Special Event 2010

Come enjoy this one time only opportunity where Chef Haru lets his imagination run wild and turns the day around offering a breakfast menu at dinner time. Haru has prepared a stunningly unique 7 course degustation menu that will have you wondering if you are dining at sunrise or sunset.

Sample the night’s unique menu below;

Marinade homemade smoked salmon with roast tomato
Australian Black Truffle ‘Sunny side up egg’ and Prosciutto
Salmon Caviar with Potato Blilins
Roasted mushroom flan with spinach broth
Seafood sausage with homemade hash brown potato
Pot-au-Feu of Leg Ham & Corned beef
French toast with raisin and Bacon infused ice cream

For booking and enquiries :
When: Tuesday 5th October 2010
Time: 6pm ・9pm
r Cost: $160.00 Per Person (drinks on consumption)
How: T - (02) 9360 3555 F - (02) 9360 3556 E - info@blancharu.com.au



• Red capsicum mousse, asparagus & Iberico Ham with pea puree

•Carrot and Cumin Soup with Coconut infused Cauliflower flan

• Roasted Lobster tail with celery, spicy chilli oil

• Poisson Du Jour

• Marble Score7 Wagyu Beef sirloin with sauce Chasseur

• Caramelized Earl grey Custard tart

This is a degustation menu only available Monday through to Thursday dinner, Friday and Saturday lunch.

For booking and enquiries :
Cost: $65 Per Person
How: T - (02) 9360 3555 F - (02) 9360 3556 E - info@blancharu.com.au



Our offers cannot be used in conjunction with other promotions. Valid to 1st Jul 2010
How : Just mention the 3 course option when booking for lunch.

Special Event in August 2010

To thank you for all the support we have organized a special 6 Course degustation,
Available from Monday through to Thursday dinner, Friday & Saturday Lunch in August Only.

• Pacific Oyster, Tosazu jelly

• Australian Black Truffle with ‘sunny side up’ egg

• Foie Gras “Chawanmushi” with dashi broth

• Poisson Du Jour

• Lamb Ragout, Parsnip mash, ‘hatcho miso’ sauce

• Chocolate Fondant, Vanilla ice cream

This is a degustation menu designed to be enjoyed by the entire table. Taking Chef Haru to his fine dining roots but with a relaxed bistro feel.

For booking and enquiries :
Cost: $65 Per Person
How: T - (02) 9360 3555 F - (02) 9360 3556 E - info@blancharu.com.au

Tuesday 27th of July 2010

We are pleased to invite you to our next exciting BlancHaru Wine Dinner!

Owners of Two Degrees, Richard and Di Somerville will be the host for the evening as they take you through the wines from Two Degrees along with a selection of other wines from Central Otago all matched to a superb 5 Course meal by Chef Haru.

• Crab Tart with Tarragon infused tomato sauce 2009 Hawkshead Pinot Gris

• Salmon Cannelloni with parsley sauce 2009 Coal Pit Sauvignon Blanc

• Twice cooked Duck breast with miso glaze, braised raddish 2008 Two Degrees Pinot Noir

• NZ Red Venison with Sauteed spinach, Rasberry Coulis 2006 Judge Rock Pinot Noir

• Vanilla Pannacotta with Two Degrees Rose jelly, strawberry jus 2009 Two Degrees Pinot Rose

When: Tuesday 27th of July 2010
Where: Blancharu Restaurant ・Shop 1/21 Elizabeth Bay Rd, Elizabeth Bay
r Time: 6:30 to 6:45pm Start.
Cost: $102.00 Per Person (all inclusive)
How: T - (02) 9360 3555 F - (02) 9360 3556 E - info@blancharu.com.au

»Saturday 6 & Sunday 7 June 2010

Enjoy a six course degustation menu with matching wines. The menu is the creation of the Iron Chefs, in collaboration with acclaimed local chefs;

• Harunobu Inukai, Blancharu
• Hideki Okazaki, Rise
• Gary Johnson, Hilton Sydney
• Saeko Nemoto, Ten

When : 6 & 7 June 2010 18:00 - 22:00
Where : Hilton Sydney Grand Ballroom
Shop 1/21 Elizabeth Bay Rd, Elizabeth Bay
Cost : A$ 385.00 per person
http://www.ironchefevent.com.au/

»Sunday 19 May 2010

This is a rare opportunity to look at several vintages of the same wine from this boutique wine producer. There are only 170 cases produced per year & Col has dug deep into the cellar to find these wines for this special dinner. Owners & winemakers Colin & Fi will be your hosts for the evening as they take you through 5 vintages of “The Stranger” along with a selection of their other wines all matched to a superb 5 course meal by chef Haru.

