Booth St Bistro
Head Chef at Booth St Bistro, Wayne Borgese-Coom, has pretty much been there and done that in the culinary world. The native Kiwi, now Sydneysider, has plied his trade all over and even cooked for NBC at the Beijing Olympics in 2008. Borgese-Coom’s wife and business partner, Teresa is also revered throughout New South Wales and Queensland, so the score is well and truly on the (menu) board.
This is a bistro in the truest sense, with a range of rich provincial foods. There are enough shavings and hunks of various meats, spring vegetables, creamy spinach and plenty of jus boiling over in the kitchen to last a lifetime. From suckling pig assiette (cooked three ways with cauliflower cream, celeriac gratin and pork jus), chicken liver parfait and choko and apple chutney with toasted brioche, to its simple French fries and beans with anchovy butter, the Booth St crew deliver trademark modern European fare with a rustic edge.
Open for weekend breakfasts and lunches, enjoy a Murray’s Whale Ale or crisp white wine with your freshly shucked oysters and upmarket char-grilled chicken burger. For dessert, options abound with flourless pineapple coconut cake, crème brulee with biscotti and various chocolate tasting plates.
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