LBV ~ Le Bon Vivant

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    • Abla’s (13.5/20)
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    • Bird Cow Fish (15.5/20) – Closed
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      • Previous Review (16/20)
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    • Yayoi (14/20)*
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    • Artisan Wine Storage Launch*
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  • Wine (Tasting Notes)
    • Cargo Road Sauvignon Blanc
      • 2008 Vintage
    • Chateau Canon, 1er grand cru classe, St-Emilion
      • 1966 Vintage
    • Chateau Certan-Giruad, Pomerol
      • 1982 Vintage
    • Chateau Chasse-Spleen, Cru Bourgeois, Moulis
      • 1982 Vintage
    • Chateau Figeac, 1er grand cru classe, St Emilion
      • 1970 Vintage
    • Chateau Latour-a-Pomerol, Pomerol
      • 1983 Vintage
    • Chateau Reynella Cabernet Sauvignon
      • 1967 Vintage
    • Chateau Reynella Vintage Reserve Claret
      • 1972 Vintage
    • Chateau Tahbilk Cabernet
      • 1969 Vintage
    • Hugel et Fils, Reserve Personelle Jubilee Riesling, Riquewihr
      • 1990 Vintage
    • KWV Cabernet Sauvignon, South Africa
      • 1979 Vintage
    • Joseph Drouhin, Batard-Montrachet
      • 1996 Vintage
    • Louis Jadot, Bonnes Mares
      • 1966 Vintage
    • Moet et Chandon, Cuvee Dom Perignon Brut
      • 1971 Vintage
      • 1973 Vintage
    • Peel Estate Zinfandel
      • 1984 Vintage
    • Penfolds Bin 60a
      • 1962 Vintage
    • Penfolds Bin 868 Sauternes
      • 1967 Vintage
    • Pipers Brook Vineyard Estate Riesling, Northern Tasmania
      • 1980 Vintage
    • Pulpit Rock Pinot Noir, Southern Highlands
      • 2003 Vintage
    • R.L Buller & Sons Museum Release Calliope Rare Liquer Tokay, Rutherglen
      • Non Vintage
    • Reine Pedauque, Nuits-St-Georges
      • 1937 Vintage
    • Schloss Eltz Rauenthaler Steinmacher Riesling-Kabinett, Rheingau
      • 1976 Vintage
    • Stoneyfell Private Bin 47 Claret
      • 1967 Vintage
    • Taltarni Clover Hill Vintage Brut, Northern Tasmania
      • 1994 Vintage
    • Weber KG. Trier, Wehlener Sonnenuhr Riesling-Auslese, MSR
      • 1976 Vintage
    • Wynns Coonawarra Estate Cabernet Sauvignon
      • 1954 Vintage
    • Wynns Coonawarra Estate John Riddoch Cabernet Sauvignon
      • 1982 Vintage
    • Wynns Michael Shiraz
      • 1994 Vintage

Chateau Certan-Giruad, Pomerol

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LBV's 2017 Awards (sponsorship welcome)December 15th, 2017
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Restaurant Reviews

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LBV Interviews

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Tasting Notes

Featured Producer

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October 2016 Dish of the month

Coal grilled Burrawong Gaian Pekin duck breast at Bishop Sessa

September 2016 Dish of the month

Hand picked crab salad at O Bar and Dining

August 2016 Dish of the month

Confit Duck Leg, parsnip, cherries, pistachio at Otto

July 2016 Dish of the month

Melanda Park free range oven roasted suckling pig at Pilu at Freshwater

June 2016 Dish of the month

Pumpkin & mascarpone tortellini at eightysix

May 2016 Dish of the month

Wagyu heart tartare Pork belly, cuttlefish, sweet corn, kimchi butter & radish cress at Aubergine

April 2016 Dish of the month

Sesame Roasted Broccolini, Fried Summer Squash, Roasted Baby Onion, Dashi Braised Carrot, Buckwheat Custard, Sake Lees Vinegar Dressing at Ume

March 2016 Dish of the month

Scallop Soufflé at Regatta

February 2016 Dish of the month

Marron, young coconut, koji butter at momofuku seiōbo

January 2016 Dish of the month

Scallop. White Bean. Chorizo at Berowra Waters Inn

December 2015 Dish of the month

Homemade orecchiette w Italian sausage & broccoli drizzled w EVOO at DaVinci's

LBV’s Featured Dishes

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November 2015 Dish of the Month

Crispy Skin (Burrawong Gaian) Duck at Billy Kwong

October 2015 Dish of the Month

Squid ink spaghettini w chilli & orange at Fix St James

September 2015 Dish of the Month

White miso-glazed ruby tuna w robata-charred asparagus, Japanese turnips, lemon and quinoa at O Bar and Dining

August 2015 Dish of the Month

Braised pork jowl w lemon balm, caramelised parsnip & fennel salad at ONE6EIGHT

July 2015 Dish of the Month

Cuttlefish Ravioli at Raita Noda

Q & A with Chef Roy McVeigh (Dragoncello)

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June 2015 Dish of the Month

Ravioli w gruyere & porcini butter at LuMi Bar & Dining

May 2015 Dish of the Month

Smoked Eel w Parmesan Gnocchi & Pumpkin at Marque

April 2015 Dish of the Month

Pan fired Coffin Bay Red Mullet, Ink, Spelt, Chorizo & Squid at The Boathouse on Blackwattle Bay

Interview with Miguel Cuevas (Flavours of Spain)

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March 2015 Dish of the Month

Blood macaron, quince & Stilton, A "Tail" of Two Chefs, O Bar and Dining

Interview with Ali Bahmad (Sydney Cove Oyster Bar)

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February 2015 Dish of the Month

Confit leg & roasted breast of Tinder Creek duck, braised red cabbage, caramelised apple & green pepper sauce at Booth Street Bistro

Interview with Dr. William Lumsden (Glenmorangie) and Franz Scheurer

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Interview with Phil Whitmarsh

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January 2015 Dish of the Month

Raw tuna w avocado, apple & pork skin at Fix St James

December 2014 Dish of the Month

Crispy skin barramundi w cauliflower puree, buerre noisette & vadouvan spice at Dragoncello

November 2014 Dish of the Month

Glacier 51 Patagonian Toothfish w peas, confit onion, speck, chicken jus & béarnaise at Guillaume

Interview with Martin Benn & Vicki Wild (Sepia)

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October 2014 Dish of the Month

Sterling caviar w soft poached egg, crispy potato & allemande sauce at Rockpool

LBV Interview with Angelo Sosa

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LBV Interview with Bill Granger

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Latest Tasting Note

1979 KWV Cabernet Sauvignon

LBV Interview with XOCOLATL (Chocolate Brokers)

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LBV Interview with Illawarra Prime Alpaca

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Sepia Book Launch

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LBV Interview with Rowie Dillon (Rowie’s Cakes)

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LBV Interview with Liam Crawley (Dinner with Liam)

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LBV Interview with Beth McMillan (Burrawong Gaian)

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LBV Interview with Jeremy Bentley (The Devonshire)

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LBV Interview with Dylan Carter

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LBV Interview with Adam Moore

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LBV Interview with Rhys Ward (Sydney Cove Oyster Bar)

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LBV Interview with Duff Goldman (Charm City Cakes)

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LBV Interview with Chef Paul Cooper (Bishop Sessa)

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LBV Interview with Eric Lanlard (Cake Boy)

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This is a foodblog; where all opinions expressed herein are my own personal opinions. While every caution has been taken to provide my readers with the most accurate information and honest analysis, please use your discretion before taking any decisions based on the information in this blog.

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