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Situated in cosmopolitan Surry Hills, Restaurant Assiette provides an intimate and stylish haven for foodies, gourmands and diners alike in search of a place to relax and enjoy the best food and wine with a modern French twist.
Our primary aim at Assiette is to ensure all our guests experience the opportunity to dine on fine food and wine with a complimenting focus on attentive and knowledgable service with a warm and inviting ambience.
Restaurant Assiette opened in 2005 and quickly earnt a reputation for high quality at affordable prices. It has held its Sydney Morning Herald Chef’s Hat award for 3 consecutive years and has been ranked in Australian Gourmet Traveller’s Top 100 Australian Restaurants.
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what the reviews say ...
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"Warren Turnbull turns out modern, whimsical, classy food that doesn't skip a beat - from a transparent amuse bouche of tomato consomme to a sumptuous hazelnut dacquoise with white chocolate ice-cream"
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| - SMH Good Food Guide 2009 Score: 15.5/20, One Hat |
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| "This tightly packed room has the heart of a bistro. Though the menu is underpinned by French technique, the kitchen's allegiance is to progress as much as posterity. Port jelly adds an element of surprise to beef carpaccio with horseradish and a nest of frites, and tuna features in a deconstructed take on sushi replete with puffed rice, soy-ginger jelly and a cucumberwrapped avocado maki roll" |
| - Gourmet Traveller 2009 Australian Restaurant Guide: One Star |
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| "We all expect good chefs to concentrate on flavour, but Warren Turnbull's keen sense of texture, colour and fun result in beautifully balanced and occasionally quirky dishes" |
| - Sydney Eats 2009 |
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sample food menu*
* The menu below is a sample only and is subject to change at any time without notice |
Entree
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| Oysters $3.5 each |
| Rock oysters with Vietnamese dressing and baby coriander |
| Entrees $24 |
| Raviolo of prawn with fennel puree, and a coconut and ginger veloute |
| Pithivier of Macleay Valley rabbit and foie gras with spiced carrot and sultana puree |
| Miso-glazed ‘Regal’ king salmon with pickled radish and octopus salad |
| Seared scallops with Indian spiced pork belly and onion bhajis |
| Pickled beetroot with goats curd, basil jelly and pine nut vinaigrette |
Main
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| Main Courses $35 |
| Crispy-skinned barramundi with shellfish risotto and herbed crème fraiche |
| Panfried fillet of baby snapper with smoked eel boudin, parsnip puree and matelote Bourguignon |
| Veal fillet with croustillant of veal shank, mushrooms and Jerusalem artichoke |
| Roasted lamb cutlets with braised lamb neck, winter vegetables and olive powder |
| ‘First Light’ venison with pumpkin puree, garlic chive gnocchi and goats’ cheese butter |
Desserts
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| Cheeses $24 |
| A selection of cheeses with lavosh and muscatels |
| Desserts $16 |
| Citrus terrine with mandarin sorbet and vanilla donuts |
| Chocolate tart with coffee icecream |
| Bread and butter pudding with banana, hazelnuts and rum and raison icecream |
| Coconut parfait with roasted pineapple, crème fraiche sorbet and coconut macaroon |
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Check the website for cooking recipes from the acclaimed chef of Assiette, Warren Turnbull. |
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Degustation
Assiette Restaurant offer a 10 course degustation menu for $95 or $155 with matching wines. |
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