Bécasse opened in 2001 on Albion St, Surry Hills, and then moved its new premises on Clarences St in Sydney’s CBD in 2005. According to their website,

“Bécasse has developed and evolved into one of the Sydney’s premier dining spaces, with it’s modern French cuisine and professional, friendly service with one of the cities finest cellars. Justin and Georgia’ North’s motivation is to continue to evolve their establishment into one of Australia’s finest restaurants. The driving force behind the menus is the extremely high quality of the ingredients sourced by the kitchen, with strong depth of classic technique, and well seasoned balanced flavour.”

Bécasse was awarded two chef’s hats 2009, Good Food Guide.

About the Chef Justin North

Heralding from New Zealand, Justin North began his cooking career early, winning the many awards, including the New Zealand Apprentice Chef of the Year.

He then moved to Sydney and has worked at Gekko Restaurant, Brassiere Cassis. Justin then moved to England and at 22 he was Raymond Blanc’s youngest ever 2nd Sous chef at Le Manoir aux Quat’ Saisons. In Paris, Justin worked at both the 3 Michelin Starred Pierre Gagnaire and Guy Savoy-a real.

Upon returning to Sydney, Justin then re-joined Liam Tomlin back in Sydney as Sous Chef at Banc Restaurant. After 2 years at Banc, Justin opened his own restaurant Bécasse in Surry Hills with his wife Georgia North.

Menus

From the Bécasse website:

“When it comes to writing the menus and choosing the ingredients for Bécasse our philosophy is very simple. We choose only the freshest of ingredients allowing the seasons to advise our selections. We strongly believe in starting the food preparation each day from scratch, we begin at the fish markets where we gather our inspiration for the day’s menus. The chefs at Bécasse will only choose the freshest, most vibrant fish on offer, and will not be influenced by trends and fads.

Download their menus here Becasse Menus

Reviews

The Experience by real people for real people:

“The feeling of Bécasse is romantic and special. The food was lovely and the service was good. They have a great selection of wines also. The only thing I can say is that the bathroom while being very clean and fresh was up stairs and after a few glasses of wine over dinner in high heels I am wishing it was on the first floor”

“The best dessert I have had in a while was from Becasse – it was eton mess.”

“Perfection! Heaven on a plate. Slick and professional staff coupled with some of the best food eaten to date. This is a must do restaurant.”

“I will definitely go back for the black truffle degustation soon.”

Website

www.becasse.com.au/

Address

204 Clarence Street,
Sydney 2000
Telephone: +61 (0)2 9283 3440

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And so we embarked on 8 courses, each announced only moments before being placed on the table. Some were delightful, some were challenging but it was a triumph of esophageal fortitude and complex culinary skill that the majority of the table managed to finish all courses. Matching wines were expertly paired with the courses and were definitely the highlight of the evening.

Foods Tried

Matching Wines in Italics

Chaud Froid Free Range Egg

Almond Jelly with Blue Swimmer Crab, Almond Gazpacho, Sweet Corn & Avruga
2007 Brundlmayer Gruner Veltliner, Kamptal, Austria

Cured Ocean Trout with Coleslaw, Lemon & Dill Jelly
2007 Goisot ‘Corps de Garde’ Fie Gris, saint Bris, France

Yellow-fin Tuna on French Toast with Foie Gras Butter and Pork Crackling
2008 Perrigrine Pinot Gris, Central Otago, NZ

Duck Ham with Braised & Fresh Endive & Parmesan
2008 Felton Road Vin Gris, Central Otago, New Zealand

Slow Cooked Pork Jowl with Spinach & Pacific Oyster
2006 Domaine Du Parc saint Charles, Cotes Du Rhone, France

18 hour Angus Short Rib with Boudin Noir, Onion Croquettes & Smoked Onion
2006 Scarzello Dolcetto D’Alba, Piedmont, Italy

Brunet with Rhubarb, New Seasons Pistachio & Mancha Tea Macaroon
2007 Markus Molitor Riesling Trocken, Mosel, Germany

Warm Chocolate Ganache with Hazelnut Croquant, Yoghurt, Eucalyptus & Raspberry
‘Rutherglen Espresso~’Rutherglen Tokay, splash of Kahlua Especial 70 Proof

Salted Caramel Chocolates & Bitter Bon Bons

Favourite Foods

The favourite course was unanimous. The Cured Ocean Trout with Coleslaw, Lemon & Dill Jelly, was described as ‘visually appealing’ and ‘unique’. The presentation of the lemon & dill as a jelly rather than as a typical garnish enhanced the already wonderful flavour of the cured ocean trout.

Additionally, it appeared we all appreciated the sommelier’s skill in pairing wines with each dish, with one of the diners commenting that the degustation would likely not have worked so well if not for the wines.

Most memorable flavours

It appears that the most memorable flavours were not necessarily the most desirable flavours, with many of us appreciating the ‘challenging’ nature of Mark Best’s gourmet tastes.

The amuse-bouche of Chaud Froid Free Range egg (originally invented by Alain Passard in 1998) was ‘an acquired taste’ but understandable ‘if you consider that they eat frog legs and uncooked snails in France’.

