And did we ever have fun! We couldn't resist the opportunity to attend a dinner at Galileo's restaurant at the Observatory Hotel in Sydney featuring Iron Chef Hiroyuki Sakai. Having been Iron Chef fans for a long time, with a considerable investment in tapes and The Book, we just had to go. It was expensive, it was the middle of the week, Michael was leaving for overseas the next day, but what the heck!
Was it good? Was it worth it? Yes yes yes, it was fabulous. Eat your hearts out.... Here is the menu:
The first course was a series of little canapes:
Smoked salmon tartare, Oursin a la Printaniere (sea urchin roe - it is the little green cup) Beignets d'Huitres, Swordfish Brochette, Tartare of Venison, Endive a la Flamande. All with a Sakaitini cocktail.
Then came the Oeuf Cocotte a la Creme de Morilles et Macadamia Nut. Oh, divine. There was fresh truffle in there (this IS Iron Chef, after all) and the egg and the macadamias were (in high pitched voice..) sooo goooooood!
Then came Harry's (our nickname for Hiroyuki Sakai) Charlotte Mousse D'Asperges au Caviar. Yes, real caviar. And the little palisades of asparagus which Michael has tried with great success. Here he is enjoying it:
Valiantly onwards to Croquette de Foie Gras parfumee a la Truffe. Yes, truffles and foie gras. Ymmmmm. followed by Jewfish and Marron in potato wrapping, with a nori sauce and a vongole sauce. Moving right along to the spatchcock in a herb salt crust with mesclun salad. (yes, we have pictures of them all).
Finally the dessert, described as La fete des Berries, but as you can see, much more than that:
And the piece de resistance (sorry, I can't be bothered figuring out how to add accents to the French) - the chef himself came out to be photographed and rejoice in the good feelings engendered by the grand dinner. Alas, the group photo with the three of us was not achieved (we have dark video instead) but this proves we were there and we had a good time:
Did I say a good time? Try a GREAT time. Truly fantastic.