A culinary legend, Guillaume Brahimi decides to close the beloved Guillaume at Bennelong after almost 12 years at the Opera house (due to conflicting interests with the Opera trust). I knew this was my cue to book reservations after months of post-poning anniversary dinner plans. We opted for the A La Carte menu ($150 pp), the degustation seemed like too much! Maybe I shall leave that experience for the Quay.
Amuse bouche of Salmon and Wasabi mayo in a crispy cone
This is what you call, a bite-sized hors d’oeuvre (oh I love typing in French! hehe) which is a complimentary appetiser before the a la carte menu starts ;) Let me tell you, anything served with wasabi mayo is a winner for me. The crispy cone had a thin wafer exterior with the creamy goodness of the salmon… demolished in seconds. The wasabi mayo reminded me of the sauce served with crispy oysters from Nobu!