Deb Carr
2 min
I recently dined at Song Kitchen in Surry Hills and this is one restaurant I will be heading back to. I was with a group of media/bloggers for an intimate lunch on a cold rainy day in Sydney, but that didn't worry us we were in a beautiful restaurant with amazing food and wine!
Song Kitchen offers Mediterranean-inspired dishes, a menu that changes with the seasons. Chef Charlotte Gonzales-Poncet combines her French training and heritage with the best Australian produce creating Artisan dishes that look sensational, and taste amazing.
The carefully chosen wine list curated by leading sommelier and wine consultant Sophie Otton is small but exceptional, with a focus on boutique artisanal producers, alternative grape varieties, NSW labels and female winemakers.
The restaurant is nicely decorated, it's relaxed, bright and clean with beautiful lighting plus a substantial wine display.
Our first tasting were croquettes. Followed by rabbit and pork terrine with apricot and pistachio and chargrilled bread cornichons.
The terrine is powerful in taste and very rich, and the croquettes, apart from looking amazing, were very flavoursome. Next up to start was my favourite out of the three, Kingfish ceviche; sweet potato and ginger, radishes, citrus dressing and crispy grains. The presentation of all dishes was spot on and I watched Chef Charlotte take extreme care in her plating.
Kingfish Ceviche
Rabbit Terrine
All pasta is hand made in the restaurant and seasonal products are used. The potato gnocchi, Jerusalem artichoke, caramelised baby ions, crispy nettles and pecorino was sensational. I'll definitely be going back for more of that!
Gnocchi
Because the pasta is all made in house it's tender and when I had my first taste of the taglioni with spanner crab, zucchini flowers, chilli, garlic and chive I was hooked! I can't remember ever having pasta with this amazing softness and texture, and combined with the crab and other ingredients it certainly is memorable. My photo below does not do justice to this dish at all.
Taglioni
We also had a sample of the pot roasted pipis; chilli, fennel, black garlic and char grilled bread. Another dish full of flavour.
As I mentioned it was a cold rainy day so the volcano lamb shank went down a treat (pictured top). The meat easily fell off the bone and the marinade was slightly sweet making for a delicious meal that was served with soft polenta and winter vegetables.
Then there was dessert! Goodness...I had no room but I did take a spoonful to taste each one of them and oh yes all amazing! I think the tart was the winner for me!
When you eat at Song Kitchen you are helping to make a difference. All profits fund important projects run by the YWCA NSW to support victims of domestic violence.