Last Friday night, AWG and his darling wife were fortunate enough to be able to dine again at Sage Restaurant in Braddon, ACT.
Since we last dined at Sage back in 2012, they’ve made a few changes, such as the introduction of a Chef’s Pick – 5 mystery courses from the menu. Naturally, we opted for this option in addition to the wine paring option (for one).
As the designated driver, AWG opted for a single glass of Burgundy (above) but sampled tiny tastes during the degustation.
Trip Advisor, at the time of writing, ranks Sage as the #1 restaurant in Canberra, and it’s hard not to agree. The food is second to none, and the wine pairing by renown sommelier Abel Bariller is simply inspired.
Course 1 – Sugar Cured Ocean Trout, avocado, wasabi, olive, citrus
Perhaps being the first plate of the evening left an indelible impression, this dish was a real triumph – great texture and flavours, complimented by being paired to a light French wine, which I think was a grenache gris (I forgot to note it down).
Course 2 – Butternut Pumpkin Soup, chestnut cream, parsnip crisp
The next course was a delectable pumpkin soup, which had a beautiful silken texture, paired to a local Lark Hill chardonnay. The soup was very well made, and a perfect addition to a winter menu, I might add!
Course 3 – Glazed Pork Belly, cauliflower, radish, green ginger wine
Pork belly is my achilles heel when done right, and the craftspeople in the kitchen at Sage know exactly how it should be prepared. This evening was no exception, the serving was succulent and juicy, and well met by a drop of Italian nebbiolo.
Course 4 – Pressed Lamb Neck, gnocchi, charred broccoli, quince, pecorino
Our last savouriy dish was a very impressive serving of pressed lamb, perfectlly complimented with an arrangement of well thought out textures, particularly the gnocchi (an AWG favourite) which absorbed some of the strong flavours from the lamb.
Does it get any better than this? Perfectly paired to a surprise – a Brazillian cabernet sauvignon satin, which continued our ‘wine tour of the world’.
Intermission – Peach Sorbet with strawberry snow
A customary palate cleanse arrived not long after, and we were treated to a lovely sorbet in chilled ceramic bowls.
Course 5 – Caramel Popcorn Parfait, pickled blueberry, peanut, burnt butter snow
To finish the evening, our meal was completed by a texture/flavour explosion of caramel, popcorn and peanut accompanied by a Rutherglen muscat. The strong muscat sat perfectly with the sugary force from the dessert – a beautiful match both in texture and taste.
A big thanks to the management and staff at Sage for accommodating us at short notice. We were very late in securing a reservation, and they were kind enough to fit us in. Although it was a very busy night, the food, the wine and the service were top notch, and as always, we were impressed.
No doubt we will be back to Sage in the (hopefully) not too distant future.