Satiate Restaurant, Bangalow: Review13

Posted on May 4, 2010 by ChristieRestaurants, Travel Stories

Satiate Bangalow Amuse Bouche

My 2nd wedding anniversary degustation dinner at Satiate in Bangalow, NSW Australia

This review is a million years overdue. 4 months to be exact.

My 2nd wedding anniversary was in early January this year and we celebrated it at the gorgeous Satiate Restaurant in Bangalow on the NSW north coast (which is near the more famous, Byron Bay).

The degustation with matching wines was absolutely amazing and the perfect way reflect on two great years of marriage.

I’m being a bit lazy with this review and letting the pictures say a thousand words for me… hopefully you’ll give me a break because I’m pregnant! Enjoy…

Above: Complimentary amuse bouche of savoury custard and crispy proscuitto. I love savoury custard and this one was soooo good! Silky, nicely set and still a little warm.

Satiate Bangalow Salmon Course

Cured Salmon & Prawn: Horseradish emulsion, gooseberry cream, cucumber, trout roe.

I loved the presentation on a piece of black slate – very striking. All the interesting textures made it very fun to eat!

Satiate Bangalow Spanner Crab Course

Queensland Spanner Crab: buckwheat, shellfish stock.

Very generous amount of crab and the shellfish stock is rich and intense.

Satiate Bangalow Pork Course

Braised Bangalow Sweet Pork Belly: prawn tortellini, jus.

You cannot must not visit Bangalow without eating a generous portion of the beautiful locally reared pork. Whether it’s as bacon or gorgeous belly like this, it must be tasted to be believed!

Satiate Bangalow Duck Course

Brined Bangalow Duck: King brown mushroom, baby heirloom tomato, soil.

There are few things better to eat than a perfectly cooked duck breast, yum, plus I love any opportunity to eat heirloom veggies. I’m going to try and grow some this year, fingers crossed.

Satiate Bangalow Cheese Course

Bangalow Cheese.

I felt this needed a cracker or some grissini to eat with it, but I’m old fashioned like that and fussy with cheese (which I love!).

Satiate Bangalow Chocolate Course

Hot Chocolate Bubble: hazelnut croquette, onion crumbs.

The perfect sweet ending. I love a chocolate course that is paired with a savoury ingredient like chilli, or in this case, onion crumbs.

We waddled out of there full and happy. Rest assured we got a lift home after all the wine.

Christie and Dillon dined as guests of Satiate.

Until next time! Christie x

You can also find me at: STUMBLEUPON | FACEBOOK | TWITTER | RSS FEED

Share this recipe with your friends:

Design + Copy © Fig & Cherry 2011