Très bien to Trippas White

Since when did the Art Gallery of NSW suddenly become a dining destination? I’ll tell you –  since Art After Hours became ‘a thing’ and Trippas White Group put The Restaurant on the hospitality map.

The impressive exterior of the NSW Art Gallery

The Restaurant’s design is as minimalist as its name. An excitable blush of cherry carpet marks the only trace of colour, whilst dramatic floor-to-ceiling windows take in a view of Woolloomooloo Wharf and the tall terraces at Potts Point. As part of Crave Sydney, English bred chef Marc Cartwright created a four-course Modern French menu, inspired by the latest photographic exhibition by Eugene Atget.

Head chef Marc Cartwright with our food writer, Sami Jo.

To begin – an amuse of seared oysters, with foamy artichoke cream, pickled cucumbers and parsley. Now oysters and I haven’t had the most favourable relationship. They leave me feeling as though I have been French kissed by an old fisherman with salt-stained lips from years at sea. So you can imagine my hesitancy when the dish arrived. Let’s just say I think our Facebook status would now read “it’s complicated”. The second course was a deconstructed nicoise salad with raw kingfish that was wistful and eloquent. A classic main of perfectly pink filet mignon was generous and robust, but it was dessert that left the biggest impression. An ‘assiette de chocolat’, dolled up in fairy floss was a sinful trio that left my palate on edge. Sensual and seductive, our table could only say four words of our experience: ‘très bien Trippas White’.

Sami-Jo Adelman

Read more about The Restaurant here

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Filed under Events, Reviews, Sydney CBD, The Restaurant

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