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APRIL – MAY 2008

SAY IT WITH GOURMET LOVE! MOTHER’S DAY AT CAFE SYDNEY
HEARTFELT DESSERTS FOR HEARTKIDS
FINAL BOOKING DAYS FOR SYDNEY WRITERS' FESTIVAL 2008 AT CAFE SYDNEY
CAFE SYDNEY SUNDAY – APRIL & MAY
COCKTAIL OF THE MONTH – LEVEL 5
WINE FLIGHT - PINOT NOIR
RECIPE OF THE MONTH – BRAISED PORK BELLY WITH WHITE BEAN & CHORIZO CASSOULET

SAY IT WITH GOURMET LOVE! MOTHER’S DAY AT CAFE SYDNEY

Impress your Mum this Mother’s Day with a long, lazy lunch overlooking the best view in Sydney.
Indulge her with a special two or three course selection menu created by executive chef Matt Bates, including: duck and foie gras terrine wrapped with smoked speck, fig and pear chutney; tarragon gnocchi with black truffle, asparagus, pea cream and pecorino or roasted lamb rack with confit shoulder, Jerusalem artichoke, Swiss brown mushrooms and jus.

Complete the picture with gorgeous acoustic jazz from Gerard Masters, one of the hippest young keyboard players in Australia.
Phone 02 9251 8683 or email reservations@cafesydney.com to reserve your Mum the classiest gift in town.

HEARTFELT DESSERTS FOR HEARTKIDS

During the month of May, Cafe Sydney is proudly creating a special dessert in support of Heartkids, a charity for children’s heart disease. More than twice as many children die from this affliction as from all other childhood cancers, so we will be listing this dessert on our daily additions menu and donating $2 from each to the Heartkids charity.

We gave our pastry chef the task of creating a dish to support Heartkids that would be hard for our patrons to refuse – and she met the challenge! Dine with us during May and we dare you to resist the temptation to indulge in a Warm Chocolate Pudding with Chocolate Sauce and Vanilla Ice Cream – whilst remembering you’re doing it for an incredibly worthy cause.

For more information on Heartkids please visit www.heartkidsnsw.org.au

FINAL BOOKING DAYS FOR SYDNEY WRITERS' FESTIVAL 2008 AT CAFE SYDNEY

WEDNESDAY 21ST MAY - JOHN GRAY
THURSDAY 22ND MAY - LORETTA NAPOLEONI

A gentle reminder about two of the outstanding Sydney Writers' Festival events being held at Cafe Sydney next week.
Held over a delicious cooked breakfast against the sparkling backdrop of Sydney Harbour next Wednesday and Thursday mornings these events are being hosted by the esteemed Lowy Institute, beginning at 7.30am and finishing by 9.00am in time for the working day.

On Wednesday May 21 we welcome John Gray, Britain’s intellectual provocateur and regarded by some as one of the world’s most important living philosophers. In The Australian on the weekend reading John’s books was described as
‘a disturbing, brain-reconfiguring experience’. We are very much looking forward to hearing his thoughts on how to change
the world.

On Thursday May 22 we will host Loretta Napoleoni, author of the very popular recent book, Rogue Economics, described
as a ‘devilishly enjoyable journey into the money veins of the new global order’. Italian born, Loretta is an inimitable force in economics and terrorism as well as being a journalist, risk specialist and consultant in combating the financing of terror networks.

Tickets to both these events are selling extremely quickly – but as our most regular and valued Cafe Sydney visitors we would hate for you to miss out and urge you to call 02 9250 1988 or book online at www.sydneytheatre.org.au to reserve your seat together with the perfect way to start your day. We very much hope to see you there.

CAFE SYDNEY SUNDAY – APRIL & MAY

APRIL 6, 13, 20, 27 - Urban Gypsies
Get ready for the Urban Gypsies. Their cross cultural acoustic guitar music includes a mix of styles such as bossa nova,
blues, funk, rumba, gypsy swing and other world music influences.

