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Restaurant - Restaurant Balzac

Restaurant Balzac Restaurant Balzac Restaurant Balzac Restaurant Balzac Restaurant Balzac Restaurant Balzac
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Breakfast


Lunch


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Restaurant Balzac

Address
Address:

141 Belmore Road
Randwick NSW 2031
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Map
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Cuisine
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Chef
Chef: Matthew Kemp and Matthew Hollingsworth
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Chef
License: Licensed & BYO (Wine Only)
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Contact
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de Groots Best Restaurants of Australia
Awarded 2 Chef's Hat - SMH Good Food Guide 2008-2010
Acclaimed Restaurant Balzac is housed in a beautiful two-storey sandstone building that resides majestically at the end of the Randwick strip. Under the guidance of exceptionally talented executive chef, Matthew Kemp, Balzac is one of Sydney’s best value-for-money restaurants when it comes to superior French fare.

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LOCATION
Located in the eastern suburb of Randwick, 15 minutes from the Sydney CBD.

PROFILED BY DE GROOTS MEDIA
“Honest, full of character, a little bit quirky but completely genuine” is a good description of both the Restaurant Balzac cuisine and of its chef, Matthew Kemp. Inspired by the French way of looking at food and by his own British roots, Kemp has married the two concepts splendidly. The result is a modern French menu that features dishes made with the head-to-tail approach (and uses ingredients like brain, trotters and black pudding). But before you recoil with horror and start typing a harshly-worded email to yours truly, consider that this restaurant has won many accolades (not the least of which is two chefs’ hats). While seemingly experimental, the menu is not so much put together to test your endurance as to offer traditionally “peasant” meals in a distinctly fine-dining light.

Although the menu changes as regularly as Kemp ventures to the markets (which is often), the dishes you might spy on the menu include pig cheek “schnitzel” with pumpkin and pickled pears for entree and Macleay Valley rabbit and trompette pie with a ballontine of saddle and baby carrots for mains. You’re also likely to find Kemp’s famous bread and butter pudding, which is caramelised on top and served with homemade pain d’epice ice-cream. To match the stellar menu, Restaurant Balzac has recently acquired a new sommelier. Since coming on board earlier this year, Guy Collins has set his sights on sprucing-up the wine list with new vintages, including some hard-to-come-by sparkling British wines. The hunt for decanters is also on, so several size options should soon be available. One thing is for sure, Restaurant Balzac is a place where you’ll get to try something unique and, judging by its repeat fanbase, it seems you’ll not only try, but fall madly head-over-trotter in love.

Agnes Gajewska, March 2010

DETAILS
In the 5 years since the restaurant opened, Restaurant Balzac has won many awards including Best French Restaurant for the Restaurant and Catering Association, NSW and Best European Restaurant for the Restaurant and Catering Association, Australia. It has managed to win and maintain Two Chefs Hats.
Whether it be for a romantic dinner for two, a family get together, business meeting or corporate dinner you can be assured Restaurant Balzac will cater to all your needs with attention to detail, care and the flexibility and desire to create unique individual menus.

Crossing the thick sandstone threshold you can leave the real world behind and cocoon yourself in this demure setting. The dining room is simply yet elegantly furnished, with a few tables in the alcove leading to the main dining room, where the majority of diners are seated. Floor staff are polite and well-informed with a relaxed demeanour that puts the diner at ease. The food is the centrepiece and Kemp’s elegant and exquisitely cooked meals are a true marvel.

FOOD & BEVERAGE
The menu changes regularly according to seasonality and availability and only the highest quality produce is used. Alongside their a la carte menu a seven course daily degustation is available every evening, whereby the chef selects some of the dishes from the current a la carte menu and creates a tasting menu. It offers diners a fantastic opportunity to sample more of Kemp’s beautiful menu. Restaurant Balzac also presents a new and exciting nine course seasonal degustation on the last Sunday of every month. Restaurant Balzac can cater to any special dietary requirements if informed in advance. Matthew Kemp is one of our best young chefs. After arriving in Sydney in 1992, he worked with Dietmar Sawyere at ‘The Park Lane Hotel’, then with Liam Tomlin at ‘Brasserie Cassis’. He returned to the United Kingdom in 1996 and worked for Philip Howard at the two Michelin star restaurant ‘The Square’. It was during this time and under the influence of Philip that Kemp really began to understand the ‘why’ and ‘how’ of cookery. With this experience, he returned to Australia and worked at ‘Banc’ as Chef de Cuisine. During his time as Chef de Cuisine the restaurant won every accolade possible from ‘Best New Restaurant’ to ‘Restaurant of the Year’.

In Matthew’s vision for Restaurant Balzac he wanted to create a restaurant his Nan, Mum or his best chef mates to be able to walk into his restaurant and all choose something off the menu without feeling any apprehension.

FUNCTIONS
There is a wonderful function area upstairs, a private and intimate room for family and work-related get-togethers. Matthew Kemp and Lela Radojkovic bring together all the key elements of a fine dining restaurant at a fraction of the cost.

