About Chocolatesuze
i am susan thye. aka chocolatesuze. lives in sydney, australia. born 30.5.83. hitched to noods. started The Biscuit Tree. this is a food and lifestyle blog. i like cheeseburgers, ice cream, macarons and Reuben sandwiches :D
email: susan@chocolatesuze.com
twitter: @chocolatesuze
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Chocolatesuze by Chocolatesuze is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 2.5 Australia License.
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PERSONAL DISCLAIMER. this is a foodblog; a personal journal where all opinions expressed herein are my own personal opinions. Although it may claim otherwise, this blog does not offer legal, medical, psychiatric, veterinary, logical or any other kind of professional advice. all text+photos by me - S. Thye, unless otherwise noted. i will hunt you down if you steal or hotlink any of my images and/or text. have a nice day!
Cloudy Bay Pinot Noir Duck Trail at The Devonshire, Surry Hills
1 August 2011, 22:12
OH HAI! So like, me and wine? We’ve just started to become friends. It’s like how I first became friends with beer, at first we got off on the wrong foot but we look set to have a brilliant future together. I’m a bit late with this post but during July, seven restaurants around Sydney were offering a different duck course, paired with a Cloudy Bay Pinot Noir. A bunch of us were invited to The Devonshire (204 Devonshire St, Surry Hills) to taste their dishes.
Salt fish brandade with parsley and preserved lemon. We start off with a ball. Heh. BALLLLLL. It was totes moreish, I could definitely have scoffed about 5 of them, crispy and crunchy outsides and delicious fish innards.
Scallops, squid, celeriac, pomegranate and golden raisins. How cute is the presentation! The squid rings look like halos on the plump scallops! I can see your halooooo lol the crazy black of squid ink always manages to freak me out tho.
Alternate entree: Macleay valley rabbit raviolo, king brown mushroom, tarragon and spinach. Managed to steal bits from Richard, the rabbit encased in the pasta was tender and combined well with the creamy sauce.
Roast breast and sausage roll of duck, salsify, hazelnuts and parsley. The star of the show! Presentation of the duck sausage roll was definitely eye catching and the pastry was super flaky and buttery. I did prefer the slices of duck to the duck mince in the sausage roll but that’s cos I have issues with texture but the mains complimented the Pinot Noir perfectly.
Devonshire tea crème brulee, scone ice-cream, cherry jam and whipped cream. I heart dessert. I’ve heard great things about The Devonshire’s signature dessert, a spin on Devonshire tea and it did not disappoint! I normally have issues with earl grey tea but loved the creme brulee especially the beautifully brulee’d toffee layer and the buttery biscuit crumbs was crazy awesome with the quenelle of scone ice cream.
ChocolateSuze dined as guests of The Devonshire.
Back to home
Scone ICECREAM?!?
That sounds amazing- the whole dessert sounded just gorgeous!!!
— sandie Aug 1, 10:25 PM #Love that creme brulee and how awesome is that scone ice cream. I really want to return and try it!
— Julie Aug 1, 10:36 PM #Jealous! Photos look amazing!
— Joseph Aug 1, 11:40 PM #The duck sounds awesome and the dessert too!
— Ramen Raff Aug 2, 08:38 AM #The creme brulee looks so good! I love how it comes in a tea cup
— missklicious Aug 2, 09:34 AM #That creme brulee is far more adorable than a creme brulee has any right to be!!
Also? scone ice cream = SOOOO UP MY ALLEY.
— Lizzi Aug 2, 11:17 AM #Ooh, switch the earl grey flavour for chai tea and I’d be all over that dessert!
— Hannah Aug 2, 12:10 PM #That Dessert! What an awesome idea!
— Shann Aug 2, 01:39 PM #Wow! Love Cloudy Bay and duck! Can’t believe I missed that tasting in July! The Devonshire’s spread looks amazing!
— Michelle Aug 2, 01:40 PM #I absolutely love the teacup brulee! just gorgeous!!!
— Erin@TheFoodMentalist Aug 2, 02:52 PM #Just give me to Pinot ;)
— Fiona Aug 2, 10:04 PM #Love the photography, ChocolateSuze! Every plate looks like a work of art. I don’t know if I’d want to ruin it by eating it :)
— Eating in Sydney Aug 2, 10:24 PM #Loved the food at The Devonshire, especially the creme brulee. Definitely want to go back :)
— Simon @ the heart of food Aug 3, 01:40 PM #The main looks amazing! Such a cute presentation in the vintage tea cup for the creme brulee – Iv heard good things about this place. Cant wait to go :)
— Nic@diningwithastud Aug 4, 01:58 PM #Loving the presentation of everything. Great plating up!
— Dressed and Eaten Aug 9, 04:01 PM #