Sensational Night at Blancmange

A couple of weeks ago, I came across this restaurant opposite Petersham Park on our way to dinner with friends at Enmore. Blancmange, as soon as I saw the restaurant I told my husband that we should definitely try it. Booking is highly recommended as it took us two(2) weeks to get ourselves a table on a Saturday night.

Once inside you feel a warm welcoming, homey ambiance. It is a cosy, unpretentious, yet an extraordinary dinning experience.

We were immediately served by the complimentary homemade sourdough bread and a menu that is printed daily.

One of the staff kindly introduced us to the meaning of Blancmange and how it relates to the dishes that the restaurant has to offer. The word Blancmange derives from Old French blanc mangier which means "whitedish". Blancmange is a dessert made with milk or cream, sugar and often flavoured with almonds - a close resemblance to the Italian Panna Cotta. It's a French dessert, however the English do make a similar dessert using rice flour. Therefore, Blancmange menu is very much French and English influenced.

The staff advised us to be regulars as they change the menu every 7-8 weeks and recommends that we go for the three(3) course meal, $55 per person. In silent agreement, my husband & I immediately set our eyes on the menu.

Entrée $18

Top: Salad of Warm Confit Duck Leg, Fresh Fig, Olive Oil Bread Croutons, Fennel & Watercress with Fig Compote & Red Wine Vinaigrette

Bottom: Roasted Mushrooms à la Grecque with Enoki Mushrooms, Parsley & Tarragon

The word to describe the two(2) entrées is Fresh! The warm confit duck leg goes well with the fresh fig, fennel and watercress. The croutons are so crunchy - adds to the freshness of the dish and the red wine vinaigrette enhances the whole flavour. Whereas the mushrooms are roasted/cooked just enough to retain its flavour and rustic texture. The parsley and tarragon certainly spiced up the mushroom flavour.

Main $30

Top: New York Cut Black Angus Steak with Café de Paris Butter & Shoestring Chips

Main Special $34

Bottom: Roasted Fillet of Angus Beef, Sautéed Mushrooms, Wilted Baby Spinach with Pomme Puree & Bordelaise Sauce

Both mains are perfectly cooked medium rare as requested. The French butter is definitely the highlight of the New York Cut Angus Steak, and how can you not enjoy the freshly made fries. As for the Roasted Fillet, the meat is very tender and creamy. And a touch of the pomme puree & bordelaise sauce to complete the warm-hearty roast meal.

Dessert $16

Top: Spiced Red Wine Poached Pear William with Vanilla Ice Cream & Hazelnut Praline

Bottom: Warm Fig & Almond Frangipane Tart with Almond Crumble, Sweet Red Wine Glaze, Vanilla Bean Ice Cream

A unique poached pear that is full of red wine flavour, a light and succulent dessert that sums up my husband's meal. As for the tart - warm, rich, custardy and utterly satisfying. The pastry is thin and crunchy, just enough to hold the filling.

Blancmange, a lovely encounter that made us leave with a contented smile and a mission to return every 7-8 weeks.