Cho Cho San is a very popular smallish restaurant in Darlinghurst. (Would recommend booking ahead) It can best be described as Japanese with Australian elements. If you are looking for straight up, classic Japanese or even really good sashimi, this isn't the place to be. Not that their sashimi wasn't good, it just wasn't anything special. If you're looking for a restaurant that's creative and innovative with their Japanese, this could be one to try. The food is fun and light and their banquets are good value. (We had 10 dishes for $80.) There's also an option for a sake pairing, and while I didn't have it, friends that did really enjoyed and found the drinks really complementary to the meal.
Holy Duck! My first experience here wasn't great and I was ready to write it off when a friend told me they had revamped their menu and made some improvements. Went back to give it a try and it did not disappoint.
I will be the first to admit that we may have over-ordered! Despite the party of five we did get a little over excited, and with one vegetarian I was afraid she wouldn't have enough to eat. Boy, was I wrong. All the servings are large, designed to share, and good for feeding the hungry! (I haven't even got a photo of the fried rice or the calamari!)
Roast Beef Short Rib - this was juicy and cooked just right
Holy Duck is at Kensington Street, in Chippendale
On a fine, 38 degree summer day, we decided to make it to the beach after work. As soon as we got there, we encountered gale force winds (it certainly felt that way!) and with sand in our eyes, we had to admit defeat. So we went for drinks instead. On the left, a gin & tonic. On the right, their version of an Aperol Spritz.
Buffalo mozarella with heirloom tomatoes, watermelon, basil and balsamic. I don't really like watermelon, so it was a good thing that I couldn't distinguish them from the tomatoes and just ate it. Very light and refreshing
Pan-fried calamari with chickpeas, cucumber and radish, harissa and lemon. This dish surprised us. I would never think of combining calamari with chickpeas but it kept it fresh and just a bit tangy. The calamari was well cooked too, none of that stringy, chewy business that happens when you overcook it.
The piece de resistance: their Charcuterie Board. I love me a good Charcuterie board, but when the waiter recommended it I didn't think much of it. After all, how hard is it to throw a bunch of meat and cheese on a plate. He was right though, this is the best Charcuterie board I have ever had. Everything on this board was delicious, flavorful and combined well.
Dessert: Chocolate tart with coconut yoghurt. A fantastic ender to what ended up being a great night at the beach, or rather at the nearby
Porch and Parlour, 17-18/110 Ramsgate Ave, North Bondi NSW 2206
The Boathouse on Blackwattle Bay has the advantage of being situated in view of one of the most beautfiul sunsets in Sydney. Unfortunately I do not have a photo of this because I was too busy eating.
Snapper Pie with Smoked Tomato & Mashed Potato
This pie is massive. It's also their crowning glory, their best dish and is highly recommended. In theory, you could probably share it but my friend and I refused and got one each instead. (At this point I recommend you share the entree instead, we didn't do that.) It takes 25 minutes & the waiter presents it to you on a plate after carefully cutting it up and leaving the rest of it for you to consume. The pie is rich and absolutely filling, it settles nicely in your stomach and feels like a comforting weight. (It's probably better to eat this in winter, but hey, it's good no matter when you eat it)
I really enjoyed my meal - though next time I will skip the entree and hit the meal right away so I have room for that fantastic dessert. I also promise to pay more attention to the view, but if the food is so good that you've forgotten about it then I guess they've done their job quite well.
Everyone knows I love meat. There's enough bacon on this page to make a vegan weep. What most people don't know is that I have an appreciation for vegan/vegetarian food - burgers in particular - and I enjoy trying vegetable based meals. While some people scoff at vegans and their determination to eliminate meat from their lives, I respect them for their ability to put up with the crap people give them, and their efforts to make lives better for all living creatures. But enough of that. Let's focus on what turned out to be one of the best burgers I've had in my life.
The Green Lion is an entirely vegan pub that is found on top of the Red Lion in Rozelle. The top half serves vegan, the bottom bit still serves meat, the kitchens and staff are entirely separate. Both places serve drinks. Please note that as of the time I wrote this the Green Lion does cash only. There is an ATM but it does not allow credit withdrawals. Also, I feel the need to point out that there is a fake (but very realistic) stuffed lion on the premises. They had to put a sign on it to say it wasn't real because some of the patrons were freaking out. It's not real. This place can get full, because even if you're not vegan (and possibly just curious) the food is good and it's worth it. Come on by even if you're a meat eater and give it a go, you might find that vegan food is not as boring as you thought it would be.
726 Darling Street, Rozelle
Wilhemina's is a wine bar/restaurant that does ribs on Thursdays and roast on Sundays. The roast is changed every week and priced according to the part of the animal that you choose. It comes with all the trimmings and you can have a bit of wine to go with it, if you like. Children are welcome (but you don't see many)
When I arrived I was really hungry. Thinking it would just be _roast_ I ordered the polenta too as a side dish. Totally unecessary when you see the plate of sides.
