Buzo is one of Sydney’s top Italian restaurants that has recently reopened in late 2015 after its couple of years closure. This time with a new head chef (Jason Dean, formerly of Bentley) and a delightful Sunday lunch.
The Buzo bar, ground floor
BUZO brings Modern European and Italian inspired dishes, utilising seasonal produce. With an impressive winter a la carte menu, bar menu and numerous types of wine available, you can also let Jason and his team decide for you with the Evolution Menu.
2013 Cogno Moscato d’Asti $12/glass ($60/bottle)
A new Evolution Menu showcases the development of BUZO’s food style into Modern European cuisine Tuesday special $60pp (usually $75pp).
Pickled Red Cabbage Crackers, Buzo Cozmo $20
The six-course feast starts with Pickled Red Cabbage Crackers served in a bowl of smooth dipping parmesan custard, and a plate of bread and butter. At that time we decided to go with some sweet drinks so we have ordered a cocktail and a dessert wine.
Fish fingers (included in the course)
Chicken Liver Parfait $12 (from Bar Menu)
They were so many interesting things to order, so at this point, we decided to mixed the six-course with the bar menu just to try as recommended by the Buzo team. Above is a photo of the beautiful chicken liver parfait, fig & walnut chutney on grilled bread. Yes! it was as delicious as it looked, especially with the freeze dried raspberry on top.
Scallop carpaccio, pickled baby corn, cured cucumber & dill (included in the course)
What a delightfully light and fresh dish. The flavours were and textures were all went perfectly together. I particularly enjoyed the crunch of the baby corn together with the silkiness of the buttery scallop meat.
Cauliflower cheese, pickled mushroom , jobs tear risotto $30 (from Winter Menu)
The Jobs Tear Risotto is one of the stand out dishes. You are allowed to pour the hot mushroom broth and mix up the ingredients. The flavours are the perfect combination of sweet, sour and salty.
Cured wagyu tartare, roasted kale, sweet onion, radish & mustard (included in the course)
The slightly bitter cured-wagyu-tartare is hidden under the salted crispy kale and young radish. The tender meat and seeded mustard added a nice pop. The kale acts like a chip to scoop up each delicious morsel.
Confit kingfish, Jerusalem artichoke crispy cabbage & edamame (included in the course)
This dish is my favourite at Buzo. Actually, it is the best Kingfish dish I have had in awhile! The flavours mostly come from the beans and cabbages. But the overall texture when eating them all together is very pleasing to the mouth.
Fennel glazed beef, black lentils, madeira & charred green onion $36 (from Winter Menu)
Wow what a dish! The beef was super juicy and cut like butter. The black lentils added a pleasant bite to the mix, while the fennel brought it’s bold aromatics to the mix. all in all a solid dish.
Malt banana parfait, coconut yoghurt, white choc & blueberry (included in the course)
Get a load of this! The perfect circular parfaits! These were so luscious and smooth I had to thank the heavens there were two. The extra muesli crunch added nice definition to the dish.
Warm almond & apple cake, lemon, spiced mascarpone ice cream $15 (from Bar Menu)
I do love a cakey dessert! The soft fluffy little sandwich was sensational with the added fruity gems and creamy zesty mascarpone ice cream. More please!
Cheese by piece, lavosh & red seedless grapes $12 (from Bar Menu)
Surprisingly, they also have various dessert that is all better than expected, and quality coffee beans too!
Rosemary Marshmallow (complimentary gift)
These weird and wonderful marshmallow treats were an out of this world experience. Uniquely delicious, these are a real testament to the ingenuity and creativity of the Buzo team.
The adoption of European/ Mediterranean style cooking, involving lots of grilling, roasting, olive oil, garlic and fresh herbs is probably the most obvious characteristic of Modern European food, and yes, Buzo. Every single dish here is very impressive and unique from other restaurants in Sydney (in a good way).
I can only say it is worth every cent.
3 Jersey Rd,
Woollahra NSW 2025