57-59 Macleay St
Potts Point, SYDNEY
www.ycook.com.au
My glamorous littlest sister Nao is getting married. Yay! and to celebrate her three lovely bridesmaids organised a very fun and civilised ‘chicks’ day last weekend. I declined the go-carting activity (Nao was victorious) but was happy to join the gals for a very civilised dinner on a sultry sydney saturday.
loved
the desserts!
the owner, lorraine godsmark was once pastry chef at rockpool and is a seriously talented lady when it comes to the sweet stuff.
strawberry marscapone cake – prefectly balanced & beautiful – dessert heaven
new york cheese cake – classic & minimalist
flourless chocolate cake – divided opinion on this one but I loved the contrast of the light-as-a-cloud texture with the super rich sinful dark chocolate flavour
the accomodating service – with such a large table of girls they were very charming
didn’t love
that there were not sweet tarts on our dessert menu choices. I still remember the prune and armangac tart that my mum and I shared when we dropped into yellow for dessert on the way home years ago. perfectly crisp pastry that melted in the mouth with a rich not-too-sweet and slightly boozy custard filling. so good.
the savoury courses were OK but a bit ho hum – although this can be a good thing to help with the willpower to save space for dessert
bright lighting – felt like I was back in Spain
pokey loo – must be in contention for the smallest restaurant toilet.
ate
shared starters:
salt & pepper squid, tomato salad with pommegranate, fig wrapped in proscuitto
choice of mains:
roast corn fed chicken with a goats cheese, thyme & garlic filling, polental, roast tomato with a basil & pinenut dressing
poached beef fillet, new york fried, artichokes, rosemary & aioli
steamed blue eye, spatzle, soy, ginger, mirin & shallots
choice of dessert:
flourless chocolate cake, raspberry coulis & cream
strawberry mascapone cake
new york cheesecake
drank
some lovely sparkling, a pinot gris & a cabernet + dessert wine. I must confess that I didn’t look at the wine list and don’t remember the producers – bad form for an ex-winemaker aspiring restaurant reviewer. I do remember that the wines were good though. promise to be more diligent in the future.
value
OK. $100 a head for 3 courses including (lots of) drinks.
reservations
taken but not critical
perfect for
dropping in for dessert.
a classy hen’s do
{ 1 comment… read it below or add one }
Loved the food!! The baked fig wrapped in proscuitto with gorgonzola, mint, rocket and balsamic salad was definitely my favourite!! I’m afraid I was so full from the first 2 courses I couldn’t fit in as much of the delicious cheesecake as I would’ve liked too
I agree- they were very charming and patient with such a large group of chattering girls!! Thanx yellow!!
Glad you had a fun night, Jul!! Luv u xoxo