Satiate, one of Australia’s few degustation only restaurants, has received its first Hat from the Sydney Morning Herald Good Food Guide. The Awards, which were held in Sydney on Monday September 7, recognise Australia’s leading restaurants.
It could be easy to assume that a degustation only restaurant in a small regional town such as Bangalow (behind Byron Bay) would be too adventurous an undertaking, particularly given the young age of the proprietors.
Yet the opposite is true. Not only is Tetsuya trained Shannon Debreceny’s food predominantly local and organic, it is moderately priced. At $65.00 a head for five courses plus an optional $45.00 for matching wines, the Satiate experience is both accessible and sustainable.
Debreceny, 30, and partner Seana Ryan, 28, have earned a devoted following among locals, foodies, holiday makers and international celebrities during Satiate’s three first years. Their downstairs a la carte café ‘Ate’ opened in 2004. The overwhelming popularity of Shannon’s Friday and Saturday night intimate degustation dinners led them to refurbish the upstairs of the grand historic building in 2006 and launch Satiate, a showcase for Shannon’s culinary genius. With its high ceilings, private dining rooms, balconies overlooking the charming town of Bangalow and artworks produced by the couples’ family and friends, Satiate abounds with creativity and sophistication.
Shannon’s European inspired cuisine delivers refreshing new techniques. Each dish is a creation of beauty, a combination of rare ingredients and the freshest local produce. Bangalow Sweet Pork always features alongside Eastern king prawns in some form, all fish is line caught between Tweed Heads and Ballina, mostly off Cape Byron and Bangalow Cheese Company provides all the restaurant’s cheeses. There are two menu options – standard and vegetarian, with the menu changing regularly.
Satiate’s extensive and reasonably priced wine list lives up to Shannon’s food, receiving two wine glasses (Highly Recommended Award) from Gourmet Traveller Wine 2009.
“Degustation gives people the chance to experience more flavours, as opposed to just having one meal or an entree and main” outlined Shannon Debreceny. “The whole experience is more rewarding and you get to sample foods that you may not necessarily have chosen. It is a selection of the chef’s best dishes”.
Satiate joins Pacific Dining Room in Byron Bay, Bamboo at Casuarina, No. 2 Oak Street in Bellingen and Fins at Salt as the North Coast’s hatted restaurants.
Exquisite service, the finest cutlery and linen, a serious wine list and innovative European inspired cuisine. Satiate blends the best of yesterday and tomorrow. Open for dinner from 6:30pm. Bookings 02 6687 1010. www.ate.net.au