Pei Modern, The Rocks

on Mar 6, 2015 in Modern Australian

Pei Modern, The Rocks

Two weeks ago I had the pleasure of visiting Pei Modern in the Four Seasons Hotel Sydney to check out their full a la carte menu. My last visit to check out their Eat Pei Quick menu during lunch showed a lot of promise and this visit has now cemented my view that the restaurant is simply excellent.

Burrata, fig, kohlrabi

This was probably my pick for best entree of the night simply because I absolutely love burrata cheese. The kohlrabi is a type of turnip but the taste and texture reminds me of radish, very enjoyable with the cheese.

Yellowfin tuna, watermelon and ginger

I have to admit I would never have considered watermelon with tuna but it was good to find that they complement each other quite well. The sweetness of the watermelon and the nice taste and texture of tuna is a dangerously addictive combination of ingredients.

Padron Peppers

Padron peppers are great, we were warned that some of them may be spicy but out of this lot not a single one was spicy – they were all just delicious and covered in wakame salt. In fact I don’t think I’ve ever run into a hot padron pepper before so maybe it’s just a myth 🙂

La Luna goat cheese custard, asparagus

Is it a coincidence that my second favourite entree also happens to have cheese? I think not. I’m not normally a fan of asparagus but the way it’s grilled here and served wtih goats cheese I found to be really enjoyable.

Ricotta dumplings, zucchini flowers, lazy man’s pesto

My dinner guest was a vegetarian and it’s good to know that the restaurant has a good selection of dishes for vegetarians – she was certainly happy with all the dishes available. I tried one of the ricotta dumplings in this dish and it was both delicious and extremely fluffy.

250g Wagyu 7+ tri-tip steak

If there was ever to be a perfect steak, this might be very close to being it. Amazingly tender wagyu steak served with a whole bullhorn capsicum, a sprinkle of greens and what I believe is a harissa paste on the side.

Meringue, white chocolate ganache, blueberries

The best part of this particular dish would have to be the white chocolate ganache which is served just a little bit chilled and goes well with the very light meringue.

Sorrel sorbet, honeycomb

After trying the sorrel ice cream at Dragoncello I was curious about how a sorrel sorbet would turn out. I have to admit the ice cream has a nicer texture but the taste in this sorbet was more pronounced. I’d like to see Pei Modern come up with a creamier ice cream version because I think it would be amazing.

Spiced doughnuts, chocolate, whey butterscotch

If I had to pick a favourite dessert this would probably be it. The warm doughnuts were covered in cinnamon and oozing with lots of melted chocolate, there’s not much else I would want in this dish.

Once again I have to note that the bread and butter was amazing, it sounds like a minor note but there’s just something about that butter which is a house culture! The menu also comes with a great wine selection, I left that aspect of the meal to my guest as I’m by no means a wine aficionado.

I already had great expectations from the Eat Pei Quick menu which showed me the service and quality of food was good but I now I know it’s great overall. I’ll definitely be back to visit because the restaurant is right next door to my office and is perfect for a business lunch or even a fancy team dinner.

Mr C dined as a guest of Pei Modern and the Four Seasons Hotel Sydney.
All views and opinions expressed in this post are my own.

Pei Modern on Urbanspoon


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