Expect to indulge and be surrounded in the European feel and touches of elements in another level of luxury. While the building itself is heritage listed, the atmospheric and artistic Brasserie 1930 is a cut above. The entrance opens up to a world of chic, with marble-clad ode to the grand dining rooms of yesteryear, housed within the golden sandstone of the former Department of Education building on Bridge Street, Sydney.
The ambience is a stunning blend of old-world elegance and a sophisticated new world charm. The overall look is grand and sleek, with subtle, often abstracted, references to the surrounding city: table bases are of hefty white marble, the floors inlaid with mosaic-like patterns in darker earth tone shades. The soaring high ceilings and heritage detail of the room set an alluring new base in a neighbourhood that is never short of charm.
Delicately and artistically presented! The tart is made into a flower blossomed shape and filled up with flavoursome crab meat, it was placed neatly in the centre on a white stoneware. The tarts are covered completely with a bed of finely cut green chives and meticulously topped with vivid colour of round and firm caviar. It is light yet sensational and explodes on the palate. What’s not to like about this little morsel to pique the taste buds? A winner! The in-house made sourdough with cultured butter is another great bite that is so high end in taste and utterly to die for. If you are not careful you will keep ordering more……Who knew bread could taste this good!
<David Blackmore Beef Tartare, Mustard, Caper, Eschalot, Rye Crisp>
Beef Tartare can be done in a myriad of ways, but Brasserie 1930’s version and etiquette portion takes the prize as the most fabulous combination of ingredients and tastes so flavoursome. Somehow the kitchen has blended and married ingredients to a heightened level that left us wanting more. It was in a way intense with quintessential beef relish and tanginess with the premium beef supplied from Rangers Valley in Northern NSW.
A generous portion of a whole quail halved and grilled to a perfection of tender and smokey flavour, topped with green olive salsa and whipped feta. Quail is such a wonderful meat when cooked with expert hands and this was absolutely divine.
With essential ingredients and no use cutting corners, the best food and cooking takes time and is worth the wait. A whole roasted duck with roasted plum, fennel, spinach and a glazed eschalot, each style of cooking was tender, juicy and filled with flavours that had us salivating at every mouthful. This is a rendition of a whole duck that cannot be faulted and a definite triumph of presentation, flavor, execution and cooking skills. It is a jackpot.
<Coppertree Farms Ribeye, Bordelaise Sauce 600g>
Once again provenance must play a part in why a dish tastes so great – you always wonder if there is a big difference and this is testament to the worth of such flavoursome and tender meat. This was a sensational piece of meat that had a char-grilled finish and was so tender, with a texture that was a pleasure to chew and packed with flavor served with the classic rich and buttery demi-glace Bordelaise sauce. If steak is your thing then this 600g satisfying meat is a must order!
The meticulous design and exemplary service is the key for a memorable dining experience. It is a joyful coming together of culture and cuisine, with bountiful produce of the area in dishes that are at once traditional and creative, its culinary artistry is especially notable, as dishes become mini masterpieces and produce is elevated to starry heights. Dine into the groove of Brasserie 1930, as it is a feast for your senses and an unrivalled, world class culinary experience that awaits and OUI! Simply love it.
Design & Decor: 5/5
Food & Beverage: 5/5
Value For Money: 5/5