Well, I was so tired after Day 1: BridgeClimb, Day 2: my own adventure (Opera House, Sydney Aquarium, Sydney Wildlife @ Darling Harbour, then back to Opera House around 4.15pm).
I texted Greg that I needed to shower after such hectic activities -- he kept calling me (gak suka nih diteror sampai di mana kamu - as I have to read the map and count the blocks from Four Season Hotel). I made him wait for me at the lobby of Australia Square as it is nearer to his office. He was still in his work attire, black suit, white long-sleeve shirt and tie. Hoho. I was in my black dress (Madonna for H&M, bought in New York) and red coat (Esprit, belongs to my sister, bought in Hong Kong).
I texted Greg that I needed to shower after such hectic activities -- he kept calling me (gak suka nih diteror sampai di mana kamu - as I have to read the map and count the blocks from Four Season Hotel). I made him wait for me at the lobby of Australia Square as it is nearer to his office. He was still in his work attire, black suit, white long-sleeve shirt and tie. Hoho. I was in my black dress (Madonna for H&M, bought in New York) and red coat (Esprit, belongs to my sister, bought in Hong Kong).
Summit Restaurant
Level 47, Australia Square, 264 George Street, Sydney
http://www.summitrestaurant.com.au/
Note: Lift access street level - Direct lift access to the Summit Restaurant opposite Australia Square security reception. Dresscode - Smart dress code applies - no running shoes, thongs, singlets, shorts, dress jeans only.
Greg was very informative and explained a lot of things about Sydney in general. I enjoyed dining with him, the same feeling with other friends and Papa di KoKi - Ki Ageng Similikithi aka Dr Budiono Santoso. Well, well, I think my communication skills work well with a lot of people.
Personal Note: this is not the first time I dine in a romantic setting with a guy... Plenty have tried and I have given them chances... but no guy has managed to charm me so far. Well, it is so unfortunate that I am not romantic at all by default!
The Bridge from Summit Restaurant (revolving)
Sydney Tower (AMP Tower) from The Summit
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Menu
starters
hot grilled black fig “salad”
pomegranate molasses, unwaxed talegio, almond praline, roasted apple fig jam
cold smoked “petuna” ocean trout served warm signature dish
black pepper oil, poached eggs, brioche butter toast, champagne cream broth
jamon pata negra-serrano (spain)
shaved “black leg pig” air dried ham, poached white balsamic pears, spanish olive oil bread
& crushed pear paste
hiramasa kingfish & salmon “toro”
”wet lemon cure”, fleur de sel, green oil emulsion, three citrus salad, crème fraiche,
seeded pencil bread
prawn “minestrone salad”
borlotti beans, scorched red chilli, roasted zucchini, pressed roma tomato,
caramelised garlic, tomato basil & herb tea
sweet corn “martini”
double cream soup, maple toffee, mozzarella di bufala, baked butter sticks, green herb paint
pacific oysters (tasmania)
six oysters freshly opened
served with cucumber jelly, salad and dressing or
natural with lemon or
hot glazed with spinach and sauce maltaise
hot grilled black fig “salad”
pomegranate molasses, unwaxed talegio, almond praline, roasted apple fig jam
cold smoked “petuna” ocean trout served warm signature dish
black pepper oil, poached eggs, brioche butter toast, champagne cream broth
jamon pata negra-serrano (spain)
shaved “black leg pig” air dried ham, poached white balsamic pears, spanish olive oil bread
& crushed pear paste
hiramasa kingfish & salmon “toro”
”wet lemon cure”, fleur de sel, green oil emulsion, three citrus salad, crème fraiche,
seeded pencil bread
prawn “minestrone salad”
borlotti beans, scorched red chilli, roasted zucchini, pressed roma tomato,
caramelised garlic, tomato basil & herb tea
sweet corn “martini”
double cream soup, maple toffee, mozzarella di bufala, baked butter sticks, green herb paint
pacific oysters (tasmania)
six oysters freshly opened
served with cucumber jelly, salad and dressing or
natural with lemon or
hot glazed with spinach and sauce maltaise
main courses
flash seared hiramasa kingfish
lemon salt, tapenade de provence, cannellini bean paste, nicoise style salad, tarragon mustard
crisp fried scallops & roasted garlic prawns
bread crust, preserved lemon, smoked eggplant, red pepper jam, organic yoghurt,
za’atar spice dressing
homemade pasta “rotolo” (v)
hand rolled semolina pasta, caramelised roasted pumpkin, candied orange & black cabbage,
three cheeses, pepitas, sage nut butter
twice cooked pork belly signature dish
glass crackling, royal gala apple & madagascan vanilla marmalade, apple balsamic toffee
riverina lamb “two ways”
claypot lamb shoulder “ravioli ”, roasted short “rack”, poached then roasted cherries, black
cherry treacle, sweet onion paste
organic chicken “prima vera style”
milk poached breast, crisp milk polenta, herb brine, “confit” leg, crushed garden peas, ribollita,
chianti pan juices
aged beef fillet “medallions”
grain fed black angus, spanish spiced pepper and pink salt rub, salsa rosso, bel l peppers,
sweet onions, pedro ximenes
flash seared hiramasa kingfish
lemon salt, tapenade de provence, cannellini bean paste, nicoise style salad, tarragon mustard
crisp fried scallops & roasted garlic prawns
bread crust, preserved lemon, smoked eggplant, red pepper jam, organic yoghurt,
za’atar spice dressing
homemade pasta “rotolo” (v)
hand rolled semolina pasta, caramelised roasted pumpkin, candied orange & black cabbage,
