Bird Cow Fish, Surry Hills
Posted by kogepanman in Alex Herbert, BCF, Bird Cow Fish, Crown Street, Duck Confit, Gnocchi, Lamb, Masterchef, Surry Hills on Thursday, June 4, 2009
Dinner at Bird Cow Fish
One of the cool things about the MasterChef TV show that is currently airing on Channel 10 (which I follow pretty consistently, haha) is that they have a segment each week where one of the amateur chefs compete a renowned chef in cook off of their favourite dish. After I saw a few episodes of this, I knew I had to try one of the chefs restaurants and of course their signature dishes- they looked so delicious on TV! We decided to visit Alex Herbert's Bird Cow Fish (BCF) restaurant after we saw her signature dish- potato gnocchi on Masterchef.
The restaurant itself is located on Crown Street and the ambience inside is cosy and darkish but has a warm feel to it with each table lighted by its own little candle. We arrived at 7pm and there were a few tables and soon after, a few more.
Candle, Sea salt flakes and Pepper Grinder
Low lit environment
Lemon, Lime and Bitters $4.50
BCF Spiced Mixed Nuts (Cashews, Almonds, Macadamia) $5.50
Sourdough Bread $3.50
Nuts, Sourdough and accompanying olive oil dip
Potato gnocchi with sautéed prawn meat, burnt butter, verjuice, capers & crispy sage $18.50
Lamb 2 Ways: Roasted lamb rump and Crumbed baked Lamb with skordhalia stuffed zucchini flowers & a black olive tapenade jus $35.50
Duck Leg Confit and Toulose Sausage with, cabbage & apple slaw; buttermilk potato puree $35.50
One of the cool things about the MasterChef TV show that is currently airing on Channel 10 (which I follow pretty consistently, haha) is that they have a segment each week where one of the amateur chefs compete a renowned chef in cook off of their favourite dish. After I saw a few episodes of this, I knew I had to try one of the chefs restaurants and of course their signature dishes- they looked so delicious on TV! We decided to visit Alex Herbert's Bird Cow Fish (BCF) restaurant after we saw her signature dish- potato gnocchi on Masterchef.
The restaurant itself is located on Crown Street and the ambience inside is cosy and darkish but has a warm feel to it with each table lighted by its own little candle. We arrived at 7pm and there were a few tables and soon after, a few more.
Candle, Sea salt flakes and Pepper Grinder
Low lit environmentMy companion ordered a Lemon, Lime and Bitters and we had water for the table. The LLB was nothingn special but was a nice, tall and refreshing glass full. We then ordered a selection of entrees being, BCF spiced nuts, Sourdough bread with Olive oil and the famous Potato Gnocchi with Sauteed prawn in burnt butter sauce.
Lemon, Lime and Bitters $4.50
BCF Spiced Mixed Nuts (Cashews, Almonds, Macadamia) $5.50
Sourdough Bread $3.50
Nuts, Sourdough and accompanying olive oil dip
Potato gnocchi with sautéed prawn meat, burnt butter, verjuice, capers & crispy sage $18.50The bread was very ordinary and nothing special, the nuts were nicely spiced and was a palate opener but the standout dish for the whole night would have had to be the gnocchi. Light, smooth and creamy, the gnocchi melted in my mouth. What appeared to be a small serving turned out to be quite filling. It also had some prawns which added some sweetness to the dish and also some crispy sage leaves which had quite a delicious but strong flavour. For mains, we ordered 2 to share- being the Lamb prepared 2 ways and the Confit of duck leg. One of the ways the Lamb rump was served was medium rare and roasted and the other being coated in bread crumbs and baked. The roast lamb was delicious and beautifully cooked, however the baked lamb was a tad dry for my liking and thus tasted a bit gamey. The duck was kinda salty but went well with the toulose sausage slices which weren't salty. The accompanying cabbage base was kinda sour for my liking also and it was unexpected that the dish would have such strong differing flavours.
Lamb 2 Ways: Roasted lamb rump and Crumbed baked Lamb with skordhalia stuffed zucchini flowers & a black olive tapenade jus $35.50
Duck Leg Confit and Toulose Sausage with, cabbage & apple slaw; buttermilk potato puree $35.50Next up was dessert. We ordered a piece of Turkish delight which was sweet, sticky and delicious ^_^. And also a Steamed Ginger Pudding with a Sherry based custard sauce. This was moist and the accompanying sauce was not too sweet. The ginger flavour was also good, however it didn't taste like it was well distributed in the pudding and some spoonfuls would have more ginger flavour than others. Nonetheless, it was a yummy dessert.
Turkish Delight $2.50
Turkish Delight $2.50
Shops 4 & 5,
500 Crown Street
Surry Hills
Ph: 9380 4090
Dinner Monday to Saturday 6pm to 11pm
