89-113 Kent Street
Sydney NSW 2000
4 November 2009
SMH Good Food Guide 2010
Galileo is Sydney's leading five-star hotel restaurant with a proud record of excellence. It has been consistently recognised for its fine French dining and excellent wine list.
Led by head chef, Masahiko Yomoda, Galileo offers an exciting menu based upon a traditional French style with surprising international influences and is served in an atmosphere reminiscent of grand Parisian salon.
Richly appointed with antiques, fine tapestries and polished walnut furniture, Galileo combines quiet elegance with the relaxed informality of a typical Sydney restaurant.
After a long-awaited and much anticipated arrival of new Executive Chef, Masahiko Yomoda to Galileo Restaurant at The Observatory Hotel, a new menu has been launched reflecting Yomoda’s signature French style yet surprisingly seasoned with international influences.
Yomoda trained in prestigious restaurants across the globe from Japan - where he cooked at Chateau Restaurant Taillevent Robuchon in Tokyo under the culinary master Joel Robuchon - to France, working for Alain Chapel’s Restaurant Vivraishe and even a stint in Sydney where he cooked alongside former Galileo chef, Haru Inukai at Tony Bilson’s Ampersand.
But it was back in Tokyo that Yomoda would find his true individuality and style and while heading up the kitchen at Restaurant Arbace, he was awarded a coveted Michelin star.
Now at the helm of Galileo, Yomoda has redesigned the signature Japanese-Franco menu all but phasing out the Japanese influences to offer diners a true French experience however, Yomoda intriguingly uses international spices and ingredients as key props on his culinary stage.
|Michael Lip||Seared Scallops with sauce Vin Blanc and Carrot puree||Wagyu Marble Score 9. Grilled, with Sesame sauce and Spring salad||Grand Marnier Soufflé with Pistachio Ice Cream|
|Michael Zheng||Freshly Shucked Oysters with Kataifi with Rocket sauce||Roasted Rabbit with Truffle Risotto, Vegetable puree and Rabbit Jus||Grand Marnier Soufflé with Pistachio Ice Cream|
|Revsion Tam||Quail Confit with Lentil salad and a Port reduction||Catch of the Day - Snapper fillet wrapped in pastry served with spinach||-|
|Jeffrey Chen||Seared Scallops with sauce Vin Blanc and Carrot puree||Roasted Rabbit with Truffle Risotto, Vegetable puree and Rabbit Jus||Grand Marnier Soufflé with Pistachio Ice Cream|
|Starters:||Parmesan sticks with sesame seeds and bread sticks with coconut flakes|
|Amuse-Bouche:||Combination of shrimp and tomato wrapped in eggplant served chilled|
|Tea and Coffee|
|Menu - Entrée||Menu - Main Course & Dessert|
|Michael Lip||Michael Zheng||Revsion Tam||Jeffrey Chen|
|Seared Scallops with sauce Vin Blanc and Carrot puree||Quail Confit with Lentil salad and a Port reduction||Freshly Shucked Oysters with Kataifi with Rocket sauce|
|Roasted Rabbit with Truffle Risotto, Vegetable puree and Rabbit Jus||Wagyu Marble Score 9. Grilled, with Sesame sauce and Spring salad||Catch of the Day - Snapper fillet wrapped in pastry served with spinach|
|Grand Marnier Soufflé with Pistachio Ice Cream|
|Starter: Parmesan sticks with sesame seeds and bread sticks with coconut flakes||Amuse-Bouche: Combination of shrimp and tomato wrapped in eggplant served chilled||Petit Fours|