a’Mews Restaurant

By Franz Scheurer

It’s easy to walk straight past. Blended into the streetscape with its glass front it looks more like a shop than a restaurant. Mind you, the second you open the door there is no mistaking it for what it is: it smells appetising and looks inviting with its polished wooden floors, blond wooden staircase and railings, small tables with double linen and small rooms spread over three levels (and a small courtyard out the back for those balmy summer nights). It all adds up to give this restaurant a rather European feel.

It’s warm and comfortable (though the chairs can make unfortunate noises). The menu is a good read, short and appetizing, the wine list appropriate and the service intelligent, friendly and attentive.

Try the ‘Boudin of Scallop and Trout, Cauliflower Puree and Sweetcorn Ragout’ ($18). The presentation, on a rectangular plate, is outstanding and the dish tastes every bit as good as it looks. Follow with the ‘Braised Veal Cheek with a sauté of Tongue, Sweetbreads and Mushroom’ ($28) for a gelatinous, fall-apart texture and a filling and terrifically savoury dish. A reasonable selection of wines by the glass makes it easy for the lone diner to match wines with each dish, too. You might want to finish with the ‘Dark Chocolate Terrine with White Chocolate Ice Cream’ ($12), dark and dense and then roll home with a smile on your face.

Score: 6.5/10

For more information or bookings:

a’Mews Restaurant

99 Glebe Point Road

Glebe NSW

Tel.: 02 9660 4999