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Restaurant Balzac Randwick

Matthew Kemp is one of Sydney's finest chefs; he has taken fine dining out of the city and into the suburbs with his renowned Restaurant Balzac. Matt shows off his wonderful skills in the kitchen with his truffle infused fried quails eggs with celeriac puree and ragout of sauted celeriac, asparagus and mushrooms, topped with freshly shaved Margaret River truffles from his entree menu.