Caliniere
Caliniere
Level Piazza, Shop 17-18, Liverpool St, Sydney (World Square)
Telephone: (02) 9264 3661
Open for lunch and dinner Tuesday to Saturday.
http://www.caliniere.com/
Caliniere reflects the essence of fine European dining and is the culmination of the efforts of partners in business and in life, PC Tan and Vivian Chen. A well-travelled pair with diverse backgrounds, PC and Vivian wanted to establish a restaurant which reflects their international dining experiences and their tastes in life.
Located in World Square, Caliniere was designed to incorporate a restaurant that creates sophisticated atmosphere without being pretentious.
The restaurant offers a feeling of warmth and the interior is upholstered in rich hues and soft-furnishings to create a modern European ambience. The main design feature is the high ceiling with its ultra modern pendant light and the walls covered in classical Florence Broadhurst wallpaper.
The menu reflects not only PC and Vivian’s European tastes but the freshest produce available in the state. The menu is constantly evolving with seasonal changes and specials to keep our regulars happy.
The Caliniere menu has been designed around affordability which means head chef Thorley Crump has to be innovative and creative in writing the menu. As such the menu is appealing without breaking the bank.
PC says the name Caliniere is intended to convey the message that means “the essence of culinary excellence”
Dishes:
Mains
* Mandagery Creek venison and game roulade, black boudin, mild red cabbage, Grand veneur $32
Dessert
* Anise Crème Brulee served with red wine poached pear and sable biscuit $12
Coffee
The deal at Caliniere is free dessert with every main meal (when 2 or more people dine together).
Just mention Sydney Weekender. Valid until 31st of October, 2007
Others had:
Mains
* Belly of pork confit, colcannon mash, apple and parsnip tarte tartin, pork juices $29
Dessert
* Fillet Mignon, roasted and creamed kipfer potatoes, artichoke puree, roast garlic and thyme jus $34
* Chocolate Assiette (for two to share) chocolate brulee, chocolate fondant, chocolate sorbet and chocolate brownie for two to share $22
* CHOCOLATE FONDANT served with coconut sorbet $12
* Cheese plate - selection of Australian and French Cheese served with fig chutney, muscatels and home made luvouche $18
Wine Sauvignon Blanc 04 Domaine Des Souterrains Loire Valley, France
Level Piazza, Shop 17-18, Liverpool St, Sydney (World Square)
Telephone: (02) 9264 3661
Open for lunch and dinner Tuesday to Saturday.
http://www.caliniere.com/
Caliniere reflects the essence of fine European dining and is the culmination of the efforts of partners in business and in life, PC Tan and Vivian Chen. A well-travelled pair with diverse backgrounds, PC and Vivian wanted to establish a restaurant which reflects their international dining experiences and their tastes in life.
Located in World Square, Caliniere was designed to incorporate a restaurant that creates sophisticated atmosphere without being pretentious.
The restaurant offers a feeling of warmth and the interior is upholstered in rich hues and soft-furnishings to create a modern European ambience. The main design feature is the high ceiling with its ultra modern pendant light and the walls covered in classical Florence Broadhurst wallpaper.
The menu reflects not only PC and Vivian’s European tastes but the freshest produce available in the state. The menu is constantly evolving with seasonal changes and specials to keep our regulars happy.
The Caliniere menu has been designed around affordability which means head chef Thorley Crump has to be innovative and creative in writing the menu. As such the menu is appealing without breaking the bank.
PC says the name Caliniere is intended to convey the message that means “the essence of culinary excellence”
Dishes:
Mains
* Mandagery Creek venison and game roulade, black boudin, mild red cabbage, Grand veneur $32
Dessert
* Anise Crème Brulee served with red wine poached pear and sable biscuit $12
Coffee
The deal at Caliniere is free dessert with every main meal (when 2 or more people dine together).
Just mention Sydney Weekender. Valid until 31st of October, 2007
Others had:
Mains
* Belly of pork confit, colcannon mash, apple and parsnip tarte tartin, pork juices $29
Dessert
* Fillet Mignon, roasted and creamed kipfer potatoes, artichoke puree, roast garlic and thyme jus $34
* Chocolate Assiette (for two to share) chocolate brulee, chocolate fondant, chocolate sorbet and chocolate brownie for two to share $22
* CHOCOLATE FONDANT served with coconut sorbet $12
* Cheese plate - selection of Australian and French Cheese served with fig chutney, muscatels and home made luvouche $18
Wine Sauvignon Blanc 04 Domaine Des Souterrains Loire Valley, France
Japanese
Ichibanboshi
http://www.ichibanboshi.com.au/english/home.html
chi-ban Boshi Headquarters
Level 2, The Galeries Victoria Bldg
500 George Street
Sydney, NSW 2000
Email admin@ichibanboshi.com.au
Phone+61 2 9262 7677
http://www.ichibanboshi.com.au/english/home.html
chi-ban Boshi Headquarters
Level 2, The Galeries Victoria Bldg
500 George Street
Sydney, NSW 2000
Email admin@ichibanboshi.com.au
Phone+61 2 9262 7677
à ta santé
“Chapoutier Masterclass – Meet the Winemaker” - Tuesday 2 October 2007
GPO Sydney, in association with The Wine Company, presents a special masterclass, comparing ‘old world’ (French, Rhone Valley) with ‘new world’ (Australian) wines from the M.Chapoutier range. In a departure from our regular format, 7 wines will be offered (in responsible quantities, of course!), matched with some wonderful French and Australian cheeses.
