Our evening at Sydney’s was near perfection, right down to the soft fluffy snowflakes that were falling on the courtyard of the Forks, when we were the last satisfied patrons to leave that night.

When I say “near” perfection,  Laura had done her utmost to reserve a round table six weeks prior to this special evening and when she was escorted to a rectangular table which is not as conducive to inclusive conversation, she was told that someone would come to speak to her.  Well, that someone never materialized and the request was ignored or forgotten.

But no matter, I anticipated that the evening would be stellar as I had recently followed the Gold Medal Plate competition and knew that Chef Michael Schafer had taken the bronze.  So we were in for an award winning evening.

We started the merriment off with the Ceasar that the server suggested.  We detected the addition of horseradish and I noticed as we raised our glasses for a festive toast, that my glass was reducing in contents more quickly than the others.

You may already know that Sydney’s provides a seasonal menu for one price of $55. per diner (with the option of a couple of more expensive choices), which capitalizes on the fruits of the local harvest.  The offerings are a fusion of Asian, French and Italian influences.  Since these are my personal favourites (with the exception perhaps of Mexican), I knew that I would well pleased with everything that came my way.      

Some started with split pea soup which tempted me as I spotted the inclusion of truffle and house-made ham.  But I opted for something lighter to start and was satisfied with my gorgonzola and walnut topped, beet salad.  Statisfied until I tasted D’s prawn and veggie kakiage……

Kakiage is a tempura of mixed vegetables and often includes shrimp or prawns as this one did.  The was a pocket of wasabi powder in the mix which was well balanced by the citrus ponzu sauce.  I was coveting D’s choice.

 

The next course included a gorgeous beef liver pate sampled by some and a pumpkin risotto that caught my eye.  The pistachio crumble, sage oil and parmesan crisp were delightful and I was content.  That was… until I tasted D’s savory bread pudding. 

The choice, which I thought was unusual at first, was the perfect blend of seasoned bread and a savoury sausage.  It might have been the surprize hit of the evening.

The courses were divided by a cleansing sorbet and then the “mains” began to arrive.  This double lamb shank, pictured above was enhanced by a rosemary, dijon crust.

  

Laura and Sue opted for the spicy garlic rock lobster tail and tiger shrimp.  I had a nibble and was duly impressed.  D enjoyed his salmon with warm olive salad and I, my bone-in pork chop with an apple stuffing.  Perfectly cooked to a medium rare with juices still flowing, it was gorgeous.

By the time dessert arrived, we should have been linking arms for a stroll in the snow but picked up our spoons once again.  D let me taste his satisfying chocolate crepes with a marscarpone fig cream.

I was over the moon for my apple tart with blue cheese ice cream and a brandy snap.

 

What could enhance this circle of friends, celebrating Christmas?  Well did I mention that Santa is one of my friends?  Here he is making his selections of the evening’s fare. 

And again, just before we departed for the evening.

I truly hope that your festive season, gets off to as good a start as mine.

“What I don’t like about office Christmas parties is looking for a job the next day.”-Phyllis Diller

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