/main more regularly.
On our first visit we were impressed with the Veal Tartare – as pretty as a picture: different, since it’s made with veal, charcoal, truffled yolk, cultured kohlrabi and a few crisps. You can stir it all together and top with the crisps.
We also had the bbq zucchini, served in a creamy sauce of bbq corn, roasted yeast, quinoa and basil. They change up the vegetable offerings, sometimes it’s asparagus or artichoke.
The aged duck was outstanding, served with smoked cherry, red cabbage and beetroot. These flavours worked perfectly together.
We thoroughly recommend the wagyu MB5++ as it is so buttery and melt in your mouth, with lovage, black garlic, allium and bone marrow, it speaks opulence.
We returned for the “menu du jour” (Le Voyage) as detailed below, with each add on around $25.
We tried basically everything on this menu and it’s so decadent, delicious and made with such high quality ingredients and each dish looks like you’re dining at one of Sydney’s hatted restaurants.
The meal began with an Amouse bouche; chicken liver parfait, with chicken skin, raspberry and was served on a bite sized cracker.
Next up was their expression of tomatoes. What looked like 2 cherry tomatoes, was infact mozzarella that was coloured red. Served with a watermelon and basil sauce and olive oil caviar. This was so clever!
Followed up with creamy St Helen Tasmanian pacific oysters, with a French caviar which appeared on the plate as black pearls with avo and horse radish. The horse radish and wasabi flavor bomb comes from a white pearl, apple disc, apple and fennel broth.
Beautifully presented like a pink rose, the petals made from pickled daikon, cured John dory in between, with ocean trout roe, apple and elder flower broth, cucumber balls to add some crispness and ice plant, for some additional crunch factor, this was as pretty as a picture in every way.
A stack of crisp asparagus, slow cooked jerusalem artichoke, topped with morrell mushrooms and then the rich umani filled parmesan sauce is poured top and cascades down the stack.
The blue eye cod was outstanding, with a stick of confit carrot with a layer of carrot cream and pickle carrot on top to look like scales, this was served with a prawn chorizo and sauced with fruit de mer, such a decadent and flavourful sauce.
We also loved their Quail with Kombucha pumpkin, pickled cherry, porchini mushroom puree and quail jus. The other meat dish was the lamb 2 ways; confit lamb loin and lamb shoulder served with herbs and spices in a terrine like portion, served with a beautiful gloss jus and a medley of vegetables, including peas and Asparagus.
Finishing off in style is their macerated Strawberry and rhubarb cremeau like, made like a curd with Strawberry ice cream, honey tuille, yoghurt and vanilla spheres. Look at the photo and we don’t need to say much more! Wow!
Honestly the food cannot be faulted. We also noticed that the Chef’s work station is immaculate and well organised and is kept spotless.
Everything was such high quality and precision in its preparation and display was evident. We thoroughly enjoyed the food and service was amazing and we will absolutely return.
Note, they expect a minimum $30pp spend on alcohol.
Le Salle dining by Bar Chaplin
Shop 1, 18 Hutchinson Street, Surry Hills, instagram/lesallediningbybarchaplin
See website for opening hours.
https://lesallediningbybarchaplin.com.au
+61421203559
reservations@lesallediningbybarchaplin.com.au