Personal Statement

TESTIMONIAL RECEIVED 25/4.
I am writing to say a big thank you. it was a fantastic meal, wonderful wines and really, really, excellent service. Our waiter was so lovely as was all your staff. Have raved about your degustation menu to anyone who will listen. The spanner crab tortellini and the pork were our favourites as was the Alsac riesling. Once again, our thanks. charmaine on behalf of the rest of the table

C. Molrich....25/4

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Restaurant's Awards | de Groots Best Restaurants of Australia
 Two Chef’s Hats
The Sydney Morning Herald Good Food Guide 2008-2010

de Groots Best Restaurants of Australia
de Groots Best Restaurants of Australia
Menu Selection  | de Groots Best Restaurants of Australia

entrees

White Asparagus with Poached Hens Egg, Celeriac and Manchego | $23.00

Tartare of Swordfish, Flame Grilled Mackerel, Beetroot, Horseradish and Creme Fraiche | $24.00

Pig Cheek `Schnitzel` with Pumpkin and Pickled Pears | $25.00

Terrine of Confir Duck with Foie Gras and Pickled Summer Vegetables | $26.00


mains

Risotto of Wild Rocket and Heirloom Tomatoes, Meredith Farm Feta and Pine Nuts | $29.00

Tortellini of Lobster and Prawn with Steamed Long Line Snapper and Baby Fennel | $38.00

Roast Veal Loin, Croustillant of Braised Shin, Spring Bean Cassoulet and a Madeira Jus | $35.00

Macleay Valley Rabbit and Trompette Pie with a Ballontine of Saddle and Baby Carrots | $38.00


desserts

Bread and Butter Pudding with Pain d`Epice Ice Cream | $16.00

Warm Chocolate Fondant with White Chocolate Ice Cream and Poached Cherries | $16.00

Mango and Margarita Bombe Alaska with Pineapple and Passionfruit | $15.00

Pear Parfait with Roast Walnut Ice Cream and Bitter Chocolate Sauce | $15.00

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winelist

white wine selection

2008 Tomich Hill Riesling - Adelaide Hills, S.A Alsace, France
bottle | $41.00
glass | $12.00

2007 Domaine des Nembrets `Saint Veran` - Burgundy, France
bottle | $72.00
glass | $15.00

2007 Eagle Vale `Whispering Lake` Sauvignon Blanc - Margaret River, W.A
bottle | $54.00
glass | $13.00

2008 Il Colle Pinot Grigio - Veneto, Italy
bottle | $44.00
glass | $12.00

red wine selection

2007 Pommier `Bourgogne` Pinot Noir - Burgundy, France
bottle | $68.00
glass | $15.00

2006 Maverick `Twins` Cabernet/Merlot/Petit Verdot - Barossa Valley, S.A
bottle | $53.00
glass | $12.00

2007 Unison Reserve Merlot - Hawkes Bay, N.Z
bottle | $69.00
glass | $15.00

2008 Dona Paula Estate Malbec - Mendoza, Argentina
bottle | $64.00
glass | $15.00

sparkling wine selection

nv Pelorus – Marlborough, N.Z.
bottle | $73.00

nv Pirie - Pipers Brook, TAS
bottle | $76.00

nv Delamotte - Champagne, France
bottle | $158.00
glass | $25.00

1999 Pol Roger Blanc de Blancs - Champagne, France
bottle | $245.00

dessert wine selection

2008 Torbreck `The Bothie` - 375ml - Barossa Valley, S.A
bottle | $46.00

2005 Monbazillac, Grande Maison `Cyvee De Anges` - Bordeaux, France
bottle | $50.00
glass | $15.00

2006 Crawford River `Nektar` Sauvignon Blanc Semillon - Condah, VIC
bottle | $76.00

2006 Chateau Roumieu-Lacoste Sauternes - 375ml - Sauternes, France Nelson, N.Z.
bottle | $85.00

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de Groots Best Restaurants of Australia
Restaurant Review | de Groots Best Restaurants of Australia
de Groots Best Restaurants of Australia

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Reviews

We have just experienced one of the finest meals we have ever had. On top of the great service, we had the most fantastic meal. The scotch fillet with sweetbreads and snails was sublime. The somellier must be commended for his wine selection. The aussie pinot served with the delicious pigs trotters was a joy. Go for the degustation, value for money and a culinary celebration. Do not hesitate to book, NOW!!

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- see my other reviews - 26/07/2008
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Restaurant Specials:

Father's Day Dining
Treat your special man, dad, or pa to lunch from 12pm to 3pm on Father's Day. 2 courses at $55pp or 3 courses at $70pp. Every father goes into the draw for the chance to WIN a prize.

September Wine Dinners
Wine & Beer Extravaganza @ Restaurant Balzac. 29 September-6.30pm. James Squire members can indulge in a dinner designed by Matt Kemp with premium beers - hosted by Master Brewer Chuck Hahn. $90 pp. Bookings essential.
More details >>>

All Year Round Specials/Events
Monthly Seasonal Degustation Menu @ Restaurant Balzac. Last Sunday of each month from 6.30pm. 9 courses for $110pp or $160 with matching wines. Next available is Sunday 31st January 2010. Visit our website to view last months menu.
More details >>>

All Year Round Specials/Events
Friday Lunch Special, $35pp for 3 Courses. Call 02 9399 9660 to enquire.




Restaurant Features
Award Winning/Hatted
Historic Building
Private Dining Area
Romantic/Intimate
Suitable for Functions
Suitable for Groups of 10

 

 

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