Coming from a different part of Sydney, whenever I’m in the northern hood I’ve always ended up eating something with rice in it. Thankfully Eat Street Chatswood have a hidden gem which beautifully presents Australian modern cuisine that is great for entertaining guests, family and work colleagues, over impressive food at a reasonable affordable price.

Luckily, I stumbled along this place not because I read about it, but because I was referred here which then made me come back for a second time round with people whom I wanted to share the edible love with (unfortunately my camera and I were on a holiday so I didn’t bring it for the second time round).

The great thing about Rocket Restaurant is that they’ve filled the gap of catering for others who want to have a casual relaxed dinner with exquisite produce without having to drive or catch a train to the city. After reading old 2009 & 2008 entries on urbanspoon / eatability, its time for a 2010 review with Chef Wayne Rowe to see what everyone was on about.

Terrine of kangaroo loin with chicken liver and beetroot & fig chutney

Pâté lovers this is for you. When dining here, I noticed majority of the diners chose this as their entree and many of these were flying out of the kitchen.

This isn’t like any other pate I’ve tried before. In fact I love it how there are soft tender chunks of Kangaroo meat throughout the dish. I absolutely loved the beetroot and fig chutney and its texture. I loved it soo much that trying not to scoop too much was hard as it was soo good when combined. Now I understand why this is a popular choice.

Crispy skin confit duck with orange pancake, muscatels, walnuts, caramel and citrus dressing

The first time I came to rocket I immediately fell in love with this dish. I admit the reason why i came back here again with guests is because I wanted this dish again because it was soooo delicious. Constant moans of delight from us girls at the table signified that this truly sent us to heaven.

The duck was tender cooked to perfection and the orange pancake worked incredibly well with the duck. Seriously this is an amazing dish and my ultimate favourite!!!!

Slow roasted kurobuta pork neck with seared scallops, braised cabbage in a white balsamic glaze

Generous portion of pork neck which was soft and tender with gigantic scallops. It was pure meat no fatty bits and was exactly the same on the second night we dined here again.  The braised cabbage reminded me of sauerkraut because of the balsamic glaze which gave it lovely kick. Definitely my favourite out of the mains.!

Slow cooked duck breast with almond crusted potato, wild berry relish and sauce soubise

Unfortunately I didn’t get the chance to try any of this but it was definitely another favourite main which was flying out the kitchen!

Chocolate Marquise with spiced cherry compote

First spoon I took was a complete silence then a moan of joy HAHAH!. It was sooo good its one of those chocolate desserts you refuse to share with anyone. I loved it so much which was one of the reasons why I needed to come back with others to share my chocolaty joy.

Looking around the room everyone pretty much ordered this as their dessert including our table. This dessert is way too good to say no to.

Mango and raspberry parfait with lemon vacherin and strawberry soupier

In summer I always have a soft spot for parfait especially when I’m on a tropical island soaking up some sun. Perfect dessert for summer which highlights the deliciousness of mango.

Lemon vacherin (creamy cows-milk cheese) was beautifully integrated into a light, smooth, silky and creamy ice-cream which worked wonderfully well with the summery parfait and the strawberry soupier.

Petite Fours – Lolly tray

To end the meal, Lolly trays are the perfect way to close a food chapter and to reminisce about how great the food was!

Because I didn’t bring my camera on the second time round, you do get amuse bouche to start off and little refreshes between meal. My second visit we ordered other dishes which were great such as:

1. Marinated W.A sardines, roasted capsicum geilled eggplant, lemon
2. Pan roasted jewfish with braised fennel prawn & tomato dressing
3. Char grilled tasmanian scotch fillet with potato puree & Flat beans borderlaise sauce
4. Roasted chat potatoes with confit garlic
5. Steamed greens

Rocket Restaurant
Lower North Shore
5 Railway St
Chatswood, 2067
P: (02) 9411 8233
W: rocketrestaurant.com.au

[like]