After reading about Porteno and their open spit, we arranged a dinner plan on a Saturday but it was fully booked out ageeesssss ago :( We thought we could test our luck and see if there are any last minute cancellations but by the time we got there, there was already a massive line waiting outside...
So! Seeing that we are at Surry Hills, we thought it would be easy to just find another restaurant to dine in. Oh how wrong could we be. Alio has tweeted about a 15 people cancellation 1hr ago so we shuffled out butts to Alio only to discover that it was booked out, again. Great.
We grabbed our handy dandy iphones and started to shake it vigorously... You guessed it, we were using the shake feature on the Urbanspoon application, where it will randomly select a restaurant in your set preference. After shaking and calling for 45 minutes or so, we finally landed at The Devonshire.
We were the first to arrive and was greeted by the most friendly staff I've ever encountered. The place is nice and cosy with elegant mirrors artistically hanged along the walls of the restaurant.
The restaurant's chef is Jeremy Bentley and Matthew Kemp whom both are brilliant chefs. Miss. V only met Matthew a week ago for the UNSW Sustainable Cooking launch which makes me feel that after so many hurdles and ending up here, this dinner is an act of fate.
I squealed in excitement when I saw that their Degustation is only $80pp so I persuaded everyone to get it. They were happy with exchanging the rabbit dish for gnocchi for the less gamey eaters. It is the little things that makes patrons feel special.
Salt Fish Brandade with House Made Grissini
The brandade is made from salted cod, potato puree, parsley, lemon and extra virgin olive oil. It was rich and creamy and perfect with the crispy grissini.
Beurre Noisette and Échiré Butter with Bread
We were presented with super fluffy bread and two types of butter; one being the Beurre Noisette (honey butter) and the other Échiré (French butter). The Échiré was smooth with a rich buttery taste whilst the Beurre Noisette was air light and sweet of honey. I was hooked on both butters and we wouldn't let the staff take it away from us. (Please sell the butter in the future, please :D).
Confit Pear and Onion Tarte Fine, Gorgonzola and Wild Rocket
The confit pear with gorgonzola (and I think also with caramelised onions) was really nice with its sweet, gooey, sticky and slightly salty taste.
Onion Tarte Fine
A thin strip of onion tart with a soft pastry and glazed caramelised onions on a bed of rocket was amazing and complimented the confit pear perfectly.
Scallops, Squid, Celeriac, Pomegranate and Golden Raisins
This was my favourite dish of the night! Yes, it even beat pork belly and dessert. The scallop is imported all the way from Nova Scotia for its super size, plumpness and also for its juicy, succulent texture.
A cute crumbed squid ring sits ontop of the massive scallop and on the bottom lays a mix of pomegranate and golden raisins which was oh so good when eaten together with the scallop. The celeriac puree is mixed with squid ink which made the otherwise white celeriac black.
Bonito, Katchumba Salad, Pakoras, Curry Sauce and Rice Foam
This dish is the 'odd one out' from the menu as it is very Indian with the katchumba salad, pakoras, curry sauce and the bonito screams Japanese. I guess the European twist is turning rice to foam.
The bonito is very succulent and the katchumba salad was good to even out the heavy dish. The curry sauce is way too strong for my liking and rice foam was pretty tasteless on its own but I later discovered that it wasn't a bad combination when eaten with the curry as it makes the curry less intense and more creamy.
I would say the pakoras was the only let down as it was quite hard on the outside and a tad dry :(
Macleay Valley Rabbit Raviolo, Pine Mushrooms, Spinach and Liver Cream
By this time, I was already stuff to the brim. The bonito was a very generous serving and would've passed as a main. I struggled to finish this and felt really bad because they might think I didn't like it. But I did! I was just too full :(
The rabbit was oh so moist and juicy topped with pine mushroom foam and shreds of bacon (was it bacon?).
Potato Gnocchi with Pine Mushrooms, Parmesan, and Peas Kipfler Potatoes
The alternative to the rabbit raviolo. Miss. J have an issue with rabbit and Miss. K can't bear the thought of eating a cute little bunnie so they get a vegetarian option. :P
Bangalow Pork Loin, Belly and Shoulder, Pumpkin, Prunes and Apple
Finally! The big gun in the degustation. Everyone was so looking forward to this dish except me as my belly was about to burst open. Wish this came earlier when I still had room in my stomach :(
The pork loin was so awesome and tender, the meat on the pork shoulder just pulls apart with the tiniest jab with a fork and don't get me started on the crackling...It was the crispiest piece of crackling I've ever eaten and I want more More MORE!!!
If you are ever visiting The Devonshire, this is the IT dish to order. Definitely. Must! ...unless you're a Muslim then that's a whole different story :P
Pork Belly Food Porn Shot!
Another shot because it deserved it.
Pineapple Caramelised, Pudding, Ice Cream and Soup
Did I say that I was full? Well, as quoted by Miss. K 'dessert belongs to a different compartment' and she was right. No matter how full I am, there is always room for dessert.
This dish is pineapple, pineapple, pineapple. Caramelised pineapple with pineapple pudding topped with pineapple ice cream and pineapple soup. The sweet, sour taste of the fruit really cleansed our palate to prepare us for the chocolate dessert we are about to have next.
Bittersweet Chocolate Pave, Chocolate Sorbet and Chocolate Ice Cream
We were presented with more ice cream. YAY! On the left we have a dark chocolate sorbet, middle sits a chocolate pave and the right a milk chocolate ice cream. The sorbet was refreshing and the ice cream creamy. The chocolate pave is a dense chocolate cake with a fat slab of chocolate mousse on top.
The crumbs on the side of the sorbet and ice cream are actually dried and powdered left over cake to ensure minimum wastage and to prevent the cool babies from creating a chocolate puddle when it melts. Ingenious.
Cutest bill presentation ever! It makes the dreaded bill paying time a little bit more enjoyable haha!
I see that every other table ordered the Devonshire tea crème brulee, scone ice cream, cherry jam and whipped cream which also comes in a tea cup! Cute! I'm so going to order that the next time I come.
The staff there is very friendly and attentive, food is great and the menu changes every 3 months according to season; I just love restaurants that does that. I definitely had a great experience here and will visit again :)
Location: 204 Devonshire Street, Surry Hills NSW 2010
Phone: 02 9698 9427
Opening Hours: 12pm - 2:30pm Fri, 6pm - 10pm Tues - Sat