Monday, 15 July 2013

The Devonshire, Surry Hills

The Devonshire was voted as one of the best valued lunches in SMH Good Food Guide 2013 and I couldn't agree more. They change their Friday lunch menu every week ensuring regular customers are always coming back for something new but with the same sophistication. 

I would suggest diners attending The Devonshire should opt for traveling by public transport because parking is limited to one-hour only. A three-course meal shouldn't be disrupted midway so cars can be relocated! Parking rangers are always on the prowl in Surry Hills. 

The Devonshire's atmosphere changes depending if you're there for lunch or dinner. At lunch it's a little bit more rowdy, conversations can be heard more prominently and plenty of natural sun light comes through the glass doors. However at night it's much more romantic, it's dark and mysterious, everyone is eating by candlelight and you are immediately noticed if you accidentally use your outside voice. 

Wall of mirrors
Each of the mirrors are different from each other and give the illusion of space and mystery. I notice other diners also having difficulty trying not to look at themselves in the mirrors. There are so many of them, it's hard to not look and see if you're make up is  smudged or if you have sauce on your shirt.

Butter, honey butter and fresh bread rolls
The other time I was here, the waitstaff were nice enough to inform us about the different butters but not this time. However the waitress that served us this time was very hostile (as well as to other diners), ungenuine, uninterested and bored when she asked "How was everything?" after each course and she never smiled. It's so important to be a bit lively when you're interacting with customers because they can feel any attitude you have towards them. I understand people have bad days but you're at work and customers don't deserve your insincerity. 

The honey butter is quite sweet, a bit too much for my liking and the regular butter was lovely and velvety. The fresh bread rolls were piping hot! My mum and I were having great difficulty breaking it apart as our finger tips were burning. It was fluffy and soft inside and had a crisp interior. My mum was very tempted to order another roll but I assured her to leave room for our three courses. Additional rolls is an extra $1. 

Smoked Ora King Salmon fishcakes, broccolini, shallot and lemon vinaigrette 
This dish was incredible - a perfect entree! The smoked ora king salmon fishcakes weren't overly smoked but had enough flavour to ascent the salmon. The flakes were soft  and full of flavour. The batter was crunchy and wasn't at all oily. The creamy mayonaise-like sauce complimented the fishcakes well. The broccolini, shallot and lemon vinaigrette was a great contrast to the deep fried fishcakes as it cuts through any possible heaviness from the deep fried fishcakes and lightens it with some tang.

Slow cooked lamb rump, crisp shoulder, quinoa, black olive and rosemary dressing
The lamb rump and shoulder was cooked differently, allowing them to be shown off in the best manner. When the dish first arrived I immediately thought was it was a small serving but as I enjoyed it I realised it was the perfect amount because the lamb was rich. The slow cooked lamb rump is presented like a spring roll, the pastry is thin and encases the tender meat. The crispy shoulder has been seared and cooked to a medium-rare, the meat is moist and juicy. I love the inclusion of quinoa and black olives as it plays with texture. I don't enjoy olives but in this case it has been finely diced and added subtle flavours to the plain quinoa. The rosemary dressing and the unknown cream sauce ties it altogether.
Broccollini with walnut dressing 
We ordered the brocollini as a side to our mains and it tasted great with the lamb. The broccollini was cooked perfectly, tender with a good bite to it. The walnut dressing was incredible, perfect for any vegetable! It brought out the sweetness in the brocollini and gave it enriching flavour. Nut dressings are great with vegetables, almonds are a favourite!

Champagne poached rhubarb, rhubarb jelly, vanilla mousse and nut crumble
It was delightful to finish off the meal with something fruity and light. The champagne poached rhubarb had the right amount of sourness but was a bit difficult to eat, strong force was needed to cut it apart! The vanilla mousse and rhubarb jelly harmonised the sourness with its creaminess and sweet flavour. The nut crumble added crunch. I'm not sure what the quenelle was, tasted like ice cream even though the waitress said it was sorbet - maybe it was! I can never tell the difference between ice cream and creamy sorbet. Is there a difference? 

Despite the unfortunate lack of service, I absolutely love the food at The Devonshire. Their Devonshire tea creme brulee is out of this world, not too sweet, incredibly smooth and the infusion of black tea makes it very unique! I can't wait to come back to The Devonshire for lunch again and be surprised by their delicious creations, and also for their 8-course degustation I am saving for a special occasion. 

The Devonshire  
204 Devonshire Street
Surry Hills 

9698 9427

The Devonshire on Urbanspoon

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