Champagne Chef’s Table, Glass Brasserie

3 December 2010, 06:52

OH HAI! It’s not every day you meet the perfect creme brulee. Seriously it was love at first sight, the shallow dish ensuring a perfect custard to brulee top ratio. But more on that later.


I was invited by the lovely Gail to experience a shortened version of the menu at the Champagne Chef’s Table at glass brasserie (2nd Floor Hilton Sydney, 488 George St Sydney). The Champagne Chef’s Table features five of Luke Mangan’s signature dishes and is paired with five out of this world Veuve Clicquot champagnes ($350).


Hello restaurant interior.


Sexy champagne station


We start with the most incredible bread ever, slices of warm crusty sourdough studded with raisins and just a hint of rosemary. Also how trippy is the George Jensen platter!


The champers start a-flowing and all is right with the world as the bubbles lift my spirits from the long work week.


The paper thin slices of Hiramasa Kingfish Sashimi are lightly dressed with a ginger and eschallot dressing, topped with nubbins of creamy Persian feta and paired with the fruity Veuve Cliquot Vintage 2002. The combination of sweet bubbly champagne and kingfish so fresh makes me want to weep with joy.


The Duck Breast with almond purée, courgette and fig is freaking brilliant, the components arranged like a work of art so beautiful to look at and just as delicious to eat. The almond puree is first to disappear, smooth and nutty, it is a flavour sensation combined with the maple and lavender glazed duck. The baby zucchinis provide a pleasing crunch to the butter soft duck but oh how I wished there was more duck because I was in love! Was it the beautifully pink Veuve Cliquot Vintage Rosé 2004 speaking? Perhaps, so guess I’ll have to return and see :P


We interrupt your broadcast to feature a Ninja


But at last the famed Vanilla crème brûlée with macadamia biscotti! The shallow dish! The golden colour! The fabulous caramelised sugar crust! The creamy vanilla custardy innards where several vanilla beans gave their lives to! All these exclamation marks! The Veuve Cliquot Demi Sec is a little too easy to drink, especially on a weekday and sadly we are told that there are only a few bottles left in the world. The world! How can this be!


Thwack thwack! Creme brulee get in mah belly!

Intended primarily for Christmas functions, the Champagne Chef’s Table will run until the end of December so get in quick to make your booking!

Chocolatesuze dined at glass brasserie with thanks to Gail from Hilton Sydney

1. You and the bruleee should get a room ;)

   — Fiona    Dec 3, 09:22 AM    #
   
   

2. i love a good champagne. my favourite at the moment has been Bollinger :-) BTW Ultimo Wine Centre are having a free champagne tasting event next week.

   — Simon Food Favourites    Dec 3, 10:09 AM    #
   
   

3. Ooh la la.. what a lovely looking creme brulee – and so much surface area to be cracked! Jealoussss! :P

   — Ladybird    Dec 3, 10:51 AM    #
   
   

4. Nubbins! Champagne! Ninja love! <3

   — mademoiselle delicieuse    Dec 3, 12:11 PM    #
   
   

5. I’ve said it before but I’ll say it again – your late night/early morning posts are the best! All these exclamation marks!!!!!!!!

   — Jacq    Dec 3, 01:39 PM    #
   
   

6. Not enough exclamation marks or almond pureed duck boob!!!!!!!! Mmm biscotti – hearts in my belly ♥

   — Margaret | fangirlish    Dec 3, 01:59 PM    #
   
   

7. Shallow brulee is such a good idea – more toffee please!

   — Tina@foodboozeshoes    Dec 3, 02:07 PM    #
   
   

8. Brulee is one of my ultimate desserts, just love it. I do really like that toffee ratio :)

   — Sara @ Belly Rumbles    Dec 3, 02:19 PM    #
   
   

9. mmmm creme brulee with double brulee… and oh! sad that there’s only a few bottles of the good stuff left in the world. (In the world!)

   — shez    Dec 3, 03:01 PM    #
   
   

10. Ooh that is a very, very good ratio of crunchy top to custardy bottom on that brulee. Yum!!

    — spiceandmore    Dec 3, 05:51 PM    #
    
    

11. Aww, how great, a creme brulee whic is more brulee than creme, they know what we want. How good is noods with the camera too!! My gorgeous hubby is the one in the background, waiting for permission to eat :) Meals sounds awesome :)

    — GourmetGetaways,com.au    Dec 4, 12:26 AM    #
    
    

12. Oh how I love a creme brulee!!
    That kingfish looks increds too.

    — Emily @ NeedsMoreSugar    Dec 4, 08:15 AM    #
    
    

13. Vivala Chocolate, and Vivala Creme Brulee!!!!!

    — Archie Scott    Dec 4, 12:51 PM    #
    
    

14. I only have eyes for the creme brulee. Swoon…

    — Hannah    Dec 4, 07:20 PM    #
    
    

15. Shallow dish creme brulee FTW!

    — Karen missklicious    Dec 5, 06:16 PM    #
    
    

16. i love that plate! i thought it was actual foil until u pointed it out ><

    — Jessica    Dec 5, 11:48 PM    #
    
    

17. drool…
    thanks for the christmas party invite :) can’t come though as per usual. bloody masterchef weekend and it’s all hands on deck.

    — cathy x.    Dec 6, 02:51 AM    #
    
    

18. The creme brulee is lovely, but Luke’s licorice parfait is to die for!! and I don’t even like licorice!

    — KayB    Dec 6, 10:56 AM    #
    
    

19. damn that’s a sexy body

    nice camera too

    — the ninja    Dec 6, 10:38 PM    #
    
    

20. Ah veuve..it just makes everything better!
    that creme brulee – i can see exactly why it was love at first sight suze! I them so much more with the “flatter” plates then served in the rammekins..more more crackly brulee :)

    — Gianna@TheEmptyFridge    Dec 7, 11:07 AM    #
    
    

21. Champagne makes everything great! I like the way the chef thinks with the wide shallow dish. Every creme brulee should look like this!

    — Susan    Dec 7, 04:31 PM    #