I lived in the city for almost 5 years and it is actually quiet surprising that somehow I never heard about Baroque. It's only mention was recent, when I moved over to the Inner-West, a friend of mine asked me to join him for dinner at Baroque. The curious me was straight on to the internet to checkout this place and interestingly it looked pretty good.
So the date and time were set and us, a bunch of hungry five arrived at this French establishment. The first foot in and my senses were put to a test straight away. While the dazzling and colourful desserts were the first to catch my attention, it was the open plan kitchen, right in front, which had me salivating from the get go.
The boys in typical French fashion started with a bottle of Shiraz whereas the girls ordered cocktails.
So the date and time were set and us, a bunch of hungry five arrived at this French establishment. The first foot in and my senses were put to a test straight away. While the dazzling and colourful desserts were the first to catch my attention, it was the open plan kitchen, right in front, which had me salivating from the get go.
The boys in typical French fashion started with a bottle of Shiraz whereas the girls ordered cocktails.
For a first-time oyster eater, they went down really well. The aroma was super-fresh, instantly transporting you to the sea.
The steamed mussels served in a sauce of white wine, garlic and cream had nice ethereal and earthy flavours.
The roasted lamb rump with confit lamb rib, broccoli puree and black barley was another exciting dish.
The lamb was served rare, soft and you could see the juices drop off. The lamb rib on the other hand had a crispy texture through grilling and the addition of barley. The smokiness from the grilling gave the dish some strong flavours. Overall, I enjoyed having this dish.
The highlight of the main menu was the sauteed snapper with lobster, saffron and mussel broth served with garlic croutons and rouille. The abundance of flavours in the dish, the soft and moist snapper and the sparkling orange and yellow colours from the saffron provide this dish with great X-factor.
The Steak Frites (Tajima Wagyu) included a perfectly seasoned steak topped with caramelised shallots. Fries don't lie! The shoestring fries were crispy and great to munch.
To warm down the post meal craziness, a coffee always comes handy.
Never has first bite been so shattering. Smooth and crisp, all the macarons (Salted caramel, rose and peanut butter) were delicious. Gastronomically amazing!
French desserts are all about indulgence and they trigger gluttony. The Pompadour, glossy and draped in red was simple irresistible. Raspberry mousse combined with passion fruit cremeux and almond nougatine.
The Le Roi Soleil had a similar texture to the Pompadour but was more subtle on flavours. The key ingredients were mango and mandarine.
The most decadent one of the lot was the Zulu. A dessert that seduces you to enjoy the richness of dark chocolate ganache, fluffiness of the chocolate mousse and finally gives you heart wrenching moments from the salted caramel. Yum!
A lot of art goes into the making of French food. Thankfully, Baroque has mastered it.
Baroque Bistro Bar Patisserie
88 George St
The Rocks NSW 2000
Tel No: +61 2 9241 4811
Website for more info: Baroque
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