Food and wine – what else is there?
My brother’s partner has a birthday close to mine and my husband’s – 5 days in between each – so this year we celebrated all three together here in Sydney. My brother and his partner live in Auckland and they planned to arrive Friday night (the day after Helen’s birthday). We didn’t want anything high-end – we’re all struggling financially but we all also felt that we’d “been there, done that”, so low key but fun was the plan.
We decided on Berta’s in Sydney and I booked a bar table – always much better fun than the more formal settings – and had a lovely night with great food (Chui Lee Luk, formerly of high end French restaurant Claude’s, was currently cooking there) and fabulous Italian wine.
Next day we met for lunch at Yellow – one of my favourite Bentley Bar places; in fact, the Bentley is one of my all time favourites, dating from way back when it was a tiny place in Surry Hills. Sommelier Nick Hildebrandt who is also Front of House, is warm and friendly and extremely knowledgeable and helpful when wondering what to drink. Deservedly, Nick has been awarded Gourmet Traveller’s Good Food Guide 2015 Sommelier of the Year, while Brent Savage was awarded SMH Good Food Guide’s 2015 Chef of the Year. The two are quite a team, but so are their staff, and it’s this aspect – great friendly service – that makes the Bentley bars such good fun. Which brings me back to our lunch at Yellow.
Because it was such a simple affair – really we were only going to have a glass of champagne and a nibble before going on to see a performance at Hays St theatre – we ended up ordering toasted sandwiches. Doesn’t sound very interesting but my smoked brisket pastrami with cheddar and pickled cabbage (Reuben) was the best I’ve ever had – and I’m very fussy about my Reubens. Two of us had these while the other two opted for a pulled pork and chilli mayo sandwich – I can’t remember what else was in them but there were groans of delight at first bite. So what to drink? We had started off with a glass of Roger Coulon – superb. To go with both the pork and the pastrami (very different flavours) we thought perhaps something white but decided to ask the sommelier. I don’t know why people don’t like (or is that they are are scared of?) sommeliers. To me, they are the source of all knowledge: what shall we have with all these different dishes? Our sommelier that day was fantastic – a young guy who works in fashion and moonlights in restaurants to make money. He was great fun: chatty, friendly and incredibly knowledgeable about the wine. He recommended a nebbiolo which was not only the perfect match but absolutely delicious. Could have stayed there and had another bottle.
So, if you’re ever confronted with a wine list where you just don’t know any of the wines – ask the sommelier. He’ll make recommendations. A good sommelier will even give you a taste of the wine he recommends to see if you like it – no pressure. Really. And its such a great way to try new wines.