Hubert is a beautiful, French fine restaurant located in Sydney CBD. We dined here last Saturday with our friends, Ea and A, and had the best time 🥰.
The food, wine and ambience really do remind us of Paris – the only thing missing was the tiny table settings (LINK) 🤣. Hubert has plenty of seating arrangements and space between their tables so you do not have to worry about bumping anyone on your way to the bathroom.
entrée
The first to come out was the duck parfait, which was duck liver mousse, maple syrup jelly and Hubert baguette. We had been following the Sydney IG trend and seeing this $23 dish pop up on our feeds so it was no surprise we ordered it and ended up loving the heck out of it.
The parfait was smooth, buttery and flavourful, comparable to the famous Heston’s meat fruit. It was a well-condensed piece we enjoyed spreading on our delicious and crispy baguettes. We had to order another round of baguettes to devour and finish this foie gras.
The parfait was smooth, buttery and flavourful, comparable to the famous Heston’s meat fruit. It was a well-condensed piece we enjoyed spreading on our delicious and crispy baguettes. We had to order another round of baguettes to devour and finish this foie gras.
We love seafood but it’s so goddamn expensive in Sydney, especially sea urchins. When we saw the petite barque, with sea urchin, trout roe & Avruga caviar tart, we knew we had to order it. Let me tell you if there was such a thing as a perfect bite, this was it 😍.
The slight saltiness of the caviar blended well with the creaminess of the urchin and our taste buds cried tears of joy when everything mushed together with the refreshing salty bites of roe. We will definitely come back for this dish.
The slight saltiness of the caviar blended well with the creaminess of the urchin and our taste buds cried tears of joy when everything mushed together with the refreshing salty bites of roe. We will definitely come back for this dish.
main course
This was their prime beef tartare. Don’t worry, the raw meat and egg might look scary but it was actually cured wagyu and it tasted so creamy and delicious. The best aspect of this tartare was the chips. They added a nice crunchy balance to the tender chews of the meat.
Did you go to a French restaurant if you didn’t order snails? This was their roasted escargot XO. It was savoury and slightly salty. The snails were fairly decent in size with a nice bouncy texture and were easy to swallow. I was developing my snail-eating habits at this point and this dish made it easier for me to build my game.
This was their gnocchi Parisienne, a pan fried choux pastry with parmesan cream, chervil and chives. The gnocchi was really soft and chewy and had absorbed all the cheesy goodness so every bite tasted like a dairy dream. The method of pan frying the dish gave it a beautiful crispy edge and contrasted the soft dewiness of the cream and cheese.
We ordered the kimchi gratin, a mix of spicy cabbage and sweet onion gratin, and honestly, we loved it. It was a nice balance of sweet and spicy. The cabbage was not overcooked and still had a fresh bite to it. It was not as chilli as Korean kimchi are known to be so it was very edible for my low chilli-tolerant tongue 😅. Mick absolutely loved it and still raves about it when he gets the chance.
Never say no to bavette steak. This beautiful 300g of grilled Rangers Valley flank with Diane butter on top was top notch! The meat melted on our tongues with effortless chewing. The only way to eat a steak is medium rare. The butter was fattening and made every bite feel like inhalation of cholesterol; but that’s what you want to feel when you’re paying $45 at a fine dining restaurant, right? 😉
dessert
For dessert, we ordered the clafoutis aux poires. This dish had a 15 minute wait time so we were prepared to relax into our food comas as we waited for this baked pear and almond pudding, with cardamom ice cream. It arrived warm and soft, with those crispy edges adding the right texture. The coolness of the ice cream tied the sourness of the dish together 🤤. WORTH IT!
The famous French creme caramel, an egg custard with bitter caramel. This was honestly wobbly, soft and melted in our mouths. So good! You can’t go wrong on ordering a classic.
service
They had a very relaxing vibe with friendly staff. It was a lovely place for a classy dining experience.
review
Thank you Ea and A for this dining experience. It was another drunk and fun weekend of giggles and blurred memories to add to our books. Love you both! 😘
And thank you to anyone reading. We highly recommend Hubert for your French cravings. It does remind us of our stay in Paris.
Happy eating!
And thank you to anyone reading. We highly recommend Hubert for your French cravings. It does remind us of our stay in Paris.
Happy eating!
Wow, awesome blog format! How lengthy have you been blogging for? you make running a blog look easy. The full look of your site is wonderful, let alone the content!!
Wow, amazing blog format! How lengthy have you ever been blogging for? you make blogging look easy. The full look of your web site is excellent, let alone the content!!
Wow, incredible blog layout! How lengthy have you ever been blogging for? you make running a blog look easy. The overall glance of your site is fantastic, as well as the content material!!
You really make it seem so easy with your presentation but I find this topic to be actually something that I think I would never understand. It seems too complex and very broad for me. I’m looking forward for your next post, I will try to get the hang of it!