Bacar Restaurant & Bar(Inside Pullman Sydney Olympic Park)
Olympic Blvd
Sydney Olympic Park
Bacar is perfectly positioned inside the lobby of The Pullman Sydney Olympic Park, gazing out to the life outside this sophisticated place. This restaurant is stylish, modern, comfortable and airy and also has the quality of food you would hope for in a place this nice.
We started with pacific oysters with crème fresh and finger lime that were elegantly presented on a bed of rock salt. Both Sir & Mlady love oysters and we both enjoyed these immensely. They were a refreshing start to our meal.
Paired with this, Sir had a glass of Tullochs Chardonnay and Mlady had a light 2014 Tempranillo - La Linea.
Sir started with the pork belly with portobello mushrooms, blacksalt puree, earth salt, edible flowers, sliced radish and watermelon. This was a pretty and colourful dish and Sir being a fan of pork belly thoroughly enjoyed this. Everything combined perfectly and the sliced watermelon and radish also added a delicious crisp taste.
Mlady started with the smoked ricotta, sliced carrots, grated carrots, cavolo nero, purple carrots, hazelnut dressing and oil. This had wonderful textures and flavours and was very elegantly presented. The crisped cavolo nero rested on top of this great vegetarian meal. This was simply divine and Mlady thoroughly enjoyed it!Sir then had a McLaren Vale GSM from Yangarra. This was beautifully rich in colour and full flavoured. Mlady, loving her Merlot, had a Gryphon Merlot from Penley Estate. It had a deep colour with strong purple hues and was very enjoyable.
Next Sir had his main of beef and marrow. This came with four delicious sauces - jus, barbecue (with chipotle), mustard and Harisa. These went so well with the beef which was perfectly cooked to a pink medium rare. The mustard sauce (which we at first though was wasabi) was a vibrant green and to obtain this colour we were told that parsley and chives were added. Sir thoroughly enjoyed this!
A tasty serving of nicely crisp beans also arrived topped with scattered almond slivers.We also had a plate of beautifully crisp polenta chips topped with shaved Parmesan and served with a yummy truffled mayo.
These accompaniments both went very well with our amazing food and we couldn't help it - we kept picking at both.
Mlady's next course was also delicious. It was casarecce pasta, prawns, scampi, tomato, breadcrumbs in a lovely broth. This was such a wonderful taste sensation and was so appetisingly presented. The oh so yummy broth, the prawns, al dente pasta and the crunch of the breadcrumbs - all the flavours together made this an exceptional dish!
A watermelon, feta and mint salad was a crisp and refreshing palate cleanser after the mains
Mlady's espresso martini was an enticing dessert cocktail with the graceful glass showcasing the beautiful rich chocolate colours. This was a lovely end to her exquisite meal.
Sir enjoyed his ice wine. He loves dessert wines and this delicious sweet nectar hit the spot.
Mlady's dessert was one of the best - and yes it was chocolate. This dessert had showmanship. It was chocolate soil, poppy seed espresso, ice cream chocolate tulle with chocolate sauce. You eat from the bottom up and what a great taste sensation it was. This was an amazing yummy delicious chocolate dessert!
This was a taste sensation reminiscent of the tropics and also a great mix of flavours and textures.
It had great depth and complexity all in one bowl.
Bacar is a class act from start to finish. It's a jewel of Sydney's west.Sir an Mlady dined as guests of Bacar and Pullman Sydney Olympic Park.
We would like to say a very special thank you to Chef Ben Nicholls for taking the time to chat with us about his food and food philosophy. Also we would like to thank Michela for taking care of us on the night. A big thanks also to Darrin Parker for this invitation.
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| Chef Ben Nicholls |
