With so much wonderful food as well as wine coming from new South Wales, it’s a question more Sydney restaurants as well as bars aren’t serving regional produce. One French bistro right in the heart of the city has taken up the banner as well as is championing the flavours of NSW with its new menu.
Hidden amongst the offices as well as hectic streets of Sydney’s CBD, the storage tank Stream hotel as well as its discreet bistro Le Petit Flot – ‘the bit stream’ in French – are above one of the most historically considerable points in the city, perhaps even the whole country.
Beneath the hotel, next to Australia Square, runs the program of what was the sole freshwater source for the 1788 colony: The storage tank Stream.
Without this supply of potable water, the colony would never have survived.
Since then, the storage tank Stream has all however dried up, however above in the Petit Flot, the wine flows freely.
And it’s wine with provenance.
Le Petit Flot – the flavour of new South Wales
Level 2, The storage tank Stream Hotel, 97 Pitt Street, Sydney
Up the curving stairs from The storage tank Stream Hotel’s reception as well as overlooking Australia Square, Le Petit Flot’s comfortable yet elegant dining space doesn’t feel like a hotel restaurant at all.
For a start, there’s no hint of club sandwiches, burgers or Waldorf salads anywhere. all in all, it’s extremely French – as a bistro should be. though executive chef Colin Yee has had his state in a few Japanese styles as well as flavours, which complement the general structure well.
Image courtesy of LPF
But starting with the wine, this bit restaurant has crafted a menu with a difference, shining a light on local, as well as providing visitors as well as residents alike the possibility to actually get their teeth into create from right right here in new South Wales.
Let’s begin with the Semillon
To go with entrees of whitebait, saikou salmon as well as beef carpaccio, we had the Sweetwater Semillon from the hunter Valley. It’s a wild-fermented wine with citrusy, herbaceous notes as well as beautifully balanced structure – the epitome of the Hunter’s darling.
Although this Semillon is paired with the kitchen’s confit poultry breast from the southern Highlands, we did enjoy it with the dishes we chose.
The whitebait right here is splendidly crisp as well as light, as well as completely seasoned. The salmon, which is high in omega-3 fatty acids from a wild, constant-swimming environment, is rich with a delightful crunch of crisped skin. The beans it includes are dressed with a light yoghurt as well as slivers of roasted almond.
The carpaccio is incredible. Hand-sliced to a point where it’s almost translucent as well as served with crisp capers, chives as well as a delicate olive oil. Superb.
Next, the Shiraz
There’s a poetry to the option of NSW Shiraz at Le Petit Flot. Dalwood Winery in the hunter Valley is Australia’s oldest wine brand as well as is therefore the birthplace of hunter Valley wine.
Dalwood has crafted premium wines in the lower hunter Valley constantly since 1828, as well as the Shiraz is a fine paradigm of this long-standing winery. Its deep, rich colour, gentle flavor as well as balanced tannins work well with the wine’s medium-to-full body as well as an almost savoury finish.
My 5+ marble wagyu rump steak (cooked rare) is the pairing suggestion for the Dalwood Shiraz. It’s from Carrara in the northern Rivers of NSW as well as it melts in the mouth as if it’s not even there. I’ve never tasted a steak – particularly rump – rather like it.
The red wine jus as well as wholegrain mustard the steak includes are an ancillary however generous touch.
Christina’s braised beef cheeks, with a red wine miso as well as carrot puree, are sublime. Tender, rich, dense as well as packed with sumptuous flavour as well as likewise well-matched with the Shiraz.
Our buddy Peter’s grilled half-rack of lamb, which is from Junee in the Riverina, NSW, looks tender as well as completely cooked. This meal is paired with an NSW Cabernet Sauvignon, however I believe the Shiraz still works. Peter’s not complaining anyway!
We likewise get a side of fresh eco-friendly beans as well as the creamiest, richest mashed – sorry, whipped potato you’ll ever taste. It’s an extravagant meal with excellent wine; a showcase of what this specify has to offer our plates as well as glasses.
And how’s the the Cab Sauv?
To surface off, we have a final glass of wine: the Cab Sauv that’s paired with Peter’s lamb. It’s from Hungerford hill Winery in the hunter Valley as well as is delicious.
Juicy without being sweet, tannic without being as well chewy as well as rich without being overbearing, this wine one more fantastic example of new South Wales create that’s so extremely underrated.
Other wines worth a mention
Along with the three we tried – the Sweetwater Semillon, the Dalwood Shiraz as well as the Hungerford hill Cabernet Sauvignon – Le Petit Flot likewise offers a couple more wines as well as their food partners from new South Wales.
On the listing is a Dalwood Chardonnay, which is paired with opulent pork belly from Braemar in the southern Slopes of NSW, as well as a Sweetwater Shiraz to go with the restaurant’s Black Angus Onglet Steak.
These two wines total the taste of NSW experience at this intelligent restaurant, which is perfect for a subtle, charming meal in the heart of the city.
We dined as guests of Le Petit Flot, however, our opinions as well as words are our own.