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Lovers of good food and wine will find Terroir an absolute delight. This was the first stop on...
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Style and substance merge seamlessly in the newly renovated restaurant.
White leather booths line one side of the restaurant and a handful of tables fill the remaining loft-style space. The moment you step into Uncorked you are greeted with a sense of calm, just the place to unwind after a busy day. We headed there on Friday after work and by 7.30pm onwards there wasn't a spare seat in the house.
Conversation buzzed around us and you can't help but be carried along with the excitement. Like most Fridays, all we could talk about was our hectic schedules, but after a glass of Chandon and our mouth-watering entrees of confit of duck complemented with roast beetroot, watercress and orange segment salad and Govenor's Reward Ox Ale ravioli with gremolata, pecorino and orange zest we were thinking, 60-hour week.
What 60-hour week? The mains were equally impressive and my slightly over ambitious attempt at a 300g Tajima Wagyu cross Holstein scotch fillet with sauteed mushrooms,... read on below advertisement
The closed booths hid the need to unbutton as we pushed on with the mandarin curd tart with pine nuts crusted with blood orange and cardamom. The burst of citrus flavour was the perfect end to the meal.
Simply put, Uncorked, unwind, unbutton... unbelievable.
WHERE: Uncorked, The Union Hotel, Cnr Pacific Hwy & West St, North Sydney
P (02) 9955 5844 • www.unionhotel.com.au
WE ATE: Confit of duck with roast beetroot, watercress & orange segment salad, $16; Governor's Reward Ox-Ale ravioli $16; Tajima Wagyu cross Holstein scotch fillet $35; mandarin curd tart, with pine nuts, blood orange and cardamom, $16.
White leather booths line one side of the restaurant and a handful of tables fill the remaining loft-style space. The moment you step into Uncorked you are greeted with a sense of calm, just the place to unwind after a busy day. We headed there on Friday after work and by 7.30pm onwards there wasn't a spare seat in the house.
Conversation buzzed around us and you can't help but be carried along with the excitement. Like most Fridays, all we could talk about was our hectic schedules, but after a glass of Chandon and our mouth-watering entrees of confit of duck complemented with roast beetroot, watercress and orange segment salad and Govenor's Reward Ox Ale ravioli with gremolata, pecorino and orange zest we were thinking, 60-hour week.
What 60-hour week? The mains were equally impressive and my slightly over ambitious attempt at a 300g Tajima Wagyu cross Holstein scotch fillet with sauteed mushrooms,... read on below advertisement
port jus and spinach puree, may have been a stretch to far. But every bite of flavoursome fillet begged to be followed by another. Head chef David Little is a master at using fresh and robust flavours and we were happy just to be in his presence. My guest tucked into coq au vin baby chicken braised in red wine with spring onions, roast garlic and kipfler potatoes. All she would offer me was "Oh, this is good".
The closed booths hid the need to unbutton as we pushed on with the mandarin curd tart with pine nuts crusted with blood orange and cardamom. The burst of citrus flavour was the perfect end to the meal.
Simply put, Uncorked, unwind, unbutton... unbelievable.
WHERE: Uncorked, The Union Hotel, Cnr Pacific Hwy & West St, North Sydney
P (02) 9955 5844 • www.unionhotel.com.au
WE ATE: Confit of duck with roast beetroot, watercress & orange segment salad, $16; Governor's Reward Ox-Ale ravioli $16; Tajima Wagyu cross Holstein scotch fillet $35; mandarin curd tart, with pine nuts, blood orange and cardamom, $16.
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