Restaurant Sojourn
Editorial
Chef Paul's wizardry in the kitchen produces an imaginative mix of flavours, textures and temperatures. Entrees such as the twice-cooked olive and chive souffle with soft goat's curd, tomato sorbet and parmesan wafers, and mains such as the roasted pork fillet with crisp pork belly, poached raisins, roasted chestnuts and confit Brussel sprouts are sure to please. But save room for dessert; with treats like the macadamia praline parfait with roasted pear, stuffed dates, burnt caramel ice-cream and Muscat jelly on offer, if not the lure of a sugar high, then curiosity should win over most diners. The culinary concoctions are served on large white crockery - blank canvases on which the chefs can create their works of art. It's the finer details that make an evening at Sojourn a truly special experience; from the crushed pistachio patterns on the plate to the fresh flowers in the bathroom, it's evident that much care has been taken to ensure everything is just right. The French term “sojourn” means a small journey, or temporary stay, and this perfectly encapsulates an evening at the Balmain institution. Each dish is individually enticing; collectively, the experience is memorable. Appetissant!
Lauren Barker, September 2008
User Feedback
Your Feedback
0 User review (add yours)