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Inner Western Courier Thursday Not Used Anymore : July 23rd 2009
MB INNER WEST COURIER, Thursday, July 23, 2009 27 DISH Alive innerwestcourier.com.au Top: Executive chef David Greenhill brings a world of experience to the kitchen at Bacar restaurant. Below: Fine eating. Pictures: PHIL BLATCH ~PP299062, ~PP299061, ~PP299060 Olympic Park our Fiona Bradyfoodie treasure hidden IT'S an age-old dilemma for us Inner Westies -- which suburb to go to for dinner? It's fair to say that with foodie paradises like Newtown and Leichhardt on our doorstep, most of us wouldn't include Olympic Park in our deliber- ations. Which is a bit of a shame really, since the park's eating options have really improved in the last year. Recent arrivals include Ribs and Rumps, Hi Thai and the scenic Armory Wharf Cafe which reopened at Christmas after a fire. But it's the fine dining Bacar restaurant in the five-star Pullman Hotel that we're here to see. Its executive chef is David Greenhill, whose impressive resume includes stints in Terence Conran's Bluebird Restaurant in London, and Summit and Pier in Sydney. He says Bacar's seasonal menu reflects his 25 years of cooking around the world. ''One would probably call it modern Australian with some Japanese influence, '' he said. ''But as with everything I do, it's probably more about integrity and intelligence as opposed to fusion food.'' We sample the crisp skinned barramundi with sweet corn silk, roasted king browns and mushroom essence ($38 but also available as part of the lunch special menu mentioned below). The rich, creamy sweetcorn is cooked in butter, shallots, garlic and thyme. Shallot rings add a little zing to the dish. We also try Bacar's most popular dessert -- hot chocolate fondant with mascarpone ice cream and pistachio brittle.($19). Diving in with a spoon, the chocolate oozes out of the moist dessert. A mouthful of it with its sidekick of mascarpone ice cream -- heavenly. Bacar is special occasion food and the prices reflect that. But in recognition of the GEC, it's offering a good value lunch special (one course for $30, two for $40 and three for $50). CAUGHT Master Chef fever? David Greenhill hosts monthly cooking classes at Bacar on the last Saturday of every month. The classes cost $95, including a three-course lunch. Greenhill says the students have to prep the dishes from start to finish and ''really get their hands dirty''. ''You get the buzz that you are in a commercial kitchen, instead of just watching me,'' he said. Classes are limited to 10 students. Phone 8762 1731 for more information. BACAR Where:Pullman Hotel, Olympic Boulevard, Sydney Olympic Park What: Modern Australian fine dining When: Breakfast: 6.30am-10.30am. Lunch: Noon-2.30pm. Dinner: 6pm-10pm Cost: Entrees $23 to $27, mains $34 to $45 and desserts $17 to $24. Lunch specials and degustation menu available. Details: 8762 7959 CNR CHURCH & MARKET STS PARRAMATTA 29 JUL-1 AUG SYDNEY THEATRE COMPANY IN ASSOCIATION WITH AMBASSADOR THEATRE GROUP A Norwegian comedy about a truly odd couple. A hit on the West End, this is a celebration of the simple things in life: freedom and fellowship. Contact your local advertising consultant for information or call 9018 3500. Close to home matters. Source: Engaging Communities, The Leading Edge (June 2008) F n sti f , rea a ue ght n e a nt CALL TODAY TO BOOK YOUR CHRISTMAS PARTY! 2245749k wk52 DRUMMOYNE SAILING CLUB 2 St Georges Crescent, Drummoyne Ph: 9181 1870 • 10 - 12 Specials per day • Open 7 days Lunch and Dinner from 12pm WINNER For Private Functions bookings essential
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