A’Mews

You’re certain to find something entertaining to your tastebuds at A’Mews, where quiet British refinement meshes with French decadence. I’d recommend the well-priced 6 Course Chef’s Degustation Menu ($72/head, $105/with wine). If you do, Dani, who manages the floor with friendliness and an obvious soft spot for the cuisine of Chef Richard Moyser, will direct you to eliminate dishes you don’t fancy from the daily menu, and the rest will be decided in the kitchen. The entrée of Ballotine of Rabbit ($21) stuffed with lemon and cinnamon, served with rabbit tortellini and chanterelle mushrooms, oozed with French sophistication. I was also impressed with the main of Roast Barramundi ($33) on a bed of red wine risotto, with grilled king prawns, horseradish cream and oxtail sauce. The Roast Glenloth Duck Breast ($34) was slightly overpowered by the lovely accompanying cassoulet. At the sweeter end of the scale, Richard managed to redeem The Trifle ($15) for me with a delicious combination of Sauternes brûlée with quince, mandarin and brandy snap. His Dark Chocolate Terrine ($15) is so sinfully rich, you might be better to share a small square on the Dessert Tasting Plate ($28). Wine list is affordable and imaginative ‘ the Blackets 2006 Pinot Noir ($36/bottle, $8/glass) gets my nod.

A’Mews
99 Glebe Point Road, Glebe
Ph: (02) 9660 4999
English/French $$$$