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Wednesday, May 02, 2007

Summit Restaurant, Sydney

summit interior

The best thing about the Summit Restaurant is definitely the view. Take the lift to the ear-popping 47th floor and then marvel at the 360 degree city views that rotate for your dining pleasure.

It's the kind of place you take international visitors to, but at the same time it's a great excuse for locals to act like a tourist and really appreciate the beautiful city Sydney really is.

Beef carpaccio
Grain-fed Black Angus, crumbled Persian fetta,
roasted mushrooms, horseradish and black pepper oil

We were fairly pleased with our meals, but the menu (and food) was nowhere near as wondrous as it was on my last encounter about six months ago (a corporate lunch that unfortunately precluded any photos--trust me, it was torturous having to eat without taking photos).

I had the beef carpaccio for a starter, a single slice of raw beef beaten to a wafer-thin consistency and trimmed to a perfect circle.

Tasmanian salmon two ways
Japanese five pepper roll, bonito jelly,
citrus spiked tataki, scorched orange

prawn and trout salad
Spiced prawns and miso-glazed ocean trout
Spiced coconut slaw, green papaya, three green fragrant leaves,
crushed peanut and palm sugar dressing

The salad here has been covered with a sheet of cooked banh trang rice paper. I'm not sure I like the alien filmy look it gives, but I do remember an entree on our last visit was served in a similar fashion.

Roasted Riverina lamb rack
New season flowering garlic, potato galette, sweet jam,
citrus endive tart, pedri ximenez caramel

Grilled aged beef fillet
Fire roasted onion confit, foie gras brioche, caramelised carrots,
watercress and shiraz jus

Pan seared Hiramasa kingfish
Organic soy glaze, steamed lobster gyoza and hot shiitake salad

cheese souffle
Double baked goats cheese soufflé
Hazelnut crust, sautéed pine forest mushrooms,
Hiedi gruyere glaze, sweet onion veloute, asparagus

I had the goats cheese souffle for mains, not quite the ramekin-contained puff I'd imagined, but still excellent comfort food with its crusty outside and rich, gooey interior. The pine mushrooms were incredibly tasty and the asparagus spears were crisp and crunchy.

Glazed winter pears
Lavender honey syrup, spiced roasted almonds,
Poire William chiboust

I had a taste of the glazed winter pears, a wonderful combination with the lavendar honey and crystallised lavender buds.

Messidor by Lenotre pattisier Mark Stone
Chocolate and berry mousse, vanilla custard, chocolate velvet

passionfruit souffle
Hot passionfruit souffle
Sweet red jam, double cream, warm raspberry custard

I also scored a taste of the passionfruit souffle which was much tarter than I'd expected. We weren't quite sure what was in the shot glass but it tasted like warm chocolate milk.

chocolate tart
Valrhona chocolate slice
Pistachio ice cream, pistachio praline, pistachio sauce

I opted to finish with the Valrhona chocolate slice, a heavy moist dessert rich with bittersweet dark chocolate. The pistachio complements were enjoyed but with the overwhelming taste of cocoa coating my tastebuds, I really had a pining for the cleansing acidity of raspberries. The buttery sweetness of the pistachio praline only added to the overwhelming decadence.

A lovely experience regardless and our overseas guests were suitably delighted with the views. They even took food photos. I felt right at home.

Summit Restaurant
Level 47, Australia Square
264 George Street, Sydney
Tel: +61 (02) 9247 9777

Restaurant open
Lunch Sunday to Friday 12pm - 3pm
Dinner Monday to Sunday from 6pm

Orbit Lounge Bar open
Monday to Sunday from 5pm

Dinner 2 courses $75
Dinner 3 courses $93
Current dinner menu
11 comments - Add some comment love

posted by Helen (Grab Your Fork) on 5/02/2007 11:58:00 pm


  • At 5/03/2007 12:19 pm, Blogger thanh7580 said…

    The food and surroundings look so great Helen. I'm sitting here reading this just before lunch and I'm literally drooling.

    I would have chosen the Beef Carpaccio, Grilled Aged Beef Fillet and the Messidor, that is truly a work of art. Is that gold leaf on it?

    Food photos are a given wherever I eat nowadays. I sometimes have to resort to my phone camera if I forget my other camera.

  • At 5/03/2007 1:50 pm, Anonymous Anonymous said…

    wow, there definitely seems to be a trend in the plating department - not so sure I like the fill-up-the-plate style of those entrees (although, as long as they fill up the belly I guess it doesn't matter!)

  • At 5/03/2007 6:50 pm, Blogger Ed said…

    Tall restaurant, tall food! Well, at least three of the dishes - lamb, beef and Meesidor – looke quite tall

  • At 5/03/2007 8:12 pm, Blogger MissK said…

    I had the duck and raspberry millefeuille last time i was there and we were lucky to have fireworks go off nearby as soon as we sat down.

  • At 5/04/2007 12:51 am, Blogger Helen (Grab Your Fork) said…

    Hi thanh7580 - I'm guessing you like beef? lol. I often have lamb when I dine out - it's usually so rare, tender and juicy.

    Yes the Messidor had gold leaf on it.

    Hi Louise - Plating trends are always interesting aren't they? But it's true when they say most of your meal is eaten with your eyes :)

    Hi Ed - They weren't spectacularly tall, and at least no ring moulds were used that I could tell. lol

    Hi MissK - Ooh I do like a good raspberry millefeuille. Last time I had the most amazing sashimi starter and a Lenotre trio of chocolate desserts. And lucky you, fireworks from that height would have been quiet spectacular!

  • At 5/05/2007 3:10 pm, Blogger Kellie said…

    Sounds like your passionfruit souffle was quite similar to the one that was on the menu at the Kirketon dining room. So acidically tart that everyone at our table recoiled from it.

  • At 5/05/2007 11:23 pm, Blogger Helen (Grab Your Fork) said…

    Hi K - lol. I like fresh and zingy, but I start to twitch if it takes that step further into too tart and sour :)

  • At 5/06/2007 8:07 am, Blogger Julia said…

    The Summitt is one of my favourite Sydney restaurants, but I feel your disappointment in some of the dishes (the rice paper one does look odd). Michael Moore (chef and owner) has been doing a lot of work on Ch9's Fresh so I hope the quality isn't slipping!

  • At 5/07/2007 11:59 pm, Blogger Helen (Grab Your Fork) said…

    Hi Julia - The view never fails to disappoint though :)

  • At 8/07/2008 5:35 pm, Anonymous Anonymous said…

    Not sure if its the same restaurant but i think we went to the one at Centerpoint tower.. anyhow was a few months ago but the food there was AMAZING as well

    booked it on the RedBalloon site http://www.redballoondays.com.au/experience/BRD181

    Hmm must be something about eating food at high altitude that makes it the more enticing =D

    did you get some good shots of the scenery as well??

  • At 8/14/2008 11:19 pm, Blogger Helen (Grab Your Fork) said…

    Hi triggersnappy - We went to the Summit which is in Australia Square; the Centrepoint restaurant you went to is Sydney Tower Restaurant :) But both have great views. I didn't take many photos of the view, but yes, it does tend to make your meal seem a little more impressive!


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