Claire’s Kitchen at Le Salon

I almost didn’t make it to the Lion King, no thanks to Sydney Buses. Honestly, buses should be on time, they can be (and often are) late, but they should never be early! I mean, what the hell? Luckily the next bus was early as well and I wasn’t wearing pumps so that I was able to run from QVB to Capitol. Made it in time with extra to buy water. The musical was amazing.

After the Lion King Musical, we had dinner at Claire’s Kitchen at Le Salon. We were seated by the front door and I had prime view over who entered and left. Coincidentally and perhaps suitable for a restaurant on Oxford Street, that night there was a party booked whereby some of the male patrons arrived very ‘dressed’ up. It was quite a scene, for both myself and waitress greeting at the door as the procession continued.

Anyway to the food!

The Mongolian is a big fan of raw foods and he didn't even consider other entree options once he saw the steak tartare. This one is presented deconstructed, and although it looks small now, once it was all mixed up, it was actually quite a decent meal, for protein. It's a bit like sashimi, and the hot mustard really packs a punch.
The Mongolian is a big fan of raw foods and he didn’t even consider other entree options once he saw the steak tartare. This one is presented deconstructed, and although it looks small now, once it was all mixed up, it was actually quite a decent meal, for protein. It’s a bit like sashimi, and the hot mustard really packs a punch.
I ordered the duck liver parfait, which came in a cute little pot. A thick layer of duck fat covered the liver goodness. Trying not to sound blonde, but it did taste very ducky, which the pickles and chutney also served helps to cover up.
I ordered the duck liver parfait, which came in a cute little pot. A thick layer of duck fat covered the liver goodness. Trying not to sound blonde, but it tasted very ducky, but the pickles and chutney also served helps to cover that up.
Duck and pinot noir pie with melted brie under the puff pastry crust. I'm speachless. I don't usually like wine based sauces, but the balance achieved with the creamy cheese cut through the dry wine taste and made it so amazing!
Duck and pinot noir pie with melted brie under the puff pastry crust. I’m speechless. I don’t usually like wine based sauces, but the creamy brie cut through the dry wine taste and achieved a balance that made it so amazing!
For his main, the Mongolian had the beef cheeks braised in a dark chocolate sauce. As the lovely waitress later told us, the chocolate was not so much for flavour but to achieve the slightly grainy texture and luscious colour.
For his main, the Mongolian had the beef cheeks braised in a dark chocolate sauce. As the lovely waitress later told us, the chocolate was not so much for flavour but to achieve the slightly grainy texture and luscious colour.
Chocolate and hazelnut dacquoise. We weren't suppose to order this because we were already so full! We also had dessert for afternoon tea at Swiss Bakers. But the way they showcase their dessert range is so good yet so bad (depending on which perspective you are on). They brought out a huge plate with all their desserts and introduces each one by one. How could we say no?
Chocolate and hazelnut dacquoise. We weren’t suppose to order this because we were already so full! We also had dessert for afternoon tea at Swiss Bakers. But the way they showcase their dessert range is so good yet so bad (depending on which perspective you are on). They brought out a huge plate with all their desserts and introduces each one by one. How could we say no?

Claire's Kitchen at Le Salon on Urbanspoon

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