Spearheaded by ex-Vine chef Drew Bolton, Été Restaurant takes on contemporary French-Australian cuisine with finesse and plenty of flavour. One of the newer additions to Barangaroo, the restaurant plays on the notion of seasons (Été translates to summer). The menu is, of course, seasonal, but even the interior changes with the décor and installations transforming according to the seasons. The bright, contemporary restaurant was designed by Foolscap Studio, the team behind Noma Sydney.
We’re off to an excellent start with the charcuterie selection ($44) – I’m always a fan of wagyu bresaola and a few slices of salami never go astray.
The next course of prawns, vermouth emulsion, and yuzu kosho ($29) is delightful and well executed.
Then the blue eye with oyster & mustard beurre blanc, and coastal succulents ($39) is punctuated by delicious pops of salty succulents and crispy wafers. But the standout is the flavour-laden beurre blanc, tying the dish together with buttery goodness.
Now for the main event, we get stuck into the slow braised lamb neck, ancient grains, roast carrots, and navarin sauce, a beautifully hearty main. The lamb falls off the bone and the vividly green pot of ancient grains is surprisingly packed with flavour.
Also accompanying the lamb is a bowl of irresistible pommes puree ($12). This might sound strange, but it’s one of the highlights of the night with its utterly creamy texture – it’s without a doubt some of the best I’ve had in Sydney.
The small cart of assiette mignardise ($38) is a theatric finish. The mini desserts, although easy on the eyes, aren’t the most inspiring in terms of flavour. However, from meringue-covered pops to creme brulee and eclairs, it’s a great option for larger tables.
Été Restaurant
Address: T1.03 Tower 1, Barangaroo Avenue, Barangaroo
Website: www.eterestaurant.com.au
Hours: 7 days; lunch from 11:30pm; dinner from 5:30pm
Feature image supplied
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