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April 16, 2012 belinda / @bbbelt

Being somewhat well-acquainted with the sous chef at Assiette, some of my friends and I had made it a priority to get a taste of what this restaurant had to offer. Plans had been pushed ahead of time a little further given that head chef, Soren Lascelles, was to part ways in mid-April for his new gig in Saigon.

Leading up to this point I had only heard very positive things about Assiette. Some of the general feedback was along the lines of:

- The food is really good and/or
- ZOMFG I was so stuffed / there was so much food / I couldn’t finish my food
- Must try the strawberry and raspberry salad with mini doughnuts dessert

At $105 a pop, you are presented with an elaborate, eight course degustation. Each dish looks just as amazing on the plate as it feels like on your palate and not surprisingly, I stumbled out of Assiette with my waistlines bursting at the seams. I hate to say it but we skipped the last savoury dish before pre-dessert (only because said waistlines wouldn’t allow it / skipping the bread and butter early in the evening falls in the ‘too hard’ basket).

There’s also the $175 per person matching wines option. In which case, unless you’re a trooper with a bottomless pit, you are far less likely to finish all courses given all the grog you would have consumed towards the end of the evening.

An a la carte menu is also available, with both a la carte and degustation menus designed around seasonal produce.


We got a little overzealous as soon as scampi was spotted on the menu.


Seasonal oysters with Vietnamese dressing and baby coriander.


Sashimi of scampi with Yuzu vinaigrette – it’s a shame there seems to be a shortage on scampi across the Sydney dining scene.

Quail egg

Kataifi quail egg with mushrooms, duck consommé and crispy pigs ears.

Seared tuna with oyster beignet, black sesame and dashi jelly.

Tuna sashimi with tempura oyster, dashi jelly and black sesame.

Seared mackerel with avruga, cucumber, cauliflower puree and dill emulsion.

Seared mackerel with avruga, cucumber, cauliflower puree and dill emulsion.

Hapuka fillet

Hapuka fillet with crab and watercress risotto, razor clam and mussel remoulade – compliments of the head chef. Hard to choose but I think this was my highlight of the night!

Quail and fois gras

Ballotine of quail and foie gras with croustillant of confit leg, prosciutto, parsnip, walnuts and date puree.

Denver leg

Assiette of riverina lamb with Jerusalem artichoke puree, pearl barley and green olives. Although at this point I was starting to struggle trying to polish off my plate (again, not by choice). I don’t carry the appetite of a 16 year old anymore. Don’t worry, I still love lamp (lamb).


Pre-dessert: lychee jelly, pineapple and coconut. The pre-dessert tasted what I imagine a light, fluffy cloud – with lychee, pineapple and coconut – would taste like.

Strawberry salad

Strawberry and raspberry salad with yoghurt sorbet, vanilla doughnut and mint emulsion. So delicious! It didn’t feel kosher leaving this dish unfinished.

Banana creme brulee

The banana crème brûlée with chocolate crumble and peanut praline ice cream – compliments of sous chef, Tony Andrews. Still carrying very little success in finishing this off, even between three diners. Maybe we’re not as greedy as we thought we were.

48 Albion Street
Surry Hills NSW 2010
Ph: 02 9212 7979

Opening hours
Lunch: Thursday and Friday, 12pm-3pm
Dinner: Wednesday to Sunday, from 6pm

One Response »

  1. Janice says:

    Seriously salivating…

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