Annandale NSW 2038
02 9660 6652
Tues-Sat from 6pm
Breakfast Sat & Sun from 8am
It has been a long time since Buggles and Squeak visited 127 Booth Street. The last time we were here we were dining at Three Clicks West!
Having missed Da Gianni Trattoria altogether we decide it is time to return to 127 & see what Booth Street Bistro has up its sleeves.
When we arrive we the room feels quite familiar, not too much has changed from the old Three Clicks West days.
We are seated toward the back of the restaurant and start by ordering a starter of Rodriguez Bros Chorizo with Romesco sauce, the chorizo is mildly spiced and absolutely delicious, the romesco sauce is sweet & nutty and works well with the sausage. A nice beginning.
Buggles follows with Pork hock lasagnetta with a rebilita sauce. The hock is minced and stuffed into a sheet of pasta. Buggles thinks the flavour could be bolder, but I find the rebilita sauce to be very robust indeed.
My Baked Ricotta Risotto with Pumpkin icecream and burnt baby sage, is excellent. The risotto is perfectly cooked, not remotely heavy or stodgy, the grains still have some 'bite' to them. The pumpkin icecream is the real surprise here, it has a wonderful almost salty flavour and really enhances the dish.
Next for Buggles is Open Spatchcock pie with braised eschallots, swiss brown mushrooms, peas with a brandy cream sauce. This appears to be a whole spatchcock, with beautifully crisp skin, sitting alongside a puff pastry disc. Buggles has a bit of a whinge to me that she would like some more eschallots. On the whole though, she is pretty impressed with the dish.
Beef cheeks are an all time favourite of mine, so I really can't go past 8 hour braised O’Connor Beef Cheeks with carrot puree & greens. Oh my God.....sensational. The cheeks are incredibly tender & full of rich, sticky goodness, the carrot puree and green beans help to combat all that wonderful richness.
To finish Buggles goes with Tiramisu with biscuit gratin, Baileys ice cream & praline coated mascarpone. Buggles enjoys this very much. The Tiramisu has great flavour as does the Baileys ice cream, her favourite component though is a dish of chocolate, custardy cream, which is spectacular. The only letdown is the mascarpone, which is too heavy & not enhanced by the praline at all.
My dessert of Warm red wine poached honey pears with ginger crumble & marmalade ice cream, is wondrous. The pear is poached to perfection and the ginger crumble is incredibly moreish. A very good way to end the meal.
Service at BSB is very good, knowledgeable, friendly, but not in your face.
We leave with bellies full, content & sure to return.