The Terrace

Stanley Street is a brave little enclave in Sydney. It's one of the few streets near the CBD filled with restaurants that serve decent food at reasonable prices. The tables spilling onto the street and East Sydney's crowd bustling along gives it a uniquely European feel. But
a new venue on the scene is serving up a less predictable feast.
The Terrace on Stanley captures the continental vibe, and its veranda doors open the terracotta-tiled space to the outside world. While the atmosphere
is alfresco, the food is less European and more experimental. The restaurant serves modern food with a twist. We had toffee caper berries that burst and sizzled on our tongues and the mousse-like caramelised leek jelly, which was accompanied
by a ballotine of ox tail. The baby tuna tataki with enoki mushroom crisp, aged soy-mirin sauce and
a sweet wasabi creme fraiche was a standout entree.
The salty white miso beurre blanc was an excellent companion to the main of slow-seared venison loin... read on below advertisement

 

 

with red cabbage and roasted eschalot coulis. The mustard-crusted lamb came rare, with a lightly curried carrot puree, salt dough baked garlic and sauteed brown mushrooms.
The desserts were no less creative. The mille-feuille of vodka and lime parfait and lime sable was a work
of art, with spun sugar rods and spirals. The heat of the vodka provided a kick, while the hot lime jelly rested
on frozen grated rind. The crunchy bitter chocolate and hazelnut terrine was sinfully good, and I kept going for more despite my best intentions to put down
the spoon.

 

 

 

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