Assiette Restaurant
Editorial
This charming little fine diner in the quiet end of Surry Hills has created quite a stir over the past few years. Sitting on a street corner, nestled against the gentle curve of Albion Street, this cosy bistro creates an intimate atmosphere with softly-lit candles and modest surrounds. Sydney dining circles have reaffirmed Assiette Chef’s Hat-winning reputation, making this a highly treasured neighbourhood institution. Dressed in brown and white, the restaurant’s French name (meaning “plate”) is complemented by giant knife and fork prints hanging from the walls. Dark screens veil the action of the kitchen, where owner-chef Warren Turnbull and head chef Soren Lascelles plate up delicious dishes with a modern French twist.
Good things come in fives here, with a quarterly-changing menu of five entrees, five mains and five desserts. Begin with the signature assiette of salmon and beetroot, complemented by a surprising sour cream panna cotta and avruga. A succulent selection of seafood dishes features on the current menu; tuck into the pan-fried John Dory with seared scallops, curried leek and onion bhajis for an exotic hint of Indian spice – an unusual addition to the Assiette menu. The cheese platter with its weekly-changing selection of international cheeses should bookend the meal nicely. For a delicious journey through the tastes of Assiette, indulge in the 10-course degustation, keeping in mind that 24 hours’ notice is required for the vegetarian option. Why not give the bursting wine rack a workout and pop a few corks from the selection of Australian, New Zealand and regional French drops to complete the experience.
Lauren Barker, December 2008
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