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Balzac Restaurant

Editorial Review

Editorial Review

Crossing the thick sandstone threshold you can leave the real world behind and cocoon yourself in this demure setting. The dining room is simply furnished, with a few tables in the alcove leading into the main dining room, where the majority of diners are seated. There is a wonderful function area upstairs, a private and intimate room for family and work-related get-togethers.

Husband and wife team Matthew Kemp and Lela Radojkovic have worked incredibly hard to bring together all the key elements of a fine dining restaurant at a fraction of the cost. Floor staff are polite and well-informed with a relaxed demeanour that puts the diner at ease. The food is the centrepiece and Matt’s elegant and exquisitely cooked meals are a true marvel. Start with the risotto of southern rock lobster, confit rabbit, chorizo and saffron; a delicious combination of flavours combined in one of Sydney’s best risottos. Mains feature the rainbow trout with Lyonnaise potatoes, yabbies and almonds. Vegetarians will love the seasonal steamed green asparagus and poached hen’s egg with parmesan and truffle cream vinaigrette. Finish with the famed bread and butter pudding with pain d’epice (French gingerbread) ice-cream. The wine list is well-constructed, however if you have a special bottle come in between Tuesday and Thursday when you can BYO for $12 per bottle.

Libby Travers, December 2005