|
23.10.12
La Grillade, Crows Nest - Winner of The Prestigious 'Best European Restaurant' At The Restaurant And Catering Awards
There are two vital prerequisites for a memorable meal: quality, produce-driven dishes and a relaxed, ambient dining room buzzing with feel-good energy.
The new owners at La Grillade have nailed both elements thanks to a fresh new interior and an innovative menu courtesy of talented head chef, 28-year old Nathan Jackson.
"La Grillade was a bona fide food and wine institution for almost a quarter of a Century, so we've kept the original name, but we've taken a fresh and relaxed approach with the restaurant's interior and menu," says owner Rob Rubis, who re-opened the historic classical terrace with his business partner in March this year. "The focus is on produce-driven French influenced grill-stylefood, served in an informal, comfortable atmosphere." Rustic exposed beams and soft earthy tones set the tone - it's the kind of place that tempts you to linger in a comfy leather chair by the open fire or relax on a Friday afternoon at the bar - rich red in hand - or to host a special gathering around a long table in the herb-scented courtyard.
Head chef, Nathan Jackson, has ensured La Grillade's menu is the main draw card. "It's flavourdriven, well-balanced and showcases Nathan's skill at the grill," says Rubis. "Many of the dishes look or sound simple, but they have an amazing complexity of flavour, as you would expect from a French-influenced menu."
Entrée highlights include the ever-popular Grilled Scallops with celeriac veloute, artichokeand fresh truffle or the more traditional Foie Gras Royal, given a modern twist with blueberry, beetroot and candied truffle tuile. The refined flavours of Nathan's cooking are evident in themains - the 12HR Riverina Lamb Breast is perfectly paired with Jerusalem artichoke puree, carrot and celeriac dauphinoise, while the 36HR Marylands Lamb Shoulder is seasoned with fresh herbs from the kitchen garden and enveloped in a black olive, pistachio and panko crumb. "Served with duck fat potatoes, minted Meredith sheep yoghurt and St John carrot, it's a classic French dish executed to perfection with Nathan's signature deft touch," says Rubis.
With a diverse selection of international wines as well as rare local labels and classics to tempt palates, diners are expertly guided at La Grillade by Sommelier, Glen Davis. "Glen's incredible nose for what works with each dish is part of the passion we have for perfection at La Grillade," says Rubis. "La Grillade was awarded 'two goblets' in the Gourmet Traveller Wine List of the Year 2012." With over 26 different wines offered by the glass, the bar is the perfect place to drop in for a wine, graze on some nibblies or to savour one of Glen's infamous cocktails. The pick of the bunch? His signature 'Old Fashioned', an elegant combination of Zacapa Centerario 23 Rum, Angostura bitters, a sugar cube and a twist of orange over ice.
Dessert is just as enticing - while the clover honey and goats curd parfait with whipped butterscotch and Vienna walnuts will make sweet-tooths swoon, the biggest hit is the apple crumble soufflé with calvados syrup and cinnamon ice-cream. "It's an enticing display of classic French technique," says Rubis.
Rob Rubis | Owner
La Grillade is Rob's 24th successful restaurant. "We've kept the name as it has an incredible 25-year history, but we've totally changed the flavour and feel at La Grillade. It's a whole new dining experience - we like to think of it as a home away from home for our patrons."
The chic-but-casual philosophy has already propelled one of Rubis' restaurants, Manta, to establish itself as Sydney's premiere dining destination. "Like Manta, La Grillade is neither stuffy nor pompous in style. It's the kind of place you can rock up for a long working lunch, share a family table, wine and dine someone special, or just enjoy a good glass of burgundy at the bar."
Rob Rubis' career in the food industry spans 29 years - a qualified chef who is passionate about sourcing and serving the finest Australian produce available, Rob has collected a swag of prestigious awards: including a hat at Liquidity Restaurant (NSW) one, two and three chefs' hats (QLD); eight American Express Gold Plates; a number of Gourmet Magazine 'Best Food (Qld)' awards; and a multiple state (NSW) and national Restaurant & Catering Awards, including National Caterer of the Year.
Nathan Jackson | Head Chef
At just 28 years of age, Nathan's food philosophy is firmly embedded in the essence of classic French-inspired dining: using local, sustainably-sourced produce that doesn't compromise on quality or flavour has been paramount to his culinary success.
"The French have long had a strong eco-conscious element running through their cuisine," says Nathan. "They are masters of picking the very best seasonal, local produce and turning a handful of simple ingredients into something incredible through innovative technique and lots of passion for flavour. It has been an inspiring learning curve: creating unique flavours from the best produce available is what makes me tick."
Nathan's industry experience is impressive - after honing his craft in the kitchens of Sydney favourites, Mezzaluna Ristorante in Potts Point and Balmoral's Public Dining Room, he held the Sous Chef position at the hatted Three Weeds Restaurant in Rozelle, earning the Best Pub Restaurant Award from the Restaurant and Catering Association.
As a French meal is never entirely complete without a quality drop, understanding food and wine matching has been an important part of Nathan's cooking ethos. "Studying European wine appreciation and spending time at the Cassegrain Vineyard in Port Macquarie has influenced my cooking style as much as it has enhanced my knowledge of wine," he says.
Glen Davis | Sommelier
Award-winning sommelier and hatted restaurateur Glen Davis is an industry icon: with over two decades of experience in the industry, his knowledge earned him a prize spot on the board of Sommeliers Australia.
Glen's international career kicked off at Sugar Club in London's renowned Soho district and, after five years at Rockpool Sydney and over a decade at Coast and Manta as General Manager and Sommelier, Glen channelled his hospitality acumen into a project close to his heart: the opening of Omertà, Sydney's home of authentic Italian food and wine in Darlinghurst's Little Italy district.
The 38-year old sommelier was also a founding partner in the hatted A Tavola, and Co-Founder of Mike's Table, and is currently the founding director of Custodian Consulting, distilling his expert advice to Deus ex Machina, City of Sydney and La Grillade.
La Grillade
118 Alexander Street,
Crows Nest, NSW , 2065
T 02 9439 3707
E [email protected]
www.lagrillade.com.au
Open for lunch and dinner
Monday to Saturday, 12 noon until late
|
