48 Albion Street
Surry Hills NSW 2100
20 January 2010
Cuisine: Modern Australian
SMH Good Food Guide 2010
Nestled deep in the bustling heart of Surry Hills, Restaurant Assiette provides an intimate and stylish haven for foodies, gourmands and casual diners alike; a sanctuary to relax and enjoy the best food and wine with a modern French twist.
Our aim at Assiette is to ensure all our guests have the oportunity to dine on the finest food and wine, served with attentive & knowledgable staff, in a warm & inviting environment.
New-Zealand born Warren Turnbull had his career epiphany the first time he walked into a kitchen. He instantly knew he’d found his comfort zone. Two years later, Warren moved to London so he could learn from others he had only heard about, read about and seen on television.
After stints at various big restaurants around London, Turnbull's introduction to the Sydney food scene came in early 1998. As soon as he steped off the plane, he embarked on an ambitious cold-call of the city's top dining houses like MG Garage, Bel Mondo and Tetsuya's. Eventually he spoke Liam Tomlin at a restaurant named Banc. A meeting was arranged. The rest is history.
For the next six years he worked alongside Liam in Sydney’s most prized kitchen, moving through the ranks to become head chef, until Banc closed its doors. When he earned his first Sydney Morning Herald Chef’s Hat shortly afterwards, Turnbull knew it was finally time to go it alone.
Restaurant Assiette opened in 2005 and quickly earned a reputation for high quality at affordable prices. Its Sydney Morning Herald Chef’s Hat was held for 3 consecutive years until this year when it was awarded a highly prestigious second hat. Assiette has also been ranked in Australian Gourmet Traveller’s Top 100 Australian Restaurants.
|Course 1:||Seasonal oyster with Vietnamese dressing and baby coriander|
|Course 2:||Salt cod fritters with pea mousse, mojama, and pea and mint vinaigrette|
|Course 3:||Pickled beetroot with goats curd, basil jelly and honeyed walnuts|
|Course 4:||Hot-smoked Regal salmon with baked potato jelly, asparagus and dill oil|
|Course 5:||Terrine of Aylesbury duck and pistachio with fig jam toast and cured duck brest salad|
|Course 6:||Pan friend Suzuki mulloway with orange and cumin cous cous, pinenuts and smoked eggplant puree|
|Course 7:||Roasted cutlet of lamb with curried lamb brest, onion bhajis, spinich and mango chutney puree|
|Course 8:||Selected cheese with pear compote and fruit bread|
|Course 9:||Granny Smith apple jelly with vanilla syrup and apple granita|
|Course 10:||Hazlenut dacquoise with dark chocolate mousse and cherry-ripple ice cream|
|Coffee, Tea and Petits Fours|
|The Menu||The Restaurant - Dining Area||The Restaurant - Wine Rack|
|Michael Lip||Michael Zheng||Revsion Tam||Catherine Lip||Samuel Cheng|
|Seasonal oyster with Vietnamese dressing and baby coriander|
|Salt cod fritters with pea mousse, mojama, and pea and mint vinaigrette|
|Pickled beetroot with goats curd, basil jelly and honeyed walnuts|
|Hot-smoked Regal salmon with baked potato jelly, asparagus and dill oil|
|Terrine of Aylesbury duck and pistachio with fig jam toast and cured duck brest salad|
|Pan friend Suzuki mulloway with orange and cumin cous cous, pinenuts and smoked eggplant puree|
|Roasted cutlet of lamb with curried lamb brest, onion bhajis, spinich and mango chutney puree|
|Selected cheese with pear compote and fruit bread|
|Granny Smith apple jelly with vanilla syrup and apple granita|
|Hazlenut dacquoise with dark chocolate mousse and cherry-ripple ice cream|
|Petit Four Jubes|