PROFILED BY DEGROOTS MEDIACru54 is a snazzy little place which embodies a Euro chic decor, dressed in orange, white and grey with a black designer feature wall. The restaurant is slender and, besides a row of white tables which spill out into the foyer, is largely occupied by a long white marble bar where diners perch on stools with their bottles of wine and pinchos plates.
Cru flaunts a sharing menu that has considerable oomph. Forget your average chorizo, fried octopus and meatball tapas menu. Oh no, Cru54 offers so much more with a cool and interesting kick to old school recipes. Most dishes feature a restrained combination of flavours, with stunningly complex results. The warm cauliflower salad with Swiss chard and roasted almonds is a delightful testament to this theory. As is the Solomillo con foie gras; seared beef fillet topped with warm foie gras, caramelised onions and carrots which is served cubed for sharing. The calamari a la plancha comes with ink crumble and aioli for dipping and desserts sport such delights as the Valencian burnt orange with leche meringada ice-cream and turron sprinkles. Sharing food with friends and family is the philosophy when it comes to the team at Cru who have drawn their inspiration from many years of tasting remarkable food and wine from all over the world with loved ones. Cru, which translates to vintage in Espanol, gives a hint into their hard to resist list of European and Australian wine. I believe it also indicates their elevated status within the echelon of Spanish restaurants in Sydney.
Annabel Wise, June 2008