Again the wines were described as a highlight of the evening, especially as they were styles and regions that we would probably never try on our own.

Ratings

Atmosphere

In general, we were positive on the atmosphere of Marque…

“Very nice, dark, intimate, not too loud but still lively, not too formal but still classy”

“Elegant & classy without being intimidating”

… with the one downside being somewhat out of the control of the restaurant owners.

“Was nice, but empty which detracted”

Service

This area was awarded the most points, with 60% of the table giving it the highest score possible.

“Waiters were friendly and knowledgeable”

“the service was efficient & quick”

And it seems like ‘presentation’ is important, not just when looking at our plates:

“…… and – if that wasn’t enough – even reasonably good looking (at least after all that wine)”

Food presentation

The presentation held up to the standard expected from a restaurant with a ‘hat’,

“overall the presentation highlighted the experimental nature of the food”

“Truly convincing – fantastic presentation without presenting over-the-top artwork”

“the lemon & dilly jelly was a fun way of garnishing the cured trout dish”

However it may not have been innovative enough for one of our reviewers:

“pretty generic in terms of presenting fine dining”

Food quality

The food quality was judged to be outstanding in most cases, with one sentiment repeated in a few reviews:

“the food quality was excellent, but the wine quality even more so!”

Food taste

There were definitely some hits and some misses.

“Some was delicious, but others were ‘challenging’. I don’t know if I want to be challenged when I go out to dinner”

However, overall the taste of the food was judged to be of a high quality, interesting & innovative as long as we were willing to step outside our comfort zone once in a while (and possibly not finish a dish).

“I had more dishes that I didn’t enjoy as opposed to the minority that were really excellent”

“Outstanding – amazing combination of flavours and thoroughly enjoyable”

“too much foie-gras butter on the tuna dish”

“The wines enhanced the food taste.”

“I thoroughly enjoyed most dishes”

Overall Rating: 4.12/5

They started their night by having a cocktail or two at Sticky and they got happy. Then they went down to eat at 8, but as is the case with homestyle cooking sometimes the chef forgets things as he had a fight about the toothpaste in the morning so he forgot about the piscaterian in the midst as all he could think was where is my Colgate, why did I have to use Listerine? And our Piscaterian wasn’t happy and we were sad.

But then we had the other food for the carnivores amongst us and the food was good. In the midst of this all one of our party turned 21 again, and had sparkles and a guitar solo. We ate and chatted while the night passed by in the relaxed atmosphere. And so in the end we had a fun night and planned for more.

All in all great place to go with your friends as long as they are not vegetarians, otherwise just go up to Sticky and get some great drinks and cheese platters.

Foods Tried

We had a set menu for the night and the following was served:

• Entree: Papadelle with Truffles, Salad for the Vegetarians
• Main: Osso Bucco with potatoes and Side salad(which seemed to be the same as the vegetarian entree but much tastier), Vegetarian pasta with mushrooms for Vegetarians
• Dessert: Flourless Chocolate Cake

Also a variety of cocktails, wine (Kristi bought her 2002 Coriole Shiraz!) and limoncello.

Favourite Foods

The favorites amongst our group were varied some liked the Bloody mary whereas some liked the cake. But the main favorite was the Papadelle with Truffles followed by the Osso Bucco with the cake.

Most memorable flavours

Papadelle with Truffles

Ratings

Atmosphere

Atmosphere was the big winner for the night some comments were:

“Fantastic – this is a great place to dine with a group of friends. It’s very community like – 2 big tables with 20 people on each”

“Nice modern decor, very nice and cosy bar”

“The only issue were the plastic chairs which looked fabulous but caused the quite undesirable “hot ass” syndrome”

Service

Service was friendly and was centered on people taking their time with their meal so at times we found it slow.

“Bar staff & waiter were engaging, very attentive, but not overpowering. Friendly and fun!”
“1 point off for forgetting about vegetarian option and putting hands on my shoulder. But the “complimentary” wine made it close to perfect”

Food presentation

Platters worked for the family style eating environment but at the same time it didn’t so opinions differed.

“The food looked fantastic, displayed on large family style platters”

“I liked the family style – but unclear how to portion it out”

“Particularly enjoyed the sparklers for Krista’s ‘bday cake’ “

“Stuff on plate, no decorative touches – my 7 year old niece is more imaginative”

Food quality

Food quality was quite good and enjoyed by most of the group for the meat dishes but the vegetarian option failed miserably:

“Vegetarian option a joke – and not a funny joke”

“Amazing – you could tell the ingredients were fresh and the Osso Bucco was prepared in the traditional way”

“The pasta was very oily, the osso bucco a little bit tough”

Food taste

“Yummy starter and main’

“Vegetarian pasta overly salty and very oily. No discernable flavour except when I bit into a piece of thyme which tasted like thyme”

“Really enjoyed the truffle entrée but the osso buco a little fatty and a little oily”

“The osso bucco and rice base that it was served with were very flavourful”

“The pasta was fantastic and earns a 5 – the Osso Buco as well”

Overall Rating: 3.60/5