5/5 Sarah charles (. 5 months ago on Google
We
were
lucky
enough
to
recently
visit
this
gem
of
a
restaurant,
the
Blue
Door,
located
in
Surry
Hills.
This
is
a
true
farm
to
table
experience,
where
the
staff
ensure
that
they’ve
personally
visited
the
provider
and
know
exactly
what
they’re
working
with
and
paying
tribute
to
the
provenance
of
the
vegetables,
grains
and
proteins.
The
menu
remains
seasonal
and
utilises
the
whole
animal,
nose
to
tail
approach,
to
avoid
wastage.
The
menu
changes
every
week,
showing
the
skill
and
knowledge
of
the
chef
and
his
team.
The
24
seat
restaurant
has
two
dining
times,
5:30
and
8:30
to
allow
for
the
seven
course
tasting
menu
to
be
enjoyed
at
a
comfortable
pace
and
not
be
rushed.
We
attend
the
5:30
time
slot,
and
love
the
natural
light
shining
into
the
venue,
with
wooden
tables,
banquette
seating
and
natural
hues.
When
we
visit
a
fine
dining
restaurant
we
are
always
excited
to
taste
the
bread,
we
were
very
pleased
to
be
presented
with
two
types
here.
In
keeping
with
their
ethos,
you
receive
dinner
rolls
made
using
yesterday's
spent
loaf.
It
is
ground
down
and
made
into
flour
for
these
rolls
and
remade.
Then
you
also
have
a
slice
of
the
daily
sourdough,
made
using
a
8
year
starter.
The
bread
is
served
with
cultured
butter
and
a
board
with
a
steel
grater
and
four
chunks
of
salt
from
around
the
globe.
Guests
grinding
salt
provides
a
sensory
experience
and
adds
to
the
ambience,
with
the
percussion
of
salt
grinding
sounding
of
randomly
around
the
restaurant.
After
the
bread
the
excitement
levels
continue
to
rise
with
the
tasting
menu,
the
first
course
is
their
“snack
attack”,
beginning
the
tasting
menu
with
a
myriad
of
tasty
snacks
filling
our
table
and
this
was
only
the
first
course.
This
offering
included
the
XO
duck
wings,
some
romesco
dip
with
house
made
tortilla
and
some
fresh
crispy
fish
scales!
There’s
also
their
house
made
charcuterie,
a
crumpet
with
duck
pastrami
and
the
most
beautiful
little
tart
with
yellow
beetroot,
horse
radish
and
creme
fraiche
topped
with
smoked
fish.
This
was
all
outstanding
and
we
both
commented
this
reminded
us
of
Centrale
in
Peru.
Each
dish
is
narrated
to
you,
focusing
on
the
origins
of
the
ingredient,
the
supplier
and
then
beautifully
presented
for
you
to
savour.
The
menu
began
with
the
the
delicate
flesh
of
the
ethically
hand
line
caught
Reef
Fish
Sashimi
from
@chrisboltonfishing,
the
pickled
strawberries
adding
a
nice
tartness
and
the
macadamia
purée
giving
it
a
pleasant
earthy
flavour,
the
cucumbers
providing
a
freshness
to
the
dish.
The
Little
Hill
farm
chicken
terrine
was
full
flavour,
served
with
celeriac
three
ways,
puree,
pickled
and
topped
with
fried
chips,
each
preparation
providing
a
different
flavour
and
texture,
highlighting
the
skill
of
the
team
in
the
kitchen.
Bougie
mac
and
cheese,
is
what
they
called
the
tasty
pasta
and
they
elevated
this
humble
dish
to
another
level.
The
house
made
macaroni
was
aldente
and
the
addition
of
the
Andouille
Sausage
added
plenty
of
flavor
and
a
bit
of
spice,
we
utilised
some
of
the
bread
to
soak
up
the
delicious
sauce.
Our
favourite
dish
of
the
evening
was
the
Chris
Bolton
caught
North
Queensland
Cod
in
a
fennel
beurr
blanc
sauce
with
broadbeans
from
Walacia.
This
was
phenomenal,
best
dish
we
have
eaten
in
a
long
time,
the
fish
perfectly
cooked,
a
nice
crisp
skin
and
soft
flakey
flesh
melting
in
your
mouth,
the
creamy
acidic
sauce
was
amazing.
After
this
was
the
little_hill_farm
chicken
breast,
with
crooked
vegetables
co
carrots.
The
chicken
used
here
are
grown
by
little
hill
farm
where
they
eat
chemical-free
produce
an
and
live
with
access
to
fresh
air
and
sunshine
meaning
there’s
no
need
to
use any
antibiotics
or
other
chemical
treatment.
The
moist
chicken
was
sprinkled
with
sesame
seeds
and
served
in
a
lovely
light
broth,
with
black
garlic
puree.
