Ocean Room, The Rocks

So before I actually start the post, I just want to apologise for the quality of the photos. It was one of those rare, nice night outs and carrying a big bulky camera did not go well with the outfit that was wearing, but I still wanted to share the experience. Oh the woes of being me.

In anycase we managed to find parking around The Rocks relatively easy considering it was a Saturday night. I guess we were just lucky, or that it was that cold out that most people preferred to stay indoors and away from the sea winds.

Ocean Room

We arrive on time, however the table that we’d booked was directly in front of the door which was used very frequently by the waitstaff, despite us having booked a week in advance. Not wanting the cold air to ruin our evening we asked to be moved to another table, since it was already 7:30 and the restaurant was relatively empty. We were told that the whole restaurant was booked out, but that they could place us two tables down, not much of a difference, but it was better than nothing and we didn’t want to push as they’d been so nice and accommodating about it already.

Ocean Room

The SO (significant other) and I had decided weeks beforehand that we’d definitely want try out their tasting menu (at $90pp), so we wasted little time informing our waiter after changing tables.

First items to arrive were drinks!

Ocean Room, Drinks

left: sake- Kikuisui ginjo, $23. right: Ocean Room Punch, $18
I am not a fan of sake, at all… I would not go so far as to say hate, but to me, this tasted pretty much like all the other sake I have tasted, in that it burns. But my SO assured me it was one of the better ones and has even become hell-bent on tracking it down and buying his own unlimited supply. The Ocean Room Punch was great! Loved it. Made up of things I love: passionfruit, peach, pear, Domain Chandon Sparkling and vodka. yum.

Ocean Room

rock oyster with fresh chilli & lemon vineigrette, pacific oyster with shiso basil sorbet and konbu
Delicious oysters. Definitely prefer the chilli and lemon one, not that I’m saying the shiso one was bad, because it wasnt in the least. But the chilli one left your lips tingling afterwards.

TUNA CORNETmarinated blue fin tuna tartare in wrapped nori cornet
ANCHOVY & SORBETmarinated anchovy with smoked tomato sorbet
When I ate the anchovy I was definitely not expecting it to be as cold and as frozen as it was! Just a warning. Maybe the frozen prevented my tasting the overpowering fishy and saltiness I usually get from eating anchovies.

WASABI PRAWNcrispy king prawn with wasabi aioli petit wasabi croquette
SOFT SHELL CRAB TACOspiced soft shell crab, pickled vegetables in a taco shell
I’d have to say that the Wasabi Prawn was my favourite dish for the night. Pity there was only one ): (and we dont count dessert in the “favourite item” list do we?)

SAKE JELLY BAR CODseared bar cod with sake & plum jelly, sheer konbu
Now this one was WEIRD! But still tasty!

TUNA CREATIONtuna five ways, with five different condiment

Surprising and fun to eat. It came served with descriptions on a printout and consisted of:

  1. Oil blanched toro with chilli salt, fresh ginger and coriander
  2. Fresh raw chutoro with soy salt (light), wasabi and lemon zest
  3. Seared chutoro with soy salt (3yrs aged), five peppers and salmon roe
  4. Fresh raw akami with black salt, jalapeno and yuzu zest
  5. Marinated akami with truffle salt, fried garlic and fresh chilli

SAIKYO MISO CODsweet miso marinated cod fillet with ginger scented risotto
PRAWN SIZZLEpan seared green king prawn with coriander citrus sauce

SANSHO PEPPER BEEF STEAKgrain fed rib eye steak with sansho peppercorn jus
By this time I was getting pretty full and was basically just trying to finish everything on my plate because it was too good to go to waste. Lucky for me the SO also happens to be a bottomless pit and I to love test its depths. Much to his excitement, two-thirds of what you see in this picture he happily gobbled up.

SUSHI COLLECTION – THREEchef ’s daily recommendation three nigiri sushi
But no matter how full you are, you do not share sushi especially when there is only three (all different one) on a plate!

