Secret Parisian Bars & Divine Delights

We’re in Paris for my upcoming fortieth birthday!

I found the restaurant on Instagram and just had to go…

No bookings mean we have to wait for a table, but how joyous to do so! We have a drink downstairs in the speakeasy. You are given no directions, and clandestinely enter through a “no entry” meatlocker to find a dim, red velvet walled bar. The menu suggests a flight for the tastebuds; sweet, sour, acidic, dry…a cocktail to match. Relax & chat while you wait listening to some hip hop chill.

We get a text message that our table is ready! Dinner is fun; the servers are friendly and happy to help with recommendations. They don’t even mind our lame attempt at ordering in French.

We have prosciutto & melon to start which is light and sweet and delicious. For mains he has the steak with roast potatoes and cheesy polenta which he exclaims is heaven on earth. I have the Instagram pizza which is large and delicious; bubbly, fluffy woodfired dough and wafer thin slices of ham and mushrooms. We have a side salad that is so big it could feed a herd of rabbits! We ambitiously order a bottle of red wine, but have some green tea to help digest while we share a heavenly dessert; a slice of some godly creation where tiramisu meets banoffi pie. Divine.

Seriously, there is nothing bad to say about Pink Mumma. Go, eat, drink and save room for dessert.

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kaiseki :: sasaki, sydney

Ma. The concept of Japanese minimalism. Shibui. The aesthetic of simple, subtle, and unobtrusive beauty.

Everything about Sasaki is delicate, minimalist, has beauty and purpose, and of course, the finest ingredients are precisely and proudly cooked, plated and presented.

We had the “omakase” menu, which translates to ‘leave it up to you’, the chef. A degustation of sorts.

Plump pretty oysters (Oyster, Akazu & Mandarin), silky subtle scallops(Scallops, Celeriac & Kombu), a joyously wobbly savoury custard with poached prawns (Egg & Prawn), delicate slices of fish with dipping sauce & condiments (Bonito, Apple & Ponzu), crunchy tempura asparagus with farm fresh corn purée (Asparagus, Corn & Matcha), pinkest of fish with pops of row and mushroom rice (Ocean trout, egg Yolk & Ikura), rare duck – not my thing – (Duck, soy, leek) with soup (egg in bonito broth) and choice of desserts (choux pastry and mango sorbet).

It’s a true, Tokyo-esque kaiseki style restaurant in a hidden inner Sydney city laneway.

Kanpeki. 充実. Perfection.