Bécasse – Let’s Do Lunch

When you book a large table for lunch at a nice restaurant on a work day, it’s usually something work related and is probably going to be taken care of by the company coffers. This was the presumption that my friend was met with when she made a booking for ten at Bécasse last week for the SIFF Let’s Do Lunch special. Instead of being asked who the table was for, she was asked what company the booking was for. Little did the maitre d’ realise that the booking was just for a bunch of friends with a penchant for a good meal.

As a Two Hat restaurant (“amazingly good” according to the SMH Good Food Guide 2010 rating), Bécasse gave us their Let’s Do Lunch special and then some more. Not only did we get the advertised meal, but we were also treated to a canape and an amuse bouche. If that wasn’t enough, we were also given the option to add an entree and/or a dessert for only $15 extra for each course. Finding this temptation too hard to resist, a couple of us opted to have the entree as well.

Complete with silver service and a front row seat to the inner workings of the kitchen, I can definitely say that Bécasse overdelivered on my expectations for this Let’s Do Lunch special and is well worthy of all the accolades it has received.

Bécasse

Olive Biscotti with Lemon Chive Goat’s Curd

The biscotti was nice and crispy while the taste of the goat’s curd was distinct without being too overpowering.

Spring Vegetable Velouté with Coriander Salt

Veloutes are a favourite of mine, and this did not disappoint one bit. The concentrated soup was thick, smooth, creamy and tasted like you had just had a week’s worth of vegetables in a single sip. Divine!

Cured Organic Grass Fed Wagyu served with Red Wine, Bone Marrow and Pickled Grapes

This was best eaten with a little bit of everything in a single bite. Eaten together, the individual components blended nicely with each part having it’s own distinct flavour. The bone marrow was salty, which accentuated the taste of the wagyu and was nicely complemented with the sour notes provided by the red wine and pickled grapes. Texture was also perfectly balanced with the crisp greens contrasting with the soft bone marrow, tender cured wagyu and the crunchy grapes.

Provencale Mussels Linguine with Spring Vegetables and a Lemon and Herb Crumb

This has to be one of the nicest pasta dish I’ve had in a long time. The mussels were soft and tender (a stark contrast to the rubbery overcooked mussels you usually get elsewhere) while the spring vegetable sauce was hearty and delicious. The best part of the dish was definitely the lemon and herb crumb which was like having the mandatory garlic bread with a pasta dish – minus the garlic bread.

Editor’s Note : Bécasse has since moved to a new location, updated below. This review was taken when it was located on Clarence Street, Sydney.

Bécasse  Level 5, Westfield Sydney, Cnr Pitt St Mall and Market St, Sydney, Australia P: 612 9283 3440 http://www.becasse.com.au/

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