All in all, good value for money and a nice place to have a satisfying, chilled out meal on a Sunday.
Wilhemina's, 332 Darling St. Balmain, NSW
Consistently on the list of top 10 burgers in Sydney, I made my way to Five Points on the way to the physio (somewhat of a detour since my physio is two stops further on the train) and grabbed the Bronx burger. Described as a grilled beef burger, double cheese, pickles, aioli, mustard, bacon, onion jam and lettuce this burger packed a punch. It was very ordinary looking but it smelled good enough to make everyone at the physio hungry (I ate it in the waiting room and made everyone jealous). It was well seasoned and grilled but I didn't really get the hype. One of those cases where it's good but good just like every other good burger.
Five Points, 124 Walker Street, North Sydney
First, I was thrilled to have a famous burger pop up in the Inner West. I ordered the J Burger: Wagyu, American Cheese, pickles, tomato, onion, lettuce and J Sauce. When we went to follow up (it had been at least 20 minutes) we were told the burgers would take an hour and when they double checked, they couldn't find our order! The manager was nice enough to put us in the priority queue, but I think because they were in a rush, they didn't season our burgers properly. My burger was perfectly cooked - medium, and juicy - but had no flavour as I think they may have forgotten whatever seasoning was required. I might try it again, but I won't go all the way to their restaurant (North Sydney) to do it.
Burgers by Josh, The Upper Deck, Greenwood Plaza, 36 Blue Street, North Sydney
Every month, Workshop in Chippendale hosts a Burgers & Beats event featuring three different burger stalls, alcoholic beverages and a bunch of DJs playing cool music. It costs $10 to get in, and if you manage to eat 3 burgers (1 from each stall) your entry to the next event is free. I managed 1 burger! The burgers featured were Good Time Burger from Bondi, MilkBar by Café Ish from Redfern and Belfield on Botany. I managed to score a Good Ol'Time: wagyu patty, tomato chutney, onion, aioli. Considering this was the same as the last two burgers I had, I have to say this was the best of the lot. It was juicy, juicy, juicy and tasted the way a burger should, just a perfect mess of sauce on your fingers, grilled seasoned beef and soft but firm bun. It was also very filling - which teaches me to share next time so I can have other burgers. Pro Tip: buy a ticket to the event, get a stamp, grab a beer then head to the burger stalls outside. The lines are shorter and there are less people. Then you can get to the burger inside. You can also canvas to see which one you want to get before you get all excited and grab the first one (which is what I did, but no regrets here!)
Good Time Burger, The Eastern Hotel, Bondi Junction
When I found out a new Filipino restaurant was opening close to me, I was beyond excited. Growing up eating the cuisine, I often miss the staples that you can't cook at home. Fortunately, Filipino cuisine is becoming popular - there are now food trucks in the US - and more restaurants are opening. Hopefully this will give people a chance to learn more about this underrated, rich and satisfying cuisine.
Made up of the bits of the pig you don't usually have - snout, ears, cheeks, and maybe some other bits - mixed with onion, soy sauce and a cracked egg, this is best served with a cold beer. Most Filipinos have food to eat when drinking out (like tapas in Spain) and food associated with this is called pulutan. Sisig is one of the most popular things to have. (And is also one of Anthony Bourdain's favourites)
Chicken Inasal originated from Negros Oriental, one of the provinces in the Visayas, the middle chain of islands out of the 7,100 + that make up the Philippines. It is grilled and basted with a special sauce that differs slightly depending on whose mother is making it. This one had a dash of soy sauce (there's always soy sauce), ginger, garlic and other spices.
Crispy Pata, is basically the pig trotter, boiled and then deep fried with an accompanying sauce (there's always sauce). The crackling is rich and gives off a big crunch as you dive into the dish.
This is actually breakfast. (I came back a few days later) Longaniza is a sausage that comes in different variations. In some parts of the country it is spicy and strong, in other parts it is sweet, and where I am from it comes out of the skin in crispy, salt-spiced chunks. This version was the slightly sweet kind. It's served with garlic rice (a.k.a. Sinangag) and fried egg (Itlog in Filipino) giving the dish its name: LongSiLog (longaniza + sinangag + itlog)
I am thrilled that I now have a place to come back to for all my favorites. If you're interested in trying Filipino food, give this place a go. It's affordable ($15-20 a dish) and while it's a small restaurant, it's good for small groups where you can all share and try different things. Be warned Filipino cuisine is not known for its vegetables so it might not be a good option for vegetarians.
Shop 1/2-12 Glebe Point Rd
Down a discreet doorway on Bligh street we find Hubert, a restaurant with luscious French food and an excellent selection of liquor. (which helps when your companion is very late and makes you wait 45 minutes...)
Pickled Octopus with glazed potato. The hint of sourness lingers in your mouth, with the delicately minced texture of the seafood.
How can you go wrong with this steak? Medium rare with just a light crust of salt.
Hubert, 15 Bligh St, Sydney NSW