What happens when four hungry and greedy people get together for a lazy Sunday lunch?
We eat lots!
It took four of us a long while to decide what to order. And by the way we did order, they ran out of the roast pork shoulder. I could only spy from afar and feel totally envious.
The four of us shared a fried buttermilk chicken roll. It is quite small and will be good to share with 2 (if you must). The chicken is super moist from the buttermilk marinate and coating. It is deep fried to perfection. The bun was nice, light and right softness. The crispy lettuce and thick slice of tomatoes provided the refreshing note to the chicken roll.
By the way, is it just me or does this look more like a burger than roll?
If you wondered how we spilt this burger (I think it’s a burger), both Simon and Mister did an excellent job in dividing it perfectly into quarters. The top bun, chicken, tomato, lettuce and bottom bun were mostly separately quartered. We were given our quarters and could either go deconstructed or reconstructed. Brilliant idea and I have used this method on another burger occasion. Great tip!
Crumbled pig ears with ham hock terrine and a apple sauce. The crumbled pig ears was not chewy but feels like shredded or pulled meat. The ham terrine was very delicate in taste. It was not too salty and both the pig ears and terrine played well on texture. One crispy and other soft. I did wish for more sticky apple sauce.
This is an impressive tongue! The ox tongue is not the easiest to prepare and cook. 4Fourteen does it really well here. The tongue was tender but not mushy. It had a slight char taste and love the simplicity of it all. I was expecting a little more from the crumbed bone marrow. It tasted more of the battered than the marrow. Overall, this is still a really nice dish. The bone marrow may seem a little out of place here.
I love the beef brisket. There was no need for a knife. It was easily pulled apart with a fork or fingers if you are having this all by yourself. Super tender. Super beef flavour. It did have a rather strong Asian flavour. We thought it had star anise and can’t remember the other spice that was picked up. I must remember to take notes next time. Been so slack!
The beef brisket is served with fried bread (more please), beautiful and still slightly crunchy carrots and scattered radish and fresh herbs. The sauce is seriously good. I used my fingers……
If I turn vegetarian, then I must have this dish every day. It’s the 3 hour celeraic cooked 3 ways. Another must order dish from 4Fourteen. Roasted celeraic, celeraic super mash and wafer thin celeraic. It is hard to explain how wonderous this dish is. The mash is super smooth and of course, laden with butter. Each celeraic component is distinctive but then when eaten together, it tastes different again. A very earthy, honest dish.
The suckling pig is an amazing showcase of pork ribs, loin, belly and crackling of course! If you need to order one main, then this is it. The pork is perfectly cooked. And the chicharrón is always amazing to indulge once in a while. The red cabbage was perfect in toning down this fatty dish. The dish comes with calcannon as a side dish. The mash potato is super creamy and buttery. My first experience with the dish was not spectacular but they have certainly nailed the flavour and given it the X factor.
The final mains was a fish and citrus stew. This is definitely a sharing dish. The portion is quite generous with loads of seafood goodness in one pot. If you need your fish filleted and boneless, then this is not for you. I love that the whole fish is served and along side mussels, clams, potatoes and broccolini. The broth was naturally sweet and heavy with saffron. I was picking into the pot all the time. However, Simon had the best of the lot. I wish I took a photo of his mini pot of fish stew.
Mister and I was pretty stuffed and so instead of 4 desserts, we had 3 instead. The pear tarte tartin takes about 20mins to cook. I did have high expectation and was slightly disappointed when the pear was undercooked. I was expecting the pear to be easy to cut with a spoon but it was not so. It need more poaching time or more time in the oven. However, the pastry, twirl and the Jersey milk ice cream was amazing. I will still recommend this dish. Flavour city!
I shall attempt to bake this soon!
The malt sundae takes sundae to another level. The chocolate and nutty brownie is amazing. It was chocolatey, nutty and super rich. The malt ice cream is not sickening sweet and is so good. It is one of those sundae that one finds a quiet corner and enjoy it till the very last drop. I have to try and make it at home. Or just pop over when I feel the urge to be naughty.
The Bounty is the bomb. The balls are chocolate ganache and then layered next to chocolate and coconut mousse. The shaved coconut and twirl adds texture. Every mouthful is as luxurious as the last.
I was completely stuff but look who is still going and on the verge of licking the bounty plate? I am sure that everyone enjoyed the meal thoroughly. 4Fourteen is my current favourite place to hang out in Surry Hills. The dishes are designed to be shared and the portion sizes are reasonably good. Best of all, the desserts are to die for. I miss Cumulus in Melbourne but now I have 4Fourteen in my hood. Yes, I am a lucky girl.
Well done Colin Fassnidge! You have done it again.