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Blue Mountains Tourist : Spring 2008
Spring menu full of flavours! The Gallery Restaurant THE GALLERY RESTAURANT really is the ideal sanctuary for a unique and memorable evening out and it also has a private dining area for eight for small group work related gatherings or that special event. The dining space is chic yet comfortable and adjoins one of the most stylish art galleries in the Blue Mountains Chef Barry O’Sullivan trained in London at the internation- ally famous cookery school Tante Marie. He has worked in numerous UK eateries including La Tante Claire in Kensington and at Simply Nico in Battersea as well as a stint in Paris at the Ritz Escoffier. He has travelled extens- ively throughout regional France where he has nurtured his passion for flavoursome country food. Among the many other highlights of his extensive career are cooking for the Princess Royal, and appearing with gourmet chef extraordinaire Keith Floyd on his French Master Class cookery series on English television. In Australia he has operated his own restaurant/eateries, “Frying Times Fish Café”, “Simply French” and “The Divino” with actor/restaurateur David Waters, who is his current partner in operating “The Gallery Restaurant”. review DINING AT THE GALLERY RESTAURANT is a unique experience, especially when greeted upon arrival at the entrance by a larger-than-life screaming wooden horse sculpture! There is an atmosphere of the theatre about the whole experience. Complimentary, luscious and plump Provencal olives awakened the taste buds and warmed our conversation, very much like an overture in a musical, but the arrival of entrée, or, the first act so to speak, stopped the talk immediately. Our choices of a warm pear salad with Roquefort style cheese and toasted walnuts, and a traditional Alsatian onion tartlet were outstanding. The aromas from the nearby kitchen kept our senses keen for what was to appear later in the gastronomic performance. We took advantage of the opportunity to take a quick stroll through what has to be one of the finest and largest art galleries in the upper mountains. The mains that we chose? twice cooked confit of duck breast with apples and sour cherries, and a hearty cassoulet of lamb shanks with haricot beans, celeriac, tomatoes and anchovies, were accompanied by a generous serve of saffron roasted potatoes and green beans to share. After a quick stop to photograph the artwork (on the table) that drew glances and smiles from other diners, we experienced some memorable tastes that are surely only possible with years of training and experience. The flavours were intoxicatingly French in origin with a modern Australian twist, superbly crafted and presented, appealing to our senses of sight, smell and taste. The second act was truly the highlight of the performance and we were totally captivated by every mouthful. We reached the point in the night when some life changing decisions had to be made! Dessert or no dessert? That was the inevitable question! But a decision was finally made: Barry O’Sullivan the Hazelnut meringue gâteau, with crème de marrons de l'Ardèche (Chestnut puree) and a blackcurrant coulis, was a real culinary delight and the Flourless Chocolate Cake spiked with rum and filled with roasted pecans, served with a clotted cream and raspberry coulis was to die for. These dishes culminated the end to a performance and a culinary experience that was more than satisfying, totally refreshing and aromatic all in one. We topped off the delightful meal and evening with a superb espresso coffee (Lavazza) and another wide eyed wander through the stunning gallery. The Gallery Restaurant is open for dinner only Thursday to Saturday from 6.00pm and as an added bonus it is BYO! Reservations are always advisable on 4782 1220. Menu is seasonal. Please check our website for any changes. www.katoombafineart.com.au spring 2008 www.bluemountainstouristnewspaper.com.au 25