Cheeses
Woodside Figaro (goat’s milk), Adelaide Hills, SA
Heidi Gruyere (cow’s milk), Exton, TAS
Beaufort (cow’s milk, Gruyere style), Rhone Alps, France
Bleu de Basque (ewe’s milk, blue), Basque Country, France
Wines and cheeses are served with bread & crackers. The presentation from Chapoutier winemaker, Benjamin Darnault, and GPO Fromager, Sonia Cousins, includes informative placemats with tasting notes.
Date: Tuesday 2nd October, 2007
Time: 6:30 – 8:30 pm
Place: GPO Cheese & Wine, No. 1 Martin Place, Sydney
Cost: $60 per person
Bookings: 9229 7701 or tastings@gposydney.com
GPO Sydney, in association with The Wine Company, presents a special masterclass, comparing ‘old world’ (French, Rhone Valley) with ‘new world’ (Australian) wines from the M.Chapoutier range. In a departure from our regular format, 7 wines will be offered (in responsible quantities, of course!), matched with some wonderful French and Australian cheeses.
Wines 2 white wines from the Rhone Valley, France Cotes-du-Rhone Belleruche (White Grenache / Bourboulenc) Crozes-Hermitage Les Meysonniers (Marsanne) 2 red wines from Australia Mt Benson Shiraz, Limestone Coast, SA Terlato/Chapoutier Shiraz/Viognier, Pyrenees, VIC 2 red wines from the Rhone Valley, France St Joseph Deschants (Shiraz) Chateauneuf-du-Pape La Bernardine (Grenache) 1 dessert wine from the Rhone Valley, France Muscat de Rivesaltes | Tasting Notes |
Cheeses
Woodside Figaro (goat’s milk), Adelaide Hills, SA
Heidi Gruyere (cow’s milk), Exton, TAS
Beaufort (cow’s milk, Gruyere style), Rhone Alps, France
Bleu de Basque (ewe’s milk, blue), Basque Country, France
Wines and cheeses are served with bread & crackers. The presentation from Chapoutier winemaker, Benjamin Darnault, and GPO Fromager, Sonia Cousins, includes informative placemats with tasting notes.
Date: Tuesday 2nd October, 2007
Time: 6:30 – 8:30 pm
Place: GPO Cheese & Wine, No. 1 Martin Place, Sydney
Cost: $60 per person
Bookings: 9229 7701 or tastings@gposydney.com
Salud the Spanish Classics
“Spanish Classics” - Tuesday 23 October 2007
Like tapas, cheese is a popular snack in Spain, enjoyed with a chunk of bread and a glass of wine. Gather your amigos and discover some great and ancient cheese-making traditions, paired with equally fascinating wines, some dating back to Roman times. Ole!
Wines
2005 Castro Martin Albarino, Salnes Valley, Rias Baixas
2006 Cillar de Silos El Quintanal Joven (Tempranillo), Ribera del Duero
2003 Bodegas Roda Roda Reserva (Tempranillo/Garnacha/ Graciano blend) la rioja alta, Rioja
Emilio Lustau Solera Reserva Pedro Ximenez San Emilio (Sherry), Jerez
Cheeses
Queso Garrotxa (semi-hard, goat’s milk), Catalonia
Queso Iberico (semi-hard, mixed cow/ewe/goat milk), Central Spain
Queso Mahon (hard, cow’s milk), Menorca
Queso Valdeon (blue, mixed cow/goat milk), Leon
With 2002 Segura Viudas Brut Vintage Cava (sparkling) on arrival.
Wines and cheeses are served with bread and membrillo (Spanish quince paste). The presentation from our Sommelier, Sue Guest, and Fromager, Antonia Gilroy, includes informative placemats with tasting notes.
Date: Tuesday 23rd October 2007
Time: 6:30pm – 8:30pm
Place: GPO Cheese & Wine, No. 1 Martin Place, Sydney
Cost: $60 per person
Bookings: 9229 7701 or tastings@gposydney.com
Like tapas, cheese is a popular snack in Spain, enjoyed with a chunk of bread and a glass of wine. Gather your amigos and discover some great and ancient cheese-making traditions, paired with equally fascinating wines, some dating back to Roman times. Ole!
Wines
2005 Castro Martin Albarino, Salnes Valley, Rias Baixas
2006 Cillar de Silos El Quintanal Joven (Tempranillo), Ribera del Duero
2003 Bodegas Roda Roda Reserva (Tempranillo/Garnacha/ Graciano blend) la rioja alta, Rioja
Emilio Lustau Solera Reserva Pedro Ximenez San Emilio (Sherry), Jerez
Cheeses
Queso Garrotxa (semi-hard, goat’s milk), Catalonia
Queso Iberico (semi-hard, mixed cow/ewe/goat milk), Central Spain
Queso Mahon (hard, cow’s milk), Menorca
Queso Valdeon (blue, mixed cow/goat milk), Leon
With 2002 Segura Viudas Brut Vintage Cava (sparkling) on arrival.
Wines and cheeses are served with bread and membrillo (Spanish quince paste). The presentation from our Sommelier, Sue Guest, and Fromager, Antonia Gilroy, includes informative placemats with tasting notes.
Date: Tuesday 23rd October 2007
Time: 6:30pm – 8:30pm
Place: GPO Cheese & Wine, No. 1 Martin Place, Sydney
Cost: $60 per person
Bookings: 9229 7701 or tastings@gposydney.com
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