SGROPPINO FROM THE EAST $20Domain Chandon Sparkling, Sorbet champagne whisked together with a seasonal sorbet
A post-dinner, pre-dessert drink! Some bubbly to help digest, or so I tell myself. PS, I have no clue how to say “SGROPPINO” …anyone?

and the course I waited 8 other courses for, dessert :) lets see… could there be anything the matter with dessert? Well, yeah, look at the teeny tiny portion. And of course I have the best person to share this course with – “not a dessert person”. Lucky me!

Ocean Room definitely makes for a great night out, but next time I will definitely remember to bring more than my point and shoot camera, because these pictures do no justice for the food that I ate. Good company, good food, good view, good service.

Ocean Room Sydney
Bay 4 – Ground Level, Overseas Passenger Terminal
Circular Quay West, The Rocks Sydney NSW 2000
(02) 9252 9585

Ocean Room on Urbanspoon


Baroque Bistro, The Rocks

A few weeks ago I had the luxury of attending a client lunch with my colleagues at Baroque – a Bistro owned by the same family that runs “La Renaissance” – a patisserie at The Rocks with fancy cakes and colourful macarons enough to make you salivate just by looking. The interior is pretty much the reflection of a classy French dining but with a slight modern and casual touch. On one side of the restauraunt is a wall-sized black board listing their specials of the day. Situated just on the other side of the Overseas Passenger Terminal, our window seat had a nice view, albeit only a small glimpse of the Opera House and surroundings of Circular Quay.

Baroque A

Baroque B

Baroque C

Baroque D

I arrived early just as they were preparing for lunch bookings and so took a seat whilst mums and bubs were finishing off one of many leisurely brunches of the week. The staff were absolutely lovely and fun – the waiters fooled around behind the bar, mixing thier own drinks and the waitress came over to chat with me about the restauruant, food, photography, work and pretty much life in general.

Slow cooked corn fed chicken breast, celeriac, roasted corn, kipfler potatoes

This was my dish and I absoletely loved it! I don’t normally order chicken when I eat out as I tend to find they are usually overcooked but this dish was heaven! The meat was so succulent and tender and the corn on the side was quite an unusual combination but the different textures really heightened your senses. Highly recommended and I would definately go back to have this again!

Baroque FConfit Berkshire pork belly, heirloom carrots, tarragon, silverbeet

This was the client’s dish so I didn’t have the honour of tasting any. However I have to say I really liked the presentation – the mix of vegetables just made it look like a paint palette ready to be used (in this case, eaten)!

Baroque GVanilla crème brulée, pistachio ice cream

Creme brulee is my all time favourite dessert. Where there is creme brulee on a dessert menu, I will have ordered it. However, being so excited after the mains I decided to try something different this time (refer to next dessert) so I gave the creme brulee a pass this time round. Three out of the five people at the table ordered creme brulee and almost ended up licking their plates so I have to assume it was fantastic!

Riz au lait, candied hazelnut, hazelnut ice cream, raspberry sponge

‘Riz au lait’ – French for Rice with Milk. I’m a bit disappointed as I have to admit, it looks much better than it tastes. I was already full from the main course I guess choosing a rice pudding dessert wasn’t the best choice. The flavour was a bit bland even with the raspberry sponge which I found a bit dry and not very flavoursome. The candied hazelnut on the other hand was quite unique and I guess that helped save the dish a little.

Baroque IJasmine Macarons and Strawberry and Vanilla Macarons

I’ve tasted macarons a few times but never been sure what the expectation was. There seems to be a huge craze going on about macarons (fuelled further by the Adriano Zumbo Macaron Tower on Masterchef) but now I finally understand why. In a nutshell, the texture was crispy yet soft and fluffy but not too sweet.

Overall a brilliant experience not with my usual crowd. I’ve raved about this place to my friends and definately hope to go back again some time soon!

Baroque Bistro
88 George Street (corner of Hickson Road)
The Rocks, Sydney 2000
T: (02) 9241 4811

Baroque | Bistro Bar Patisserie on Urbanspoon