LOCATION
Located in the eastern suburb of Randwick, 15 minutes from the CBD.
DETAILS
In the 5 years since the restaurant opened,Balzac has won many awards including Best French Restaurant for the Restaurant and Catering Association, NSW and Best European Restaurant for the Restaurant and Catering Association, Australia. It has managed to win and maintain Two Chefs Hats.
Whether it be for a romantic dinner for two, a family get together, business meeting or corporate dinner you can be assured Restaurant Balzac will cater to all your needs with attention to detail, care and the flexibility and desire to create unique individual menus.
Crossing the thick sandstone threshold you can leave the real world behind and cocoon yourself in this demure setting. The dining room is simply yet elegantly furnished, with a few tables in the alcove leading to the main dining room, where the majority of diners are seated. Floor staff are polite and well-informed with a relaxed demeanour that puts the diner at ease. The food is the centrepiece and Kemp’s elegant and exquisitely cooked meals are a true marvel.
FOOD & BEVERAGE
The menu changes regularly according to seasonality and availability and only the highest quality produce is used. Alongside their a la carte menu a seven course daily degustation is available every evening, whereby the chef selects some of the dishes from the current a la carte menu and creates a tasting menu. It offers diners a fantastic opportunity to sample more of Kemp’s beautiful menu. Restaurant Balzac also presents a new and exciting nine course seasonal degustation on the last Sunday of every month. Restaurant Balzac can cater to any special dietary requirements if informed in advance. Matthew Kemp is one of our best young chefs. After arriving in Sydney in 1992, he worked with Dietmar Sawyere at ‘The Park Lane Hotel’, then with Liam Tomlin at ‘Brasserie Cassis’. He returned to the United Kingdom in 1996 and worked for Philip Howard at the two Michelin star restaurant ‘The Square’. It was during this time and under the influence of Philip that Kemp really began to understand the ‘why’ and ‘how’ of cookery. With this experience, he returned to Australia and worked at ‘Banc’ as Chef de Cuisine. During his time as Chef de Cuisine the restaurant won every accolade possible from ‘Best New Restaurant’ to ‘Restaurant of the Year’.
In Matthew’s vision for Restaurant Balzac he wanted to create a restaurant his Nan, Mum or his best chef mates to be able to walk into his restaurant and all choose something off the menu without feeling any apprehension.
FUNCTIONS
There is a wonderful function area upstairs, a private and intimate room for family and work-related get-togethers. Husband and wife team Matthew Kemp and Lela Radojkovic bring together all the key elements of a fine dining restaurant at a fraction of the cost.
Personal Statement
TESTIMONIAL RECEIVED 25/4.
I am writing to say a big thank you. it was a fantastic meal, wonderful wines and really, really, excellent service. Our waiter was so lovely as was all your staff. Have raved about your degustation menu to anyone who will listen. The spanner crab tortellini and the pork were our favourites as was the Alsac riesling. Once again, our thanks. charmaine on behalf of the rest of the table
C. Molrich....25/4
