I had an original plan of eating with the girls at Porteno. On the website it stated that bookings can’t be made with 4 people and under. So hoping we could wing it on a Saturday we would get some yummy piggy into our bellies. Dear miss viv mentions there is a 5th diner to join us Mr Viv! That means we could book, so a few days beforehand my attempts of trying to get a table of 5 was beyond fail and it was all book out. Back to plan A of winging it, plan B was to stop at Alio if we couldn’t get a table. Driving past the line was so long. Plan B had to be sprung into action. Of course Plan B tends to fail us. Standing outside the restaurant 5 people quickly urban-spooning & blog hunting for nearby restaurants. At least 10 calls were made to various restaurants. We came across the Devonshire on urbanspoon and it was a light calling for us. Sadly we were rejected once again and hop back into the car for hope. It was destiny that meets fate that a phone call came through going a booking of 5 had cancelled in the next 5 minutes!
The Devonshire is owned by Jeremy Bentley and Matthew Kemp (of Balzac). We were the first to arrive and can’t help notice the lovely service we got straight away. I couldn’t decide on what i wanted to order but the degustation at $80 per head was a steal! I was very reluctant to order the degustation due to the rabbit dish. I’m still yet to conquer myself eating game meat and especially if it is a cute fluffy creature. Luckily the waiter kindly addresses that I could have the gnocchi instead, Miss Karen also ops for the gnocchi.
When we finished the bread, there was many attempts that the waitresses/waiters kept trying to take our butter away. We just had to polish it off without the bread. Domo agrees it was heavenly butter.
Scallops, squid, celeriac, pomegranate and golden raisins. Squid has been sourced from South Australia. The scallop is from Novascotia close to Eastern US and Canada. The scallop is huge, taste sweet and soaks up a lot of flavour. The black squid ink is mixed with celeriac is subtle and is a great pairing for the scallop. I was sad there was only one scallop! I wanted more.
Bangalow pork loin, belly and shoulder, pumpkin puree, prunes and apple. The pork belly has been cooked in a water bath at 75 degrees for 15 hours! The sage has been deep-fried, The apple part comes in a form of a jelly. The pork shoulder is wrapped in pastry. I love pork and this dish delivers a happy tummy. Best part was the pork belly.
Bittersweet chocolate pave, chocolate sorbet and chocolate ice cream. Did find this dessert way too sweet (but in such a good way) but I guess that’s why it was placed last. The chocolate bits tasted like milo!
I can’t wait to revisit. There is a lovely dessert on the menu I intend to try on the next visit “Devonshire tea cr├â┬¿me brulee, scone ice-cream, cherry jam and whipped cream”. Food and service was beyond my expectations. The $80 degustation is definitely a steal.
204 Devonshire Street. Surry Hills. NSW 2010. Sydney.
Telephone: 02 9698 9427