Dinner Menu at Pei Modern inside the Four Seasons Hotel, Sydney.
A really contemporary restaurant inside the lobby of the Four Seasons hotel, just a 2 minute walk from Circular Quay.
My barramundi main was very nicely cooked and the cabbage was beautiful, no doubt … for the first two bites but it was incredibly buttery and heavy and was hard to finish by the end without feeling a bit sick.
We have to give Pei Modern a clap for the best brussel sprouts in Sydney. These were charred, a little bit bitter and sprinkled with crumbly, salty feta.
ON TO DESSERT
Dehydrated Chocolate Mousse – When I first saw this on the menu, what I received on my plate was not what I expected. In hindsight, they described it accurately. What do you get when you dehydrate a chocolate mousse? Basically a chocolate biscuit! Together with the cream and kumquats, this was a nice lighter way to enjoy chocolate at the end of a meal.
Pumpkin Pie – I’ve never had a pumpkin pie before but this was sooooooo nice. It was smooth and dense (maybe too much for dessert if you were already full from mains and entrees), with crunchy brittle pieces and a refreshing quenelle of ice-cream.
Overall, the service was great, as was the environment of the restaurant. The menu changes seasonally but has a similar style throughout, incorporating unusual combinations and spins on classic ingredients.