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Sydneysiders have been treated to a
proliferation of French style bistros in the
last few years, all with varying success but
recent addition, Baroque, owned and run by the
Charkos family o ers diners a taste of modern
French cuisine with a twist or two in the making,
thanks to the menu designed by chef Peter
Robertson (of Oscillate Wildly and Bilsons fame).
e bistro was a long held dream of family
patriarch, the late Pierre Charkos, whose renowned
patisserie, La Renaissance, in Sydney's Rocks has
been o ering locals and tourists alike, lashings of
luscious pastries and cakes for decades,
Now Rocks' revellers can also partake of some
fantastic French avours of a di erent kind at
When we step in to dine on this balmy Sydney
evening, our twosome has become a threesome thanks
to a visiting relative but Baroque sta are non-plussed
and immediately set about making us comfortable as
drinks are ordered and we contemplate the menu to
discover a plethora of delights.
Eufs con ts, jambon de Serrano, pomme de terre
au siphon (aka slow cooked hens' eggs, Serrano
ham, whipped potato) proves a delicate delight.
e potato light and u y as though whipped by
nitrogen, the egg a golden surprise nestled within,
the thinly shaved ham adding just the right amount
of saltiness to the dish. Equally delicious is the cured
king salmon with avocado, gribiche, and frozen
vinaigrette -- the frozen vinaigrette delivering a
zing of avour that cuts through the richness of the
avocado to perfectly compliment the salmon.
Not to be outdone, the main courses deliver an
abundance of seafood and game dishes that set
you salivating. e vegetarians are not forgotten
though, with a risotto of nashi pear, hazelnuts and
brown butter that looks so tasty even my carnivore
loving companion decides to order it. I can't go past
trying the llet of snapper with peas, Jacqueline
mousse, red onion biscuit and chive ower. e
snapper is succulent and akes to the touch while
the Jacqueline mousse is sweet and creamy and sets
o the sh to perfection.
Given Baroque's a liation with the
Renaissance Patisserie, desserts come with a high
expectation -- but none of us are disappointed.
My companion's passionfruit sou é arrives at the
table suitably high (and u y within) set o with
a milk chocolate ice-cream that is rich and creamy
and accompanied by a passionfruit chocolate
cream macaron that is to die for.
My chocolate tart is rich and dark thanks to the
valrhona chocolate and the accompanying salted
caramel and gilded peanuts which add texture
and avour to an already exquisite dish... When
our waiter arrives at the table with a plate of the
signature macarons for us to try as well, it's almost
too much great food to bear...but who can resist
these delightful airy yet amazingly tasty treats?
Baroque Bistro 88 George Street, Sydney
Baroque Stylish and decadent French avours to delight your palate. By Cec Busby
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