We opted for the outside tables to make the most of the recent warm weather. The restaurant was serviced by three waitstaff only even though it was a friday night however we could not fault any of them as they were extremely friendly and professional.
The menu is exceptionally well priced for a bistro with such elegance and warmth. The menu is typically Bilson with its french influences but also interwined with flavours of spain.
We decided on one entree to share and opted for the scallops. It was impeccably presented, the calibre you would expect from Bilson's Restaurant. It was lightly seared, topped with juicy-explode-in-your-mouth ocean trout roe served with a magical beurre blanc sauce. It was the perfect combination having the freshness of scallops, light buttery (but not overpowering) sauce and popping roe. A definite highlight of the meal.
Gratin of Scallops with Spinach, Hollandaise & Ocean Trout Roe $18
The pork belly main was totally scrumptious. I'm not a big fan of the fat, but if there was ever a perfect pork belly then this was it. The skin was thin and super crunchy, followed by clear layers of fat and meat. It was such a generous serving of three that i could not finish it. The only downfall was the pungent mustard that was buried under the pork belly.
Confit Pork Belly, Choucroute, Potatoes & Dutch Carrots $28
The casserole of sausage, duck and braised pork was a different story altogether. It was a terrible choice as it tested the extremities of the palate in the wrong way. Extremely salty duck, bland tasteless pork and super dry sausages served with an overload of beans. Such a disappointment.
Cassoulet of Toulouse Sausage,Duck Confit & Braised Pork $28
After ploughing through the casserole we were thankfully rewarded with amazing dessert. They redeemed themselves with a souffle that sent me to cloud 9.
I ordered the Number One Souffle which was a rasberry souffle with tiny specs of rasberry jelly throughout, served with blood red orange sorbet. It was a massive serving but i could have easily devoured another one, it was that good. My spoon passed through a thin crispy top layer into a light and fluffy souffle. Rich in rasberry flavour it was heavenly.
Number One Souffle $18
The white chocolate fondant sent us back to hell. The supposed hero of the dessert is the fondant but there absolutely was no melting centre as the fondant was overcooked. The passionfruit sorbet was grainy and of a slurpee consistency however it was flavoursome. The pesto mousse did not compliment the dish but the candied lemon was done well.
Special dessert - white chocolate fondant with pesto mousse, passionfruit sorbet and candied lemon $18
Who would have thought the quality of a meal could vary so substantially. From extreme wonders to disasters, the bistro still has room for improvement. I would love to come back just to eat two souffles by myself, but i would definitely give some dishes a miss.
Number One
1 Alfred Street
Sydney
tel - 02 8252 9296
www.numberonewinebar.com.au
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