[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 / Caliniere

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 / Caliniere

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 / Caliniere

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 / Caliniere

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 / Caliniere

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 / Caliniere

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 / Caliniere

anise creme brulee with red wine poached pear

 rhubarb crumble and sorbet / Caliniere

rhubarb crumble and sorbet
There’s a promotion running at the moment: purchase 2 main meals and get a free dessert to share! Offer ends 31st October 2007.
Caliniere on Urbanspoon
Caliniere Restaurant
Web: www.caliniere.com

Previous articleDiethnes Greek Restaurant
Next articleNagoya Yakiniku
Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.
  • Daniel P

    mmm all looks really well cooked and presented. The creme brule looks wonderful.
    However, I’ve never had squid ink before. I’ve seen it in risotto and pastas. I wonder how it tastes…

  • Jen

    Hi Dan – I’ve never had squid ink before either! Should have snuck a taste… Oh wells! There’s always a next time 🙂

  • Those pics are gorgeous. Did you use a flash? I’m a bit new to food blogging and am a bit uncomfortable taking out the camera still. What have your food photo experiences been like?

  • Jen

    Hey piealamona – Thank you! No, I don’t use flash… don’t like the attention it draws and besides, it makes food look unnatural. I think it’s always easier taking food pics at a nice restaurant because so many people do it! I whipped out both my DSLR and my compact camera at Tetusya’s…haha; but at a casual dinner, I’d be quick and would generally keep the camera on my lap 🙂

  • I am a huge creme brulee fan. If I go to a buffet the first dessert I pick up will be this delectable sweet.

  • your recipes are all mouth watering.