The Golden Sands
Hurstville Times Plaza
Level 2 127-141 Forest Rd
Hurstville, Sydney
If you are after an amazing fusion combination of delicious Chinese and Australian food - The Golden Sands certainly delivers this. It's not your usual and they have a variety of great dishes that will surprise you - a lot.
Our drink of choice were traditional Chinese tea. Early in our meal with the lighter starters Sir also had a Sauvignon Blanc and Mlady had a delicate Rose. A little later with the richer fuller mains Sir had a Shiraz and Mlady had a Merlot. Sometimes wines by the glass give you so many options for matching with courses don't they!
Our delicious meals were–
Entrees -Kingfish Carpaccio – sashimi grade Kingfish, thin sliced, lightly seasoned dressed with olive oil, light teriyaki, fresh lime and chilli. Topped with salmon roe, pomegranate and lime zest.
Duck meat Sang Choy Bao.
Salad – Black fungus salad
Mains – Traditional Chinese Style roast goose and Tomahawk steak cape grim Tasmania, char grilled, medium rare with black bean sauce, oyster and bourbon jus and ginger shallot oil served with garlic rosemary potatoes and chines broccoli. We also had fried rice with scallop and egg - a must have!
The Kingfish Carpaccio was fresh, colourful and oh so mouth – watering. The wonderful vibrancy of the pomegranate which also has such a great crunch was a great combination as was the lime zest. This had really good flavours and we thoroughly enjoyed this dish.
Loving the colour (or tone - yes we know) black – (Mlady does) – the black fungus salad was interesting and delicious. It had a unique tasty texture and the bright carrot strips and chilli certainly showcased the intensity of the rich black colour. This was a salad that Mlady could just keep eating all day - or night. It was light, soft and very more-ish.
The Sang Choy Bao – an all-time favourite had a nice crunchy selection with corn, carrot, cucumber and sesame seeds that were encased in a crispy fresh lettuce leaf. The duck meat as the base added depth and richness - and we do love our duck!
The fried rice with scallop and egg was another great dish. We were very surprised at how many scallops were in it - heaps! It was a subtle dish too that complemented the other ones but was also lovely on its own.
It was nice to be asked how we would like to have the Tomahawk steak cooked. We chose medium rare. This dish was impressively presented and massive - clearly a sharing dish for a table. Sitting enticingly together on a wooden board was the aromatic steak - sliced into good sized strips - and baked potatoes scattered with slivers of cooked garlic. The steak was divine! So tender and oh so yummy and there was plenty of it. We absolutely loved the baked potatoes. You could almost say that this is like a “Sunday roast”! This really was a great dish.
The Traditional Style roast goose looked magnificent. When tasting it Sir said “It’s absolutely lovely”. It was cooked to perfection. We both loved this dish. The goose was very tasty, moist and the skin was incredible. The sauce that complimented it was amazing. Just dipping the succulent sliced goose into this delectable sauce – YUMMO! This is a dish well worth trying instead of chicken or duck. Give it a go here - you won't regret it.
We also had Red bean soup each for dessert. This may sound a little strange for some – having this at the end of our meal – as it is a “soup”. This taste was unique and it was a light soup, not heavy. It was rich in colour and Mlady said “oh that’s so nice”.
After our delicious meal we shared a refreshing fruit platter that cleansed our palates.
The food at The Golden Sands is sensational. From presentation and combinations through to texture and taste.
Sir and Mlady dined as guests of The Golden Sands. Thank you to Kenny Luu Manager, Head Chef Allen Lai, Kelvin, Donald, Janette and Ela for taking such good care of us. Special thanks to Lisa from Huddle Group for this invitation.