S'Age Bistronomy
308 Pacific Hwy
Crows Nest, Sydney
The food at S’Age Bistronomy is so beautifully presented – real works of art - that it really is almost a shame to eat it. But when you do – the taste is glorious! S’age is fine dining and the meals are absolutely exceptional.
The atmosphere within is subdued, brown earthy tones with nicely decorative ornaments. The tables are well spaced apart – plenty of room in fact. There is a bar area with an open kitchen at the end.
We both had the 8 course degustation and instead of having the matching wines we each had cocktails and wine. Sir had an old classic – Pina Colada and Mlady had an Old Fashioned. Sir also had a Cabernet Sauvignon from Stefanie Estate located in the Yarra Valley. The drinks went well with our meal.
The Chef’s selection of snacks we had were the corn tart - which was seasoned nicely with a smooth consistency and with a light and crunchy pastry - and the chicken hearts and giblets - perfectly cooked and again very well-seasoned.
Our degustation consisted of –
Crispy Jerusalem artichoke, grated bottarga, asparagus
Cauliflower, parsley & koji emulsion
Smoked oyster & kangaroo tartare, plum powder
Lamb back strap, mussel emulsion, aroma crumbs
Caramelised market fish, Jerusalem artichoke, yuzu Beurre Blanc
Seared venison, beetroot, spiced rhubarb
Ricotta cheese, chamomile butter milk, turmeric oil
Mango & amaranth wafer, malt sponge, sake lees ice cream
The presentation of every dish was a work of art. You could see the passion in these visually appetising dishes. The crispy Jerusalem artichoke was delicious. The grated bottarga and asparagus accompanied the crispy artichoke nicely.
e love vegies – especially Mlady - and the cauliflower, parsley and koji emulsion was a lovely substantial serving. The cauliflower had a nice crunch.
Oh my goodness – smoked oyster with kangaroo tartare – how good was this! How pretty was this! The plum powder was a delicate finish to this amazing combination and the buckwheat gave it a good crunch. Everything with this unique combination really worked well together and it tasted so good!
Sir, being a huge fan of lamb, enjoyed the lamb back strap. Chef Tomo kindly substituted the lamb for Mlady with prawns. The prawns were cooked perfectly and were artistically laid out straight on the plate.
Snapper was the caramelised market fish. It was served on a black plate and vibrancy of the greens was showcased so visually on the black plate. There was a dollop of sesame. Having a bit of this with the snapper and the crunchy greens – delish! The black sesame added another tasting dimension.
The seared venison was divine. Again the presentation visually showcased its deliciousness and delicateness. Wow – loved the spicy beetroot. Was such a great compliment with the venison. That all-time favourite – for a really good crunch and lovely bright colour – pomegranate- added to the flavour and texture. A very tasty and fruity dish.
Loved the ricotta cheese, chamomile buttermilk and turmeric oil. We found the best way to eat this –was to swirl everything all together. This way every mouthful is a great taste sensation. The orange bits added a nice texture as well. A very refreshing dish.
This really was a work of art – the mango & amaranth wafer, malt sponge, sake lees ice cream. How yummy was the mango (one of Mladys favourite all-time flavours), the sake lees ice cream – lovely and the sponge – soft and spongy. A truly innovative dessert.
This degustation really was scrumptious. Even combinations that made us think twice – like the oyster and kangaroo – were exceptional! We thoroughly enjoyed the experience.
Sir and Mlady dined as guests of S'Age Bistronomy. A big thank you to Gloria, Sophie and Evelyn for looking after us. Thank you to chef Tomo for taking time out of his busy schedule and chatting with us. Special thanks to Chrissy Symeonakis from Creative Little Soul for arranging this visit.