It’s not just nose-to-tail you know!
Colin Fassnidge at 4 Fourteen was the first person to ever get me to enjoy eating tongue. And the second person to introduce me to a liking of pigs ears and tails. Famous for his nose-to-tail approach, I’ve enjoying many a meal here. Today’s dinner with friends is not a challenge to my offal-o-meter though, just a plan to work our way through the Collective menu.
Iggy’s bread slathered with butter is so moreish, simplistic perfection. Add the small cup of cauliflower and parmesan soup and I’m in comfort food heaven. We’re not sure we need anything else, but of course we’ll have it anyway.
The Albacore tuna with orange and fennel is deliciously marinaded, very high quality raw fish.The little package of bresaola unwraps to reveal the melt-in-the-mouth corned beef and the quince underneath.
After a short interlude to enjoy the first round of plates, the staff are back. Laying down large casseroles of whole lamb shoulder and roast pork, we wonder how we going to eat it all. And of course the Colcannon, smoothly mashed potatoes with cabbage and spring onions, as Irish a dish as you can get. We brace ourselves and get stuck in, slowly working our way through this delicious pile of food until we’ve done it justice (it takes a while and a bit of wine to help).
How many desserts?
Now we really need a digestion break, as there is still dessert to come. In fact two desserts – uh oh! One is a deceptively simple icecream slice, with a crunchy toffee-like wafer on each side and a spoon of dulche de leche on the side.The second is a smash of chocolate, dark and white, soft, hard, powdery and wet, chocolate heaven. Now we’ve all eaten far too much but wouldn’t have wanted to miss any of it.
Best Bits: the lamb shoulder with colcannon is the dish of this day.
Worst Bits: the serving sizes are really too big
Where am I? 4 Fourteen, 414 Bourke St, Surry Hills, NSW 2010, Australia