Sunday, 26 October 2014

6 Photos That Prove Fine Dining Exists in Western Sydney

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Listen up y'all, cause this is it. The eats that we're dishin' are delicious.

Remember that time the homeless guy on Big Daddy compared Sonny and Julian to lamb and tunafish, and spaghetti and meatballs? We're thinking someone might just have to release a retake of the movie just so Steve Buscemi can pair fine dining with Western Sydney. We thought we'd never see those two words used in combination but then La Tratt restaurant comes out with this killer menu that's got us imagining ourselves flying first class up in the sky (pop the champagne) living the life. Can you say glamorous? (Oh the flossy, flossy). 

A quick look at their website confirmed all our suspicions. La Tratt is actually Fergalicious (T-t-t-tasty-tasty). After you navigate through their cheesy flash introduction (which I'll forgive because I'm a big girl here and big girls don't cry over tacky websites) this line of sheer ingenuity comes up. "There's no love sincerer than the love of food." Now if that definition doesn't make them boys go loco I don't know what will. Get yourself over to La Tratt now - god knows every time I come around my London London Bridge want to go down. 

But plot twist: the restaurant is actually nestled within an RSL club. Trololol. Your childhood is probably flashing before your eyes and you're thinking of those $10 steaks you had at Dooleys or the $12 schnitty at Rooty Hill RSL but these photos will prove fine fining really does exist in Western Sydney. 

If you ain't got no money take yo' broke ass home.

1. Tagima wagyu score 6 beef carpaccio with truffle percorino, apple, baby herb salad, anchovy mayonnaise and free range egg yolk
If the name doesn't scream "I'm so fancy, you already know" then you should probably reevaluate your definition of fine dining. First things first this carpaccio is the realest. And secondly you should really want a bad bitch like this. I mean look at that egg yolk.

2. Cone Bay barramundi with heirloom tomatoes, green olives, capers, braised fennel puree and goats curd
The chef clearly nailed that "effortless thrown on the plate but really I spent the last 30 minutes using a pair of tweezers to strategically place everything whilst contemplating how acceptably late I can get this out to the customer" look and we're not even going to pretend otherwise.

3. Lemon and marscarpone tart with vanilla cream, citrus and blood orange candy
If Bourke Street Bakery's creme brûlée tart manifested itself into an Italian fine dining offering in Western Sydney this would be it.You know what makes them fancy? Those freakin' orange peels on the side. I mean look at those curls. Curlz get da gurlz.

4. Italian doughnuts, vanilla bean ice cream, cinnamon sugar, hazelnuts and dulce de leche
Because in the words of one famous Homer J Simpson "doughnuts, is there anything they can't do?" Can we all just take a moment to note that these are balls of fried dough. Balls of fried dough. Balls. Of. Fried. Dough. Seriously?! They are pieces of flour soaked in oil and they look that good. This is fine dining at its peak people.

5. Morello cherry and gilliano semifreddo with dark chocolate praline
Okay let's not kid ourselves. You know food gets serious when flower petals are used as a garnish. If you had to rate garnishes on a scale of Hilary Duff to Amanda Bynes, watercress would be Hilary (nice) and flower petals would be Amanda (off the rails). 

6. Rhubarb rose compote, vanilla panna cotta, almond crumble, meringue and fairy floss
Okay this dessert is actually being the biggest tease. It's pretty much yelling Nelly Furtardo lyrics at me. Oh yep, promiscuous girl you're teasing me. You know what I want and it's that vanilla panna cotta. 


2 comments:

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    1. I can't wait to try it out. Here is there website http://fairfieldrsl.com.au/flash/

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