Uncategorized

Six-Course Tasting Menu at The Carillon

March 25, 2011

The Carillon is located in the AT&T Hotel and Conference Center at the University of Texas Austin. It offers New American Grill featuring familiar food with a sophisticated twist. Opened by Executive Chef Josh Watkins, his unique approach to traditional foods and emphasis on using local, sustainble ingredients has caught the attention of food critics across the state. Austin American Statesman’s respected food critic, Mike Sutter gave the restaurant a well-earned four-star rating, making The Carillon one of the highest rated restaurants in the city.


The meal is accompanied with complimentary garlic bread and butter.
Forget regular garlic bread where the bread is toasted with garlic powder. I’m talking bread with whole cloves toasted right in the restaurant. Don’t believe me? Go check the brick oven.

The butter is garnished with Hawaiian sea salt.

Hamachi Crudo.
Crudo is a Italian technique where raw fish is dressed with olive oil, sea salt, and citris juice.

Hamachi (yellowtail) is a popular Japanese fish used in sushi.


Served with ponzu (Japanese citrus sauce), toasted hazelnuts, currants, and celery leaves.

Miso Marinated Mero.
Mero is a high priced sea bass from Japan. The Carillon adds a Asian flair by marinating it in miso.

Served over a bed of wilted spinach, maitake mushrooms, and gorgeous carrot and ginger reduction.

White Tuna.
Pistachio crusted white tuna. Served over a fresh blueberry sauce. The pistachio adds a nice nuttiness to the fresh tuna and then blueberry adds a it of sweetness.

Comes with a side of sauteed Chanterelle mushrooms. These mushrooms are slightly fruity and perfect in soaking up butter.

Crisp Pork Belly.
Melt-in-your-mouth-tender porky belly with a crispy crust. Topped with asian pear julienne, diablo glaze, and a fried mint leaf.

Fried mint has to be one of my favorite garnishes!

Olive Oil Poached Beef Tenderloin.
Tender slices of poached beef tenderloin. Served with a spread of creamy potato puree and peppercorn sauce.


Topped with frito misto (onion pieces dipped in batter and fried in olive oil).

Vanilla Bread Pudding.
Warm and moist vanilla bread pudding. Comes with freshly made lemoncello gelato.

Wonderful 6 course tasting menu by Chef Josh Watkins and his team. Each dish continued to surprise and impress. The pork belly was made by Chef Andrew (Chef de Cuisine), which was absolutely delicious! All the fish was flew over from Japan. According to server, the fish before you was still swimming in the waters of Japan yesterday. It simplity can’t get any fresher than that.
The Carillon, Chef de Cuisine, Chris Andrews
Chef Andrew (Chef de Cuisine)
The Carillon, AT&T Center, Josh Watkins
The Carillon features a open kitchen where guests can see chefs prepare, cook, and plate their food.
The Carillon is at the top of my list of restaurants to dine at in Austin. Especially the tasting menu because you get to sample a whole array of dishes including appetizer and dessert. Wine pairings are offered as well. Everything is prepared down to the details. Anything from the plating of the food to the cleanliness of the wine glasses. Silverware is changed after each dish.

The Carillon
The University of Texas at Austin
1900 University Ave.
Austin, Texas 78705
http://www.thecarillonrestaurant.com

WRITTEN BY:

Jane Ko is the founder and editor in chef of the food blog, A Taste of Koko. She is a blogger, food photographer, social media ninja, pastry chef, recipe tester, and brand developer. Currently resides in Austin, Texas with her Maltese puppy, Basil.

SHARE THIS POST


Follow on instagram
@atasteofkoko

shares