The Devonshire, Surry Hills

On my to-do list for several years, I have finally made it to the one hat restaurant, The Devonshire. A combination of a freed up work schedule, the pre-theatre menu plus a discount using the entertainment card made this excursion possible. The pre-theatre menu gives you two courses for $49, and you’re out by 8pm.

Bread & Butter:

Bread and butter

No ordinary bread & butter, the butter on the left is “honey butter”. Being a beekeeper I had to try it. It was crunchy from salt crystals, and sweet from the honey. Kind of like oily sweetness…

Salt fish brandade with caper sauce:

Salt fish brandade

This was a little aperitivo to whet the appetite. I wonder if the salt fish is the Portuguese Baccalao? The caper sauce was like a fancied up tartare sauce without that heavy oiliness or fridge like flavour.

Beef Tartare with kale chips and saboyon 65 deg egg:

Beef Tartare

My brain no worky. I saw the word ‘tartare’ and thought of thin slices of barely cooked beef, japanese style. It was marinated raw beef mince with capers – quite salty. I was also interested in how the egg would be done – it turned up like a foamy yellow custard (which I suppose is egg), but didn’t really taste like egg at all. The kale ‘chips’ had been coated in oil and fried. Quite salty, quite oily. I prefer my version of kale chip, but I suppose it wouldn’t stay crispy.

Smoked and seared ocean trout:

Seared ocean trout//embedr.flickr.com/assets/client-code.js

This one was a gem, with little microherbs, enoki mushrooms and a puff of mushroom cream.


Pork loin, crackling, roast carrots:


Roast pork loin



This was a dish in earth colours. The crackling was very crispy with no gummy stick in your mouth bits. The port reduction jus quite sweet. The ‘cigar’ on the left reminds me of a chiko roll.

The recipe for the crackling was so involved that the chef came out from the kitchen to explain it to the table next to us. I wonder if I can create crackling in a dutch oven over a fire pit?

Mulloway fish:

Mulloway

Pieces of fish skin had been deep fried until crispy. Oddly, this provided a more satisfying crunch than the pork crackling, possibly because a vestige of flavour remained with the crunch. This dish also had julienned octopus legs and a little squid ink.

Haloumi and greens:

Aphrodite Haloumi

Such a green coloured dish. Charred broccolini, broccoli, raw broccoli ‘noodles’ – which I thought tasted like cucumber. There were four pieces of panfried Aphrodite Haloumi – more salt to my diet, or it could have been lemon juice as I do have very confused taste buds. I really like the little nubbins of parsnip chips on top.

Tea from T2.

There is a lack of interesting non alcoholic drinks apart from the usual multinational soft drinks. I think a quite a few places seem to let themselves down in this area. We did however, enjoy the rest of our meal and the attentive service. I go to the theatre quite often nearby, I’m going to have to make a return trip sometime.

The Devonshire
Street: 204 Devonshire Street, Surry Hills, 2010
Phone: +61-2-9698-9427
Web: http://www.thedevonshire.com.au/

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