Monday, December 22, 2008

Assiette: with a lot of help from my friends...

It was bound to happen: the cake + the knife + the guest blogger. Architect-to-the-stars, Cindy Bolomey, is a woman of many hidden talents (most of them are even legal)! My monkey assassin has been leaving a litany of rather amusing and anonymous comments on this hallowed site for quite a while now, and when she informed me that the Swiss Family Bolomey would be celebrating her father Francois' birthday at the spunky Assiette, I promptly commissioned her to write a piece for you gorgeous readers. Don't get me wrong, I love you guys, I really do, but you're a demanding lot, so it's nice to let someone else please you for just the tiniest while. Cindy didn't ask for anything in return, so be sure to lavish her with lots of deserved praise.

A couple of words of advice: Cindy has a killer french accent, so you have to read this piece to yourselves in the best imitation your cheesy imaginations can come up with! And for those who are considering leaving nasty comments, this elfen blonde with the twinkling brown eyes and the pixie grin is a fully fledged Tae Kwon Do black belt who likes to take things personally, so mind your manners, eh. Assiette by Cindy Bolomey: Let the games begin...

Monkey Assassin on Assiette:

You know you're in for a treat when it's a Friday night in December - another week is finally over and summer silly season is well and truly in full swing. You know you're in for a bigger treat when you're heading out for a decadent meal with the entire Australian Bolomey Assemblage. All coming together for a short time, in the same city, after a long arduous year. All here to celebrate head-Bolors' 60th. Nothing can top off the extravagance more than an exquisite dinner at Restaurant Assiette in Surry Hills. The last time I went to this little bistro it was a cold mid-august Saturday night. I had just turned another year older and the folks and I were going it all out - no messing about: ten courses, degustation menu, with matching wines! Bring it on. It was amazing...I think....!? From what I remember anyway - the wines obviously being the most memorable...everything else? A bit of a blur. Back then...

...Outside, the winter wind was blowing, birds were ruffling far into their nests and our fantastique French waiter even managed to obediently tuck us into our goose feathered doona beds. Sweet, soggy Assiette dreams were had by all. This time around, Jean-Marc had been deported and with summer-fun being around the corner, we opted for the lighter option and picked our delights from the a la carte menu. With my visiting Hanoian siblings at our table, I couldn't resist starting off with a dozen Sydney rock oysters dowsed in a beautiful Vietnamese dressing. These little pearlers were well worthy of an extensive dental chew rather than the more conventional, nauseating oyster eating method of Gulp And Swallow Whole. My oyster eating counterparts among you know what i'm talking about. For the rest of you, a few words of wisdom: Chew. Hard. Don't GSW unless you know what's good for you.

That was enough Nam-ness for the evening. After all, Sven and Clotilde did not have a bumpy Vietnamese Airlines flight over the Equator to dig into more rice, noodles, pho ga, rice with chicken, rice with pork, rice with beef, Vietnamese rolls with Vietnamese dipping sauce (all to be enjoyed with their Vitenamese colleagues under "sexy trees"...aka Vietnamese secretaries). It was  to be a Bolomey evening in a quaint French restaurant, with flowing French conversation, baguettes flying everywhere (although we were surprisingly shunned when we asked for more bread!?), pate, champagne, caviar, cabernet semillon sauvignon Blue-Blanc-Rouge, berets, canard, quack quack, ron-ron-ron...We moved straight to the entrees: Fresh salmon and beetroot sorbet chef d'oeuvres. Ink squid cannelloni sculptures. Prawn mousse jelly collages. The artists were working hard away in the studio-cum-kitchen...finger painting and cut and pasting a go-go, before we knew it, our piece de resistances were completed.

For the main event, the original foursome went for the crispy barramundi and john-dory fillets, while our newest Bolomey member tucked into the wagyu brisket fillets. A wisely chosen Margaret River Cabernet Sauvignon certainly complimenting the nosh nicely. This little refurbished terrace on the corner of Albion and Mary streets was now nicely stuffed like juicy Tomate Farcies and conversations were loudly flowing through the mature clientele like a pack of pungent creamy triple-bries running a marathon. Between countless Amuse Bouches sorbets and pannacottas, we still managed to make space, pushpushshoveshove Nam-Style, for a final sweet Bolors Touch. The creme brulee, old favourite, a popular selection with the oldies, and a towering strawberry milles-feuilles, model like statuettes also a fashionable selection for the trendy Surry Hills Set.

Sven ventured for the white chocolate mousse concoction. For just sixteen dollars, he joined the mile high mousse club and came tumbling down back to earth soon after, a very different man...

After a long night from Bia Hoi Hanoi street eateries to Resto Assiette in central Sydney, the night was soon to come to a close. The unusually cool summer breeze was gently caressing our full-of-french-goodness bellies, with dreary conversation overtaking like a long, drawn out French film in subtitles. And even though Jean-Marc was not there to tuck us in this time, we all had delectable Assiette dreams, once again...

Restaurant Assiette: 48 Albion Street, Surry Hills, phone 9212 7979.

Big Thankyou to the Bolomey's for their monetary contribution and incomparable company on the evening. To Papa Bolors for making it to big 6-0: congratulations and keep up the good work. To Mama Bolors, for your culinary knowledge and appreciation of good food, lemon tarts and long walks by the beach. Sister-Clo, for the tummy emptying flight that got her to Assiette on time, and to Big Brother Bolors, for his fabulous photography skills and Vietnamese Sewerage Engineering Prowess. And obviously, a big thankyou to bechars, for allowing an amateur guest blogger like myself onto her page of wisdom, for being the beautiful person you are, while also being the bestest-best friend ever. I love you, my love.

6 comments:

amanda said...

Cheeses Christ! I got me some fierce competition, don't you dare up and go and start your own blog, it'll get ugly and then we'll have to make tatsu choose! I love you, gorgeous girl, thankyou so much for taking time in a busy week to share the food love, and thanks even more for being a friend who turned a dirty year into one of the best ones yet. I love you and our I sincerely hope to take our facebook marriage down a real aisle one day. Cindy Bolomey! You Blog Star!

Pele said...

I believe that you may have to pass the torch on MP

cheeky cheeks said...

one word: delectable.

amanda said...

cheeky cheeks, i have the distinct feeling you may be commenting on the blogger and not the piece? heh

Felix said...

Wow. I am impressed with your writing skills. + I told you i would check your blog. am sure you have no idea who this is.

cheeky cheeks said...

the food dear, the FOOD!