Phone: 03 9670 1777
Cuisine: International, Wine Bar
Overall Impression: 8/10
Green strawberry gazpacho, young almonds, cassis
Executive Chef Hugh Sanderson honours the traditions of classic European cuisine and culture, while infusing them with an upscale, urban energy. The menu reflects the chic and elegant design of Syracuse, as clean, simple flavours take centre stage.
The evolving wine list features 500 wines. We loved that Australian wines are featured prominently.
Cauliflower panna cotta, caramelised yoghurt, green olive, rye
The Middle Eastern influenced dish of “cauliflower panna cotta" was the highlight of our dinner at Syracuse. The cauliflower base provided a well crafted combination of earthy flavours and worked in sync with the crunchy green olive and rye and the creamy yoghurt.
Left: Hervey Bay scallop sashimi, yuzu, urchin cream, chicken skin
Right: Salt cod brandade, smoked egg, fromage vert, zucchini blossom
Left: Western Australian marron, jamon butter, potatoes, ink
Right: Smoked duck breast, strawberries, fennel and vanilla, foie gras
Crumbed pigs tail, quails egg, breakfast radish, sauce ravigote, crispy ear
The crumbed pigs tail had a crunchy exterior and pigs tail inside had a wonderful melt-in-your-mouth characteristic and was richly seasoned. This dish certainly holds a place on the recommended list.
Left: Violet crème brûlée, passionfruit caramel, passionfruit crispies
Right: Nicole’s peanut butter parfait, salted peanut caramel, honey and bourbon custard
The violet crème brûlée was a sweet end to our dinner at Syracuse. The rich, smooth, eggy passionfruit infused cream oozed out as we broke through the perfectly formed candy disc.
Hugh’s love and passion for European and international inspired cuisine transcends the plate delivering a memorable dining experience with world-class service and a delightful ambiance.
Gastrology bloggers dined courtesy of Syracuse.
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