Milson’s

So midway through this week I was feeling down and needed to treat myself, on the company of course. I really enjoy keeping my receipts now and I think I’m getting to the point of pushing the limit on how far I can expense meals. Last time I was able to expense a bar of soap. I think it comes to my boss not really reading through my receipts and just replying “Approved”.

So I had been talking with one of the bartenders at The Curve Bar at my hotel and was recommended to try Milson’s. So, considering I’m staying near Milson’s Point and Milson’s Point Station, etc the name fit. It’s a short walk to this restaurant from the hotel – 10 minutes if you’ve only got one leg and are limping with the other. So I got there a little early and had a schooner of Carlton’s at Kirribili Club. A beer later I made my way back to a table for one.

Milson’s is a one of those nice places where if you don’t go all out you will surely regret it. Why go to a great restaurant if you can only order within your per diem? Per what was that anyway? So off the bat I was impressed. First they had my favorite Sydney Rock Oysters which I’ll get to in a moment, but they also served in a shot glass a white tomato juice with some drops of basil oil. In my own cooking I try to push the defined realm of what you’re ‘allowed to do’. This did it. I’d imagine they pealed the tomatoes and then juiced them while filtering all the flesh from the water and then added the basil oil. It was a most refreshing surprise and I can’t compare it to anything else I’ve ever had before. Following the shot came the Sydney Rock Oysters with Wasabi Sorbet. So you have your oysters with an ice sweet wasabi along with a fruit seed called ‘finger limes’. At first I thought the finger limes were a fish roe of some type – they pop in your mouth and have a slight tartness to them. Again, unique and something that is outside of the perceived ‘allowed’ cooking. The main course was a beef tenderloin steak perfectly cooked rare with oxtail cannelloni, which was so rich, and buttery I saved it for my last bites on the plate. The spinach had a slight bitterness to it that offset the richness of the cannelloni. The glass of cabernet sauvignon was also marvelous.

Now I had ordered dessert but wish I hadn’t after being served a pre-dessert. Again, a shot glass full of a cream-custard strawberry mixture which was perfectly sweet and tart. On to the actually dessert – I had ordered a chocolate, chocolate, chocolate, cake or mouse served with a cognac and banana liquor overlay. It was not too rich, a somewhat disappointment, but excellent nonetheless. Oh, and the ice cream in the middle of the cake was another nice surprise you wouldn’t have expected. $108 AUD later I had my challenge to my finance team in the United States.

This evening I had diner at a Malaysian restaurant. It was good (Sambal Prawns), but next time will order something that I hope will be making the blog. One note I will add is that I’ve yet to have overcooked prawns (they don’t call them shrimp here) in Australia.