BECASSE

Bécasse restaurant was established in November 2001 in its former Albion Street, Surry Hills site by Justin and Georgia North.

In July 2005 the North’s relocated to their new elegant space at 204 Clarence Street. 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’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.

www.becasse.com.au

2009 Menu

Entree      
Citrus marinated ocean trout slow cooked in aromatic olive oil with pickled cucumber, radish and sherry Chantilly                                                                                

Main
Milk fed veal baked in coffee and clay with confit potatoes, roasted mushrooms and caramelised endive                                                                                                           

Dessert
New season quince, Sauternes and vanilla tart lemon and caramelised pecan nougat glace  

Years of involvement

• 2008
• 2009