Restaurant Sojourn

Sorry for the lack of posts lately it's busy as much as lazy but both have played a role.

Anyway we had an impressive meal last weekend at Restaurant Sojourn which sits pearched on the hill above the Balmain East ferry dock in a subtle sandstone-lined space.

Sojourn is chef-ed by yet another talented ex-Banc man, Paul Camilleri and his wife Kim, formerly pastry chef at Cruise. The food is modern European with an emphasis on ingredient and technique (sound familiar?).

When we had a close look at the menu we felt compelled to order the degustation because the choices otherwise seamed entirely too difficult.

I think we made the right choice, the meal was stunning and didn't falter at all through the ten tastes (including and amuse and a pre-desert). It proved to be good value by our measure at $90 ($140 with wine matches).

This was the amuse bouche.

Seared Venison, mushroom a La Grecque, creme fraiche & horseradish ice cream

Twice cooked goats cheese souffle with baby beetroot and parmesan wafers

Prawn agnolotti with fennel puree and sand crab salad

Roasted Saltwater char with chorizo stuffed baby squid, tomato and shallot vinaigrette

Roasted fillet of pork wrapped in crisp pancetta with confit belly, smoked hock & toffee apple puree

Gorgonzola picante with fresh walnuts, apple and truffle honey

Vanilla and spearmint panacotta

Vacherin of strawberry & Marscapone sorbet with poached pear

Restaurant Sojourn is at 79 Darling St Balmain East NSW 2041 Phone (02) 9555 9764

Comments

[phon]

Everything looks too good to eat!

[Steph]

Hey guys,
I'm assuming $90 per person + wine, right?
Steph

[Sean]

indeed. And good value at that. :P

[Amelita (Squishy)]

This looks like a stunning meal. I have never had a dinner like that before. I would not even know where to go in Brisbane for a meal like that. So if you know of one, please let me know so I can take my David before we leave for Townsville to live in 3 weeks? What an experience.

[Tim - the French man]

WOW, actually even better than that. A real treat and such good value for money. Texture, taste... from the entree to the dessert... what can one say. Thanks to Paul and Kim for such a great experience.