MAY 4, 11, 18, 25 – Gerard Masters
With autumn in full swing we present one of the hippest young keyboard players in Australia in a month of funky live jazz that is both original and timeless.

For reservations please call 02 9251 8683 or email reservations@cafesydney.com

COCKTAIL OF THE MONTH – LEVEL 5

Shake it, shake it baby! Join us at Level 5 of Customs House at the very luxe Cafe Sydney Lounge……….

LEVEL 5

45ml Bacardi Oro
15ml Cointreau
25ml Fresh ruby grapefruit juice
1 lrg tsp Marmalade
small pinch cinnamon
5ml lime juice

Shake and double strain into chilled martini glass. Garnish with lime and grapefruit twist.

WINE FLIGHT - PINOT NOIR

The next stage of our wine flight series developed by sommelier Todd Cummins will feature three variations on Pinot Noir, or in its original form, Burgundy. This is an interesting way to compare the same grape variety grown in three different countries and how soil, climate and wine making techniques influence the variety.

Pinot Noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. It is widely considered to produce some of the finest wines in the world. Pinot Noir demands much of both vine grower and wine maker. Pinot Noir is the vehicle for communicating local geography and the characteristics of the individual site, which is referred to as terrior.

Cafe Sydney will feature a wine from three leading proponents of this outstanding variety: its home in Burgundy in France; Tasmania in Australia and Central Otago in New Zealand. Traditional red Burgundy is famous for its fleshy, ‘farmyard’ aromas. Tasmania produces aromas of fresh berry, spice and oak, well integrated with hints of tobacco and leather and Central Otago produces black fruit characteristics with rich perfumes.

Flight - Glass 28.00
2005 Domaine Bouchard Monthelie - Burgundy, France 50mls
2006 Moorilla Muse Series – Tasmania, Australia 50mls
2004 Nevis Bluff - Central Otago, New Zealand 50mls

Bottle
2006 Domaine Bouchard Monthelie - Burgundy, France 150.00
2006 Moorilla Muse Series – Tasmania, Australia 95.00
2004 Nevis Bluff - Central Otago, New Zealand 100.00

RECIPE OF THE MONTH – BRAISED PORK BELLY WITH WHITE BEAN & CHORIZO CASSOULET

Serves 6

Pork Belly
1kg pork belly – bone out, skin on
1 litre veal or beef stock
1 peeled brown onion
2 sticks of celery
2 peeled carrots
6 cloves of garlic
½ bunch thyme
2 bay leaves
10 black peppercorns

Method
Roughly chop all vegetables and add to veal or beef stock. Add pork belly into stock – braise in moderate oven (170°C) for
2 ½ hours. Slice pork belly up when ready and serve with cassoulet.

Cassoulet
3 celery heart sticks – finely diced
1 brown onion – finely diced
2 cloves of garlic
1 chorizo sausage – roughly chopped
60g duck confit – roughly chopped
50 speck bacon – roughly chopped
60g soaked white bean
60g soaked black eye beans
60g borlotti beans
1 bay leaf
¼ bunch thyme
10g tomato paste
75ml red wine
100ml crushed tomato
100ml pork belly braised stock

Method
Soak the white and black eyed beans with twice their weight of water over night. Cook all beans (white, black eye and borlotti) separately over a mild heat, then strain and cool.
Finely dice celery heart, onion and chop garlic. Add to large pot and cook for several minutes then add tomato paste and cook off. Add red wine and reduce by half. Place tomato, diced chorizo, duck confit, speck bacon, pork belly and braise stock into pot and add cooked beans. Simmer for 30 minutes, be sure not to overcook. Once cooked, season with chopped thyme and serve with pork belly.

Cafe Sydney
5th Floor
Customs House
31 Alfred Street
Circular Quay
T: 61 2 9251 8683
F: 61 2 9251 8363
E: reservations@cafesydney.com