By Net Geek
The Flynn on Bligh St was kind enough to invite The Two Taste Buds along to try their new culinary offerings; a menu by hatted chef Thuong Dang, and an exclusive set of cocktail creations by Luke Reimann. Each dish we had was served with cocktail recommended by the bartender to compliment.
Quiet and sophisticated
The lively Flynn Bar just behind in full swing on a Friday afternoon
Candle lit goodness
Walking in from the street meant edging our way through the lively Friday post-work hustle and bustle. Deeper inside was a quiet and sophisticated dining area flanked with an extensively decked out bar.
Zucchini flowers with a crunch
After perusing the menu, we settled on a pair of entrees to share. The chicken liver parfait and the zucchini blossoms. I am personally a massive fan of zucchini flowers and couldn’t resist them when I saw them on the menu. The fried coating was heavy and crispy whilst the inner cheese concoction oozed out in a light and fluffy manner. Even though it was a gob full of cheese, the flavours remained light and elegant.
Blue Cheese cocktail ingeniously matched to the flowers
The bartender also recommended the Blue Cheese Crystal Head Vodka cocktail to compliment our zucchini flowers. This opening cocktail was the most interesting drink of the night for me; not a drink I would enjoy on its own, but one that was perfectly matched to the dish. The bitter blue cheese notes and vodka were surprisingly entertaining next to the physical cheeses of the entree. I definitely recommend this combo if you’re keen on a unique start to a meal.
A fun combination of flavours!
Following up, the parfait also proved to be a big winner in my mind. The dish was well portioned and left me satisfied yet craving by the end. Combining a thin layer of the parfait on the crisp bread with cornichons and a red grape provided a swirl of savoury, tangy and sweet! A sweeter cocktail complemented this fun dance of flavours well.
A sweeter cocktail to match the parfait. Be sure to ask the bartender for his expert pairing advice!
My delicious tower of lamb
The lamb was my choice of main; I was definitely enticed by the offering of eggplant puree. The thickly sliced lamb was tender and moist as hoped, and the bed of eggplant puree did not disappoint. The rustic pyramid of slices were sided by a delicate cube of potato dauphinoise. The gamey lamb was a great pair with the earthy cocoa aroma of the Rum Chocolate Manhattan.
The strong cocoa vibe of the cocktail matched the lamb perfectly
A beautifully presented fish dish
The final dish was the fish; a beautifully stacked tower of Hiramasa Kingfish, spinach, and julienned apple on a bed of carrot and ginger puree. The helping of kingfish was thick and juicy with a crispy layer of skin to boot. The sweetness of the apple contrasting with the tang of a seed mustard dressing complemented one another well, while a spicy cocktail seemed to match the zesty bed of puree.
The spices of this cocktail paired up well with the carrot and ginger puree of the Kingfish dish
The cocktail and food pairings were definitely the highlight of my meal. They really did add depth to the experience and offered something left of centre. The zucchini flowers paired with the blue cheese vodka cocktail was by far the most intriguing combination of the night. The chef’s new creations surpassed any expectation we had of a bar menu and really does provide a top notch dining experience in a relaxed yet sophisticated bar in the CBD. We’ll definitely be coming back for seconds!
Monday to Friday - 10am till late
(Open for private functions on Saturday and Sunday)
Ph: +61 2 9223 0037
2a Bligh Street,