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A La Facon de Shimizu

Food_Spicy


Last Friday night we went to A La Facon de Shimizu to celebrate beverly's birthday. It’s Japanese French fusion which I hadn’t tried before and was very keen to do so. There were so many things I wanted to eat from the menu…just about everything really! From Eatability, some of the star dishes looked to be the Tuna Tartare, Snapper carpaccio and Muscargot (mussels with an escargot butter sauce) for entrée, and the pork in curry sauce with kiwi fruit and slow-cooked beef cheek in red wine sauce for mains.

Overall, it was a great dining experience. They had charcoal filtered water on the table which was a neat touch and even neater, free corkage and cakeage! Very impressive. But most impressive were the reasonable prices. Entrees were around $14 - $17 each and the mains $18 - $25 from memory.

The service was friendly, albeit a little slow. We were chatting so much though it took me a while to notice! They were also quite accommodating because while we weren’t rude customers, we were very... animated… and the last to leave; they were very patiently waiting for us to go and still smiling as we left.

 

Fresh, warm bread
 

Tuna Tartare
 

Snapper carpaccio


Tempura camembert which rollagirl9 and I shared. Would have preferred it a bit
hotter and I do prefer crumbed, but this was good for something different.

 

Don’t deny it. I know you want me.



Chicken with gorgonzola sauce. SO GOOD! And an excellent serving.


Let's have a look at this lovely model boat they had above the door while we wait for the mains

And so...


rollagirl9's vegetarian main. They only had two vegetarian options and they were both entrees, so they whipped this main up for her. It was delicious! The sauce was tomato garlic with fresh basil and the veges cooked just right, the asparagus tender crisp and the other veges, I think zuchini and eggplant? softly tender.
  

babyflite's beef carpaccio. This was very tasty.

Beverly's Snapper and scallops with salsa


My duck confit with truffle oil and buckwheat noodle salad which accompanies the
main courses. It was lovely and delicately flavoured. My duck was
tender and sweet and while it wasn't really dry, some sauce would not have gone astray.

Matt's Beef stroganoff. I'm not sure what the Japanese addition was here, but it was good.

Chris' chicken salsa verde
 

And to end, a horribly blurry picutre of the delicious
chocolate mud cake Chris got for Bev. The restaurant served
us bowls of creamy vanilla icecream for $3 each to go with.
 
 
A La Facon de Shimizu
537 Willoughby Rd
Willoughby NSW 2068
Phone: 61 2 9958 8785
  
 
 
 


A la Fason de Shimizu on Urbanspoon

Comments

( 9 comments — Leave a scent )
rollagirl9
Nov. 10th, 2008 08:15 pm (UTC)
Why s the editing function annoying you? It was a really lovely night - I loved my vege food :)
thefragrantelf
Nov. 14th, 2008 10:39 am (UTC)
It just kept messing around on me and I wasn't doing anything different than usual...ugh! Finally got it right though.

Ya, the vege food turned out great!
beverly
Nov. 10th, 2008 09:27 pm (UTC)
I had such a fun night with all you guys! And I love that cheesy food porn shot ;)
thefragrantelf
Nov. 14th, 2008 10:41 am (UTC)
It was a most excellent night! Heehee, yes, that is ultra food porn right there!
meggybee
Nov. 10th, 2008 11:59 pm (UTC)
Your entry made me drool all over my shirt :(
Especially because I haven't had breakky yet! lol
thefragrantelf
Nov. 14th, 2008 10:43 am (UTC)
The food was so tasty...only natural it should bring about such drooling! :P
mspixieears
Dec. 8th, 2008 10:48 am (UTC)
Tempura camembert? I would have had an orgasm right then and there, and that's pretty freaking hard what with my medication! Giggle.
thefragrantelf
Dec. 10th, 2008 05:53 am (UTC)
Heehee! I know, it was orgasmic! Only problem was that it got cold too quickly...will have to eat it faster next time!
mspixieears
Dec. 10th, 2008 06:58 am (UTC)
Shame on you for letting it get cold! :P
( 9 comments — Leave a scent )
Happiness is a perfume which you cannot pour on someone without getting some on yourself. ~ Ralph Waldo Emerson

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