three cheeses, pepitas, sage nut butter
twice cooked pork belly signature dish
glass crackling, royal gala apple & madagascan vanilla marmalade, apple balsamic toffee
riverina lamb “two ways”
claypot lamb shoulder “ravioli ”, roasted short “rack”, poached then roasted cherries, black
cherry treacle, sweet onion paste
organic chicken “prima vera style”
milk poached breast, crisp milk polenta, herb brine, “confit” leg, crushed garden peas, ribollita,
chianti pan juices
aged beef fillet “medallions”
grain fed black angus, spanish spiced pepper and pink salt rub, salsa rosso, bel l peppers,
sweet onions, pedro ximenes
all desserts 20
hot mango souffle
toasted coconut & mango salad, mango soup, confectioners cream
warm poached strawberry “crunch crumble”
candied buderim ginger syrup, walnut ginger spice cookies, French vanilla custard
spanish style “crème catalonia”
almond brittle crust, pedro ximenes, grilled stonefruits, frozen organic yoghurt
frozen peach melba “frappe”
champagne raspberry jelly, iced double cream, vanilla poached peach, charged with french champagne
macadamia “parfait”
roasted macadamia ice cream, toffee ripple, milk chocolate ribbon, burnt sugar biscuit
Chocolate 24
chocolate is indulgent, rich and comforting
we select only the very best premium special chocolate for each of these desserts, making
sure your life is improved for that moment that you eat them
hot chocolate soufflé - valrhona (france)
66% caraibe grand cru chocolate sauce, almond praline cream
flourless chocolate cake with molten chocolate- valrhona (france)
scorched orange dust, hot chilli sugar, 70% very dark, 33% sweet milk velvet
white chocolate “black fig trifle” - valrhona ivoire (france)
housemade candied fruits, sugar figs, toasted almonds, lemoncello, 70% guanaja
cheese
we work closely with our “affineur” who ages and selects fine ripe “world” cheeses for us.
we are happy and proud to offer the following:
brie: j i n d i triple cream(vic) blue: cropwell bishop stilton(uk) washed rind: taleggio (italy)
cheddar: quick’s cheddar (uk) semi hard: hiedi gruyere(tas) hard: manchego (spain)
one cheese 20
select one cheese from above served with marinated fruits, toasted organic nut and seed bread
the “affineur” 26
a tasting plate of four cheeses served with marinated fruits, toasted organic nut and seed bread
blue: Greg's choice
red: my choice
hot mango souffle
toasted coconut & mango salad, mango soup, confectioners cream
warm poached strawberry “crunch crumble”
candied buderim ginger syrup, walnut ginger spice cookies, French vanilla custard
spanish style “crème catalonia”
almond brittle crust, pedro ximenes, grilled stonefruits, frozen organic yoghurt
frozen peach melba “frappe”
champagne raspberry jelly, iced double cream, vanilla poached peach, charged with french champagne
macadamia “parfait”
roasted macadamia ice cream, toffee ripple, milk chocolate ribbon, burnt sugar biscuit
Chocolate 24
chocolate is indulgent, rich and comforting
we select only the very best premium special chocolate for each of these desserts, making
sure your life is improved for that moment that you eat them
hot chocolate soufflé - valrhona (france)
66% caraibe grand cru chocolate sauce, almond praline cream
flourless chocolate cake with molten chocolate- valrhona (france)
scorched orange dust, hot chilli sugar, 70% very dark, 33% sweet milk velvet
white chocolate “black fig trifle” - valrhona ivoire (france)
housemade candied fruits, sugar figs, toasted almonds, lemoncello, 70% guanaja
cheese
we work closely with our “affineur” who ages and selects fine ripe “world” cheeses for us.
we are happy and proud to offer the following:
brie: j i n d i triple cream(vic) blue: cropwell bishop stilton(uk) washed rind: taleggio (italy)
cheddar: quick’s cheddar (uk) semi hard: hiedi gruyere(tas) hard: manchego (spain)
one cheese 20
select one cheese from above served with marinated fruits, toasted organic nut and seed bread
the “affineur” 26
a tasting plate of four cheeses served with marinated fruits, toasted organic nut and seed bread
blue: Greg's choice
red: my choice
hot grilled black fig “salad”pomegranate molasses, unwaxed talegio, almond praline, roasted apple fig jam
flash seared hiramasa kingfishlemon salt, tapenade de provence, cannellini bean paste, nicoise style salad, tarragon mustard
warm poached strawberry “crunch crumble”
candied buderim ginger syrup, walnut ginger spice cookies, French vanilla custard
cold smoked “petuna” ocean trout served warm (signature dish)
black pepper oil, poached eggs, brioche butter toast, champagne cream broth
(Appetizer Yunisa - tampak atas^)
Appetizer Yunisa - tampak samping
riverina lamb “two ways”
claypot lamb shoulder “ravioli ” , roasted short “rack”, poached then roasted cherries, blackcherry treacle, sweet onion paste
hot chocolate soufflé - valrhona (france)
warm poached strawberry “crunch crumble”candied buderim ginger syrup, walnut ginger spice cookies, French vanilla custard
cold smoked “petuna” ocean trout served warm (signature dish)black pepper oil, poached eggs, brioche butter toast, champagne cream broth
(Appetizer Yunisa - tampak atas^)
Appetizer Yunisa - tampak samping
riverina lamb “two ways”claypot lamb shoulder “ravioli ” , roasted short “rack”, poached then roasted cherries, blackcherry treacle, sweet onion paste
hot chocolate soufflé - valrhona (france)66% caraibe grand cru chocolate sauce, almond praline cream
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