• Ocean Trout Gravlax with Wakame & Cucumber salad
2009 Flaxman Riesling, Eden Valley

• Foie gras ‘Chawanmushi’ with Dashi Broth
2004 ・2005 Flaxman ‘The Stranger’ Shiraz, Cabernet, Barossa Valley

< • Spiced Duck & root vegetable salad, red wine vinaigrette
2006 ・2007 Flaxman ‘The Stranger’ Shiraz, Cabernet, Barossa Valley

< • Roasted Angus Beef Fillet with sauce Chasseur
2008 Flaxman ‘The Stranger’ Shiraz, Cabernet, Barossa Valley

• Traditional Creme Brulee, coffee ice cream
2009 Flaxman ‘The Dessert’ Semillion, Eden Valley

When: Wednesday 19th May 2010
7.00pm for 7.15pm Start
Where: Blancharu Restaurant
Shop 1/21 Elizabeth Bay Rd, Elizabeth Bay
Cost: $100.00 Per Person (all inclusive)
RSVP: info@blancharu.com.au(e-mail) or from our enquiry form

»Sunday 11 May 2010

Chef Haru heads to the NSW Hilltops wine region with Dr Brian Freeman winemaker and founder of the inspired and deliciously different FREEMAN wine portfolio ・a collection of award-winning Northern-Italian inspired wines matched with Haru’s superb 5-course degustation menu.

b - Terrine de Campagne, apple puree and toasted walnut bread 2009 Freeman ‘Rondo’ Rose
- Salt Cod croquette with tomato coulis 2008 Freeman ‘Fortuna’ Pinot Gris Blend
- Scallop & Scampi Gratin 2006 Freeman ‘Fortuna’ Pinot Gris Blend
- New Zealand Red Venison, red cabbage, poivre sauce 2005 Freeman ‘Secco’ Rondinella Corvina
- Choc Fondant with Vanilla Ice-cream NV Freeman ‘Dolcino’

When : Tuesday 11th May 2010 6.30pm for 6.45pm Start
Where : Blancharu Restaurant
Shop 1/21 Elizabeth Bay Rd, Elizabeth Bay Cost : $120.00 Per Person (all inclusive)
RSVP: info@blancharu.com.au(e-mail) or from our enquiry form

»Sunday 9 May 2010

- Sauteed mushrooms, chestnuts & sweet potato with ‘Sunny Side up’ egg Salmon Sushi plate (Fresh, Grilled & Roll)
- Ocean Trout Gravlax with Wakame & Cucumber salad white Clams “Sakamushi” style
- Tempura Prawns & Calamari skewers, Bisque dressing
- Foie gras ‘Chawanmushi’ with Dashi broth
- Alaskan king crab two ways (Sumiso Salad & Roasted crab legs)
- Soup du jour
- Handmade Kishimen noodles & beef ragu
- Porcini mushroom risotto with roasted quail
- Poisson du jour
- King Crab pasta with tomato sauce
- Handmade Scallop Ravioli with Sauce Rose
- Twice cooked duck breast, roasted pears & parsnip
- Braised pork belly, pomme puree and sugar snap peas
- Roasted Angus Beef Fillet with sauce Chasseur
- Traditional Creme Brulee, coffee ice cream
- Coconut Souffle, Pineapple & Kaffir lime sorbet
- Chocolate & Almond Tart, Chocolate ice cream
- Apple tarte fine, Vanilla ice cream
Lunch : @$50pp
Dinner : @$65pp
Shop 1/21 Elizabeth Bay Rd, Elizabeth Bay
Hours of Operation : Sunday 9th May, Lunch : 12pm to 3pm, Dinner : 6pm to 10pm
NO BYO

»Sunday 11 April 2010, 5・pm

1

Artist Junko Go has been winning over art lovers and collectors with her exquisite yet understated style. Her works are full of subtle contrasts and echo the re］ed visual a esthetic of her native Japan. Her ethereal mixed media works and Haru’s elegant French Japanese cuisine will combine to create an atmosphere of sensory indulgence.

b
Harrison Galleries thank Haru for his generosity in hosting this event. Junko Go is represented by Harrison Galleries & is exhibiting 9 April ・6 May.

Tue ・Fri 10am-6pm Sat 10am-5pm 294 Glenmore Rd Paddington Ph 9380 7100 harrisongalleries.com.aua

»Tuesday 30 March, 2010 (SOLD), Wednesday 31 March, 2010 (SOLD)

- Scampi in brik pastry, shiso leaf
- Wagyu beef tartar, tosazu jelly and green beans
- Foie gras ‘chawanmushi’with carrot and crab
- Bar cod with dashi-infused Japanese vegetables
- Twice-cooked Duck breast with miso glaze
- Anmitsu, green tea ice-cream a la blancharu

Dishes accompanied by specially selected Kirin beer, Tsuki-no-Katsura & Hakushika sake and Cassegrain wine.

»Sunday 28 February 2010

- Owner/Chef Blancharu Restaurant, Awarded One Hat in the SMH Good Food Guide 2010
- Head Chef Galileo Restaurant, The Observatory Hotel, Awarded One Hat
in the SMH Good Food Guide 2010 - Owner/Chef, Japaz Restaurant
- Owner/Chef, Rise Restaurant
- Head Chef Prime, Restaurant


- Restaurant Manager, Blancharu Restaurant


・Owner /Chef, Bilsons Restaturant & Number One Winebar