[box_alert]Calinere has closed[/box_alert]
Here’s our second team lunch, to make up for the first unsuccessful attempt… and ofcourse to welcome a new member to the team!
I’ve walked past Caliniere plenty of times… but have never really noticed it as one cannot help by stare at the bull’s balls along World Square’s Hordern Arcade. Calinere’s sophistication is evident upon a glance. The light bulb installation is a modern day chandelier. And the floral wallpaper completes the glamour of such a small restaurant.
I love French and Modern Australian food. It combines the best of both worlds; fresh produce which is served in a rich but not pretentious manner.
bread with olive oil , balsamic & sea salt flakes
Complimenary bread is often a prequisite in European restaurants. Here, it wasn’t offered… nor was it on the menu. But when requested, a basket of lovely hot baguette was served with a dazzling mix of balsamic and olive oil.
For some odd reason, N ordered an entree only. One plump ravioli sat in a creamy light sauce. Small and delicious.
salmon and crab ravioli with prawn veloute
I had the scotch fillet which was cooked to a perfect medium. In contrast, the steak was a little cool but the accompaniments were piping hot. Check out my Jenga fries!
scotch fillet, melange of bably vegies, pommes bateille and sauce bearnaise
Pan-seared silver dory, fennel puree, squid ink noodles with mussel, tomato and saffron sauce
M and D both ordered the silver dory… E had the pork belly which looked and smelt scrumptious.
Grilled pork belly served with choucroute, roast garlic mash and mustard sauce
wild mushroom and baby spinach pithvier wrapped with puff pastry served with seasonal vegies and sauce vierge
You’ve probably noticed this… I have a weakness for brulee. I’ve tried quite a few variations now and this aniseed flavour is on top. I’m used to aniseed being used in savoury dishes such as in the stock of Pho (Viet beef noodle soup). But I have to admit… the spice was such an exquisite twist to the classic creme brulee. I loved it!
anise creme brulee with red wine poached pear