The most visited and recommended restaurant this year has got to be Hubert. Based on social media praises and great reviews, it seems like they are not far off from being crowned "best Sydney restaurant" in 2016.
I paid them a visit a couple of months ago. From the stairs leading down to the restaurant and upon entering the restaurant and bar premises, two things came to mind: grand and magical. The space and fit out is like a bar/club/restaurant straight out of a 1920s Paris period piece film setting. Just like what my dining companion Suze said "The fitout of Hubert is like nothing I've seen in Sydney". Head chef Dan Pepperell (ex-10 William St) is behind the food that has received raving reviews from many punters. We went to try their bar menu (see Suze’s blog post of their restaurant menu offerings) because of our mission: to try the Normandy burger.
One of the most popular dishes here is their Malakoff ($14), which is a half sphere shaped fried gruyere with mustard and pickle. We decided to order two of these because it’s that damn good that we didn’t want to share! From the crisped tasty shell down to the melted stretchy innards it was nothing short of amazing. The sharpness of mustard complimented the cheese well.
The steak frites ($28) is a classic steak and fries dish that consists of a beautifully cooked medium rare 200grams grilled Rangers Valley flank with bordelaise butter and French fries. It was phenomenal! It has to be the best steak and fries I’ve had to date. The bordelaise butter with its red wine and bone marrow goodness was perfect for the steak. The generous amount of thin hand cut fries was crunch and perfectly seasoned.
There are many great burgers in Sydney at the moment and Hubert’s Normandy burger ($24 with fries) is one of them. It’s a gourmet cheeseburger with grilled dry aged beef patty, melted gruyere cheese, generous amount of tangy and creamy sauce Hubert in a light brioche bun. It also came with dill pickles on the side. The beef patty was juicy and smoky with a caramelised crust that added extra umami to the burger. The soft light brioche bun used for the burger was the perfect vessel. The whole burger handled well too.
You can also order desserts at the bar area.
The crème caramel ($18) was good and flawless in technique but didn’t quite get there for me. I liked the bitter caramel and how smooth the egg custard was, but I would have preferred if the custard was a little bit sweeter. That way, you would get a nice contrast between the egg custard and caramel.
The melon en surprise ($22) was amazing and refreshing! I forgot take a photo of its innards but underneath the top layer of coconut sorbet you’ll find balls of Santa Claus melon, which has a similar taste to honeydew with pieces of sorrel jelly and finger lime. You need to order this when in Hubert.
Believe the hype! Restaurant Hubert is as great as everyone says it is. I will definitely be back for a sit down session at their restaurant area.
15 Bligh Street
Sydney NSW 2000
Monday to Saturday 5pm-1am.