What is up everyone?! I apologise for the long
hiatus in this blog. It’s been a really busy few months. Also, if you don’t
know yet, I have started a Youtube channel (link here) and have concentrated on
posting vlogs to get it started. If you haven’t yet, please support your boy
Raff and subscribe to the channel and hit the notification bell to stay up to
date with all my up coming videos. Also, the blog just turned 9 years old!
Now, let’s go to the main subject of this blog
post. We’re here to talk about a restaurant that I have visited a few weeks ago
and has become one of my new favourite restaurants in Sydney. Poly is a modern Australian
restaurant and is located on Commonwealth Street (next to Paramount Coffee
Project) in Surry Hills. It’s also by the same team behind another favourite
restaurant of mine Ester. The space
has the same elegant industrial vibe that Ester has. I also love the fact that
when you put the two names together, it reads out as “PolyEster” (very witty).
First dish that we had was straight off the
bat, AMAZING! I could eat their scarlet prawns, harissa and lardo on toast ($16 per piece) everyday! The
combination of the umami packed prawns that had hints of sweetness, the complex
spices of harissa and creamy lardo on toast was one of the most delicious
things I’ve had.
The most premium way I’ve ever eaten potato
chips is at Poly when we had their raw
scallop, salted kombu and potato chips ($18). These were plump perfectly
cooked scallops sandwiched in housemade potato crisps with salted kombu.
I can see why the fried potato and salted egg sauce ($15) is popular. It was like the
most perfect golden hash browns shaped in cubes and elevated with umami from
the salted egg sauce. I love the contrast of the textures of being fluffy soft
inside and crisped outer layers.
I love the combination of cheese and mushrooms
so we ordered the oyster mushrooms,
stracciatella with beer and yeast sauce ($26). The oyster mushrooms just
went so well with the stretchy stracciatella.
The koji
marinated pork chop with corn sauce and smoked onion cream ($58) was easily
my highlight of the night. The pork was fatty and tender with smokey notes and
was packed with a lot of umami. The sweet and tangy notes from the corn sauce
and smoked onion cream went so well with the pork meat. The meat was seasoned well and it came with a nice airy crackling.
The food and service is on par with their
sister restaurant Ester. We were too full to try their desserts so we will
definitely go back for that!
Poly
Address: 74-76 Commonwealth Street,
Surry Hills, NSW
Opening hours:
Mon-Fri 5pm-late; Sat & Sun noon-late
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