Kingsleys Steak & Crab House, Woolloomooloo
If I ever see the magical word of ‘burrata’ you can be sure I will be at the restaurant faster than you can say ohmygawdiloveburrata. The lovely Sarah had organised a Bloggers Dinner at Kingsleys Steak & Crab House (Restaurant 10/6, Cowper Wharf Rd, Woolloomooloo) and I and h u n g r y h u m a n s jumped at the chance of feeding our burrata deprived souls.
But first, some crazy awesome cocktails! The mango chilli cocktail was freaking delish- sweet, fragrant mango with a spicy tingling chilli kick!
Crusty bread with a slab o butter
Burrata mozzarella salad, heirloom tomato and basil. My preciousss. Tim Muschamp, the restaurant manager cackles, “a little Italian man in Townsville spends all day making these!” Piercing the thin skin of the mozzarella pouch I can’t help but chortle with glee at the oozing pool of sweet mozzarella-flavored cream innards. Burrata is food of the gods. Oh glorious burrata I could eat you for entree, main and dessert! A splash of balsamic vinegar cuts the richness and the scattered tomato segments are sweet and juicy.
Baby Octopus with chilli, salt and pepper. I am lucky to be sitting with food bloggers whose motto is ‘sharing is caring’ and we deposit bite sized morsels to each others plates to taste. The baby octopus is tender and dare I say the dreaded M word? Moreish. Don’t hurt me. No more.
Steak Tartare with truffle aioli and sourdough crostini is a glistening mound of steak nubbins, perfectly seasoned and topped with a cute as a button quail egg. There are those who like stabbing an egg and letting the golden yolky innards flow out and there are those who pop the whole thing in their mouth hehehehe /stares at Jacq 😛
All conversations stop when the Alaskan King Crab Legs arrive. The legs are pre-cracked to make crab flesh innards easier to excavate and the meat is sweet and tastes of the sea.
Oh hai! Yes i’m wearing a bib. I am the world’s messiest eater.
(Sexy photo from Ninja) Group Executive Chef Lars Svensson, wheels out a table with the Beef Wellington 400g Eye fillet, mushroom duxelle in puff pastry and then it’s chopping time! Food bloggers do love a good show!
Why hello there sexy! The eye fillet has a beautiful deep pink center and is wrapped in fabulously buttery flakey pastry.
Vegetation: Zucchini, peas, mint and persian fetta; Iceberg salad, radish and blue cheese; Charred new season asparagus, parmesan.
Desserts under da spotlight
Chocolate brownie and banana sundae. Hee I <3 sundaes topped with a bright red maraschino cherry! Old skool yo!
Creme brulee with sticky blueberry compote has a delightfully thick caramelised layer to thwack the spoon into, before delving into a creamy custard base that is full of happiness. I wasn’t a huge fan of the blueberry compote on the side cos I reckon the creme brulee by itself was just plain awesome.
But I only had eyes for the Toffee cheesecake with praline ice cream which had just the right amount of wobble and a deep caramel richness. It is a massive slice and threatens to defeat the dessert champion. A pot of tea helps balance the sweetness and after discussing the cuteness factor of the crabs in speedos drawings on the wall we stumble home, memories of burrata floating in my dreams.
Chocolatesuze dined as a guest at Kingsleys Steak & Crab House
