Boy oh boy was such a gem of a find on this trip. We went to Hunter Valley for the weekend with every intention of keeping it casual. So casual we never bothered to make reservations to any of the good restaurants to eat at. Right in the peak of wedding season, this was by no means a rookie mistake. Muse, our first place of choice had been booked out by a Lucky couple for their wedding.
They were really gracious though and suggested Boy-oh- boy to us. And with nothing more to go by but the recommendation from Muse's staff and the knowledge that it is French casual dining, we set off to Tempus Two where we were in for a treat.
|Stuffed Zucchini Flowers with truffle and goat cheese mousse salad of asparagus|
A daily menu meant that the selection was kept small, simple, and guaranteed freshness. We shared entrees, and had chosen well with the Zucchini flowers and its light stuffings.
|63 degree poached eggs sautéed mushrooms watercress and roquette emulsion|
I have tried a few times to make a slow cooked egg and you know, I should really leave it to the experts. I never could make my egg turn out like the one that was in this soup. It was just gorgeous and when the yolk was mixed into the emulsion, it gave it that yummy creamy flavor and complemented the woodiness of the mushrooms perfectly.
|Milly Hill lamb with beetroot & strawberry puree|
The boys who had this couldn't stop raving about it. The purée he says is the perfect combination for the tender cutlets. Everything was moist, flavorsome and so unforgettable especially when paired with Tempus Two's GSM.
|Wagyu rump with red wine jus & potato foam|
The star if this dish was the delicious potato foam it came with. It was like light, fluffy mash. Full of the flavor of potato but so light you almost doubt you had taken a mouthful.
|Boy o boy surf n turf|
Marrow, Speck, Scallops and prawns was not your typical kind of Surf and turf. To be honest, I've rediscovered my lack of interest in speck. But the sweet marrow when married with the scallops and prawns, made a strangely delicious combination. It is a more delicate version of Surf n Turf and probably the most creative one I'll ever try. I did find the scallops too overcooked, much to my disappointment.
|.Chocolate fondant with yogurt foam and passion fruit sorbet|
But any disappointment is dissipated with this dessert following it. Oozing chocolate centers and a delicious passion fruit sorbet to cut through the bitter sweetness, you could be much happier not sharing this dessert at all, unlike us who reverted back to sharing the course.
|Pineapple and lemon curd ravioli with coconut ice cream|
Fortunately the only other strong contender for attention to the fondant was this delicate ravioli. A refreshing palate cleanser, it was delightful to finish with this dish of tropical flavors.
Boy-oh-boy is now new, but it should very soon become a well known place I think. As long as it continues plating up beautiful and delicate dishes that's jam packed with technique and flavor, no one could resist making this their Hunter Valley haunt.